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Spring Chicken Soup (Instant Pot)
Total prep and cook time: 35 minutes
- 3 Tbsp chicken fat
- 3/4 lb chicken breast, boneless and cut in slices •
- 1/2 cup fresh cilantro
- 1 large piece of fresh ginger
- 3 Cups chicken stock or broth
- Kosher salt and black ground pepper
- 1 carrot, peeled & sliced
- 1 turnip, peeled, and cut
- 1/2 head of cabbage cut into large chunks
Peel the ginger and slice it into four 1/4-inch slices. Using the flat side of a chef’s knife smas or grate the ginger slices.
Press SAUTÉ button on your Instant Pot. When the word “hot” appears on the display, add the chicken fat and sauté the chicken with a pinch of salt for about 4-5 minutes
Add cilantro, ginger, carrots, cabbage, and turnips to the pot.
Pour the broth and stir well.
Lock lid into place and set on the MANUAL setting for 12 minutes.
Use Quick Release - turn the valve from sealing to venting to release the pressure.
Stir, taste and adjust seasonings.
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This content is for informational and educational purposes only. It is not intended to provide medical advice or to take the place of such advice or treatment from a personal physician. All readers/viewers of this content are advised to consult their doctors or qualified health professionals regarding specific health questions. Neither Dr. Chad Walding nor the publisher of this content takes responsibility for possible health consequences of any person or persons reading or following the information in this educational content. All viewers of this content, especially those taking prescription or over-the-counter medications, should consult their physicians before beginning any nutrition, supplement, or lifestyle program.