Chicken Coriander Soup – Instant Pot

Chicken Coriander Soup – A delicacy from Indo-Chinese restaurants, this soup with complimenting flavors from lemon, ginger and chilies, crunchy vegetables and soft cooked chicken makes a flavor and nutrition packed meal.

This recipe is a combination of my mom’s lemon coriander soup and the soup I have enjoyed for years from the Indo-Chinese restaurants. This recipe uses mom’s lemon coriander soup as a base, to which I add more vegetables and chicken to make it a one-pot meal.

chicken coriander soup

I have made this soup in many variations and is a very versatile recipe that can easily be adjusted to individual preferences. Check out the detailed notes below to adjust spice level, texture or to make this a completely vegetarian soup!

chicken coriander soup I love the convenience of making this in the Instant Pot as I can simply dump the whole chicken breasts, that cook so perfectly and can be shredded within minutes, while making a perfectly flavorful broth at the same time:

In addition to my recipe here are some great variations to this yummy chicken coriander soup:
  • Skip the chicken all together and follow the remaining recipe to make a perfect vegan soup. Just replace the chicken broth with vegetable broth.
  • Adjust the thickening, corn starch or arrowroot powder,  to the textures you prefer. I enjoy the soupy texture, so for me 3 tablespoon of cornstarch works well. You can adjust it from 3-6 tablespoons to get a more thicker consistency.
  • Add more or less green chilies and fresh ginger to take the spice level up or down.
  • Go ahead and double up on cilantro if you have extra.
chicken coriander soup
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Chicken Coriander Soup - Instant Pot

 A flavorful and healthy soup with chicken, lots of fresh cilantro, cabbage and carrots packed with nutrients. 

Course Soup
Cuisine Indian
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6
Calories 190 kcal
Author Archana

Ingredients

  • 2 tablespoon oil divided
  • 1 tablespoon garlic minced
  • 3-6 green chillies or 1-3 jalapeño sliced
  • 2 tablespoon plus grated ginger divided
  • 1 cup cilantro stems roughly chopped
  • 1 pound chicken breasts
  • 12 black peppercorns
  • 1 teaspoon salt
  • 2 cup chicken broth we used better than bouillon
  • 1 cup cabbage thinly sliced
  • 1 cup carrots julienned
  • 3-6 tablespoon corn starch or arrowroot powder mixed in 1 cup of water
  • 1/4 teaspoon fresh ground pepper optional
  • 1/2 cup cilantro chopped
  • 2 tablespoon lemon juice

Instructions

  1. Turn Instant Pot to Saute(more) mode. Once the ‘hot’ sign displays, add 1 tablespoon oil. Add garlic, green chilies, 1 tablespoon ginger and cilantro stems. Mix well.
  2. Add chicken breasts, black peppercorn, salt, 2 cups of water and 2 cups of broth. Give a quick stir and close Instant Pot with pressure valve to sealing.
  3. Set Instant Pot on Manual(Hi) 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. Once the ‘hot’ sign displays, 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.
  9. Enjoy hot!

Recipe Notes

 
  • 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 mushroom, they add a great crunch too. 
  • 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. 

 

Quick White Chicken Poblano Chili – Instant Pot

Quick White Chicken Poblano Chili – Delicious and hearty, one pot smokey chili recipe that just needs you to dump all the ingredients and start the Instant Pot.

We love poblano but feel free to skip them or add an extra jalapeño for some more heat. Add a cup of corn to this recipe to get a twist of sweet and spicy flavors. You can cut up the chicken before or shred it after cooking, change it up the way you like it. Basically a simple and versatile recipe that you can cook up to your preference and taste! Continue reading “Quick White Chicken Poblano Chili – Instant Pot”

EASY Chicken Noodle Soup with Kale – Instant Pot

Here is a homestyle EASY chicken Noodle soup with kale that is cooked under 30 minutes in the Instant Pot. It is SO healthy, delicious and simple that ANYONE can make it. Few basic ingredients and you have a comforting one-pot meal for those busy weeknights! Continue reading “EASY Chicken Noodle Soup with Kale – Instant Pot”

Madras Lentils/Daal Makhani with Brown Rice – Instant Pot

Madras Lentils/Daal Makhani – Two names to debate on as they connect a North Indian delicacy to a south Indian dish?

A few weeks ago, while I was shopping at my local Costco, I saw a table with “Tasty Bites Madras Lentils” for tasting. I am usually good at staying away from pre-packaged foods but that day, shopping at lunch hour on empty stomach, made it harder for me to resist. Plus I LOVE South Indian food and the word “madras” really made me more curious. Anyway, I tried a few spoonfuls of it and it reminded me of the traditional north Indian “Daal Makhani”! Except I did not taste too many spices in the Costco Madras Lentils making them a bit lighter yet very flavorful. I am still curious on why they call it Madras Lentils?

 

I took a picture of the package to see the ingredients with a plan to try making them at home. The ingredients list from the packaging was – water, tomatoes, lentils(adzuki beans), onions, red kidney beans, cream, butter, oil, salt, ginger, cumin and chillies.

So here is the basic difference between Madras Lentils and my Daal Makhani recipe:
  • Daal Makhani recipe, in addition to the above ingredients from Madras lentils, also has fresh garlic, cumin powder, coriander powder and garam masala.
  • Daal Makhani has whole Black Gram Beans and Red Kidney Beans while the Costco Madras Lentils had adzuki beans and red kidney beans.

madras lentils/daal makhani

So with these basic differences in mind, I decided to try the recipe with just the ingredients from the Madras Lentils package. With the magic of the Instant Pot , the madras lentils were cooked to perfection with all the spices infused so well in about 45 minutes!!

I did sprinkle a little bit of garam masala in the end but that was more of a personal choice. I also used black gram beans instead of adzuki beans and I think whole brown lentils(masoor) will also work well in this recipe!

Here is the video for EASY Tasty Bites Madras lentils/Daal Makhani recipe with Pot in Pot Brown Rice:

Check out the recipe below that also explains how to easily adjust this recipe for a more authentic Daal Makhani recipe:

maras lentils/daal makhani
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Madras Lentils/Daal Makhani with Brown Rice - Instant Pot

A creamy lentil dish cooked with whole black lentils and kidney beans, lightly spiced to enjoy as a chili or over rice!
Course Main Course
Cuisine Indian
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 6
Author Archana Mundhe

Ingredients

Ingredients for Madras Lentils/Daal Makhani:

  • 1 cup Black Gram Beans/adzuki beans/whole brown lentils
  • 1/3 cup Red Kidney Beans
  • 1 tablespoon oil ghee or coconut oil
  • 1 teaspoon cumin seeds
  • 1 cup finely diced onion
  • 1/4 teaspoon turmeric powder
  • 2 tablespoon fresh ginger grated
  • 2 cups diced tomatoes
  • 2 teaspoon kosher salt
  • 2 teaspoon kashmiri red chili powder
  • 1/2 cup light cream or coconut cream or cashew cream
  • 1 teaspoon garam masala optional for non-spicy lentils
  • cilantro for garnish

Rice:

  • 1 cup brown rice
  • 1 tsp salt

Instructions

Instructions:

  1. Rinse and soak black gram beans and red kidney beans in 3 cups of water. Overnight or 6-8 hours. Drain the water after soaking and keep the beans aside.
  2. Set Instant Pot to Sauté(more) mode. Once the "Hot" sign displays, add oil and cumin seeds. Add onions and mix well.
  3. Add turmeric powder, fresh ginger, tomatoes, salt, red chili powder and beans. Mix well.
  4. Add 2 cups of water.

For pot in pot rice (optional)

  1. Rinse and drain rice. Add rice, 2 cups of water and salt in a stainless steel container.
  2. Put a tall trivet ( I have a 2.75 inch one from amazon) over the beans.
  3. Place rice container on the trivet.
  4. Close Instant Pot with pressure valve to sealing. Cook on Manual(Hi) for 30 minutes followed by Natural Pressure Release.
  5. Open Instant Pot and set to saute mode.
  6. Carefully take out the Rice container and the trivet.
  7. Stir in cream, add garam masala (optional) and garnish with cilantro.

Recipe Notes

Notes to make a more authentic daal makhani:

1.Add 1/2 tablespoon of cumin powder, 1/2 tablespoon coriander powder, 1 tablespoon of minced garlic along with ginger and red chili powder. 2. Add 1 tablespoon kasoori methi {dried fenugreek leaves} along with fresh cilantro in the end. 3. You can also add more or less red chili powder and garam masala to adjust the spice level.

Notes to make dairy free: 1. Replace ghee with oil 2. Use coconut cream or cashew cream(blend cashews in water)

I prefer soaking the beans overnight. If you decide to cook them unsoaked, increase the cook time to 60 minutes. 

 

 

 

Corn Poblano Chowder – Instant Pot

Corn Poblano Chowder – An earthy, peppery corn chowder cooked with summer’s seasonal bounty of sweet corn, tomatoes, poblano peppers, spicy jalapeno, potatoes and fresh parsley. A satisfying, gluten-free vegan recipe without any cream or cheese and is so effortless in the Instant Pot. Continue reading “Corn Poblano Chowder – Instant Pot”

Citrusy lentil soup – Instant Pot

Citrusy lentil soup is a lightly spiced and tangy soup made with simple ingredients like lentils, tomatoes, oranges and some basic spices.

Schools were closed this week for the Blizzard of 2017 so I grabbed the opportunity to experiment in the kitchen with my boys. It was my younger son’s turn this time to cook something in the Instant Pot. He was so excited and this recipe was perfect for him to make!

Continue reading “Citrusy lentil soup – Instant Pot”