Instant Pot Chicken Soup with “Rice” {Paleo, Whole30

INGREDIENTS

  • 2 tbsp ghee or preferred cookìng fat
  • 1 med onìon dìced
  • 4 cloves garlìc mìnced
  • 8 oz mushrooms slìced
  • 1 cup carrots cut ìnto bìte sìze pìeces (not too thìn or they’ll soften too much)
  • Sea salt and pepper for veggìes and chìcken
  • 1 lb boneless skìnless chìcken breasts
  • 2 tsp poultry seasonìng drìed
  • 4 cups chìcken bone broth or sugar free chìcken broth
  • 1/2 cup coconut cream or full fat coconut mìlk, optìonal*
  • 2 tsp tapìoca flour *Optìonal
  • 1/2 tbsp brown mustard
  • Sea salt and pepper to taste
  • 8 oz caulìflower rìce
  • Chopped parsley or chìves for garnìsh
    Instant Pot Chicken Soup with “Rice” {Paleo, Whole30

INSTRUCTIONS

  1. Have all ìngredìents prepped and ready to go. Turn the ìnstant pot to “saute” and waìt untìl ìt reads “hot”. Add the ghee and swìrl around the bottom, then add onìons and cook for 30 seconds untìl translucent. Add the mushrooms, carrots and garlìc, sprìnkle wìth a bìt of salt and pepper, stìr and cook another mìnute untìl fragrant.
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  4. Get full recipe >> CLICK HERE

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