2TbspgheeSubstitute oil or butter (use dairy free butter if making vegan)
1/3cupdiced onions
2lemon chicken breastSubstitute regular chicken breast or omit if making it vegan
224 fl oz chicken bone brothSubstitute vegetable broth if making it vegan
113.5 fl ozcan coconut creamsubstitute heavy cream, milk, or dairy free mylk
1cupwild rice
Salt and pepper to taste
3bay leaves
3carrots
3celery stalks
4garlic cloves
1cupchopped mushroomsAdd extra if omitting chicken
1/2tspdried thyme
1/2tspdried rosemary
2cupsspinach
Instructions
Instructions:
Set instant pot to sauté function, add ghee, and warm for a minute or so
Add diced onions, chopped celery, chopped carrots, salt + pepper, and sauté for 5-7 minutes or until onions are translucent
Add minced garlic and seasonings, and sauté for 1 minute
Add chicken breast, bone broth, coconut cream, rice, and mix
Add bay leaves
Close instant pot, seal valve, and set to soup function for 30 minutes
Once done let pressure release naturally
Take out chicken breast, shred chicken, and place back into pot
Remove bay leaves, add spinach, and mix
Notes
If you don't have lemon chicken, feel free to us regular chicken breast. And you can add juice of 1-2 lemons for the lemon flavor and 1/4 tsp turmeric.