Step 1

Use sharp kitchen shears to cube your chicken breasts (or thighs) and season with some salt and pepper

Step 2

Turn Instant Pot to sauté mode and add in the avocado oil. Once hot, cook the chicken for 2-3 minutes and then set aside

Step 3

Keep Instant Pot on sauté mode and add in the ghee. Cook the carrots, celery, onion and garlic for 2 minutes

Step 4

Stir in the chicken, potatoes, broth, salt, pepper and herbs. Put the lid on, move valve to seal, and set to high pressure cook for 7 minutes

Step 5

When timer goes off, do a quick release of the steam. Use a slotted spoon to remove about 1.5 cups of the cooked potatoes (leaving some potatoes whole in the soup). Add the potatoes to a large measuring glass and add in the Nutpods (or coconut milk) and use immersion blender to puree. Stir the potato puree back into the soup, along with the peas. Taste for seasoning, add salt and pepper as needed

Step 6

Use sharp kitchen shears to cube your chicken breasts (or thighs) and season with some salt and pepper

Step 7

Heat oil in a large pot over medium heat. Once hot, cook the chicken for 2-3 minutes and then set aside

Step 8

Add in the ghee. Cook the carrots, celery, onion and garlic for 2 minutes

Step 9

Stir in the chicken, potatoes, broth, salt, pepper and herbs. Bring to a boil and reduce to simmer. Cook for 15-20 minutes or until potatoes are tender and chicken is cooked through

Step 10

Use a slotted spoon to remove about 1.5 cups of the cooked potatoes (leaving some potatoes whole in the soup)Add the potatoes to a large measuring glass and add in the Nutpods (or coconut milk) and use immersion blender to pureeStir the potato puree back into the soup, along with the peas. Taste for seasoning, add salt and pepper as needed