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5 from 2 votes

Almond Butter Chicken Pumpkin Whole30 Instant Pot Soup

This creamy almond butter whole30 chicken soup is one of my go-to's when I am in a rush!
Prep Time5 minutes
Cook Time30 minutes
Pressure cooker set time8 minutes
Total Time35 minutes
Course: Soup
Cuisine: American
Diet: Gluten Free
Servings: 4 servings
Calories: 696kcal
Author: Allianna Moximchalk
Cost: $10

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.

Notes

Storage: This dish can be stored in the refrigerator in an air tight container for up to 5 days.  You can also freeze this dish in an air tight container for up to 1 month. 
Nutrition: The nutrition for this recipe is an estimate and the calorie count is not guaranteed.  It is based on 4 servings. 
Servings: This recipe should yield 4 servings. 

Nutrition

Serving: 4g | Calories: 696kcal | Carbohydrates: 21g | Protein: 50g | Fat: 49g | Saturated Fat: 31g | Cholesterol: 109mg | Sodium: 286mg | Potassium: 1373mg | Fiber: 8g | Sugar: 5g | Vitamin A: 17180IU | Vitamin C: 10mg | Calcium: 132mg | Iron: 5mg