Instant Pot Dairy Free Chicken Potato Soup

 
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Welcome to another edition of instant pot recipes! Kidding. But I really am into it. Instant Pot Dairy Free Chicken Potato Soup is the supreme, healthy, & super satisfying meal when you're midweek craving comfort food but you're short on time. Potatoes & cashew cream are used to make it rich and creamy whilst still keeping it clean eating for the family.

We use our instant pot a couple of times per week, particularly during the week. We have a very hectic schedule in our family so this keeps us feed & usually set up with leftovers the next day for my daughters lunch. As I write this my husband is telling her which container of soup is hers tomorrow!

So wholesome, I hope you love it.

Tips:

  • I use mashing potatoes for this recipe but it’s not a must have!

  • Reduce the chili flakes if your not into a bit of spice but it really isn’t too hot.

Enoy! x

RELATED Instant Pot Pork Kale Soup

Instant Pot Dairy Free Chicken Potato Soup

Serves: 4 people

  • 2.5 pounds / 1 kg potatoes

  • 1 brown onion diced

  • 4 garlic cloves diced

  • 1.5 pounds / 700 grams chicken breasts

  • 1 tablespoon dried tarragon

  • Salt & cracked pepper to taste

  • 1/4 teaspoon chili flakes

  • 4 cups vegetable stock

  • 1 cup water

  • 1 tablespoon white vinegar

  • 1/4 cup cashew cream optional

  • 2 cups arugula

RELATED Thick Tomato White Bean Soup

Directions

  1. Set up your instant pot on your kitchen bench. Cut all potatoes in half and place into the instant pot. Add onions & garlic.

  2. Place the chicken breasts on top of the vegetables. Sprinkle with tarragon, chili, salt, & pepper.

  3. Pour in vegetable stock, water, & vinegar.

  4. Shut the instant pot with the lid. Using the manual/pressure function set the timer to 30 minutes.

  5. Once the soup is cooked and depressurized, remove lid. Remove chicken breasts from the soup & place into a bowl. Shred chicken with two forks. Set chicken aside.

  6. Using a spaghetti ladle remove potatoes from the instant pot & place into a big enough bowl for mashing. Mash potatoes and stir back into the soup.

  7. Add shredded chicken, arugula, & cashew cream to the instant pot. Stir the pot until everything is evenly combined. Season with salt & pepper to your liking.

  8. It’s ready to eat!

Enjoy your meal!!

Tag #stripesandwillows

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