Instant Pot Chicken and Sausage Soup

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2 tbsp Italian seasoning
1 tsp sea salt
¼ tsp black pepper
2 boneless, skinless chicken breasts
2 tbsp avocado oil
16 oz Italian 1 sausage, ground (can choose spicy or mild)
½ head of red cabbage, chopped
3 carrots, chopped
4 celery stalks, chopped
2 scallions chopped
2 garlic cloves, minced
4 cups bone broth
½ can (14 oz) full-fat coconut milk
Parsley, chopped

Season chicken with seasoning, salt and pepper and allow to rest at room temperature.
Set the Instant Pot to sauté and add 1 tbsp avocado oil and sausage.
Cook sausage thoroughly, about 5 minutes.
Remove sausage to a plate.
Add 1 tbsp avocado oil to pot, along with the scallions, garlic, cabbage, celery and carrots.
Sauté for 1-2 minutes.
Press cancel on pot.
Pour 1 cup of bone broth into pot and remove anything stuck to bottom of pot.
Add the chicken breasts.
Secure lid on Instant Pot and make sure steam valve is set to sealing.
Press the manual bottom and select 10 minutes.
Once 10 minutes are complete, allow pot to release steam and stay in warm setting for 5 minutes.
After 5 minutes, place a towel over valve and manually release any remaining steam.
Open the lid when steam is fully released.
Press cancel.
Remove chicken to a separate plate.
Add 3 cups bone broth, coconut milk and cooked sausage to the pot.
Secure the lid and make sure the steam release valve is turned back to sealing.
Press the manual button and select 3 minutes.
Chop the chicken into pieces.
After 3 minutes, allow pot to release steam and stay in warm setting for 5 minutes.
After 5 minutes, place a towel over valve and manually release any remaining steam.
Open the lid when steam is fully released.
Add the chopped chicken and allow to stay warm if chicken needs to reheat but soup will be very hot so chicken should warm up when added.
Top with parsley after soup has been added to bowls.
Option to add shredded cheese.

Serves 6-8

 

Adapted from The Keto Reset Instant Pot Cookbook