This soup is super creamy and delicious!  It’s everything you love about chicken pot pie without the ingredients that cause inflammation. Thanks to 40 Aprons for the great dinner!

Ingredients

• 2 large chicken breasts cut into bite-sized chunks
• 2 TBSP vegan butter or olive oil
• 1 onion diced
• 3 carrots diced
• 3 celery stalks diced
• 5-6 cloves garlic minced
• 1 Lb red potatoes diced
• 2 cups chicken broth or chicken stock
• 1 cup full-fat canned coconut milk (Like this one: https://amzn.to/48JNb3w)
• 1 cup cashews
• 2 TBSP fresh thyme leaves
• 1 ½ tsp salt
• 1 ½ tsp dried sage
• fresh parsley leaves chopped, for garnish

Directions

1. Turn Instant Pot on Sauté mode. Melt butter (or olive oil) in pot, then add onion, carrots, and celery, stirring regularly. Cook until onions are soft, then add garlic and cook, stirring constantly, until fragrant, about 30 seconds to 1 minute.
2. Add potatoes, chicken broth, chicken, dried sage, and fresh thyme to Instant Pot. Secure lid with valve in Sealing position and set to Manual High Pressure for 10 minutes. Once Instant Pot pressurizes, cook time will begin.
3. While Instant Pot cooks, add coconut milk and cashews to high-speed blender. Blend until very, very smooth.
4. When time is up, Quick Release, then stir in coconut-cashew mixture and add salt and freshly cracked black pepper to taste. Serve warm.

If you don’t have an instant pot

On the stovetop:

1. Heat the butter or olive oil in a large saucepan over medium heat. Sauté the onion, carrots, and celery until the onions are soft, then sauté the garlic about a minute or until fragrant. Add the potatoes, chicken broth, sage, and thyme to your pot.
2. Bring to a boil and cook 4 minutes.
3. Add your chicken breasts and cook for 6 minutes or until chicken is cooked through and potatoes are fork-tender.
4. Meanwhile, make your cashew-coconut cream as directed in the recipe.
5. Add your cashew-coconut cream to the pot and stir well. Finish with plenty of salt and freshly cracked black pepper.