Paleo Chicken Pot Pie Soup

A crowd favorite casserole turned into a soup! This delicious paleo chicken pot pie soup is everything you'll want when you're craving something comforting, plus, it's full of nutrient-dense ingredients AND made in the Instant Pot! This recipe was created by our friend, Melissa over at Melissa’s Healthy Kitchen!



  • 4 celery stalks chopped
  • 2 carrots chopped
  • 1/3 CUP diced onions
  • 1 TBSP California garlic ghee (substitute avocado oil)
  • 1 TBSP fresh sage
  • 1 TBSP fresh thyme
  • 1 LB ground chicken or 2-3 chicken breast, cubed
  • 1 package Bonafide Provisions Turkey Bone Broth 
  • Sea salt and pepper to taste
  • 1 15 OZ can full-fat coconut milk
  • 1 Cup soaked macadamia nuts


  1. Set instant pot to sauté function add ghee and heat
  2. Add ground chicken and brown for a few minutes
  3. Transfer cooked ground chicken to a bowl
  4. Add celery, carrots, onions, and sauté for 5 minutes in the instant pot (add additional avocado oil if needed)
  5. Add in fresh herbs, potatoes, and cook a couple of minutes
  6. Add the package of turkey bone broth
  7. Close the instant pot and set to manual high pressure for 10 minutes
  8. Prepare the cream by adding coconut milk and macadamia nuts to a blender and blend until smooth
  9. Quick-release of pressure once the soup is done, add the cream, and mix

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