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 as 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 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

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 around 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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4.41 from 45 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
• 3-6 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

• 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

• 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

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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