Step 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.

Step 2

Add the turmeric, stirring until fragrant.

Step 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.

Step 4

Secure the lid, select the manual setting, and set it to high pressure for 20 minutes.

Step 5

When the pressure cooker timer is done, quick release the pressure.

Step 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.

Step 7

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.

Step 8

Add the turmeric, stirring until fragrant. Carefully transfer the onion mixture to a 6-quarter slow cooker.

Step 9

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.

Step 10

Cover and cook on high for 4 hours, or low for 6, or until the chicken is cooked through and the vegetables are tender.

Step 11

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.

Step 12

In a large pot or Dutch oven, add the olive oil and heat over medium heat. Add the onion and ¼ teaspoon salt and saute for 4-5 minutes, stirring occasionally.

Step 13

Add the turmeric, stirring until fragrant.

Step 14

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.

Step 15

Cover, bring to a boil, then reduce to a simmer. Simmer, covered, on low for 30-40 minutes, or until the veggies are tender and the chicken shreds easily with a fork.

Step 16

Remove the chicken,  and shred or chop into bite sized pieces. Add back to the pot, 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.