Give your body the refresh it deserves with our easy, one-pot Instant Pot Detox Soup — a nourishing blend of fresh veggies and feel-good, anti-inflammatory herbs like turmeric, ginger, lemon, and cayenne. It’s bright, flavorful, and surprisingly simple to make. Everything comes together quickly in one pot (less mess, more time for you!), making it perfect for busy weeknights or weekend meal prep. Make a big batch, freeze a few portions, and you’ll have a soothing, healthy meal ready whenever you need a little reset.
Serving size: 6
Difficulty: easy
Prep time: 10 min
Cook time: 30 min
Allergens: none
Ingredients
- 2 T Sebastiano’s olive oil or avocado oil
- 1 large yellow onion, chopped
- 2 large carrots, chopped into ½ inch rounds
- 2 ribs celery, thinly sliced
- 5 cloves garlic, minced
- 1 T freshly grated ginger
- 2 T freshly grated turmeric
- ¼ t cayenne
- 1 t sea salt
- ½ t ground pepper
- 1 large red bell pepper, thinly sliced
- 1 lb local chicken breasts
- 6 c vegetable broth
- 1 13.5 oz can coconut milk
- 1 bunch curly kale, roughly chopped
- 2 T lemon juice
- 1 T tamari, coconut amino or soy sauce
- ¼ c fresh cilantro, plus more for topping
Steps
- Add oil to Instant Pot and set to sauté setting. Add onion, carrots, celery and sauté for 5-6 min., stirring occasionally. Add garlic, ginger, turmeric, cayenne, salt and pepper. Sauté for 1 min. longer.
- Add bell pepper, vegetable broth, coconut milk and chicken to the Instant Pot. Place lid and lock. Make sure the pressure release valve is closed. Press cancel on the pressure cooker and set the Instant Pot on high pressure for 15 min.
- Once the timer reaches 0, the cooker will switch to ‘keep warm.’ Carefully switch the pressure release valve to open and manually release pressure. Once the steam is fully released, remove lid and use a meat shredder or fork to shred chicken.
- Add kale, lemon juice, tamari and cilantro to Instant Pot while set to warm. Once kale has wilted a bit, portion soup into bowls. Serve with chopped cilantro, or toasted sourdough.
