This recipe is written for an INSTANT POT but can be made on the stove as well. As usual, understand that I am NOT A CHEF or a professional cook. I am a mom. So if this isn’t written “properly”…well it is what it is.
- TURN INSTANT POT ON SAUTE SETTING
- ADD 2 TBSP OF BUTTER AND ALLOW IT TO MELT
- ADD 1 CUP OF ONION CHOPPED
- ADD 4 CLOVES OF GARLIC CHOPPED
- SAUTE ONIONS AND GARLIC IN BUTTER
- ADD 16 OZ OF CREAM CHEESE ( FEEL FREE TO LEAVE OUT ALL DAIRY, IT WILL STILL BE GOOD JUST NOT CREAMY )
- ADD 1 CUP OF HEAVY CREAM
- ALLOW EVERYTHING TO MELT WELL WHILE STIRRING THE WHOLE TIME ( YOU MAY NEED TO TURN OFF INSTANT POT IF THE LIQUID GETS TOO HOT )
- ADD 1 LB OF BONE BROTH (16.9 OZ) USE WHATEVER BONE BROTH YOU LIKE – TURN SAUTE SETTING BACK ON
- 1-2 TSP OF SALT
- FRESH GROUND PEPPER TO TASTE
- ALLOW LIQUID TO WARM BACK
- ADD 1 CUP OF CHOPPED CILANTRO (OPTIONAL)
- ADD 8 OZ OF SHREDDED CABBAGE (OPTIONAL)
- ADD 4 LBS OF CHICKEN THIGHS or WHATEVER CUT YOU PREFER ( BONE IN AND SKIN ON FOR HIGHT FAT AND COLLAGEN CONTENT )
- PUSH CHICKEN DOWN INTO BROTH SO THAT ALL THE MEAT IS COVERED.
- SET INSTANT POT – PUT ON LID & TURN VALVE TO SEAL, USE THE “SOUP” SETTING WHICH WILL BE A 30 MIN PRESSURE COOK, THEN ALLOW FOR A 30 MIN SLOW RELEASE.
- ENJOY!
APPROXIMATED** MACROS : estimated SERVING SIZE : 1 CUP -YEILDS approximately 8 SERVINGS.
**MACROS MAY VARY DEPENDING ON BRAND OF BONE BROTH, CREAM, DAIRY ETC.

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