We should be actually clear:
My better half is the victor here.
We're trying new, solid formulas day by day, normally Whole30 and paleo, however dependably as delightful as I can dooty them up to be. When he does a Whole30? It resembles this: he gets back home from lawyering throughout the day and takes a seat to either a fresh out of the box new dish or one of our ordinary faves, similar to egg come in a bowl, zuppa toscana, or – let's be honest – the chicken zucchini poppers from One Lovely Life.
Got the specific circumstance? He attempts a great deal of great nourishment. So when he attempted this soup and stated,
"Unquestionably the best Whole30 soup you've at any point made."
I realized we had a truly decent sound chicken pot pie soup staring us in the face.
Ingredients :
- 2 large boneless skinless chicken breasts cut into bite-sized chunks
- 2 Tbsp. ghee or olive oil
- 1 onion diced, 1 cup
- 3 carrots diced, 1 cup
- 3 stalks celery sliced, 1 cup
- 5-6 cloves garlic minced
- 1 pound red potatoes diced
- 2 cups chicken broth or stock
- 1 cup full-fat canned coconut cream or milk
- 1 cup cashews
- 2 Tbsp. fresh thyme leaves
- 1 1/2 tsp. salt
- 1 1/2 tsp. dried sage
- freshly cracked black pepper
- fresh parsley leaves chopped, for garnish
Instructions :
- Turn Instant Pot on Sauté mode. Melt ghee in the pot, then add onion, carrots, and celery, stirring regularly. Cook until onions are soft, then add garlic and cook, stirring constantly, until fragrant, about 30 seconds to 1 minute.
- Add potatoes, chicken broth, chicken, dried sage, and fresh thyme to Instant Pot. Secure lid with the valve in Sealing position and cook Manual High Pressure for 10 minutes.
- Meanwhile, add coconut milk and cashews to a high-speed blender. Blend until very, very smooth.
- When time is up, Quick Release, then stir in the coconut-cashew mixture and add salt and freshly cracked black pepper to taste.