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. 

 

Mom’s Chicken Curry – Instant Pot

Mom’s Chicken Curry – An unbelievably tasty chicken curry with onion-coconut based gravy and earthy, piquant flavors from the turmeric, red chili powder and garam masala!

This chicken curry is a family recipe that I grew up eating many Sundays. Our family mostly ate vegetarian meals while Sundays were special for non vegetarian meals. I might fall short of words trying to describe my mom’s chicken curry. This is not your usual restaurant curry. It is a perfectly spiced curry with earthy flavors from the spices, a comfort food and a treasured recipe packed with mom’s love! Continue reading “Mom’s Chicken Curry – 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”

Thai Red Curry Chicken – Instant Pot

The rich aromatic Thai Red Curry Chicken is on our repeat list for busy weeknights as well as relaxed weekend meals. This authentic tasting red curry gets a flavor punch from sweet and spicy colorful peppers picked from our local farmers market and is garnished with fresh Thai basil leaves.

From curries to rice dishes to noodles, we have been garnishing them all in ambundance with our homegrown aromatic Thai basil – a star ingredient! Continue reading “Thai Red Curry Chicken – Instant Pot”

Kheema Pav – Instant Pot

Kheema Pav – A popular street food in India, Kheema or Keema Pav is a robust, peppery curry dish made with minced chicken or lamb cooked with onion, tomatoes, ginger, garlic and earthy spices! Served with lightly toasted buns or pav laden with butter or homemade ghee on the griddle makes a blissful meal!

My mom arrived last week from India, she is visiting me after a long time and I am SO excited to have her with us. With her high spirits and energy, she has already tried her hand on the Instant Pot that she has been hearing all about. It’s been only 4 days since she has arrived and she is already loving the InstaPot! Her Pot in Pot black-eyed peas curry with rice was savored by all. She steamed the Cilantro Croquettes and the Layered Swiss Chard Spiral rolls to perfection for our fathers days feast.

From the back of the camera as I shot this video it took me back to the fond memories of my childhood. Her waiting for the oil to heat up and then adding the cumin seeds, listening for the soft sizzle sound and a whiff from gently toasting them. Adding turmeric and roasting the spices at each step, soon filled up my kitchen with wonderful aromas. The Final dish, came out just the way I remember her making Chicken Kheema for years, just that this time it was cooked in the Instant Pot.

Obviously, I need to gear up with my publishing now to keep up with her cooking. I am so excited to post her first recipe on Ministry Of Curry that I was able to record!

kheema pav

A few options she suggests are:

  1. Add 1/2 cup of green peas to the curry
  2. Peel and dice a potato and saute it with the veggies. This will give more thickness to the curry if desired.
  3. Add 1-2 spicy green chilies for a spicier keema.

I was very impatient and hungry (as usual) as I shot the video and honestly, the Keema Pav was so full of flavor and aromas that I did not miss any a thing! The gorgeous orange hue from the Kashmiri red chili powder and turmeric, the warmth from the homemade garam masala and the earthy flavors from roasted coriander powder were spot on!

Here is her easy Chicken Kheema recipe:


Kheema Pav - Instant Pot
Author: 
Recipe type: Entree
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Kheema Pav - A popular street food in India, Kheema Pav is a tantalizing curry dish made with minced chicken or lamb cooked with onion, tomatoes, ginger, garlic and earthy spices!
Ingredients
  • 1 tablespoon oil
  • 1 teaspoon cumin seeds
  • ½ teaspoon turmeric
  • 1 tablespoon garlic, grated
  • 1 tablespoon ginger, grated
  • 1 large yellow onion, diced
  • 2 plum tomatoes, diced
  • 2 teaspoon mild red chili powder (We used Kashmiri Chili powder)
  • 1 teaspoon garam masala
  • 1 teaspoon salt
  • 2 heaping tablespoon coriander powder (We lightly toasted the coriander seeds and then ground them)
  • 1 pound ground chicken
  • ½ cup cilantro, chopped for garnish
  • To serve:
  • 1 tablespoon butter or ghee
  • 8 potato rolls
Instructions
  1. Turn Instant Pot to saute(more) mode. Once the hot sign displays, add oil. Add cumin seeds and toast them for 30 seconds. Add turmeric powder and mix well. Add ginger and garlic, mix well.
  2. Add onion and sauté for a minute. Cook covered for 2 minutes with a glass lid on.
  3. Add tomatoes, red chili powder, garam masala, salt and coriander powder. Mix well.
  4. Add ground chicken and breaking it with a spatula. Add ½ cup of water (You can add 2 tablespoons of water for a thicker curry, but I like the extra gravy to dip the bread).
  5. Close Instant Pot with the pressure valve to sealing. Cook on Manual(Hi) for 4 mins followed by Natural Pressure Release.
  6. Garnish with cilantro and serve hot with potato rolls or burger buns lightly toasted with some ghee on a griddle.
  7. Notes:
  8. Add 1-2 spicy green chilies for a spicier keema.
  9. Also, when I buy the rolls or buns, I check the Sugar contents on the pack. As long as they are 2% or less the Pav does not taste overly sweet and works well with Indian curries.

 

Tandoori Chicken – Instant Pot

Traditionally made in a clay oven{tandoor}, which many of us have now adapted to outdoor grills, indoor ovens and now the moistest version of all is the luscious and spicy Tandoori Chicken – Instant Pot!

Tandoori Chicken - Instant Pot

Hope you had a great Memorial day weekend! We had a FUN long weekend – we got to hang out with our cousins, played soccer tournament and ran a 5K race. Although it rained all day in the northeast and was bit chilly for the memorial day BBQ, we did not give up on our plans. We decided to bring our cookout indoors. We had chicken marinating for 8+ hours, that I cooked in my InstaPot. The result was succulent, fall off the bone, moist and flavorful tandoori chicken, that we enjoyed with some spicy mint chutney and corn pulao!

Tandoori Chicken - Instant PotTandoori Chicken, marinate uses plain yogurt, mild and bright red Kashmiri chili powder, turmeric, fresh ginger, garlic and garam masala. The longer it is marinated the more flavorful the chicken tastes. Although you can use chicken breasts or thighs to make Tandoori Chicken, my favorite way is to cook with the drumsticks.

Here is a quick video for an easy Tandoori Chicken recipe in Instant Pot:


Tandoori Chicken - Instant Pot
Author: 
Recipe type: Entree
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Chicken marinated in spicy yogurt based sauce that is pressure cooked for moist and fall off the bone delicious Tandoori Chicken - Instant Pot.
Ingredients
  • 2 LB (8) Chicken drumsticks, skinned
  • ½ cup plain yogurt (Make It Dairy Free by using Coconut yogurt)
  • ½ tablespoon ginger, grated
  • ½ tablespoon garlic, minced
  • 1-2 tablespoon Kashmiri red chili powder (or any mild red chili powder)
  • ½ teaspoon turmeric
  • 1-2 teaspoon garam masala
  • 2 teaspoon salt
  • 1 tablespoon lemon juice
  • 1 tablespoon oil
Instructions
  1. In a large bowl, add yogurt, ginger, garlic, red chili powder, turmeric, garam masala, salt, lemon juice and oil. Mix well.
  2. Dry skinned drumsticks with a paper towel. Put 2-3 slits on each drumstick and apply marinade all over the chicken. Allow the chicken to marinate up to 24 hours in the refrigerator. Take the chicken out of the refrigerator 30 minutes prior to cooking.
  3. Add 1 cup water to the Instant Pot insert. Lightly grease the trivet with cooking oil and place inside the pot. Arrange the marinated Chicken pieces on the trivet.
  4. Close Instant Pot with the pressure valve to sealing. Cook on Manual(Hi) for 15 mins followed by Natural Pressure Release. Open Instant Pot.
  5. Enjoy Tandoori chicken with lime wedges and chutney over steamed rice or Pulao.
  6. Note: You can broil the cooked chicken for a few mins. We enjoyed them straight out of the Instant Pot!

 

 

 

 

Chicken Biryani – Instant Pot

Chicken Biryani – The epitome of a one-pot meal made with aromatic basmati rice, tender chicken, spices and herbs that is cooked over low heat for the most delectable flavors.

Chicken Biryani is one of my most favorite dishes and definitely one of the most requested meals at my house. I say meal because you have your proteins and grains all together and you really don’t need anything else to accompany this dish. There are many variations of this recipe that originate in several states of India. My favorite, of course, is the one made by my mom that I grew up eating. I distinctly remember the day when her friend came over to teach her how to make “Dum Biryani”. They spent almost half of the day grinding fresh spices, frying batches of caramelized golden onions and then cooking the chicken marinated in yogurt and spices over long grain basmati rice. It was cooked on a low setting in a large pot with a tightly sealed lid. They actually sealed the lid with dough to make sure it was airtight! Hours passed. We all waited for the big reveal and when the lid opened our entire home was filled with a warm, deep spiced aroma. That was possibly the most heavenly biryani I have ever had. Thankfully, we had enough leftovers and it was surprising to see how much more the flavors developed the next day. Continue reading “Chicken Biryani – Instant Pot”

Chicken Tinga – Instant Pot

Chicken Tinga – An authentic Mexican recipe with a delicious, spicy and smoky shredded chicken cooked in onions, tomatoes and chipotle peppers in adobo sauce. Served on warm tacos or tostadas, topped with purple cabbage, radishes, avocado, pepper jack cheese and cilantro makes a perfect meal!

This year for Cinco de Mayo, I am making this flavorful dish in my instant pot to serve as a delicious taco filling. Chicken Tinga can be made ahead of time as the flavors get deeper and earthier. Continue reading “Chicken Tinga – Instant Pot”

Chicken Korma – Instant Pot

Chicken Korma – A mildly spiced chicken curry made with whole spices like cardamom, cloves, black pepper, and cumin simmered in a light, flavorful yogurt based sauce!

After publishing several Instant Pot recipes, I realized that not everyone enjoys spicy foods. Some children might like to try Indian food but will not because it could be too spicy! As much as I love spices, I do not like them overpowering my food. Just because it is Indian food, it does NOT have to be spicy! Continue reading “Chicken Korma – Instant Pot”

Eggplant & Chicken in Garlic Sauce – Instant Pot

Eggplant & chicken in garlic sauce is my all-time favorite dish from the Chinese takeout menu. I LOVE eggplant and I like how it tastes so good with chicken and delicious hot, tangy and sweet garlic-based sauce. Served with hot fried rice this dish is my kind of comfort food to enjoy on a lazy Sunday! Continue reading “Eggplant & Chicken in Garlic Sauce – Instant Pot”