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Instant Pot Chicken Coriander Soup

 A flavorful and filling soup with chicken, lots of fresh cilantro and crunchy veggies like cabbage, and carrots.

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Calories: 168 kcal
Course: Soup
Cuisine: Indian

Ingredients

  • 2 tablespoons oil divided
  • 1 tablespoon garlic minced
  • 3 green chillies sliced or 1 to 2 jalapenos
  • 2 tablespoons grated ginger divided
  • 1 cup cilantro stems roughly chopped
  • 1 pound chicken breasts
  • 12 black peppercorns
  • 1 teaspoon kosher salt
  • 2 cups water
  • 2 cups low sodium chicken broth we used better than bouillon
  • 1 cup cabbage thinly sliced
  • 1 cup carrots julienned
  • 3 tablespoons corn starch or arrowroot powder mixed in 1 cup of water
  • ¼ teaspoon fresh ground pepper optional
  • ½ cup cilantro chopped
  • 2 tablespoons lemon juice

Instructions

    Cup of Yum
  1. 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.
  2. Add chicken breasts, black peppercorn, salt, water and broth. Give a quick stir and close Instant Pot with pressure valve to sealing.
  3. Pressure cook for 10 minutes followed by Natural Pressure Release.
  4. Open Instant Pot and take the chicken breasts out. Shred the chicken with a fork and keep aside.
  5. 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.
  6. 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.
  7. Add shredded chicken, reserved broth, and corn starch water.
  8. 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

  • Vegetarian Version
  • Variations
  • Storing
  • Any leftover soup can be refrigerated for 2 to 3 days.
  • Meal Prepping
  • This soup is a good meal prep recipe. Simply pressure cook, shred the chicken and strain the broth. Add shredded chicken to the broth and refrigerate. When ready to serve, saute ginger, cabbage, and carrots for that perfect crunchy bite.
  • Skip the chicken all together and follow the remaining recipe to make a perfect vegan soup. Just replace the chicken broth with vegetable broth. If you can find enoki mushrooms, they add a great crunch too. Stir them in the end along with the carrots and cabbage  
  • Here is my vegan lemon coriander soup with tofu
  • Adjust the corn starch or arrowroot powder, to the textures you prefer. 
  • Adjust green chilies and fresh ginger to take the spice level up or down. 
  • Go ahead and double up on cilantro if you have extra. 

Nutrition Information

Calories 168kcal (8%) Carbohydrates 8g (3%) Protein 17g (34%) Fat 6g (9%) Cholesterol 48mg (16%) Sodium 783mg (33%) Potassium 468mg (13%) Fiber 1g (4%) Sugar 1g (2%) Vitamin A 3945IU (79%) Vitamin C 23.7mg (26%) Calcium 24mg (2%) Iron 0.6mg (3%)

Nutrition Facts

Serving: 1Serving

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.