Pressure Cooker Vegetable Chicken Soup
Equipment
- pressure cooker
Ingredients
- 2 tbsp grass fed ghee or palm shortening
- 2 tbsp garlic minced
- 1 medium onion chopped
- 8 carrots chopped
- 3 large parsnips chopped
- 1 celery bunch chopped
- 3 tbsp Italian seasoning
- 2 tsp ginger
- 1 ½ tsp turmeric
- 2 tsp salt
- 2 tsp pepper
- 4 chicken breasts
- 64 fluid ounces chicken bone broth
Instructions
- Turn pressure cooker to sauté setting.
- Add grass-fed ghee or palm shortening. When melted add chopped vegetables (garlic, onion, carrots, parsnips, celery). Sauté until onion is translucent or about 6-7 minutes.
- Stir in herbs and seasoning (Italian seasoning, ginger, turmeric, salt and pepper).
- Add Chicken and pour in bone broth.
- Secure pressure cooker lid making sure vent is secured and “sealed” and select “Soup/Broth” setting. Set the timer for 10 minutes.
- Once pressure cooker beeps, allow to natural release for 15 minutes before quick releasing.
- Remove lid and chicken breasts from pot. Shred chicken with two forks or your preference, before returning chicken back to pot.
- Enjoy!
