Instant Pot Creamy Chicken Vegetable Soup {Gluten-free, Paleo, Dairy-free}

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Instant Pot Creamy Chicken Veggie Soup {dairy-free, paleo, gluten-free}

Having a for-real winter here in Southern California has been especially exciting for many reasons. For the first time since we moved out here from the East Coast 4 years ago, I have been able to really get down with cozy, comforting winter food. Soups, stews, roasts and all the best wintery, soul-warming foods.

Instant Pot Creamy Chicken Veggie Soup {dairy-free, paleo, gluten-free}

Soups have been especially exciting to me this year. This one in particular, this Instant Pot Creamy Chicken Vegetable Soup, has become one of my personal favorites. Reminiscent of a pot-pie filling, with a bit more broth, it’s creamy and rich, without dairy or grains. Best part, it can be made in the Instant Pot Pressure Cooker and it’s ready in about 30 minutes, start to finish, but it tastes like it’s simmered away all day. If you want to use already cooked, shredded rotisserie chicken, this soup is ready even quicker. It pressure cooks for just 6 minutes!!

Instant Pot Creamy Chicken Veggie Soup {dairy-free, paleo, gluten-free}

If you aren’t of the lucky millions that already have an Instant Pot pressure cooker and you didn’t get one for Christmas this year like basically everyone that I know, this soup can also be made on the stove top, as well. See the instructions below the recipe.

If you do have an Instant Pot, I want to hear from you guys. Do you want more IP recipes? What’s your favorite thing to cook in your Instant Pot?

Instant Pot Creamy Chicken Veggie Soup {dairy-free, paleo, gluten-free}

Instant Pot Creamy Chicken Vegetable Soup

gluten-free, grain-free, paleo, dairy-free, whole30
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Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 6 -8 servings


  • 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
  • 1 ½ 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
  • 1 ½ cups coconut cream
  • 1 cup frozen peas
  • Salt and pepper to taste


  • 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.
  • While the veggies are sautéing, toss the cubed chicken with 3 tablespoons of the cassava flour (or AP flour) to evenly coat.
  • Add the chicken, chicken broth, thyme and rosemary to the Instant Pot. Give it all a stir.
  • 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.
  • 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.
  • Once the pressure has released, remove the lid and set the Instant Pot to "Sauté" again, medium.
  • 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.
  • 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.

For stovetop instructions: follow the instructions on the stove top in a heavy bottomed pan or Dutch oven. Once you add the chicken and broth, bring to a rolling boil and reduce heat to simmer for at least 15-20 minutes or until the chicken is cooked. Add the slurry, coconut cream and peas and simmer until thickened.


Did you make this recipe - or any others from the TY archives?

Share your photos on Instagram, tag @bethmanosbrickey and include the hashtag #tastyyummies

2 Responses

  1. catvibz says:

    Yum! Thanks for this recipe Beth; I’ll be coaxing hubby to make it as soon as my bout with IBS passes. (He’s an unbelievable chef!) I had A bad night last night (I’ve been system-free for almost 2 years, Then WHAM! It flared up…Damn that handful of M&M’s!!! My own fault; I know I can’t handle candy/sugar so I changed my eating habits and gave all this shit up but then left over candy from Christmas was calling (let’s make that Shouting, my name) and I broke down and had a handful (ok, Two handfuls) of M&M’s. Yep, it’s all in the trash, Outside!! Your soup sounds delicious and comforting when I’m ready to eat again.

  2. Gaby says:

    This dish looks delicious and the photos turned out great. Will have to try out this recipe.

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