Instant Pot Chicken Pot Pie Soup (Paleo Friendly)

Categories Food
Back when I lived in Atlanta, I used to dream of doing something I like to call Kitchen Sink Sundays. Aka a day where you host friends and find a way to make a fun dish out of whatever groceries you’re all looking to use up for the week. Did I ever do this? No. But the idea for it is what sparks a lot of WSS recipes, particularly today’s Paleo Instant Pot Chicken Pot Pie Soup.
Instant Pot Chicken Pot Pie Soup #whatsavvysaid #paleorecipe #speedydinner #eatyourveggies #instantpotrecipe #grassrootscoop #pastureraisedmeat

As always, I have a few notes about today’s recipe. Aka how to make it work for you! And because one of my favorite things about using the instant pot is that I can make dinner happen regardless of whether or not I remember to thaw out a meat. It makes removing my excuse to not eat something balanced easier. Nevertheless, this instant pot chicken pot pie soup recipe is all about using what you have and making a speedy, hands off dinner. So feel free to sub in as needed!

As always, I’m using my pasture raised chicken from Grass Roots Coop. WSS readers get a discount on their order using the code WHATSAVVYSAID. I’m a long time fan of the GRC crew. They make living a healthy life so much easier by shipping everything to my door. Plus, the taste is phenomenal. I’m so grateful I get to partner with brands I love to create content. And it means even more to me to know I’m supporting small business owners. 

Ps. the blog post today isn’t sponsored but the instagram post is. Feel free to DM me if you want to know the breakdown of sponsorships. I love them so much and I want to be intentional about making sure my fave businesses come out of this season still around. And of course, if I can save my fave friends some $$$ on the journey to their healthiest life, I’m a happy lady!

instant pot chicken pot pie soup Ingredients

Here’s what you’ll need to make your soon to be newest obsession:

onion

green beans

carrots

celery

mushrooms

salt

pepper

frozen peas

thyme

oregano

parsley

pasture raised chicken breast

coconut milk

chicken broth

olive oil

How To Store & Reheat

Whenever I make soup, I always store it in a quart mason jar in the fridge, It makes it easy to pour out a portion when you want to reheat more soup. Plus, it takes up less space! This recipe will last about a week in the fridge. You can always freeze any you won’t eat in time in a glasslock container.

Both the microwave or stove top would work for reheating purposes. 2-3 minutes in the microwave should do the trick!

Other DINNER Ideas:

Zucchini Fritters 

Paleo Instant Pot Zuppa Toscana

Paleo Pad Thai

White Fish With Creamy Cucumber Dill Relish

Dijon Roasted Fish & Veggies

When you make these, be sure to tag me on Instagram and let me know! Words of affirmation is my love language and I love seeing what you babes are making. Until next time. Xoxo, Savvy
Instant Pot Chicken Pot Pie Soup #whatsavvysaid #paleorecipe #speedydinner #eatyourveggies #instantpotrecipe #grassrootscoop #pastureraisedmeat

Instant Pot Chicken Pot Pie Soup

The paleo friendly recipe soup that is perfect for a cozy night in

Course Main Course
Cuisine American
Keyword dairy free, gluten free, instant pot, paleo, under 30 minutes
Prep Time 5 minutes
Cook Time 12 minutes
Total Time 17 minutes
Servings 4
Calories 453 kcal

Ingredients

  • 1 onion diced
  • 3 cloves of garlic minced
  • 1 cup green beans cut into 1 inch pieces
  • 3 carrots peeled & diced
  • 2 celery stalks diced
  • 4 oz mushrooms chopped
  • 2 tsp salt
  • 1 tsp pepper
  • 1/2 cup frozen peas
  • 2 tsp dried thyme
  • 2 tsp dried oregano
  • 2 tsp dried parsley
  • 3 pasture raised chicken breasts frozen or thawed - see notes
  • 1 can simple coconut milk
  • 2 tbsp olive oil
  • 32 oz chicken broth

Instructions

  1. Turn your instant pot on saute mode and once it's hot, add in your olive oil & diced onion. Stir and cook for around 2 minutes.

  2. Stir in your minced garlic and cook for 30 seconds.

  3. Add in your green beans, carrots, celery, mushrooms, salt, pepper, frozen peas, oregano, thyme & parsley. Stir together to make sure your spices are distributed evenly.

  4. Cancel the saute mode on your instant pot and add in your chicken broth. Give everything a stir to make sure nothing is stuck to the bottom of your pan.

  5. Add in your chicken breast making sure they aren't laying on top of one another. And check the notes section to determine your cooking time. On average, I tend to end up cooking this recipe 10 minutes for regular breasts and 12 minutes for frozen.

  6. Place the lid on your instant pot, seal the vent and set the pressure cooker on high for 10 minutes (or your adjusted time if your chicken is larger/smaller/frozen).

  7. Once the timer is done, you can either opt for a quick release or let the pressure naturally release.

  8. Remove the lid and using tongs, pull out your chicken breasts. Place them on a cutting board and shredded the chicken into bite size pieces. It should be incredibly soft by now so you can do this either with a fork & knife or two forks.

  9. Return the shredded chicken to the pot and stir in your can of coconut milk.

  10. Add salt & pepper to taste if needed and ejoy!

Recipe Notes

*My favorite method for cooking chicken breasts in the instant pot comes from Detoxnista

Nutrition Facts
Instant Pot Chicken Pot Pie Soup
Amount Per Serving (1 g)
Calories 453 Calories from Fat 252
% Daily Value*
Fat 28g43%
Carbohydrates 17g6%
Protein 31g62%
* Percent Daily Values are based on a 2000 calorie diet.
5 2 votes
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  • I do a few sponsored posts but they are limited to maintain the authenticity of © What Savvy Said. Some links in my posts may be affiliate links. This means I receive a small compensation for purchases made through those links. The presence of affiliate links and potential commission compensation are marked with an (*).

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