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Almond Butter Chicken Pumpkin Whole30 Instant Pot Soup
ALLIANNA'S KITCHEN11Ingredients
35Minutes
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Ingredients
US|METRIC
4 SERVINGS
- 1 can pumpkin puree (Roughly 15 ounces)
- 1 can coconut cream
- soup
- 2 cups bone broth
- 1 whole yellow onion (diced in small pieces Yellow vs. red onions, because yellow onions are sweet!)
- 1 1/2 lb. 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
- peanut butter
- 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 inches fresh ginger (ground You can use a zester to grate this.)
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