Pot Pie Soup in the Instant Pot

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Cozy up with this veggie packed, rich and creamy pot pie Instant Pot soup! It sounds heavy and rich but this soup is secretly healthy! This recipe is oil free, sugar free, and can be made salt free by omitting the salt. It is gluten free as long as you aren’t using vegan chicken with gluten in it. And it is easy to make!

In this recipe sunflower seed cream is used to replace heavy cream. You will need a blender to blend up the sunflowers seeds into cream sauce. If you don’t have one you can whisk up 3/4 cup sunflower seed or cashew butter with water to make an easy cream sauce. You can use your favorite brand of vegan “chicken” or add firm tofu for a meaty texture. I personally love the texture of tofu when it is pressure cooked. I originally made this recipe in my Instant Pot but it could easily be made on the stove top with some modifications. Serve this soup with warm biscuits for a complete pot pie experience! 

Ingredients for Pot pie Instant Pot soup

• 1 yellow onion diced
• 3 celery stalks diced
• 3 garlic cloves minced
• 1 russet potato diced
• 4 cups veggie broth low sodium
• 1 lb. frozen vegetable medley peas, green beans, carrots, corn
• 14 oz firm tofu pressed and torn into pieces OR 1 package of vegan chicken cut into cubes
• 1 tsp dried thyme
• 1/2 tsp celery salt (adjust to your taste preferences, you may need to add more)
• 1 bay leaf
• 3/4 cup raw sunflower seeds (or sub raw cashews)
• 1 cup plain unsweetened plant milk (I use TJ’s soy milk)
• 1 tbsp corn starch
• salt and pepper to taste

How to make it:

• 1. Press “saute” on Instant Pot. Once it has heated up add onion and cook for a few minutes until lightly browned. Splash in 1-2 tbsp water or broth to prevent sticking.
• 2. Add in the celery and garlic and cook for 3 minutes until soft, stirring occasionally. Splash in 2 tbsp more water to prevent burning.
• 3. Add in potato, veggie broth, frozen veggies, chicken or tofu, spices and stir.
• 4. Put the lid on. Set valve to “sealing”. Press cancel on saute. Press manual/ pressure cook and set the timer for 1 minute. When the timer goes off do a 10 minute natural release.
• 5. In the meantime make the sunflower cream. In a blender add the sunflower seeds, milk and corn starch. Blend on high until completely smooth.
• 6. After the 10 minute natural release is up, release the rest of the pressure manually by turning the valve to venting. Put the Instant Pot back on sauté and return soup to a simmer. Pour in the cream and stir well. After a few minutes press cancel on sauté. Soup will thicken as it cools. Taste the broth and adjust salt/ pepper levels. Serve with vegan biscuits or fresh bread.