Creamy Chicken-Cauli Vegetable Soup (Coconut-Free, Instant Pot)
Prep time: 
Cook time: 
Total time: 
Serves: 6 servings
  • 1 tablespoon solid cooking fat (duck fat and tallow are good coconut-free options)
  • 1 onion, diced
  • 4 cloves garlic, minced
  • 1 tablespoon minced, fresh rosemary
  • 1 teaspoon sea salt
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • 1 bay leaf
  • 4 cups bone broth
  • 3 carrots, chopped
  • 3 ribs celery, chopped
  • 2 parsnips, chopped
  • 8 ounces mushrooms, chopped
  • 1½ pounds chicken breast or thigh meat
  • 1 large head cauliflower, steamed
  • 1 tablespoon nutritional yeast (optional)
  • ½ lemon, juiced
  • ½ bunch parsley, chopped
  1. If you haven't steamed your cauliflower, do so before starting this recipe (see the notes section for how to do so in your Instant Pot). Place the cooking fat in the bottom of your Instant Pot and press the Saute button. When the fat has melted and the pan is hot, add the onions, and cook, stirring, until lightly browned, about 7 minutes. Add the garlic and rosemary and cook, stirring, until fragrant, about 30 seconds.
  2. Add the spices and broth and stir to combine. Add the vegetables, stir to combine, and add the chicken pieces whole, nesting into the vegetables. Close and lock the lid and cook on Manual - High Pressure for 8 minutes.
  3. When the timer goes off use the quick release method to release the pressure. Remove the lid and allow to cool for a few minutes. Remove the chicken pieces with a slotted spoon and set aside to cool. Use a ladle to remove about 1 cup of the cooking liquid, avoiding the vegetables if you can.
  4. Add the cooking liquid, steamed cauliflower, and nutritional yeast to a high-powered blender and blend on high until smooth and creamy. Add back to the pot and stir to combine.
  5. Use two forks to shred the chicken into small pieces. Add back to the pot with the lemon juice and parsley. Stir to combine.
You can steam the cauliflower beforehand in two ways. First, you can use a traditional steamer basket for about 10-15 minutes. Second, you could use your Instant Pot with the steamer basket on Manual - High Pressure for 3 minutes. In both cases, make sure to break your cauliflower into big chunks and that it is on the softer side to use in this recipe.
Recipe by Autoimmune Wellness at