This formula is from my advanced cookbook The Paleo Instant Pot, which you can purchase for $25 by clicking here! It incorporates more than 30 Whole30-affirmed formulas intended for the Instant Pot and concentrated on flavor. It's the ideal a minute ago Christmas present for a solid nourishment darling, and it's an unquestionable requirement for anybody you know getting an Instant Pot under their tree!
An overly rich and smooth chicken pot pie soup is so consoling and fulfilling. It's made in the Instant Pot, and it's without dairy, grain free, gluten free, paleo, and Whole30.
- 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 cups chicken broth or stock
- 1 cup full-fat canned coconut cream or milk
- 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
Instructions
- Turn Instant Pot on Sauté mode. Melt ghee in 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 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 coconut-cashew mixture and add salt and freshly cracked black pepper to taste.
Read more our recipe Sparkling Lavender Lemonade #drinks #recipe
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