hand holding bowl of chicken pot pie soup

Staying warm with this creamy and savory Instant Pot Chicken Pot Pie Soup. The ultimate comfort food soup. And it’s dairy free, gluten free and Whole30 compliant.

I’m not joking when I say I’m gonna eat soup every day until Spring. Cold weather makes me pull in, and hot, brothy soup is all I want to eat.

And I’m not kidding when I say that my Instant Pot is the most used appliance in my kitchen. It’s so simple to use and makes preparing soups so freaking quick and easy.

Chicken Pot Pie Soup has been on my list of soups to make for a long time. The hubby loves chicken pot pie, but I’m basically too lazy to make it. But I’m really good at making soup, so this one is for the hubs. A hearty comfort food soup that’s guaranteed to take the chill off the winter season.

Don’t have an Instant Pot? No worries, I included stove top and slow cooker instructions as well. ?

close up of chicken pot pie soup in white bowl

Here’s the recipe deet:

❤️chicken… I use boneless skinless chicken breasts, but thigh meat would work just as well. You can also use chopped up leftover or rotisserie chicken.

❤️veggies… using all the usual suspects in this chicken pot pie soup: potatoes, carrots, and celery. You’ll notice that I slipped in some greens as well. Cuz you can never have too many greens in your diet.

❤️broth… y’all know by now that a good soup starts with a good quality broth. You can use a homemade bone broth, a homemade veggie broth, or Kettle and Fire (my absolute fav store-bought broth.)

❤️fresh herbs… turn a good soup into a fabulously amazing soup. You can’t beat the flavor of fresh herbs. I use fresh thyme and rosemary to really make the broth pop. I do use dried sage as it gives a richer flavor than the fresh leaves.

❤️the cream… the cream factor for this soup comes from pureeing a bit of the cooked potatoes with a cup of full fat coconut milk. This gives the PERFECT amount of creaminess to this savory and cozy soup. Feel free to use whatever milk makes you happy.

potatoes, carrots, and celery on marble counter

step by step on how to make instant pot chicken pot pie soup

How to Make Chicken Pot Pie Soup:

This hearty and satisfying soup is so easy prepare. I love that you can sauté right in the Instant Pot before turning it on to use as a pressure cooker. Simply chop you chicken and veggies, do a quick sauté on the SAUTE mode + 8 minutes on HIGH pressure, and then add your creamy base and greens. Quick enough to throw together on a busy weeknight when all you want to do is cover up with a soft blanket and hide from the cold.

So, I’m dedicating this recipe to the wintertime homebody that lives inside you. Because warm, nourishing soup is simply the BEST on a chilly night.

xo,

hand cradling bowl of chicken pot pie soup

close up of chicken pot pie soup inside an instant pot

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Instant Pot Chicken Pot Pie Soup (dairy free. gluten free + Whole30)

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 1 review

Author: Katja Heino
Prep Time: 5 minutes
Cook Time: 18 minutes (plus time for IP to come to pressure)
Total Time: 23 minutes
Yield: 5–6 servings 1x

Print Recipe

Description

An easy Instant Pot Chicken Pot Pie Soup. So creamy and savory. The ultimate comfort food soup. And it’s dairy free, gluten free and Whole30 compliant.

Ingredients

Scale

2 tbsp butter, ghee, or avocado oil, divided
2 pounds boneless, skinless chicken breasts, cubed into bite-sized pieces
1/2 yellow onion, chopped
3 celery stalks, chopped
4–5 carrots, sliced into rounds
1 and 1/2 pounds Yukon or red potatoes, diced
3 cloves of garlic, minced
3 cups of broth (vegetable, homemade bone broth or Kettle and Fire)
2 sprigs of fresh thyme
1 sprig of fresh rosemary
1/2 tsp dried sage powder (like this)
1 bay leaf
1 tsp salt
1 cup full fat coconut milk (I use THIS brand)
2 cups baby spinach or chard, roughly chopped
black pepper
fresh parsley for garnish

Cook Mode Prevent your screen from going dark

Instructions

Turn Instant Pot to SAUTE and melt fat of choice. Once fat is hot, saute chicken pieces for 3-4 minutes, until outsides are all white. Pull out of IP and set aside.
Add 1 more tablespoon of fat to IP and saute onion, celery, and carrots until onions begin to soften, about 3-4 minutes. Add garlic and cook for another minute. Turn off SAUTE mode.
Add in chicken, potatoes, broth, herbs, and salt. Lock lid on IP and turn the vent valve to “sealing.” Cook on HIGH pressure for 8 minutes then quick release the pressure. Turn off IP.
Carefully scoop out about a cup of the cooked potatoes and in a blender, puree with 1 cup of coconut milk. Gently stir creamy mixture back into soup along with chopped greens. Allow greens to wilt for a coule of minutes in the hot soup.
Garnish with fresh black pepper and chopped parsley before serving. Enjoy!

Notes

FOR STOVE TOP: In a large soup pot, melt one tablespoon of fat. Once fat is hot, saute chicken pieces for 3-4 minutes, until outsides are all white. Remove from pot. Add one tablespoon of fat and saute onion, celery, and carrots until onions begin to soften, about 3-4 minutes. Add garlic and cook for another minute. Add in chicken, potatoes, broth, herbs, and salt into pot and bring to a simmer. Partially cover and gently simmer until potatoes are fork tender – about 10-12 minutes. Then carefully scoop out about a cup of the cooked potatoes and in a blender, puree with 1 cup of coconut milk. Gently stir creamy mixture back into soup along with chopped greens. Allow greens to wilt for a couple of minutes in the hot soup. Garnish with fresh black pepper and chopped parsley before serving.

FOR SLOW COOKER: In a large skillet, melt one tablespoon of fat. Once fat is hot, saute chicken pieces for 3-4 minutes, until outsides are all white. Remove from skillet. Add one tablespoon of fat and saute onion, celery, and carrots until onions begin to soften, about 3-4 minutes. Add garlic and cook for another minute. Scrape vegetable mixture plus chicken, potatoes, broth, herbs, and salt into slow cooker pot. Cover and cook on high for 4 hours or low for 6. Then carefully scoop out about a cup of the cooked potatoes and in a blender, puree with 1 cup of coconut milk. Gently stir creamy mixture back into soup along with chopped greens. Allow greens to wilt for a couple of minutes in the hot soup. Garnish with fresh black pepper and chopped parsley before serving.

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