Instant Pot Chicken Pot Pie Soup
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Instant Pot Chicken Pot Pie Soup
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| Servings | Prep Time |
| 4-6people | 10minutes |
| Cook Time | Passive Time |
| 10minutes | 10minutes |
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Ingredients
- 2large chicken breasts, cut smallcan use thighs
- 2-3Tablespoon olive oil, avocado oil, ghee
- 1large oniondiced
- 3large carrotsdiced
- 3 ribs celerydiced
- 1pound red potatoescubed
- 2cups chicken broth
- 1can full fat coconut milkor evaporated milk
- 1cup raw cashews
- 2Tablespoons fresh thyme
- 1 1/2Tablespoons salt
- 1/2teaspoon pepper
Instructions
- Put cashews in blender or glass jar and cover with hot water to soak. Prepare all vegetables and cut chicken.
- Push sauté on Instant Pot, when hot add oil. Add onions, carrots, and celery and cook for five minutes, stirring often. Add garlic and stir for 30 seconds, then deglaze the pot with 1 cup of broth. Add the rest the broth, potatoes, chicken and sprigs of thyme on top. Lock on lid, set toggle to sealing. Pressure cook on high for ten minutes. Allow a 5-10 minute natural pressure release. Release pressure and remove lid. Remove sprigs of thyme.
- While the soup is cooking, drain the cashews and add entire can of coconut milk to blender. Blend on high until very smooth. Add to the soup after cooking. Stir well, add salt and pepper. Can use parsley and/or sage as garnish.