Instapot chicken pot pie soup

 

Ingredients:

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
• 2 1/2 cups chicken broth or stock
• 2 Tbsp. fresh thyme leaves
• 1 1/2 tsp. salt
• 1 1/2 tsp. dried sage
• freshly cracked black pepper
• fresh parsley leaves 

Optional:

• 1 cup full-fat canned coconut cream or milk
• 1 cup cashews

Instructions:

 

• Turn Instant Pot on Sauté mode. Melt ghee 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. Quick release or let depressurize.
• 2 options: I added 1/4 cup coconut cream
• Or 2nd option Meanwhile, add coconut milk and cashews to a high-speed blender. Blend until very, very smooth. Add once soup is cooked.