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A super made and creamy chicken pot pie thusup is so comforting and satisfying. It's created within the Instant Pot, and it's dairy farm free, grain free, protein free, paleo, and Whole30.
Ingredients
2 giant deboned skinless chicken breasts withdraw bite-sized chunks
2 Tbsp. clarified butter or vegetable 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 stock or stock
1 cup full-fat canned coconut milk or milk
1 cup cashews
2 Tbsp. contemporary thyme leaves
1 1/2 tsp. salt
1 1/2 tsp. dried sage
freshly cracked black pepper
fresh parsley leaves shredded, for garnish
Instructions
- Turn Instant Pot on Sauté mode. soften clarified butter in pot, then add onion, carrots, and celery, stirring frequently. Cook till onions area unit soft, then add garlic and cook, stirring perpetually, till aromatic, regarding thirty seconds to one minute.
- Add potatoes, chicken stock, chicken, dried sage, and contemporary thyme to Instant Pot. Secure lid with valve in protection position and cook Manual air mass for ten minutes.
- Meanwhile, add coconut milk and cashews to a high-speed liquidizer. mix till terribly, terribly swish.
- When time is up, fast unleash, then stir in coconut-cashew mixture and add salt and freshly cracked black pepper to style.
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