Instant Pot Popeye Soup
Ingredients
- 2 tablespoons ghee or healthy fat of choice
- 1 large onion, coarsely chopped
- 1 large head of cauliflower, coarsely chopped (florets only)
- 2 ounces (1 bunch) cilantro
- 12 ounces (1 head) broccoli, coarsely chopped (about 2 cups)
- 3 ounces baby spinach leaves
- 5 cups chicken broth
- 1 cup coconut milk (or an extra cup of broth)
- 1 tablespoon garlic, chopped
- 1 tablespoon sea salt
- 2 teaspoons onion powder
- Black pepper to taste
- optional: shredded chicken from one rotisserie chicken or sautéed mushrooms to
top/mix in
Directions
- Spoon the ghee into the stainless steel bowl of your Instant Pot and press the “Saute” button
- Introduce the onion to the ghee and sauté for 10 minutes, stirring occasionally so the onion does not burn
- Now place all remaining ingredients into the bowl, press the “Keep Warm/Cancel” button and secure the lid
- Now close off the pressure valve and then press the “Manual” button
- Adjust the time with the “-” button until it reads 5 minutes
- Allow the cooking cycle to complete and then release the pressure valve
- Remove the lid when safe to do so and then use an immersion blender to
completely puree all ingredients or blend in blender.
- The soup should be thick and creamy. If you want it thinner, you can add more broth
until the desired consistency is reached
- Serve topped with fresh herbs if desired (I stirred in shredded chicken from 1 whole
bird to make it a complete meal. I also served some topped with sauteed shiitake mushrooms)
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