MSMAMACHIC

I use my Instant Pot for EVERYTHING. I bulk cook my meats in it, and any soup or stew recipe that calls for stovetop prep—I do it all in the Instant Pot.

Soups and stews are such great meal-prep options for the week. I’m sharing one of my favourite soup recipes from 2025. It’s so delicious and packed with nourishing ingredients. I love this soup on a cold day or when I’m feeling run down because there are so many healing foods in it. I’ve had this recipe on repeat since I came across it. I make a big batch on Sunday, serve it with crusty bread or buns, then freeze the remaining portions for later.

Recipe from @‌fedandfit

Chicken Soup with Ginger and Turmeric

Makes 6 servings

Ingredients

• 2 tbsp butter/olive oil
• 1 small onion, diced
• 3 stalks celery, diced
• 3 cloves garlic, minced (I use dried garlic)
• 1 tbsp fresh ginger
• 2 medium sweet potatoes (~1 lb), cut into 1-inch cubes
• 2 lbs boneless, skinless chicken breast
• 5 cups chicken broth or bone broth
• 1 tsp fresh thyme, chopped (I use dried if I don’t have fresh)
• ½ tsp coarse sea salt
• ¼ tsp black pepper
• 1 bay leaf
• 2 tsp ground turmeric
• 1 cup full-fat coconut milk
• 1 head lacinato kale, de-stemmed and chopped (I’ve used spinach instead)
• 2 tbsp lemon juice (about 1 lemon)

Instructions

Melt butter in a large pot over medium-high heat. Add the chicken and cook 3–5 minutes per side until browned, then remove and set aside.
Add onion and celery, cooking 5–7 minutes until browned and translucent. Add garlic and ginger and sauté 1 minute until fragrant.
Return the chicken to the pot with the sweet potatoes, then add the broth, thyme, salt, pepper, bay leaf, and turmeric.
Cover and simmer for 30–40 minutes, until the chicken easily pulls apart.
Remove the chicken and shred it with two forks. Return the shredded chicken to the pot, then stir in coconut milk and kale. Cook 2–3 minutes until wilted.
Add lemon juice, adjust seasoning, and serve.

Nutrition Information (per serving)
Calories: 402 | Carbs: 23.5g | Protein: 40.2g | Fat: 16.9g | Sat Fat: 8.7g | Sodium: 336.7mg | Fiber: 3.7g | Sugar: 5g

Recipe Credit: @‌fedandfit

Instant Pot Method (My Template)

• Turn the Instant Pot to Sauté
• Add butter/oil + onion, celery, carrot, garlic
• Sauté until translucent
• Add dried spices (thyme, salt, pepper, turmeric, ginger, garlic) and sauté a few more minutes
• Add chicken, sweet potatoes, broth, kale, and coconut milk
• Close lid and pressure cook 10–20 minutes

I either cook and shred the chicken first, or I add frozen Kirkland chicken fillets directly. I prefer cooking/shredding first, but either option works great.

Tracking Tips for Soups/Stews (When Nutrition Info Isn’t Available)

If you’re tracking macros, here are options:

1. Search for a similar food item and weigh your serving.
2. Focus on the most calorically dense ingredients (chicken, coconut milk, sweet potato). Weigh approx portions of these as you dish it out, then spoon broth/veggies over top.
3. Use the recipe builder in your tracking app: add ingredients, choose total portions, and log per serving.