The Best Paleo Instant Pot Creamy Chicken Soup
This creamy and delicious paleo chicken soup is the perfect comfort food for a cold day or a nourishing boost when you're feeling under the weather.
Equipment
- 1 Pressure Cooker
Ingredients
- 2 cups chopped carrots
- 2 cups chopped celery
- 1 1/2 cups chopped onions
- 3 Tbsp grass-fed butter or ghee
- 1 32 oz carton of chicken stock or broth
- 1 tsp dried thyme
- 1 tsp dried rubbed sage
- 1/2 tsp sea salt (plus more to taste)
- 1/4 tsp black pepper (plus more to taste)
- 1 1/2-2 pounds chopped chicken, pre-cooked
- 3 cups chopped potatoes (about 3 small-medium potatoes)
- 1 can unsweetened coconut milk, full fat
Instructions
- Set the Instant Pot to the sauté setting.
- Add grass-fed butter or ghee.
- Once melted, add the chopped onion, carrots, and celery.
- Sauté the vegetables until slightly tender, about 3-5 minutes.
- Pour in the chicken stock, then add the sage, thyme, salt, and pepper. Stir to combine.
- Add the chopped potatoes and pre-cooked chopped chicken. Stir again to mix everything together.
- Secure the pressure cooker lid and set the Instant Pot to “manual” pressure cook for 10 minutes, ensuring the pressure valve is set to “seal.”
- When the timer goes off, let the soup sit for another 10-15 minutes.
- After 10-15 minutes, carefully switch the pressure valve to “releasing” to release the steam. Watch out—it’ll be hot!
- Remove the lid with caution, then stir in the coconut milk.
- Taste and adjust seasoning with additional salt and pepper, if needed.
- Serve and enjoy!
Notes
After adding the coconut milk, letting the soup simmer for an additional 20–30 minutes enhances the flavor and mellows the coconut’s intensity. I love giving it a little extra time, but it's completely optional!
No pressure cooker? No problem! This recipe easily adapts to the stovetop. Just follow the same steps, skipping the pressure cooking. Bring the soup to a boil, then reduce the heat and let it simmer for 1–3 hours.