Instant Pot Chicken Cilantro Soup

Bright and spicy ginger and aromatic cilantro stand out in this Indian twist on traditional chicken soup. Filled with just-cooked fresh, crunchy cabbage and carrots, this one-dish meal is perfect for lunch or a light dinner. Look to the variations for a vegan option, and add whichever veggies you like.

A delicacy from Indo-Chinese restaurants, Chicken Cilantro Soup has complimenting flavors from lemon, ginger and chilies, crunchy vegetables, and soft cooked chicken making it a flavor and nutrition-packed meal.

This recipe is a combination of my mom’s chicken soup and the lemon coriander soup from the Indo-Chinese restaurants that I have enjoyed for years. It uses mom’s chicken soup loaded with ginger, garlic, and cilantro as a base, to which I add more vegetables and chicken to make it a one-pot meal that is feel-go and packed with immune boosting nutrients.

NOTE: Fresh cilantro in India is called coriander, this recipe does not use coriander seeds

I love the convenience of making this in the Instant Pot pressure cooker. It perfectly cooks the Chicken breasts that can be shredded in minutes and makes a healthy flavor-packed broth at the same time.

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!

Variations for the chicken cilantro 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 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

How to make Chicken Cilantro Soup in the Instant Pot:

• Turn Instant Pot to Saute(more) mode and heat 1 tablespoon oil. Add garlic, green chilies, 1 tablespoon ginger, and cilantro stems. Mix well.
• 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.
• Set Instant Pot on Manual(Hi) for 10 minutes followed by Natural Pressure Release. Open Instant Pot and take the chicken breasts out.

• 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.
• Shred the chicken with a fork and keep aside.
• 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. Mix well and enjoy hot

Did you enjoy this healthy and delicious one-pot meal? We love soups year-round and here are some of our family favorites:

• Low carb chicken mulligatawny soup
• EASY chicken tortellini soup
• Creamy Tomato Bisque
• Mexican chicken tortilla soup
• Vegetarian Coconut Curry Noodle Soup
• Instant Pot French Onion Soup
• Quick and comforting Lasagna Soup

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4.55 from 61 votes

Chicken Coriander Soup – Instant Pot

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

Prep Time10 mins

Cook Time20 mins

Total Time30 mins

Course: Soup

Cuisine: Indian

Keyword: chicken soup

Servings: 6

Calories: 168kcal

Author: Archana Mundhe

Ingredients

• 2 tablespoon oil divided
• 1 tablespoon garlic minced
• 3 to 6 green chillies sliced (1 to 3 jalapeño)
• 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

• Turn Instant Pot to Saute(more) mode and heat 1 tablespoon oil. Add garlic, green chilies, 1 tablespoon ginger and cilantro stems. Mix well.
• 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.
• Set Instant Pot on Manual(Hi) 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!

Video

Notes

Notes:

Vegetarian Version

• 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. Stir them in the end along with the carrots and cabbage  
• Add small cubed extra firm tofu in the end for added proteins. You can also add baked tofu.

Variations

• 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

Calories: 168kcal | Carbohydrates: 8g | Protein: 17g | Fat: 6g | Cholesterol: 48mg | Sodium: 783mg | Potassium: 468mg | Fiber: 1g | Sugar: 1g | Vitamin A: 3945IU | Vitamin C: 23.7mg | Calcium: 24mg | Iron: 0.6mg

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