Stripes & Willows

View Original

Instant Pot Dairy Free Chicken Potato Soup

Paige Gilmore
See this content in the original post

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

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

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