Isobel Walls

What a great recipe! I set the time on the instant pot to 40 minutes & did a natural release for 10 minutes. I did not use poultry button —I hit pressure cook button insead! When I thickened the gravy I scooped out the celery & then turned on the saute button to thicken gravy! Served boiled potatoes & steamed broccol!!This is a keeper!

I added more oatmeal instead of 2 1/2 cups I did 23/4 cups I also added crushed slivered almands ( optional)

These crisp oatmeal cookies are scrumptious ! I did substitute butter for virgin coconut oil .I used Splenda instead of sugar.I added semi sweet choc.chips & sea salt caramel chips made by Hershey’s. Also shredded coconut.I rolled into balls but flattened them before baking.j

I have made this soup a few times & it is a great soup. I take the onion,garlic. Celery & also carrots ( 3 carrots chopped in circles & two tablespoons of coconut oil & sauté for a few minutes & then add the chopped up cauliflower.Saute for a few more minutes & add low sodium chicken broth & coconut milk.When cauliflower & carrots are done to the consistency I like- I then puree a quarter of the cauliflower & then add back into the soup pot .Bring to just a slow boil & then put on simmer & thicken with potato flakes. You can make this soup spicy as much as you like or not.