Instant Pot Creamy Chicken Vegetable Soup
Prep time: 
Cook time: 
Total time: 
Serves: 6-8 servings
gluten-free, grain-free, paleo, dairy-free, whole30
  • 1 tablespoon Terra Delyssa Olive Oil or ghee
  • 1 medium white onion, chopped
  • 3 stalks celery, chopped
  • 4 carrots, diced
  • 10 ounces sliced cremini mushrooms
  • 3 cloves garlic, minced
  • 1½ lbs uncooked organic boneless, skinless organic chicken thighs, cubed*
  • 5 tablespoons cassava flour, divided (you can also use gf all purpose flour)
  • 6 cups chicken stock or broth (I use homemade bone broth)
  • 1 tablespoon chopped fresh thyme (or 1 teaspoon dried)
  • 1 tablespoon chopped fresh rosemary (or 1 teaspoon dried)
  • 1½ cups coconut cream
  • 1 cup frozen peas
  • Salt and pepper to taste
  1. Turn your Instant Pot to "Sauté" and add your oil or ghee. You will be sautéing without the lid on. Once hot (the indicator will say "hot"), drop in the onion, celery, carrots and mushrooms, sauce for 5-7 minutes, until everything is slightly softened. Add the garlic and give it all a good stir.
  2. While the veggies are sautéing, toss the cubed chicken with 3 tablespoons of the cassava flour (or AP flour) to evenly coat.
  3. Add the chicken, chicken broth, thyme and rosemary to the Instant Pot. Give it all a stir.
  4. Turn off the Instant Pot so the sauté mode turns off. Place the lid on the Instant Pot and make sure it is locked and the steam valve is closed. Set on manual on high pressure and set the timer for 15 minutes.
  5. Once cooking is completed, your Instant Pot will automatically switch over to warm – leave it as is to release the pressure slowly, or if you'd like you quick release the pressure with the valve.
  6. Once the pressure has released, remove the lid and set the Instant Pot to "Sauté" again, medium.
  7. Once you have removed the lid, make a quick slurry with the cassava flour. Add about 1 cup of the hot broth to a bowl and whisk with the cassava flour.
  8. Add the frozen pears, the cassava flour slurry and the coconut cream and let simmer just long enough to thicken the soup, slightly. Serve hot and enjoy.
You can either purchase coconut cream as it is, or buy full fat canned coconut milk and place into the fridge for several hours to separate the cream from the water, open carefully and scoop out the solidified cream. The amount of coconut cream in each can varies.
If you want to use already cooked chicken, use the meat from a whole rotisserie chicken and cook the soup on high pressure for just 6 minutes on high pressure. Everything else is the same. Leftover Thanksgiving turkey would also be great, here.
Recipe by Tasty Yummies at