How to Make Healthy Chicken Pot Pie Soup | Instant Pot | Stove Top | Slow Cooker

heavy cream

🥗Healthier: coconut milk

💰Cheaper: evaporated milk

Coconut milk is lower in calories and adds a unique flavor.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier and can be more cost-effective in larger quantities.

flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat flour offers more nutrients.

Turn the Instant Pot to saute mode. Saute the garlic, onions, salt, pepper, and Italian seasoning together in the oil.

Add the carrots, celery, peas, corn, and jicama to the Instant Pot. Place the chicken on top of the jicama for easy removal later.

Pour the chicken stock over the chicken. Close the lid and turn the pressure valve to sealing. Cook on high pressure for 10 minutes using 'manual' or 'pressure cook'. Let the pressure release naturally.

Open the lid then remove the chicken to shred. When the chicken is shredded, add it back to the Instant Pot.

Turn the Instant Pot to saute mode. Mix in the brown rice flour. Let the soup simmer for 3-5 minutes to allow the soup to thicken. Then turn off the Instant Pot and stir in the Greek yogurt.

Let the soup cool for 10 minutes before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens