Instapot Cream of Chicken Soup with Rosemary (Paleo and Whole30) | The Rocks and Dirt Bakery

Ingredients

• 9 cups Bone Broth
• Olive Oil to to cover the bottom of your Instapot
• 6 Chicken Thighs, skinned and on the bone
• 1 Large Onion, Chopped
• 3 Cloves Garlic, sliced
• 4 Celery Stalks, chopped
• 3 Large Carrots, peeled and chopped
• 3 Large Parsnips, peeled and chopped
• 2 3 inch sprigs Fresh Rosemary(leave the leaves on the woody stalk)
• 3 cups Crimini Mushrooms, sliced
• 1 Carton Dairy Free Creamer(473 ml/16 oz)
• 1 ½ tsp Sea Salt to taste
• Freshly Cracked Black Pepper to taste
• 2 Bay Leaves