Dr. Lee's Instant Pot Chicken Soup
  • 2-3 pounds pastured chicken
  • 2 carrots, roughly chopped
  • 1 rib celery, roughly chopped
  • ¼ turnip or radish, cut into 2" cubes
  • 1 Tbsp. Italian Seasoning or equal mixture of dried parsley, oregano, thyme and rosemary
  • 2 whole bay leaves
  • 3 cloves garlic, crushed
  • 1 medium onion, sliced
  • 1 Tbsp. sea salt
  • 1 tsp. fresh ground black pepper
  • Garnish: thinly sliced onions and scallions
  1. In liner pot, add the vegetables first, then the chicken, and the herbs on top.
  2. Add 4-5 cups cold water
  3. Close the lid tightly and close the vent.
  4. Press "SOUP".
  5. When the timer goes off, allow the pressure to release naturally. It may take about 20-30 minutes after the timer goes off for the vent to open.
  6. Open the lid, take out the chicken and de-bone.
  7. Reserve the bones to make bone broth. Put the meat back into the pot and stir.
  8. Crush the carrots and celery gently against the side of the pot with the back of a spoon.
  9. Salt and pepper to taste.
  10. Before serving, garnish with thinly sliced onions, and scallions.
Recipe by GAPS Diet Journey at https://gapsdietjourney.com/2016/09/dr-lees-instant-pot-chicken-soup/