CELIAC BREAKFAST RECIPES

Name: Chicken Soup
Prep time: 10 min
Cook time: 30 min
Yield: 4-6 servings
Cuisine: Modern
Ingredients: 2-3 pounds chicken; 2 carrots (roughly chopped); 1 celery (roughly chopped); 1/4 Turnip (or Radish, cut in 2 inch cubes); 1 tablespoon Italian seasoning (or 1/2 teaspoon each of dried parsley, oregano, thyme and rosemary); 2 bay leaves; 3 cloves garlic (crushed); 1 piece Ginger (thumb sized sliced); 1 medium onion (sliced); 1 tablespoon sea salt; 1 teaspoon black pepper (fresh ground); scallion (thinly sliced, for garnish); purple onion (thinly sliced, for garnish)

CHICKEN SOUP – INSTANT POT RECIPES

Chicken Soup – Instant Pot Recipes image

Provided by Dr. Karen Lee

Prep Time 10 minutes

Cook Time 30 minutes

Yield 4-6 servings

Number Of Ingredients 13

Ingredients

2-3 pounds chicken
2 carrots (roughly chopped)
1 celery (roughly chopped)
1/4 Turnip (or Radish, cut in 2 inch cubes)
1 tablespoon Italian seasoning (or 1/2 teaspoon each of dried parsley, oregano, thyme and rosemary)
2 bay leaves
3 cloves garlic (crushed)
1 piece Ginger (thumb sized sliced)
1 medium onion (sliced)
1 tablespoon sea salt
1 teaspoon black pepper (fresh ground)
scallion (thinly sliced, for garnish)
purple onion (thinly sliced, for garnish)

Steps:

In the inner pot, add the vegetables first, then, chicken, and the herbs on top.
Add 4 cups of cold water.
Close the lid tightly and close the vent. Press Soup function on the Instant Pot.
When the timer goes off, release the pressure naturally. It may take about 20-30 minutes after the timer goes off for the vent to open.
Open the lid, take out the chicken and de-bone the meat.
Reserve the bones to make bone broth. Put the meat back to the pot and stir.
Crush the carrots and celery gently against the side of the pot with the back of a spoon.
Add salt and pepper to taste.
Garnish with thinly sliced onions, and scallions to serve. Enjoy!!

BRAISED SHORT RIBS – INSTANT POT RECIPES

Braised Short Ribs – Instant Pot Recipes image

If you’ve never had beef short ribs before, you’re missing out on a dining pleasure. Short ribs are flavorful, tender, and fall-off-the-bone delectable. They’re the best part of a prime rib roast. Don’t forget to save the bones for your next port of bone broth.

Provided by Kellyann Petrucci

Prep Time 15 minutes

Cook Time 35 minutes

Yield 6 servings

Number Of Ingredients 12

Ingredients

1 tablespoon butter (or ghee)
4 1/2 pounds Short Ribs (lean)
1 medium onion (chopped)
2 cloves garlic (minced)
1 cup beef bone broth
1 teaspoon salt
1/4 teaspoon pepper
2 teaspoons coconut sugar (or 1/8 teaspoon powdered stevia)
1/2 teaspoon whole allspice
2 bay leaves
1 1/4 cup Water (cold)
1 tablespoon arrowroot (mixed with 2 tablespoons water, optional)

Steps:

Set your Instant Pot to the Sauté setting. When display reads "hot", heat the butter/ghee.
Add in the short ribs and brown on all sides. Add onion and garlic and cook for 1 minute.
Add the beef bone broth, salt, pepper, coconut sugar, allspice and bay leaves.
Using the Manual setting on the Instant Pot, adjust to high pressure and cook for 30 minutes. When time is up, Allow pressure to naturally release. Remove the meat to a platter.
If you wish to thicken the sauce, skim off any excess fat, remove the bay leaves and allspice and add the coconut milk to the cooker.
Blend the arrowroot into 2 tablespoons of water.
Set your Instant Pot to Sauté, bring the sauce to a boil and stir in the arrowroot mixture. Boil gently, stirring constantly until the sauce has thickened or about 2 minutes. Serve and enjoy!

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