Instant Pot Creamy Chicken Vegetable Soup
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 6
- salt and pepper to taste
- 3 cloves garlic minced
- 3 stalks celery chopped
- 1 cup frozen peas
- 1 medium white onion chopped
- 1 1/2 cups coconut cream
- 4 carrots, diced
- 1 tablespoon terra delyssa olive oil or ghee
- 10 ounces sliced cremini mushrooms
- 1 1/2 lbs uncooked organic boneless skinless organic chicken thighs, cubed*
- 5 tablespoons cassava flour divided (you can also use gf all purpose flour)
- 6 cups chicken stock or broth (i use homemade bone broth)
- 1 tablespoon chopped fresh thyme (or 1 teaspoon dried)
- 1 tablespoon chopped fresh rosemary (or 1 teaspoon dried)
- Carbohydrate 14.6064444973087 g
- Cholesterol 0 mg
- Fat 21.0767260277683 g
- Fiber 4.3830258964554 g
- Protein 4.24215919093568 g
- Saturated Fat 18.5024070681698 g
- Serving Size 1 1 -8 serving (333g)
- Sodium 90.1617451361775 mg
- Sugar 10.2234186008533 g
- Trans Fat 1.31860614166384 g
- Calories 248 calories
Turn your Instant Pot to "Sauté" and add your oil or ghee. You will be sautéing without the lid on. Once hot (the indicator will say "hot"), drop in the onion, celery, carrots and mushrooms, sauce for 5-7 minutes, until everything is slightly softened. Add the garlic and give it all a good stir.While the veggies are sautéing, toss the cubed chicken with 3 tablespoons of the cassava flour (or AP flour) to evenly coat.Add the chicken, chicken broth, thyme and rosemary to the Instant Pot. Give it all a stir.Turn off the Instant Pot so the sauté mode turns off. Place the lid on the Instant Pot and make sure it is locked and the steam valve is closed. Set on manual on high pressure and set the timer for 15 minutes.Once cooking is completed, your Instant Pot will automatically switch over to warm – leave it as is to release the pressure slowly, or if you'd like you quick release the pressure with the valve.Once the pressure has released, remove the lid and set the Instant Pot to "Sauté" again, medium.Once you have removed the lid, make a quick slurry with the cassava flour. Add about 1 cup of the hot broth to a bowl and whisk with the cassava flour.Add the frozen pears, the cassava flour slurry and the coconut cream and let simmer just long enough to thicken the soup, slightly. Serve hot and enjoy.
