Chicken Mulligatawny Soup | Keto, Instant Pot

This low carb soup somehow manages to be deliciously comforting and super refreshing all at the same time. Enjoy it in just a matter of minutes using your instant pot. 
Prep Time 5 minutes
Cook Time 18 minutes
Total Time 23 minutes
Servings 8 people
Author Dr. Karen S. Lee

Ingredients

Instructions

  • Turn on the instant pot by pressing "saute" and set to "more." Insert the inner pot and wait until the panel says "Hot." Melt the butter in the inner pot and saute the onions and ginger for 2 minutes or until the onions are soft. Add the celery and carrots and stir for 1 minute. Add the remaining ingredients except for the coconut milk and cilantro and press "Cancel."
  • Close the lid tightly and move the steam release valve to "sealing."
  • Press "Pressure Cooker/Manuel" button and set the timer for 15 minutes on High pressure. When the timer ends, allow the steam to release naturally until the float valve drops down. Open the lid and stir in the coconut milk and 1/4 cup of the cilantro. 
  • Press "Cancel." Ladle the soup into bowls and serve garnished with remaining cilantro.

Nutrition

Calories: 320kcal | Carbohydrates: 6g | Protein: 24g | Fat: 22g | Saturated Fat: 15g | Cholesterol: 122mg | Sodium: 787mg | Potassium: 624mg | Fiber: 1g | Sugar: 1g | Vitamin A: 585IU | Vitamin C: 27.1mg | Calcium: 42mg | Iron: 3.3mg