Green Chile Chicken Chowder
Equipment
Ingredients
- 1 lb frozen cauliflower florets
- 2 cups chicken bone broth recipe on page 3, divided
- 2 T ghee or other cooking fat
- 2½ cups peeled and diced celeriac root
- 1½ cups diced onion
- 1½ t sea salt
- ¼ t ground pepper
- 1½ t ground cumin
- 1 t garlic powder
- ¾ t dried oregano
- ½ t chipotle powder
- 1 lb boneless skinless chicken thighs
- ⅓ cup salsa verde no sugar added
- 1 4oz can diced green chiles
- 1 lime juiced and zested
- ¼ cup diced fresh cilantro
Instructions
- Add the cauliflower and ½ cup of the broth to the Instant Pot.
- Place the lid on the Instant Pot and lock it in place. Move the vent knob to the sealed position.
- Select “Manual” and cook on high pressure for 2 minutes. Once the cooking time is up, press “Cancel” and carefully move the vent knob to release the pressure quickly.
- Transfer the cooked cauliflower and broth to a blender, and blend until smooth. Set aside.
- Select “Saute” on the Instant Pot, and add the ghee to the bits of cauliflower left in the pot. Heat until the ghee is melted and starting to bubble.
- Add the celeriac root, onion, salt, pepper, cumin, garlic powder, oregano, chipotle powder, and saute until the celeriac and onions start to soften (about 3–4 minutes).
- Add the chicken thighs and broth and stir to combine.
- Secure the lid on the Instant Pot and move the vent knob to the sealed position.
- Select “Manual” and cook on high pressure for 13minutes.
- Once the cooking time is up, release the steam naturally or carefully move the vent knob to “Venting” for a quick pressure release. Leave the Instant Pot in warm mode.
- Using tongs or a slotted spoon, carefully remove the chicken from the pot and shred with 2 forks.
- Add the chicken back to the pot along with the cauliflower mixture, salsa verde, green chilis, lime juice, and zest and stir to combine.
- Serve topped with chopped fresh cilantro.
Nutrition
Calories: 210kcalCarbohydrates: 10gProtein: 18gFat: 11g
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