I am one of those people who bought an Instant Pot on sale and then was too scared to open it for months. Reading its instructions made me feel overwhelmed and intimidated. Once I eventually opened it though, I decided to start with something simple (oatmeal) which helped me learn the basics of how the IP operates. It's really quite simple.
From there, I got all ambitious and decided to try making a soup on a dreary rainy Pacific Northwest kind of day (this year winter is unending!). My expectations were low for my first attempt but this came out so good on the first try that I felt it was blog worthy!
*Measurements in grams are noted for ingredients that are portion sensitive when it comes to FODMAP content.
6 Large Carrots, Peeled and Diced
2 Red Potatoes, Peeled (if desired) and Diced
1 Stalk Leek (50 grams), green part leaves only, chopped
1 Small Stalk Celery (48 grams)
1 Pound Chicken Breast, cut into 1/2 inch pieces
1 TBSP Garlic Infused Oil (a little goes a long way!)
2 TBSP Olive Oil
1 TSP salt
1 TBSP of your favorite low FODMAP spices (like thyme, rosemary, oregano)
4 Cups Low FODMAP Broth (I used 4 Massel's 7s Chicken flavor cubes dissolved in 4 cups hot water)
1. Press the Sauté Button on the Instant Pot and add oils. When the pan is hot, sauté the chicken until lightly browned on each side, about 5 minutes. Stir frequently.
2. Add leeks and sauté another minute. Cancel the Sauté function.
3. Add vegetables, salt, seasonings and broth.
4. Close and lock the lid. Press Manual for High Pressure and set the cooking time to 15 minutes.
5. Once the time is up, quick release the pressure.
6. Serve hot and enjoy!
Makes 4 servings.