This Whole30 Instant Pot Almond Butter Chicken Pumpkin Soup is exactly what you need after a long cold day and don’t want to cook. This soup is creamy yet has a kick from the red pepper flakes and fresh ginger. With this soup only taking 5 minutes to prep and being something the whole family can eat, it is a no brainer for dinner.
This dish is something that I crave when the weather starts to change to fall! The smell that fills my house while it cooks is enough to make you feel relaxed and cozy. Any recipe that I have the chance to make in an instant pot and have it taste like I have been cooking all day is a hit with me.
Why You Will Love This Recipe
- This recipe is so simple! You simply place it in the instant pot and let it cook.
- The clean up is as simple as the preparation with just having your instant pot to clean up.
- Kids will love this dish as well because it tastes sweet they won’t realize that it is also healthy for them.
- You can have this delicious soup with less than 10 ingredients.
- This recipe is naturally gluten free, dairy free, soy free, whole30, and paleo.
- You can have a home cooked soup from start to finish in only 35 minutes.
- Canned pumpkin– ha this one is a no brainer! At the beginning of Fall I bought cases from Trader Joe’s. If you are an avid pumpkin lover like me I highly recommend buying a case when it first comes out, or it will sell out. You can also call the store before you go and ask them to put a can or two aside for you.
- Coconut cream-I prefer coconut cream vs. coconut milk because it is thicker which makes the soup creamier; however, if your store does not have coconut cream coconut milk will work. I do suggest staying away from Trader Joe’s coconut cream because it really does give the dish a coconut-y flavor.
- Bone broth– adds in some extra nutrients as well as adds in more liquid. You can make your own bone broth or you can buy it. I love this brand!
- Yellow onion-I always use yellow onion vs. purple onion in recipes that are more sweet than savory. The yellow onion adds a nice sweet kick!
- Chicken tenderloins– I like using the tenderloins vs. breasts because they are easier to shred once the soup is done, however either will work.
- The almond butter gives this recipe a nice smooth touch. Be sure you are buying almond butter that doesn’t have any added ingredients like sugar. I like this brand. If you are not doing the whole30 you can sub the almond butter for peanut butter.
- The garlic and red pepper flakes give this recipe a kick! You can adjust the garlic and red pepper amount to your liking. I typically like spice on the level of ⅗.
- The fresh ginger gives this recipe the most perfect kick, ginger also happens to be really good for the gut and immune system. I always keep fresh ginger in my house and I like to use a zester to break up the garlic.
See the recipe card below for a full list of ingredients and measurements.
Substitutions and Variations
- If you prefer chicken breasts over chicken tenderloins, you can use your preferred cut of chicken.
- You can use home made bone broth instead of store bought if you prefer as well.
- If you are not dairy free, you can use heavy cream instead of coconut cream. The consistency may be different than if using coconut cream.
This recipe has not been tested with other substitutions or variations. If you replace or add any ingredients, please let us know how it turned out in the comments below!
Step by Step Instructions
- Tip # 1: When you open the coconut cream, if there is a thicker layer up top, you will want to make sure to get all of the contents from the can into the instant pot.
- Tip # 2: If you do not like spicy food, you can lessen the amount of red pepper flakes that you place into the soup.
- Tip # 3: If you prefer a smoother soup, you can use an immersion blender in the soup base after you remove the chicken.
I like to make my own bone broth. This way I can control the contents.
This soup would taste great with my gluten free biscuits. It would be the perfect combination.
I like to garnish my soup with fresh herbs such as cilantro or parsley. You can also garnish with dairy free sour cream as well.
I have this type of air fryer and pressure cooker combo is my favorite! I love that it combines so many additional small appliances into one.
- This soup can be stored in an air tight container for up to 5 days in the refrigerator.
- This soup can also be stored in the freezer in an air tight container for up to 1 month.
Other Soup Recipes You Will Love
Are you interested in a list of my go to healthy alternatives?
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Almond Butter Chicken Pumpkin Whole30 Instant Pot Soup
- Pressure cooker
- 1 can pumpkin puree Roughly 15 ounces
- 1 can coconut cream Roughly 15 ounces, make sure it is the cream not milk. The cream will make the soup creamier.
- 2 cups bone broth
- 1 whole yellow onion, diced in small pieces Yellow vs. red onions, because yellow onions are sweet!
- 1 1/2 pounds chicken tenderloins I like the chicken tenderloins over the chicken breasts, because they are easier to shred. If you are opting for the vegan option, you can omit the chicken.
- 1/3 cup almond butter Make sure it is the kind without anything else added in it but pure almonds. You can use pure peanut butter if you are not doing whole30. If you are doing AIP omit the almond or peanut butter all together.
- 5 cloves garlic minced
- 1 tbsp red pepper flakes Less if you do not like as much spice. Omit if you are doing AIP.
- 1 1/2 inch fresh ginger (ground) You can use a zester to grate this.
- Place all liquids plus the almond butter in the instant pot and whisk together. This is mostly to break up the almond butter.
- Now, add the remaining ingredients.
- Secure the lid and press the button pressure cook.
- Move the pressure cook time to 8 minutes (note, it will actually take longer than 8 minutes to cook but this means 8 minutes to build up the pressure.)
- Let the pressure cooker be and when it is done it will beep.
- Using two forks, shred the chicken.
- Once the soup is done, you can garnish with fresh herbs like cilantro and parsley on top.