Instant Pot Healthy Chicken Pot Pie Soup #soup #healthydiet #chicken #familydinner #healthyrecipes

This sound chicken pot pie soup is excessively rich, smooth, and consoling. Made in the Instant Pot, it's paleo, Whole30, dairy free, and sans gluten, as well, without holding back on any flavor. This solid soup meets up in around 30 minutes and is sufficient to eat all week!

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-endorsed plans intended for the Instant Pot and concentrated on flavor. It's the ideal a minute ago Christmas present for a sound sustenance darling, and it's an absolute necessity for anybody you know getting an Instant Pot under their tree!

We're trying new, sound plans day by day, generally Whole30 and paleo, yet consistently as delightful as I can dooty them up to be. When he does a Whole30? It resembles this: he gets back home from lawyering throughout the day and plunks down to either a fresh out of the plastic new dish or one of our normal faves, similar to egg come in a bowl, zuppa toscana, or – let's be honest – the chicken zucchini poppers from One Lovely Life.

Just sauté the mirepoix (the onion, carrots, and celery) and garlic on the stovetop rather than the Instant Pot as nitty gritty in the initial step of the formula, at that point include the potatoes, chicken juices, and thyme to your pot.

Also try our recipe : COCONUT CURRY CHICKEN MEATBALLS #meatballs #diet #coconut #healthydiet #food

Ingredients :

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 the 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 the 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 the coconut-cashew mixture and add salt and freshly cracked black pepper to taste.

Source : bit.ly/2YNQdQm