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Instant Pot Creamy Chicken and Vegetable Soup (Paleo, AIP, Whole30)

Tom Yum Chicken Soup while other times it will be me basically just throwing whatever veggies I have into the pot along with some herbs and spices and wait for the magic to happen. 99.9999% of the time the soup turns out great!  I think chicken has so much flavor in itself that whichever way you cook chicken soup, it’s always delicious.  Many a times, I also add sweet potato noodles to the chicken soup and make my Instant Pot Chicken Noodle soup that has become a family favorite!

Creamy chicken and Vegetable soup AIP

Instant Pot Creamy Chicken and Vegetable Soup (Paleo, AIP, Whole30)

Recipe Type: Soup

Cuisine: American, Fusion

Author: Indira Shyju

Prep time: 20 mins

Cook time: 20 mins

Total time: 40 mins

Serves: 6-8

A delicious dairy free creamy chicken and mushroom soup with added veggies that is a satisfying as well as an easy one pot meal!


  1. 2 tbsp avocado oil or olive oil

  2. 1/2 of a large onion, chopped fine

  3. 2 celery stalks, diced

  4. 1 carrot, peeled and diced

  5. 1 white sweet potato, peeled and diced (you can use regular sweet potato too)

  6. 1 1/2 tsp sea salt

  7. 1 tsp dried thyme

  8. 1 tsp garlic powder

  9. 1/2 tsp [url href=”” target=”_blank”]italian seasoning [/url]

  10. 1/2 tsp white pepper powder (omit for AIP)

  11. 1/2 tsp black pepper (omit for AIP)

  12. 1 1/2 lbs chicken breasts or skinless chicken thighs

  13. 3 cups water

  14. 1 cup coconut milk ( I like to use [url href=”” target=”_blank”]Aroy D[/url] brand)

  15. 2 cups fresh Kale leaves chopped

  16. 3 tbsp [url href=”″ target=”_blank”]arrow root starch[/url] mixed with 1/4 cup water


  1. Press Saute mode in the Instant pot.

  2. Add the oil. Let heat for 30 secs and then add the onion and celery. Saute for 1 min and then add the carrot and the sweet potato. Add the salt, thyme, garlic powder, italian seasoning, white pepper (if adding) and black pepper (if adding). Stir to mix well with the veggies. Then add the chicken pieces. Pour the water and close the lid. Make sure valve is in sealing position.

  3. Press Cancel and then press ‘Pressure Cook’ and set pressure cook time to 5 minutes.

  4. Once pressure cooking time is done, release pressure manually and then open the lid. Using a large ladle, transfer the chicken pieces onto a large mixing bowl.

  5. Using two forks, shred the chicken completely. Transfer back to the Instant Pot.

  6. Add the coconut milk and the kale. Stir to mix and press saute button again. Let cook for 5 mins (uncovered – do not place lid back).

  7. Meanwhile, in a small bowl, mix the arrowroot starch with the water until it forms a smooth slurry.

  8. Pour this slurry into the Instant Pot and stir slowly using a wooden spoon for about 2-3 minutes until you can feel the sauce thicken. Press ‘Cancel’ button.

  9. Check soup for seasoning and add more salt if needed. Transfer soup to serving bowls.


I like to use white sweet potato in this recipe since it holds up to the pressure cooking. Regular sweet potato tends to turn mushy with pressure cooking.


Instant Pot Creamy Chicken and Mushroom soup

#creamychickenandmushroomaipsoup #creamychickenandvegetablesoup #InstantPotCreamyChickenMushroomandKalesoup #whole30creamychickenandmushroomsoup

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