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Instant Pot Chicken Potato Soup

Serves 4:


1 Tbsp ghee

3/4 cup chopped celery

3/4 cup chopped carrots

1 3/4 cups golden Yukon potatoes

1 cup chopped cauliflower

2 garlic cloves minced

1/3 cup diced onions

2 large chicken breast chopped

1 Tbsp Fresh thyme

1 Tbsp Fresh chopped sage

Salt and pepper to taste

1 package turkey bone broth

1/2 cup coconut mylk or any dairy-free mylk you use


1. Set Instant Pot to sauté function, add oil, and warm

3. Add onions, carrots, celery, salt and pepper to taste, and sauté for a few minutes

4. Add minced garlic, 1 cup of diced potatoes, chopped chicken, and fresh herbs, cook for a couple minutes

5. Add turkey bone broth ( I use bonafide) and stir

6. Add the other cup of potatoes and cauliflower on top of mixture (don’t mix in)

7. Close instant pot and set to manual high pressure for 8 minutes

8. Release pressure naturally

9. With a ladle scoop out the potatoes and cauliflower sitting on top

10. Add to blender with 1/2 cup coconut milk and blend up

11. Pour into the instant pot, stir, and enjoy!

12. Garnish with fresh cilantro


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