Dinners

Instant Pot Chicken Pot Pie Soup

Name: Instant Pot Chicken Pot Pie Soup
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 6 servings
Ingredients: 2 tablespoons ghee (or 2 tablespoons olive oil); 1 medium onion (diced, approximately 2 cups); 3 large carrots (diced, approximately 1 cup); 3 large celery stalks (sliced, approximately 1 cup); 5-6 cloves garlic (minced); 2 cups low-sodium chicken broth (or chicken stock); 2 large boneless, skinless chicken breasts; 1 pound red potatoes (diced); 1 ½ teaspoons dried sage (see Notes); 2 tablespoons chopped fresh thyme leaves; 1 cup unsweetened, full-fat coconut cream (see Notes); 1 cup raw cashews (see Notes); 1 ½ teaspoons salt (more or less to taste); freshly cracked black pepper (to taste); chopped fresh parsley

6 servings

μερίδες

15 minutes

χρόνος ενεργούς προετοιμασίας

40 minutes

συνολικός χρόνος

Ξεκινήστε το Μαγείρεμα

Υλικά

2 tablespoons ghee (or 2 tablespoons olive oil)

1 medium onion (diced, approximately 2 cups)

3 large carrots (diced, approximately 1 cup)

3 large celery stalks (sliced, approximately 1 cup)

5-6 cloves garlic (minced)

2 cups low-sodium chicken broth (or chicken stock)

2 large boneless, skinless chicken breasts

1 pound red potatoes (diced)

1 ½ teaspoons dried sage (see Notes)

2 tablespoons chopped fresh thyme leaves

1 cup unsweetened, full-fat coconut cream (see Notes)

1 cup raw cashews (see Notes)

1 ½ teaspoons salt (more or less to taste)

freshly cracked black pepper (to taste)

chopped fresh parsley

Οδηγίες

Set Instant Pot to Sauté on Normal mode. Add 2 tablespoons ghee to Instant Pot and let ghee melt completely, stirring occasionally to cover bottom of insert with ghee.

When ghee is melted, add 1 medium onion, 3 large carrots, and 3 large celery stalks. Stir to incorporate, then sauté vegetables, stirring regularly, 3 to 5 minutes or until onions have softened.

When onions have softened, add 5-6 cloves garlic and sauté, stirring constantly, 30 to 60 seconds or until garlic is fragrant.

Pour 2 cups low-sodium chicken broth into Instant Pot and stir to incorporate, making sure to scrape bottom of insert with wooden spoon to dislodge any bits of food that may have stuck to insert.

Add 2 large boneless, skinless chicken breasts, 1 pound red potatoes, 1 ½ teaspoons dried sage, and 2 tablespoons chopped fresh thyme leaves. Stir to incorporate.

Secure lid on Instant Pot with valve in Sealing position. Set Instant Pot to Manual High Pressure with 10-minute cook time. Instant Pot will pressurize, then cook time will begin.

Meanwhile, add 1 cup unsweetened, full-fat coconut cream and 1 cup raw cashews to high-speed blender. Blend until ingredients form very, very smooth cashew cream. Set aside.

When cook time on Instant Pot ends, carefully Quick Release internal pressure. Remove lid from Instant Pot and set aside. Use caution - any escaping steam will be extremely hot.

Stir soup, then let soup cool slightly. Pour cashew cream into soup, then season with 1 ½ teaspoons salt and freshly cracked black pepper to taste. Stir to incorporate.

Taste soup and adjust salt and pepper as desired. When satisfied with flavor, ladle soup into serving bowls and garnish each serving with chopped fresh parsley if desired. Serve warm.

Διατροφή

Μέγεθος Μερίδας

Θερμίδες

513 kcal

Συνολικά Λιπαρά

27 g

Κορεσμένα Λιπαρά

14 g

Ακόρεστα Λιπαρά

14 g

Τρανς Λιπαρά

0.02 g

Χοληστερόλη

110 mg

Νάτριο

987 mg

Συνολικοί Υδατάνθρακες

29 g

Διαιτητικές Ίνες

4 g

Συνολικά Σάκχαρα

7 g

Πρωτεΐνη

40 g