Pumpkin and Peanut Chicken Soup

Image coming soon!


Original Source


Ingredients

  • 1 tablespoon vegetable oil
  • 2 medium yellow or white onions, diced
  • 2 carrots, peeled and diced
  • 4 stalks of celery, diced
  • 2 jalapenos, diced
  • 4 garlic cloves, minced (or paste)
  • 2 teaspoons ginger paste
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1/2 teaspoon red pepper flakes
  • 2 teaspoons coriander powder
  • additional spices as desired
  • 1+ lb. chicken thighs (boneless, skinless), cut into ~1-inch cubes
  • 3 cups vegetable or chicken broth
  • 1 1/2 cups canned pumpkin
  • 1/2 cup creamy/smooth peanut butter
  • 1-2 tablespoons lime juice, to taste
  • cilantro for garnish
  • peanuts for garnish
  • lime wedges for garnish

Instructions

  1. Turn your instant pot on to saute on high for 15 minutes
  2. Add the vegetable oil and briefly wait for it to heat up.
  3. Add the onions, carrots, celery, jalapenos, garlic, ginger, and spices. Cook until vegetables are softened, about 5-10 minutes.
  4. Add chicken and mix in to vegetables and spices. Cook for 5 minutes.
  5. Add the pumpkin, peanut butter, and broth. Stir until well combined.
  6. Pressure cook on high for 7-10 minutes. Natural release for 10 minutes before fully releasing pressure.
  7. Turn the instant pot on saute on low for 5 minutes. Add lime juice and stir, breaking up chicken pieces.
  8. Adjust for taste and then scoop and serve. Add cilantro, lime wedges, and peanuts for garnish as desired.