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!
Servings 4 People
Calories 173kcal
Equipment
- Instant pot
Ingredients
- 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
Instructions
- 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!
Video
Nutrition
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