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This Instant Pot chicken pot pie soup is the perfect meal to make when the weather turns chilly, and you need something to warm you up from the inside out. Loaded with veggies, herbs, and the perfect amount of creaminess with each bite. And the best part? It’s Paleo, Whole30-approved, and dairy-free!
Why I Love This Whole30 Chicken Pot Pie Soup Recipe
This homemade Paleo & Whole30 chicken pot pie soup features everything you love about traditional chicken pot pie, but is a healthier, dairy free version. And, still, so comforting that you won’t skimp one bit on favor or satisfaction!
creaminess in every bite
dairy free (you won’t miss the cheese or cream!)
each bowl is packed with real, wholesome ingredients)
I love making this healthy chicken soup when the temperatures start to dip and I break out my big, comfy sweaters. It will warm you up from the inside out, and it’s sure to be a hit with the whole family!
Start by preparing your ingredients for this Whole30 chicken pot pie soup: mince garlic, dice onion, slice carrots, celery, mushrooms, cube potatoes, and cube chicken. This saves a ton of time!
Sauté
Turn your Instant Pot to the sauté setting, and melt ghee in the bottom of the pot. Then, add minced garlic, diced onion, sliced carrots, and chopped celery. Sauté for 3-4 minutes, stirring occasionally, or until the onions are translucent.
Add in the rest of the ingredients
Next, add the sliced mushrooms, and sauté for another 2-3 minutes. Press “cancel” on the Instant Pot, and add in the cubed chicken, rosemary, thyme, salt, pepper, and chicken broth. Stir to combine, then add the potatoes spreading evenly over the top, and lastly add the bay leaves.
Cook on manual for 10 minutes
Place the lid securely on the pressure cooker, and set it to “sealing.” Cook on manual high pressure for 10 minutes. Allow the Instant Pot to naturally release for 5 minutes, then you can manually release the pressure from the vent.
Pour the mixture into the Instant Pot and stir, adding the frozen peas in too. Serve warm, and enjoy!
Tips and Variations
If you prefer dark meat, use boneless, skinless chicken thighs in place of the chicken breasts.
Spice up this healthy chicken pot pie soup with some diced jalapeños, cayenne pepper, or red pepper flakes.
Make this a vegetarian pot pie by omitting the chicken. It will still be delicious! You could amp up the amount of veggies used to make it more filling in place of that missing meat, or add some plant-based proteins like tofu, lentils, quinoa, or beans.
Serve this healthy soup with some of your favorite compliant crackers to add some crunch!
If you want to incorporate a cheesy flavor like you might get from grated parmesan, consider garnishing with nutritional yeast.
Add more herbs like tarragon, sage, or oregano!
This chicken pot pie soup freezes beautifully, so consider making a double or triple batch to freeze for later!
Can I Make This Recipe In The Slow Cooker?
Sure can! Combine all ingredients into the slow cooker, the same as you would in the Instant Pot (first adding half the potatoes along with the other ingredients, and leaving the remaining for the top). Cook on low for 4-6 hours or high for 3-4 hours. Soup is done when chicken easily shreds and potatoes are soft when pierced with a fork. Continue following the same instructions for the Instant Pot below, once the soup is fully cooked.
Storage, Freezing, and Reheating Instructions
Store cooled leftovers in an airtight container in your fridge for up to 5 days.
Freeze cooled Paleo chicken pot pie soup in an airtight, freezer-safe container or plastic bag for up to 3 months.
Reheat by allowing frozen soup to thaw in the fridge overnight or on the counter a couple hours before serving. Then, warm the chilled soup in a pot on the stove over medium heat or in the microwave until heated through and bubbling.
This Instant Pot chicken pot pie soup is the perfect meal to make when the weather turns chilly, and you need something to warm you up from the inside out. Loaded with veggies, herbs, and the perfect amount of creaminess with each bite. And the best part? It’s Paleo, Whole30-approved, and dairy free.
Turn the instant pot to the sauté setting. Melt ghee in the bottom of the pot, then add minced garlic, diced onion, sliced carrots, and chopped celery. Sauté for 3-4 minutes, stirring occasionally, or until onions are translucent.
Add the sliced mushrooms and sauté for another 2-3 minutes. Press “cancel” on the instant pot and add in the cubed chicken, rosemary, thyme, salt, pepper, and chicken broth. Stir ingredients.
Lastly, add the cubed potatoes spreading evenly across the top, and the bay leaves.
Place the lid on the instant pot, and turn the knob to “sealing”. Cook on manual, high pressure for 10 minutes. Allow instant pot to naturally release for 5 minutes, then release the pressure.
Remove and discard bay leaves. Scoop half of the potatoes at the top of the instant pot along with a ladle of broth into a blender and add the coconut milk and nutritional yeast. Blend until creamy. Pour the mixture into the instant pot and stir, adding the frozen peas in too. Salt and pepper to taste. Serve warm.
Other dairy free options: This soup uses coconut milk, but will have minimal coconut taste. If you can’t use coconut milk, unsweetened almond milk, unsweetened cashew milk, or cashew cream will work.
To make in Slow Cooker: Combine all ingredients into the slow cooker, the same as you would in the Instant Pot. Cook on low for 4-6 hours or high for 3-4 hours. Soup is done when chicken easily shreds and potatoes are soft when pierced with a fork. Continue following the same instructions for the Instant Pot below, once the soup is fully cooked.
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