Do you have an instant pot and want a quick weeknight meal that uses up the leftover veggies and protein from your fridge?? Then this recipe is for you! If you don’t have an instant pot, check them out here–think pressure cooker + slow cooker + rice cooker in one! Time saving to say the least:)
I use this recipe when I have chicken/broth/veggies to use up. It is easily modifiable so you can use up what you have specifically. Example: if you don’t have rutabaga or celeriac but you do have potatoes or butternut squash or parsnips, use them instead! If you don’t have chicken, but you do have turkey, use it instead! Food is information for our bodies, and the more information the better to support health; so if you want to try some new root veggies now is the time!
- 3-4 cups cooked chicken
- 1 rutabaga, peeled and chopped
- 1 celeriac, peeled and chopped
- 1 onion
- 2-3 stalks of celery
- 2-3 carrots
- 3-4 cloves garlic, pressed through garlic press
- 2 cups chopped fresh greens (spinach, chard, kale are all appropriate here)
- 1 quart chicken broth
- 2-3 sprigs fresh thyme
- salt and pepper to taste
- 1 Tbsp olive oil
- Set instant pot to browning mode and add olive oil.
- Add onion and garlic and cook until translucent.
- Add the rest of the veggies, chicken, herbs, and cover with chicken broth. You may need more than a quart of chicken broth depending on the quantity of veggies/protein you have. My rule of thumb is to just barely cover the veggie/protein mixture.
- Set instant pot to pressure cooker mode for 8 minutes. Make sure to shut the pressure gauge on top.
- When time is up, release pressure (slowly), salt and pepper to taste and serve! You may need to remove the thyme stems after cooking.
- * I often times will serve paleo crackers from Simple Mills with this soup for some crunch