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
- 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