Chicken Pot Pie Soup

2 Chicken breasts, large boneless skinless

Produce

3 Carrots (diced, 1 cup)

3 stalks Celery

5 cloves Garlic

1 Onion (diced, 1 cup)

1 Parsley, fresh leaves

1 lb Red potatoes

1 1/2 tsp Sage, dried

2 tbsp Thyme, fresh leaves

Canned Goods

2 cups Chicken broth

Baking & Spices

1 Black pepper, freshly cracked

1 1/2 tsp Salt

Oils & Vinegars

2 tbsp Ghee or olive oil

1 cup Cashews

1 cup Coconut cream or milk, full-fat canned

Instructions

Turn Instant Pot on Sauté mode. Melt ghee in the 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.

Add potatoes, chicken broth, chicken, dried sage, and fresh thyme to Instant Pot. Secure lid with the valve in Sealing position and cook Manual High Pressure for 10 minutes.

Meanwhile, add coconut milk and cashews to a high-speed blender. Blend until very, very smooth.

When time is up, Quick Release, then stir in the coconut-cashew mixture and add salt and freshly cracked black pepper to taste.