Description
A comforting and creamy chicken pot pie soup that captures the nostalgia of traditional pot pie in a healthier, quicker form.
Ingredients
- 1 lb cooked and shredded chicken breast
- 1 cup diced carrots
- 1 cup diced celery
- 1 diced onion
- 4 cups chicken broth
- 1 cup unsweetened coconut milk
- 1 cup peas (frozen or fresh)
- 2 tsp garlic powder
- 1 tsp thyme
- Salt and pepper to taste
- 2 cups cauliflower rice (optional, for added thickness)
Instructions
- Sauté the diced onion, carrots, and celery in an Instant Pot until soft.
- Add the shredded chicken, chicken broth, coconut milk, garlic powder, thyme, salt, and pepper. Stir to combine.
- If desired, add cauliflower rice for thickness.
- Cook on high pressure for 10 minutes, then perform a quick release.
- Stir in the peas before serving.
- Serve hot, garnished with fresh herbs.
Notes
For a thicker soup, add more cauliflower rice or simmer for a few extra minutes without the lid. Adjust seasonings to taste.
