This Keto Chicken Pot Pie Soup is comfort in a bowl! It can be made in the Instant Pot or on the stove and is super rich, creamy, and easy to make. It comes together in about 30 minutes and is guilt free because it's also Whole30, Paleo, Gluten Free, & Dairy Free!
The canned coconut milk works best if it hasn't been refrigerated so the cream doesn't separate. If your coconut milk has separated though, simply scoop out and use ¾ Cup of the cream and ¼ cup water, coconut water, or milk.
While you can replace the canned coconut milk with milk from a carton, I wouldn't recommend it. The canned coconut milk gives the soup a creaminess that milk from a carton just can't provide.
For the coconut cream, I recommend using Sprouts, Native Forest, or Thai Kitchen brands because other brands may lend an aftertaste.
If using cashews, be sure to use raw cashews. If you don't have a high-speed blender be sure to soak them for at least 1 hour in very hot water before blending.
To steam cauliflower: 1) Add enough water to a small saucepan to fill 1" full 2) Place cauliflower florets in a steam basket or colander and place it in the pot. 3) Cover and bring water to a simmer. 4) Let it steam until the cauliflower is tender and you can easily pierce with a fork.
While carrots aren't usually considered keto, 1 carrot adds a lot of flavor while only adding less than 1 net carb per serving.