This Whole30 Instant Pot Pumpkin Soup with almond butter and chicken 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.
The Ingredients for Whole30 Instant Pot Pumpkin Soup
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.
How To Make Whole30 Instant Pot Pumpkin Chicken Soup
My favorite thing about the instant pot is that it requires minimal hands on time. This recipe literally takes less than 5 minutes to prep. First, place all ingredients in the instant pot except for the chicken.
Then, take a whisk and whisk the mixture. This will help break up the almond butter.
Now, add the chicken to the instant pot and click pressure cook and increase the time for 8 minutes. Keep in mind, just because the pressure cook is set to 8 minutes does not mean it will take 8 minutes. It will likely take around 30 minutes to build up enough pressure to cook the chicken.
Once the instant pot cooking is complete it will beep. Then, carefully remove the lid and shred the chicken.
How To Store the Soup:
I like to store the soup in an airtight glass container for up to 5 days in the fridge.
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Almond Butter Chicken Pumpkin Whole30 Instant Pot Soup
Equipment
- Pressure cooker
Ingredients
- 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.
Instructions
- 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.
- ENJOY! If you make this recipe I would love it if you shared the link to this recipe with a friend, left a comment below or tagged me on instagram with a picture @alliannaskitchen
Beth Ellyn Dipaola says
This was delicious! I had actually NEVER used my instapot before but Allianna’s instructions were so easy I had to try! The soup was perfect. I had to add a little salt and I halved red peppers (because my husband doesn’t like things spicy). At the end I tossed in some spinach for some extra veggies.
We both loved it and will definitely make it again 🙂
I as glad you enjoyed it!
Lori says
Really good. I love the simple instant pot method for this!
The Instant Pot is amazing!