CHICKEN MULLIGATAWNY SOUP | KETO, INSTANT POT

This low carb soup somehow manages to be deliciously comforting and super refreshing all at the same time. Enjoy it in just a matter of minutes using your instant pot.

  • Ingredients
  • 1 Celery Stalk Chopped
  • 1 Small Onion Chopped
  • 1 tsp Salt
  • 1/2 tsp Pepper
  • 1/4 cup Fresh Cilantro, plus 1 tbsp Chopped
  • 1/8 tsp Dried Thyme
  • 1/8 tsp Ground Nutmeg
  • 1″ Fresh Ginger Minced
  • 2 cups Cauliflower Rice or Minced Florets
  • 2 cups Full Fat Coconut Milk
  • 2 Small Carrots Diced
  • 2 tsp Curry Powder
  • 3 cups Chicken Broth
  • 4 tbsp Butter
  • 8 Chicken Thighs, Bone in and skinless


CHICKEN MULLIGATAWNY SOUP | KETO, INSTANT POT

Instructions
  1. Turn on the instant pot by pressing “saute” and set to “more.” Insert the inner pot and wait until the panel says “Hot.” Melt the butter in the inner pot and saute the onions and ginger for 2 minutes or until the onions are soft. Add the celery and carrots and stir for 1 minute. Add the remaining ingredients except for the coconut milk and cilantro and press “Cancel.”
  2. Close the lid tightly and move the steam release valve to “sealing.”
  3. ...
  4. ........
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