Creamy garlicky broth with chunks of chicken, artichokes, mushrooms, & spinach. An Instant Pot, Whole 30 stew with an AIP variation as well!
Ingredients
1/2 onion(s)
Sweet onion
(small; thinly sliced)
1 tbsp
Ghee
(for AIP use AIP-friendly cooking fat))
1 cup
Bone broth, Organic
1 cup
Cashew milk, unsweetened
(for AIP use coconut milk))
1 tsp
Sherry, dry
((omit for AIP and Whole 30))
2 tbsp
Lemon juice
454 gm
Cremini (Italian) mushroom
(quartered (or mushroom of choice))
1 can (13.5 oz)
Artichoke hearts, canned
(drained and roughly chopped)
454 gm
Whole Chicken
(lb cooked; roughly shredded)
2 clove(s)
Garlic
(pressed)
1 tbsp
Parsley, dried
1 tsp, ground
Thyme, dried
1 dash
Mace, ground
1 tsp
Salt
(Himalayan; or to taste)
1 dash
Black pepper
(to taste (omit for AIP))
1/4 cup
Nutritional yeast
2 cup
Spinach
(roughly chopped)
1 bunch
Parsley, fresh
(Fresh; for garnish, if desired)
Instructions
Press the SAUTÉ function on the Instant Pot. Add in the onion and ghee - or lard. Use a splatter screen and saute the onions until the begin to brown and are softened, about 6 minutes. Press the OFF / CANCEL button. Add in all remaining ingredients in except spinach. Stir. Twist the cover onto the Instant Pot, ensuring vent is closed. Press the MANUAL button, adjust PRESSURE to LOW, and adjust time to 5 minutes. Allow cycle to run, and when the unit beeps, hit the OFF / CANCEL button. Carefully depressurize by venting. Remove the lid, and stir in spinach. Taste, and adjust seasonings if necessary.
