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Whole30 Instant Pot Turmeric Tahini Chicken Soup

Deliciously easy Whole30 Instant Pot Turmeric Tahini Chicken Soup will heal your soul and become a regular in your family dinner rotation!
Course Dinner
Cuisine American
Prep Time 5 minutes
Cook Time 20 minutes
Pressurizing 10 minutes
Total Time 35 minutes
Servings 4 People
Calories 173kcal
Author FoodFaithFitness


  • Instant pot


  • 1 Cup Onion, diced (115g)
  • 1 Cup Carrots, Thinly sliced (113g)
  • 1 tsp Turmeric
  • 1 tsp Fresh ginger, minced
  • 1/2 tsp Ground coriander
  • 1/4 tsp Cinnamon
  • 1/2 tsp Sea salt + more to taste
  • 3 Cups Chicken stock (not sodium reduced)
  • 1/2 Lb Boneless, skinless chicken breast
  • 1/2 Cup Light coconut milk
  • 2 1/2 Tbsp Tahini
  • 2 Cups Baby spinach, tightly packed


  • Place all the ingredients, up to the chicken, in the Instant Pot and stir to combine. Lay the chicken breast on top.
  • Cover, set to sealing and cook on manual high pressure for 15 mins. Let steam release naturally when done.
  • Remove the chicken from the pot and shred it with 2 forks. Place it back into the pot.
  • Pour 1 cup of the soup (including any shredded chicken) into a high-powered blender and blend until smooth. Pour back into the soup.
  • Add the coconut milk, tahini and spinach and stir. You can cover the pot and turn to sautee mode for a few minutes to let the spinach wilt, if it doesn't on it's own.
  • Adjust the salt to taste and DEVOUR!



Calories: 173kcal | Carbohydrates: 10.1g | Protein: 16.3g | Fat: 8.4g | Saturated Fat: 2.5g | Polyunsaturated Fat: 2.3g | Monounsaturated Fat: 2.4g | Cholesterol: 32.5mg | Sodium: 775mg | Potassium: 220mg | Fiber: 3g | Sugar: 3.5g | Vitamin A: 104IU | Vitamin C: 17.7mg | Calcium: 8mg | Iron: 11.5mg