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lemon turmeric soup
Sarah Erickson

AIP Instant Pot Lemon Tumeric Soup

This has become one of my favorite soups to make on a cold day or sick day!
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Prep Time 10 minutes
Cook Time 40 minutes
Course: Dinner, lunch
Cuisine: American
Ingredients Method

Ingredients
  

  • 1 white onion diced
  • 12 carrots pealed and diced
  • 4 celery stalks diced
  • 3-5 garlic cloves minced
  • 2 tsp turmeric
  • 2 tsp fresh thyme or oregano leaves
  • 2 cups cauliflower rice
  • 8 cups chicken broth
  • 2 chicken breasts diced
  • ½ cup freshly squeezed lemon juice
  • avocado oil for sauteeing
  • 1 tsp salt plus more to taste

Method
 

  1. Put Instant Pot on “saute” mode.
  2. Add 2 TBS avocado oil.
  3. Add carrots, celery and onions. Saute 3-5 minutes until just softened.
  4. Add salt, garlic, turmeric, and fresh thyme or oregano.
  5. Sute for another 30 seconds.
  6. Add chicken broth.
  7. Put the lid on and pressure cook for 4 minutes.
  8. Release the pressure 10 minutes after contents have pressure cooked for the full 4 minutes.
  9. Add the chicken and set back to “saute” for about 15 minutes to allow the chicken to soak up all the flavors of the soup and to further tenderize the chicken.
  10. Add the riced cauliflower and keep on the “saute” mode for about 3-4 minutes.
  11. Add the freshly squeezed lemon juice.
  12. Taste and add salt if necessary.