2 cups cauliflower florets

1lb (450g) boneless, skinless chicken thighs

4¹⁄₂ cups chicken broth

1 tbsp unflavored gelatin powder

¹⁄₂ yellow onion, chopped

2 garlic cloves, minced

2 tsp fine grind sea salt

¹⁄₂ tsp ground black pepper

¹⁄₂ cup sliced zucchini

3 celery stalks, chopped

¹⁄₃ cup sliced carrots

1 tsp dried parsley

1 tsp dried thyme

1 tsp ground turmeric

¹⁄₂ tsp dried marjoram

¹⁄₂ tsp dried oregano

1 Add the cauliflower florets to a food processor and pulse until a ricelike consistency is achieved. Set aside.

2 Add the chicken thighs, chicken broth, gelatin powder, onions, garlic, sea salt, and black pepper to the pot. Gently stir to combine.

3 Cover, lock the lid, and flip the steam release handle to the sealing position. Select Pressure Cook (High) and set the cook time for 10 minutes.

4 When the cook time is complete, quick release the pressure and open the lid.

5 Transfer only the chicken thighs to a cutting board. Chop the chicken into bite-sized pieces and then return the chopped chicken to the pot.

6 Add the cauliflower rice, zucchini, celery, carrots, parsley, thyme, turmeric, marjoram, and oregano to the pot. Stir to combine.

7 Cover, lock the lid, and flip the steam release handle to the sealing position. Select Pressure Cook (High) and set the cook time for 3 minutes. When the cook time is complete, quick release the pressure.

8 Open the lid. Ladle the soup into serving bowls. Serve hot.

tip If using frozen chicken thighs, increase the cook time in step 3 to 20 minutes.