Instant Pot Healing Soup recipe

It's THAT time! Time for my power-packed Healing Soup ~ I've written about it for years and taught many friends from near and far to make this one and have on hand, in the freezer, for the moment we need to unleash the magic! I have been playing with my Instant Pot  for about a year now, learning from some of my favourite real food blogging gals. It was time to re-create this fabulous Instant Pot Healing Soup. I hope you'll try it if you have this wondrous 7-in 1 marvel in your kitchen! If you don't have one -- I don't say this often... but if at all possible.. jump on this bandwagon and order one! I've included my affiliate Amazon link for your convenience. (Thanks in advance if you purchase through this link, I may receive a commission. It does not change the price for the purchaser)

Here is the Instant Pot in my kitchen!

For your health! Here it is ~ a detailed step-by-step printable for you

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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

1. Put the Instant Pot on 'saute' and add oil to the pot.
2. The oil heats quickly.
3. Add the onions. (and/or shallots if using)
4. Sauté until tender. (2-3 min)
5. Add chicken breast pieces (if using). Stir often until partially cooked.
6. At this point, also add 1 crushed garlic clove.
7. We will add the rest at the end to ensure garlic’s medicine stays intact.
8. Shut off the saute function.
9. Add the broth, horseradish, ginger, cayenne (or flakes or chili) and a dash of salt and pepper.
10. Add the other veggies if using and the lemon(s)

11. 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)

12. 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!
13. It will beep a few times to advise that is is finished and then switch to 'warming' mode.
14. 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)
15. Taste and adjust seasonings.
16. Pull out the lemons, and whole peppers (if using).
17. Add the remaining garlic, and turmeric if using, and serve.

Recipe 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.

I cannot wait to tell you all about some Instant Pot cookbooks, created by some blogging friends!
I promise to share all about it asap!
Meantime.. check out this fabulous kitchen helper.. here!

Pin this one + make it soon. Freeze some + be ready with healing soup!