Instant Pot Chicken Coriander Soup
This Instant Pot Chicken Coriander Soup combines shredded chicken with a fragrant broth infused with garlic, green chili, ginger, and cilantro stems. The addition of cabbage and julienned carrots provides a slight crunch, while the corn starch mixture thickens the soup to a comforting, gently thickened consistency. Fresh cilantro and lemon juice added at the end brighten the flavor, offering a balance of herby and tangy notes. It's made in stages for progressive layering of flavors, resulting in a soothing yet flavorful chicken soup.
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
Nutrition Facts
Serving: 1 Serving
Amount Per Serving
Calories 168
% 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.