Instant Pot + Crockpot Sunshine Lemon Chicken Chowder – Real Food Whole Life Print
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Instant Pot + Crockpot Sunshine Lemon Chicken Chowder

  • Yield: 4-6 1x

Description

Light, healthy, and bursting with flavor, Instant Pot + Crockpot Sunshine Lemon Chicken Chowder makes for an easy weeknight dinner.


Scale

Ingredients

2 tablespoons olive oil

1 medium yellow onion, finely chopped

1 teaspoon kosher salt, divided

½ teaspoon turmeric

1 cup chopped celery

1 ½ pounds baby potatoes, halved or quartered

1 small head cauliflower, separated into florets

4 cups chicken stock

1 ½ pounds boneless, skinless chicken breasts or thigh

12 tablespoons freshly squeezed lemon juice

⅓ cup full fat coconut milk (from a can)

Chopped fresh parsley and freshly ground pepper to taste


Instructions

Instant Pot Instructions

  1. Add the olive oil to an electric pressure cooker. Turn to saute, add the onion and ¼ teaspoon salt and saute for 7 minutes, stirring occasionally.
  2. Add the turmeric, stirring until fragrant.
  3. Add the celery, potatoes, cauliflower, and ¼ teaspoon salt, stirring to combine. Add the chicken stock, chicken, and remaining ½ teaspoon salt, stirring until well combined.
  4. Secure the lid, select the manual setting, and set it to high pressure for 20 minutes.
  5. When the pressure cooker timer is done, quick release the pressure.
  6. Remove the chicken,  and shred or chop into bite sized pieces. Add back to the pressure cooker, along with the lemon juice and coconut milk, stirring to combine. It’s okay if the cauliflower breaks apart, it will add texture and body to the chowder. Taste, adding additional salt, pepper, lemon juice, or parsley if desired.

Crockpot Instructions

  1. Add the olive oil to a medium pan over medium heat. Add the onion and ¼ teaspoon salt, cooking until soft, stirring occasionally, about 5 minutes.
  2. Add the turmeric, stirring until fragrant. Carefully transfer the onion mixture to a 6-quart slow cooker
  3. Add the celery, potatoes, cauliflower, and ¼ teaspoon salt, stirring to combine. Add the chicken stock, chicken, and remaining ½ teaspoon salt, stirring until well combined.
  4. Cover and cook on high for 4 hours, or low for 6, or until the chicken is cooked through and the vegetables are tender.
  5. Remove the chicken,  and shred or chop into bite sized pieces. Add back to the slow cooker, along with the lemon juice and coconut milk, stirring to combine. It’s okay if the cauliflower breaks apart, it will add texture and body to the chowder. Taste, adding additional salt, lemon juice, parsley or pepper if desired.

Notes

Not into lemon? Simply skip it. Or, add more if you like the tang.

Swap different fresh herbs to sprinkle on top. Dill, chives, or basil would be a lovely addition.

Don’t have or don’t want to use coconut milk. Heavy cream will work in its place.