Easy Instant Pot chicken sweet potato soup (paleo, dairy free, gluten free, low fodmap)

This recipe is very special to our family. It’s basically the soup version of the telephone game and we love the result.

Collin and I made a variation of this recipe for my parents early in the pandemic when they were the only humans we were dining with. My mom then made her own variation of it for my brother’s family after my nephew was born, and then they brought a huge batch of their version of it over to us when we got back from the hospital after Vivienne was born.

My mom continued to make it and bring it over to us as we were getting back on our feet as new parents. And now we love and make this version of the recipe. Thank you Mom, Dad, Julia, and Eric!

Maybe you will put your own personal spin on it, adding your favorite veggies and spices and sharing it with your family.

Ingredients

• 4 cups chicken broth or bone broth

• 1 can unsweetened coconut milk

• 1-1 1/2 pounds organic boneless, skinless, chicken thighs or breasts

• 2 medium/large sweet potatoes (or 3 small), cubed

• 2 cups fresh organic kale, spinach, or your favorite greens, chopped

• 1 tsp sea salt

• 1 tsp cumin

• 1/2 tsp paprika

• sprinkle cayenne

• bunch of cilantro, chopped (optional)

• 1 avocado, cubbed (optional)

Instructions

• Put broth, coconut milk, chicken, spices and sweet potatoes in the Instant Pot. Seal and set to pressure cook for 10 minutes.

• Once the time is up, allow natural release for 5 minutes and then quick release the remaining pressure.

• Once pressure is released, remove the lid and remove the chicken. Add your chopped greens. Shred the chicken using two forks (a stand or hand mixer also work!) Place back in the pot.

• Serve in bowls and garnish with cilantro and avocado (optional).

Eat + enjoy! ❤︎ Emily

Did you make this recipe?

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