New Year, new recipe! (Finally!) Even though it’s only been a couple weeks since my last post, it feels like forever to me! Thanks for being patient! I took some much-needed time off from the blog in order to rest, regroup, and reevaluate. I’m so thrilled with how things started off in 2016 for Fed and Fulfilled, so I’m really looking forward to see where it goes in 2017! And that’s all thanks to you!
That said, let a fresh, new year of blogging begin! I’m starting off with a delicious, comforting Instant Pot Paleo Wedding Soup for several reasons:
- It’s super healthy, because let’s face it, we’ve all splurged and overeaten at least once or twice during the holidays! (And if you haven’t, you’re my hero!)
- It features the beloved Instant Pot, since I’m hoping many of you received one for Christmas! If not, grab one on Amazon! The Instant Pot makes this an easy, HUGE one-pot meal!
- This soup is SO incredibly tasty. I’m talking eat-it-for-a-week-straight type of tasty! While it doesn’t contain noodles of any kind, it still has a rich feel to it, thanks to being packed full of turkey (or chicken), meatballs, and loads of veggies!
Whether you’re counting calories, doing a Whole30, or just craving something warm and comforting, this Instant Pot Paleo Wedding Soup recipe is a perfect place to start!
There’s something about soup that just reminds me of home.
Maybe it’s because my mom would always make a huge pot of wedding soup during the holidays to use up leftover turkey or chicken. Or, maybe it’s due to all those times that soup was the home remedy anytime I was sick. It also could be that holding a steaming bowl of soup just exudes a warm, comforting, homey feeling that brings me back to simpler days.
Whatever the reason, I thought it was fitting that I actually created this recipe with my mom, in my childhood home. It was a freezing cold evening in December and we needed to throw together a quick meal on the fly to feed both our families, using only basic ingredients that we compiled between both of our kitchens. Oh, and it had to be Paleo and AIP to boot!
I didn’t have high hopes for the result, since we were both still Instant Pot newbies and were guessing with ingredients, times, and amounts. And I definitely didn’t expect it to be blog’s 2017 kick-off recipe! But, this Instant Pot Paleo Wedding Soup surprised us all! It was SO delicious that the leftovers were snagged almost immediately!
To make this slurp-worthy soup, you have a couple choices with how to begin: Use already-made bone broth to save time. OR, make an easy Instant Pot soup stock, which is what I did. The stock won’t be as nutrient-dense as the bone broth, but it still has a ton of flavor! I used a leftover turkey carcass with some meat on the bones. The first time I prepared this recipe, I used a whole uncooked chicken. Either one will yield quite a bit of meat to use later for the soup.
Just put your poultry of choice on the little wire rack that your Instant Pot comes with and lower into the pot on top of the aromatics of choice – for me, it was onion, carrot, celery, rosemary, garlic, and sea salt. Seal the lid and vent and set the pot to “Poultry” for 15 minutes on high pressure. After it finishes cooking, allow the steam to release naturally. (I’ve included these Instant Pot Soup Stock instructions in the recipe notes, too!)
While your soup stock base is cooking, chop up your veggies. The combination of carrots, celery, and onion is referred to as “mirepoix” in French. It’s a very traditional soup base. And, as luck would have it, you can buy already prepped and chopped “mirepoix” veggies at Trader Joe’s if you have one nearby! Keep that in mind as a time-saver! I did things the old-fashioned way, though, and just chopped up my own mirepoix.
I also sliced and chopped half a head of cabbage and riced half a head of cauliflower in the food processor. You can try to use all of each one, but chances are, it won’t fit into your Instant Pot. I’m telling you- this Instant Pot Paleo Wedding Soup is PACKED with veggies! I could barely fit everything in it when I made it both times. So, you might be better off to save the other half of your cabbage for salad or a stir-fry.
The last components to prepare (and my favorite!) are the meatballs. It’s just a simple combination of ground meat, which in my case was turkey, and some spices. I kept it simple and just rolled them out into small, tablespoon-sized balls. They taste SO good in the soup and add a heartiness to it.
At this point, your Instant Pot Soup Stock should probably be finishing up. You can pull out the wire rack with the poultry and let it cool enough to pull off all of the tender meat. Strain the rest of the broth and add it back into the pot. (Or, ignore all of this if you’re using already-made broth or stock!)
The time has come. Put all those veggies and meatballs into your soup broth, only leaving out the already cooked turkey or chicken meat. I used a whole block of frozen spinach – no need to defrost! Then, I finished off the soup with seasonings of turmeric, herbs, garlic powder, and salt. The Instant Pot should be packed full, yet not past the “Max Fill” line!
Set your Instant Pot to “Soup” after closing the lid and sealing the vent. The cook time should read 30 minutes. After the pot beeps, manually (and carefully) open the pressure valve and let all the steam release. Then, open the lid and stir in the cooked poultry. Give the soup a hit of extra salt or spices, if you so desire.
Mmmm…just close your eyes and breathe in the savory aroma as you ladle hearty helpings of this Instant Pot Paleo Wedding Soup! It doesn’t feel like a “light” soup at all, since each bite is so full of flavor! But, it’s just straight up vegetables and meat! The cauliflower rice, spinach, and cabbage take the place of grains or noodles, so you really won’t miss them.
Did I mention that you’ll have enough Instant Pot Paleo Wedding Soup to feed an army?! If you can’t handle all of the leftovers at once, this soup keeps wonderfully in the fridge for a week. Or freeze half of it to enjoy again this winter. I also recommend keeping some in mason jars for portable, easy-to-reheat lunches! Serve your soup as a standalone meal or alongside one of my favorite salads and some Paleo biscuits. (Speaking of biscuits, the ones you see pictured in this photo shoot will be up on the blog very soon! Don’t miss them!)
So, if you’re already missing home after the holidays, you can close your eyes, enjoy a bowl of Instant Pot Paleo Wedding Soup, and be reminded of its comforts with every bite! 🙂
- 6 cups of bone broth OR see Notes to make Soup Stock
- ½ head of cabbage, thinly sliced
- ½ head of cauliflower, riced
- 1-10 ounce package of frozen spinach
- 1 large onion, chopped
- 1 cup of chopped carrots (3-4 large)
- 1 cup of chopped celery (3-4 stalks)
- 1 teaspoon minced garlic
- 1 tablespoon fresh rosemary, chopped
- 2 teaspoons fresh thyme leaves
- 1 teaspoon garlic powder
- 1.5 teaspoons turmeric
- 1 teaspoon oregano
- 1 teaspoon dried thyme
- 1.5 teaspoons sea salt, plus more to taste
- 4 cups cooked shredded chicken or turkey meat
!For the meatballs:
- 1 lb. grassfed ground beef or turkey
- 1 tablespoon minced garlic
- ½ teaspoon oregano
- ½ teaspoon dried thyme
- ½ teaspoon sea salt
- Pour 6 cups of bone broth into Instant Pot. Or, follow instructions in the Notes section to make your own Soup Stock first.
- Prep your veggies and make your cauliflower rice by chopping it into florets and pulsing it in a food processor.
- Prepare meatballs by mixing ground meat with garlic and spices and rolling into small balls, with about a tablespoon of meat for each one.
- Add all the soup ingredients (except for cooked chicken or turkey) into the Instant Pot, along with the broth/stock, and meatballs. Reserve the cooked chicken or turkey meat to add in after the soup is finished cooking.
- Set the Instant Pot to "Soup" setting on high pressure for 30 minutes. Once finished, manually open the steam valve. Open lid and stir in the cooked chicken or turkey. Season with extra salt, if desired.
~Use either an uncooked whole chicken or a cooked turkey carcass, along with a chopped onion, 3 chunks of celery, 3 chunks of carrot, 1 tablespoon garlic, 1 sprig of rosemary, and 1 teaspoon sea salt.
~Add veggies and spices first, then place the poultry on the wire rack insert and lower into Instant Pot.
~Fill with 8 cups of filtered water. Close lid and seal vent. Select the Poultry setting on high pressure for 15 minutes. Let the steam release naturally, then strain the broth and return it to the pot to make the rest of the soup. Use any shredded meat off the bones to add to the finished soup.
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