All the comfort flavor of the Chicken Pot Pie that you love, made quickly in the Instant Pot with simple ingredients, veggie packed, and completely guilt-free! This easy weeknight meal should become a staple in your dinner rotation. Paleo, Gluten-Free, and Whole30 approved!
It always happens this time of year…. My kids are back to school, we’re in our fall routine, and I am just willing the weather to cool down about 10-15 degrees. For no other reason than: gimme all the fall recipes!!!!
From a foodie perspective, my absolute favorite time of year. From a normal, creature of comfort, Amy life perspective, I actually prefer winter. For my social life and extrovert perspective, I love summer! Sorry spring, you’ve been left out. But as you can see, Fall is sandwiched right in between my favorites.
So here it is, 90 degrees the first full week of September, and I’m already like, let’s do Chicken Pot Pie!!
So in all actuality, my daughter has been asking for her favorite Chicken Pot Pie recipe all summer. The most delectable dinner with bacon, creme fraiche, and puff pastry. I mean, what’s not to love?
Although incredibly delicious, not one that my stomach can handle anymore. Also, one that needs to wait for the fall. So when the sweet girl of mine turned 11 this week, she asked once again, for……You guessed it! Chicken Pot Pie.
It just so happened that I received a copy of Jennifer Robins’ new cookbook, Affordable Paleo Cooking with Your Instant Pot.
Imagine how excited I was when I found her, Crust-Less Chicken Pot Pie.
Made with simple ingredients!
And even Whole30 approved to meet my September goals. Definitely meant to be 😉
Browsing through this book, I’m beyond excited to try so many of her recipes. I often hear people complain about Paleo recipes being expensive or having weird ingredients, but this gem of a cookbook is full of affordable meals with nothing out of the ordinary.
Like this Crust-Less Chicken Pot Pie….
Veggies, chicken, and broth is all you need to get this delicious recipe on your table. The base is pureed cauliflower and broth, creating a natural thickness.
And P.S., my kids hate cauliflower and had no idea it was any part of this dinner. In fact, they happily licked their bowls clean!
It also made perfect leftovers for a Whole30 approved lunch for me, and one that I get excited about eating.
I know you guys are going to love it!
Instant Pot Crust-Less Chicken Pot Pie
- 4 cups Chicken broth
- 2 heads cauliflower florets only
- 1 lbs boneless chicken breast chopped into bite sized pieces
- 2 small white-fleshed sweet potatoes diced
- 2 celery ribs chopped
- 2 cups chopped carrots
- 1 tbsp minced garlic
- 1 large onion diced
- 1 tsp onion powder
- 2 tsp sea salt
- 2 bay leaves
- 1 large sprig fresh thyme (optional)
- chives (optional)
Pour the chicken broth into the stainless steel bowl of your Instant Pot, then place in the cauliflower, close the lid and close the pressure valve. Select the Pressure Cook/Manual button then select 5 minutes.
Allow the cooking cycle to complete, quick release the pressure valve and remove the lid once safe to do so. Press the keep warm/cancel button.
Puree the cauliflower and broth with an immersion blender or transfer to a blender.
Add in the remaining ingredients except the thyme and chives, and secure the lid and pressure valve. Press the pressure cook/manual and adjust the time to 10 minutes.
Allow the cooking cycle to complete, then quick release the pressure valve and remove the lid once safe to do so. Remove the bay leaves. Serve topped with fresh thyme, chives or your preferred fresh herbs.