Instant Pot Chicken Coriander Soup
User Reviews
4.6
Instant Pot Chicken Coriander Soup
Description
Instant Pot Chicken Coriander Soup features chicken breast simmered in a broth enriched with garlic, green chilies or jalapenos, ginger, and black peppercorns. After pressure cooking, the chicken is shredded, and the broth strained free of cilantro stems. The addition of cabbage and carrots in the sauté phase adds texture contrasting the tender chicken. Corn starch slurry thickens the soup to a viscous finish. The final touch of fresh cilantro and a splash of lemon juice enhances the herbal and citrus notes, providing a gentle spice and freshness. This layered preparation maximizes aroma and depth of flavor in a convenient pressure cooker method.
The soup is hearty enough for an easy lunch or light dinner and offers subtle heat from green chili while keeping the profile fresh and light. It pairs well with bread or rice on the side for a fuller meal.
Leftover soup can be refrigerated up to 2-3 days. Adjust the amount of ginger and green chilis to your spice preference. For a vegetarian version, omit chicken and use vegetable broth, optionally adding enoki mushrooms for added texture.
Ingredients
- 2 tablespoons neutral cooking oil divided, generic cooking oil
- 1 tablespoon garlic minced
- 3 green chili sliced or 1 to 2 jalapenos
- 2 tablespoons ginger divided, grated
- 1 cup cilantro stems roughly chopped
- 1 pound chicken breast
- 12 black peppercorns
- 1 teaspoon kosher salt
- 2 cups water
- 2 cups chicken broth we used better than bouillon, low sodium
- 1 cup cabbage thinly sliced
- 1 cup carrot julienned
- 3 tablespoons corn starch mixed in 1 cup of water, or arrowroot powder
- ¼ teaspoon black pepper optional, fresh ground
- ½ cup cilantro chopped
- 2 tablespoons lemon juice
Instructions
- Turn Instant Pot to Saute(more) mode and heat half of the oil. Add garlic, green chilies, half of the ginger and cilantro stems. Mix well.
- Add chicken breasts, black peppercorn, salt, water and broth. Give a quick stir and close Instant Pot with pressure valve to sealing.
- Pressure cook for 10 minutes followed by Natural Pressure Release.
- Open Instant Pot and take the chicken breasts out. Shred the chicken with a fork and keep aside.
- Take a large bowl and strain the broth. Squeeze out any juices by gently pressing the stems in the strainer. Discard the stems from the strainer. Reserve the broth.
- Rinse and dry the Instant Pot insert. Put the insert back and set the Instant Pot to sauté mode. Add the remaining oil, cabbage, carrots, and remaining ginger. Mix well.
- Add shredded chicken, reserved broth, and corn starch water.
- Mix well and bring the soup to a gentle boil. Turn Instant Pot off. Add fresh ground pepper, lemon juice, and chopped cilantro. Enjoy hot!
Notes
- Leftover soup can be stored refrigerated for 2 to 3 days.
- Vegetarian version can be made by omitting chicken and using vegetable broth; enoki mushrooms add a good texture.
- Adjust the amount of corn starch or arrowroot powder to achieve desired soup thickness.
- Modify green chili and ginger amounts to control heat level.
- For meal prep, cook chicken and broth separately, add sautéed vegetables later to maintain texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 1Serving
Amount Per Serving
Calories 168 kcal
% Daily Value*
| Calories | 168kcal | 8% |
| Carbohydrates | 8g | 3% |
| Protein | 17g | 34% |
| Fat | 6g | 9% |
| Cholesterol | 48mg | 16% |
| Sodium | 783mg | 33% |
| Potassium | 468mg | 10% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 3945IU | 79% |
| Vitamin C | 23.7mg | 26% |
| Calcium | 24mg | 2% |
| Iron | 0.6mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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