Paleo Chicken Pot Pie Soup {Keto & Whole30}

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.

Chop the vegetables: cut carrots lengthwise and into small bite-sized pieces, cut celery ends off and slice into small pieces, chop onion.

Push the sauté button on the Instant Pot and add butter (can use oil or non-dairy butter for paleo).

Add chopped onion, carrot, and celery to the Instant Pot and sauté for 3-5 minutes until tender.

Add garlic and sauté for about 30 seconds until fragrant.

Cancel the sauté mode on the Instant Pot.

Add 4 cups chicken broth, 1.5 pounds chicken tenderloins, and bay leaves to the pot.

Seal the lid and cook on high pressure for 8 minutes, then let the pressure release naturally for 5 minutes before venting the rest of the pressure.

While the chicken cooks, prepare the cream mixture: blend 2 cups coconut milk with 3 cups steamed cauliflower until smooth.

Remove the chicken from the pot, shred it, and return it to the pot.

Add the blended cream mixture to the pot along with thyme, salt, and pepper, and stir to combine.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens