Avocado Cream and Zoodles

1 zucchini
1/2 avocado
20 basil leaves
1.5 tbsp oil
3 brown mushrooms
1 garlic clove
1 tsp lemon juice
1/4 tsp salt

Spiralize zucchini. Slice mushrooms
In a food processor, blend avocado, basil, oil, lemon juice, and salt until creamy.
add 1/2 tbsp of oil in a friying pan and cooki the mushrooms until tender.  Add the zucchini noodles until the get hot. Add the avocado cream, mix everything together and serve.

Instant Pot Chicken, Broccoli, and Cheese Soup

Instant Pot Chicken, Broccoli, and Cheese Soup

Ingredients

• 1 16 oz bag frozen broccoli or frozen broccoli/cauliflower
• 1/2 onion minced or pureed
• 4 frozen chicken breasts
• 2 can cheese soup
• 4 cups chicken broth or water
• (Optional: 1 cup rice)
• 2 teaspoon oregano
• Salt and pepper to taste
• Shredded cheese optional garnish

Instructions

1. Place all ingredients in Instant Pot and give it all a good stir.
2. Place the lid on the IP and select the "Soup/Chili" setting for 25 minutes.
3. Seal and cook, when tier is up preform a natural release.
4. Check the chicken with a meat thermometer for an internal temperature of 165F.
5. Remove chicken and shred/cut up. Add chicken back in.
6. Taste and adjust seasoning.
7. Serve with an optional garnish of additional cheese and/or sour cream, and tortilla strips.