Instant Pot Chicken Cilantro Soup

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.

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!

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:

Variations for the 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.

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Chicken Coriander Soup - Instant Pot

Prep Time

10 mins

Cook Time

20 mins

Total Time

30 mins

 

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

Course: Soup

Cuisine: Indian

Keyword: chicken soup

Servings: 6

Calories: 168 kcal

Author: Archana

Ingredients

• 2 tablespoon oil divided
• 1 tablespoon garlic minced
• 3-6 green chillies or 1-3 jalapeño sliced
• 2 tablespoon grated ginger divided
• 1 cup cilantro stems roughly chopped
• 1 pound chicken breasts
• 12 black peppercorns
• 1 teaspoon salt
• 2 cup low sodium chicken broth we used better than bouillon
• 1 cup cabbage thinly sliced
• 1 cup carrots julienned
• 3 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 Video

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. 

Nutrition Facts

Chicken Coriander Soup - Instant Pot

Amount Per Serving

Calories 168 Calories from Fat 54

% Daily Value*

Fat 6g9%

Cholesterol 48mg16%

Sodium 783mg34%

Potassium 468mg13%

Carbohydrates 8g3%

Fiber 1g4%

Sugar 1g1%

Protein 17g34%

Vitamin A 3945IU79%

Vitamin C 23.7mg29%

Calcium 24mg2%

Iron 0.6mg3%

* Percent Daily Values are based on a 2000 calorie diet.

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