Name: Instant Pot Chicken and Cabbage Soup (gluten free, low carb, + Whole30)
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 1/2 tsp salt; 1/4 tsp garlic powder; 1/8 tsp cumin powder; 1/8 tsp paprika; 1 and 1/2 pounds boneless, skinless chicken thighs; 3 tbsp butter, ghee, or coconut oil – divided; 1 small onion, thinly sliced; 4 cloves garlic, minced; 1-2 inch piece of fresh ginger, grated; 6 cups good quality broth (vegetable, homemade bone broth or Kettle and Fire); 1/2 large cabbage, thinly sliced; 3 cups cauliflower florets; 2 tbsp coconut aminos OR gluten free tamari (like THIS or THIS); 1-2 tsp toasted sesame oil (like this); juice from one lime; salt and pepper to taste; fresh herbs for garnish (I used cilantro and scallions)

Description

A nutritious, low carb soup loaded with flavor. Cabbage, cauliflower, and juicy chicken in a salty broth seasoned with lime, onion, ginger, and garlic. So easy to make. Stove top option included.

Ingredients

Scale

1/2 tsp salt
1/4 tsp garlic powder
1/8 tsp cumin powder
1/8 tsp paprika
1 and 1/2 pounds boneless, skinless chicken thighs
3 tbsp butter, ghee, or coconut oil – divided
1 small onion, thinly sliced
4 cloves garlic, minced
1–2 inch piece of fresh ginger, grated
6 cups good quality broth (vegetable, homemade bone broth or Kettle and Fire)
1/2 large cabbage, thinly sliced
3 cups cauliflower florets
2 tbsp coconut aminos OR gluten free tamari (like THIS or THIS)
1–2 tsp toasted sesame oil (like this)
juice from one lime
salt and pepper to taste
fresh herbs for garnish (I used cilantro and scallions)

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Instructions

In a small bowl, mix together salt, garlic powder, cumin, and paprika. Sprinkle mixture on both sides of chicken thighs.
Turn IP onto SAUTE and melt fat of choice. Once insert is HOT, sear chicken thighs for 3 minutes on each side and then remove from pot.
Add in remaining tablespoon of fat and onions. Saute until translucent, about 4 minutes. Add in garlic and ginger and saute another minute, until fragrant.
Pour in broth, making sure to scrape the bottom of pan with wooden spoon to loosen all the tasty bits. Add in cabbage, cauliflower, and chicken thighs. Lock lid on IP and turn the vent valve to “sealing.” Cook on HIGH pressure for 8 minutes then quick release the pressure.
Add coconut aminos/tamari, sesame oil, lime juice, and salt and pepper to taste. Taste and adjust for flavors. At this point, you can remove chicken thighs and shred with 2 forks or leave in bigger pieces.
Garnish with fresh herbs before serving.

Notes

FOR STOVE TOP METHOD: Follow the exact steps above except use a heavy bottom large soup pot and simmer, covered on low-medium for about 20-25 minutes.