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Instant Pot Healing Soup Recipe

This soup is all about the super healing herbs within! I call them Carol's pack of healers! (in my kitchen, I am never without them... especially from November til April!)
Course Soup
Cuisine Herbal Medicine
Keyword #keto, #realfood, #whole30, Paleo

Ingredients

  • 2 tablespoon avocado oil
  • 2 onions chopped
  • 1 cup celery finely chopped
  • 1-2 fresh organic lemons halved with seeds removed
  • 10 garlic cloves finely chopped/minced
  • 2 quarts/liters bone broth chicken stock or veggie stock
  • 2 inch piece ginger root grated
  • 3-4 inches horseradish root fresh, grated (about ½ cup)
  • 1 teaspoon cayenne pepper or 3-4 small chilis, or 1-2 tablespoon chili flakes
  • 1 tablespoon turmeric root powdered
  • Sea Salt good quality, freshly ground
  • Black Pepper freshly ground
  • 2 cups peas or chopped carrots parsnips, squash etc
  • 1-2 cups chopped chicken breast

Instructions

  • Put the Instant Pot on 'saute' and add oil to the pot.
  • The oil heats quickly.
  • Add the onions. (and/or shallots if using)
  • Sauté until tender. (2-3 min)
  • Add chicken breast pieces (if using). Stir often until partially cooked.
  • At this point, also add 1 crushed garlic clove.
  • We will add the rest at the end to ensure garlic’s medicine stays intact.
  • Shut off the saute function.
  • Add the broth, horseradish, ginger, cayenne (or flakes or chili) and a dash of salt and pepper.
  • Add the other veggies if using and the lemon(s)
  • Set the Instant Pot to "manual" and go up/down to 8 minutes. Ensure that the steam release valve is turned away from you to the 'sealing' position. (i.e. opposite of venting position)
  • The Instant Pot will take some time for the pressure to build in the pot. When it is ready to start the process, it will go from "on" to 8... and start the count-down. While the maching counts from 8 to 1, it is pressure cooking our soup!
  • It will beep a few times to advise that is is finished and then switch to 'warming' mode.
  • You can either allow the IP to release pressure slowly over a 10-12 minute period, or carefully, release the pressure immediately (I use a wooden spoon to move the small lever to allow steam to escape)
  • Taste and adjust seasonings.
  • Pull out the lemons, and whole peppers (if using).
  • Add the remaining garlic, and turmeric if using, and serve.

Notes

NOTE: For those not ‘acclimatized’ to Horseradish, perhaps use ½ cup initially and then up to 1 cup My ‘extra ingredients’ are listed below; added when the mood strikes! ADDITIONAL OPTIONS: Hot Sauce, 1-2 teaspoon Dijon Mustard, 1 tablespoon Hot Pepper Flakes, 1 tablespoon 1 cup good quality water (to stretch the broth) Turmeric powder, 1-2 tablespoon Paprika, Hot, Spanish, 1-2 teaspoon ANY herb or spice to change up the flavour…Your choice.