Paleo Instant Pot CookBook by SARAH D.TUCKER

Author:SARAH D.TUCKER
Language: eng
Format: epub
Publisher: EHINOMEN ODIAHI
Published: 2018-01-17T05:00:00+00:00

Paleo Instant Pot Chicken and Mushroom Soup

INGREDIENTS

Serves 6

1 whole chicken

Coconut oil

4 cups of water (or enough to cover the chicken)

Salt and pepper to taste

1 onion (quartered)

24 -48 white or red pearl onions

2 carrots (trimmed and broken into chunks)

1 can of organic peeled tomatoes (cut into large chunks)

2 stalks of celery (broken into chunks)

1 lb. crimini mushrooms

Instructions

Pour all ingredients into your instant pot (except mushrooms).

Cook on high for 20 minutes.

Allow pressure to release naturally.

Remove chicken, and strain the broth. Set broth aside and wash your instant pot and then return to sauté mode.

Melt coconut oil in your instant pot and sauté mushrooms in it.

Debone your chicken and add it to the broth you set aside earlier.

Add mushrooms to the broth and reheat the soup.

Add your salt and pepper.

Serve.

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