Instant Pot Chicken Pot Pie Soup
Instant Pot Chicken Pot Pie Soup
Servings Prep Time
4-6people 10minutes
Cook Time Passive Time
10minutes 10minutes
Servings Prep Time
4-6people 10minutes
Cook Time Passive Time
10minutes 10minutes
Ingredients
Instructions
  1. Put cashews in blender or glass jar and cover with hot water to soak. Prepare all vegetables and cut chicken.
  2. 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.
  3. 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.