Ingredients

The following ingredients have 4 Servings
  • 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)

Instruction

  • 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!