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Whole30 Instant Pot Turmeric Tahini Chicken Soup

Whole30 Instant Pot Turmeric Tahini Chicken Soup

Craving something warm and nourishing? The Whole30 Instant Pot Turmeric Tahini Chicken Soup is your go-to comfort food. Packed with spices, tender chicken, and a creamy texture, this easy weeknight dinner will satisfy your cravings and keep you cozy. Make it tonight!
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Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner, Soups
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup onion
  • 1 cup carrots
  • 1 teaspoon turmeric
  • 1 teaspoon fresh ginger
  • 1/2 teaspoon ground coriander
  • 1/4 teaspoon cinnamon
  • 1/2 teaspoon sea salt
  • 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

Equipment

  • Instant Pot
  • Blender
  • Skillet
  • Frying Pan
  • Wooden Spoon
  • Cutting Board
  • Chef's Knife

Method
 

  1. Begin by gathering all your ingredients. It’s essential to have everything ready before you start cooking. This will keep the process smooth and enjoyable. Start by dicing your onion and slicing the carrots. Remember to keep the veggies uniform for even cooking.
  2. Next, add the diced onion and sliced carrots into the Instant Pot. Pour in the chicken stock and stir to combine. The base of your soup is forming, and the aroma will begin to fill your kitchen.
  3. Now, sprinkle in the turmeric, ginger, coriander, cinnamon, and sea salt. These spices are what will make your soup taste incredible. Stir everything together until well mixed.
  4. Take your boneless, skinless chicken breast and lay it on top of the vegetable mixture. This allows the chicken to steam and absorb flavors as it cooks.
  5. Close the lid of the Instant Pot, ensuring it's set to sealing. Select the manual high-pressure setting and set the timer for 15 minutes. While it cooks, you can take a moment to relax or tidy up the kitchen.
  6. Once the cooking time is up, let the steam release naturally. This is important as it allows the chicken to remain juicy and tender. After 10 minutes, you can release any remaining steam manually.
  7. Carefully remove the chicken from the pot and place it on a cutting board. Use two forks to shred the chicken into bite-sized pieces. This adds a nice texture to your soup.
  8. Next, take one cup of the soup, including some of the shredded chicken, and pour it into a high-powered blender. Blend until smooth, then pour this mixture back into the pot. This step creates a creamy base that elevates the soup.
  9. Now it’s time to stir in the coconut milk, tahini, and spinach. These ingredients not only enhance the flavor but also infuse the soup with creaminess and nutrients. Stir well until everything is combined.
  10. If the spinach isn’t wilting to your liking, cover the pot and switch to sauté mode for a few minutes. This will help it cook down without overcooking the rest of the soup.
  11. Finally, taste and adjust the sea salt as needed. Serve hot and enjoy your delicious Whole30 Instant Pot Turmeric Tahini Chicken Soup!

Notes

If you’re into meal prepping, this soup is an excellent choice. It stores well in the fridge and tastes even better the next day as the flavors meld together. You can make a big batch and enjoy it for lunch or dinner throughout the week, making your life a little easier.