Deliciously easy Whole30 Instant-Pot Turmeric-Tahini Chicken Soup will become a regular in your family dinner rotation!
I like to think of fall and winter as soup season because there are so many different kinds of soup to warm you up on a cold day! Of course, there’s the quintessential chicken soup that comes to our rescue when we’re feeling a little under the weather, but soup is one of those dishes that offers something for everyone. Whether you like them hearty or delicate, hot or cold, creamy or clear, soup always manages to hit the spot. There are endless soup recipes here on the blog, and now we’re adding another one to the collection with today’s turmeric-tahini Instant-Pot chicken soup!
Thanks to the vibrant turmeric, this soup will lift your spirits and is deliciously restorative. The tahini adds a hint of nuttiness, while the chicken gives the soup richness and incredible aroma.
Cozy, warm, and healing. That is the basic 411 of this golden-yellow soup. It’s the perfect thing to slowly savor on a cold winter night on account of the above-mentioned properties, and it’s so easy to make! I predict this soup is going to be on regular dinner rotation at your house!
Is This Whole30 Instant-Pot Turmeric-Tahini Chicken Soup Healthy?
It most certainly is! In fact, consider it a super soup! Made with all-natural, whole ingredients and low in calories and saturated fat, this soup packs a powerful nutritional punch. Turmeric is said to boost the immune system and the carrots and baby spinach add fiber, vitamins, and minerals, but also give the soup extra texture.
To make this soup vegan, simply swap out the chicken broth for vegetable broth and don’t add the chicken. If you wish, you can add cubed tofu instead.
Why use the instant pot?
Growing up, I knew that a good pot of soup would take time to make—it usually needed to simmer for quite a while to let the flavors integrate and create the ultimate deliciousness. But then came the Instant Pot, and that all changed! YES, slow-cooked soups are still delicious, but the Instant Pot is a game changer, as it can create amazing flavor in much less time! It combines pressure-cooking and sautéing, allowing foods to develop rich flavors quickly without hours of simmering. The Instant Pot also traps steam, enhancing flavors and nutrients. Plus, it’s versatile and easy to clean, making it perfect for whipping up a variety of delicious soups such as this one in a fraction of the time!
How to Make Ahead And Store
Once cooled, leftover soup can be stored in the fridge (in an airtight container) for up to 3 days or frozen for up to 2 months. Make sure to cool the soup down quickly and either refrigerate it or freeze it within 2 hours. To speed up the process, transfer leftovers to a large pan and place it in a sink filled with ice water. The soup can be portioned and frozen in Ziploc bags. Reheat the soup until piping hot.
Serving Suggestions
I really love to ladle this soup over a bowl of Coconut Rice, but it’s also great with a slice of Cauliflower Bread or Turmeric Oat Flour Bread.
Looking for other recipes with healing turmeric? Try this Easy Chicken-Turmeric Recipe or these lovely No-Bake Cookies with Coconut and Turmeric.
recipe
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!
Nutrition Info:
Recipes written and produced on Food Faith Fitness are for informational purposes only.
This soup is delicious! I parted from the recipe only in sauteing the carrots and onions first, adding the spices and ginger for the last half minute or so of the sauteing, and then proceeding with the recipe. (Yeah, I know–what do I think this is, epicurious?) Will certainly make it again and again.
So glad to hear you enjoyed this recipe! Thanks for reading and hope you enjoy it again and again 🙂