Instant Pot Chicken Pot Pie Soup
2 large boneless skinless chicken breasts cut into bite-sized chunks
2 Tbsp. ghee or olive oil
1 onion diced, 1 cup
3 carrots diced, 1 cup
3 stalks celery sliced, 1 cup
5-6 cloves garlic minced
1 pound red potatoes diced (can substitute any color potato)
2 cups chicken broth or stock
1 cup full-fat canned coconut cream or milk (can sub lite or low-fat)
1 cup cashews
2 Tbsp. fresh thyme leaves
1 1/2 tsp. salt
1 1/2 tsp. dried sage
freshly cracked black pepper
fresh parsley leaves chopped, for garnish
Turn Instant Pot on Sauté mode. Melt ghee/olive oil in the pot, then add onion, carrots, and celery, stirring regularly. Cook until onions are soft, then add garlic and cook, stirring constantly, until fragrant, about 30 seconds to 1 minute.
Add potatoes, chicken broth, chicken, dried sage, and fresh thyme to Instant Pot. Secure lid with the valve in Sealing position and cook Manual High Pressure for 10 minutes.
Meanwhile, add coconut milk and cashews to a high-speed blender. Blend until very, very smooth.
When time is up, Quick Release, then stir in the coconut-cashew mixture and add salt and freshly cracked black pepper to taste.
Tip: If you do not have a high-speed blender, soak your cashews in hot water for a few hours then drain and proceed with the directions.
If you don't have an Instant Pot:
On the stovetop:
Heat the ghee or olive oil in a large saucepan over medium heat. Sauté the onion, carrots, and celery until the onions are soft, then sauté the garlic about a minute or until fragrant. Add the potatoes, chicken broth, sage, and thyme to your pot.
Bring to a boil and cook 4 minutes.
Add your chicken breasts and cook for 6 minutes or until chicken is cooked through and potatoes are fork-tender.
Meanwhile, make your cashew-coconut cream as directed in the recipe.
Add your cashew-coconut cream to the pot and stir well. Finish with plenty of salt and freshly cracked black pepper.
In the slow cooker:
Heat the ghee or olive oil in a large saucepan over medium heat. Sauté the onion, carrots, and celery until the onions are soft, then sauté the garlic about a minute or until fragrant. Transfer the sautéd mixture Add the potatoes, chicken broth, chicken, sage, and thyme to your pot.
Cover and cook on high for 4 hours or low for 6.
In the meantime, make the cashew-coconut cream as directed in the recipe. When the slow cooker time is up and potatoes are tender, stir in cashew-coconut cream and season with plenty of salt and pepper.
Recipe courtesy of 40 Aprons.
Per serving: 446 calories, 24g fat, 8g saturated fat, 7g fiber, 7g sugar, 22g protein, 1295mg sodium.
Tip: use low-fat or lite milk or coconut milk to lower fat content.