Ingredients
- 1 cup onion diced
- 1 cup carrots, thinly sliced
- 1 teaspoon turmeric
- 1 teaspoon fresh ginger minced
- 1/2 teaspoon ground coriander
- 1/4 teaspoon cinnamon
- 1/2 teaspoon sea salt plus more to taste
- 3 cups chicken stock (not sodium-reduced)
- 1/2 pound boneless, skinless chicken breast
- 1/2 cup light coconut milk
- 2 1/2 tablespoons 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 pan.
- Stir in the coconut milk, tahini, and spinach. You can cover the pot and turn to sauté mode for a few minutes to let the spinach wilt, if it doesn't on its own.
- Adjust the salt to taste and DEVOUR!