INSTANT POT + CROCKPOT SUNSHINE LEMON CHICKEN CHOWDER

By ROBandSEAN

Ingredients

• 2 tablespoons olive oil
• 1 medium yellow onion, finely chopped
• 1 teaspoon kosher salt, divided
• ½ teaspoon turmeric
• 1 cup chopped celery
• 1 ½ pounds baby potatoes, halved or quartered
• 1 small head cauliflower, separated into florets
• 4 cups chicken stock
• 1 ½ pounds boneless, skinless chicken breasts or thigh
• 1-2 tablespoons freshly squeezed lemon juice
• ⅓ cup full fat coconut milk (from a can)
• Chopped fresh parsley and freshly ground pepper to taste

Details

Servings 4
Adapted from realfoodwholelife.com

Preparation

Step 1

1. Add the olive oil to an electric pressure cooker. Turn to saute, add the onion and ¼ teaspoon salt and saute for 7 minutes, stirring occasionally.

2. Add the turmeric, stirring until fragrant.

3. Add the celery, potatoes, cauliflower, and ¼ teaspoon salt, stirring to combine. Add the chicken stock, chicken, and remaining ½ teaspoon salt, stirring until well combined.

5. Secure the lid, select the manual setting, and set it to high pressure for 20 minutes.

6. When the pressure cooker timer is done, quick release the pressure.

7. Remove the chicken, and shred or chop into bite sized pieces. Add back to the pressure cooker, along with the lemon juice and coconut milk, stirring to combine. It's okay if the cauliflower breaks apart, it will add texture and body to the chowder. Taste, adding additional salt, pepper, lemon juice, or parsley if desired