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 Instant Pot Chicken Cilantro Soup is perfect for lunch or a light dinner. Look to the variations for a vegan option, and add whichever veggies you like.
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Indo-Chinese Favorite
A delicacy from Indo-Chinese restaurants, Chicken Cilantro Soup has complementing flavors from lemon, ginger, and chilies, crunchy vegetables, and soft cooked chicken making it a flavorful and satisfying meal.
This recipe combines my mom's chicken soup and the lemon coriander soup from the Indo-Chinese restaurants 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, feel-good meal.
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 flavor-packed broth at the same time.
This is a versatile recipe that can easily be adjusted to individual preferences. It can be made entirely plant-based too, with this vegetarian cilantro soup recipe.
How to Make Chicken Cilantro Soup
- Turn the Instant Pot to Saute(more) mode and heat oil. Add garlic, green chilies, ginger, and cilantro stems. Mix well.
- Add chicken breasts, black peppercorn, salt, water, and broth. Give a quick stir and close the Instant Pot with the pressure valve to sealing.
- Pressure cook for 10 minutes followed by Natural Pressure Release. Open the 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 it 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 cornstarch 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
Serving
Serve this delicious soup as a light gluten-free meal for lunch or dinner. Pair it with Hakka Noodles or Kimchi Fried Rice for a hearty meal.
Storing
Any leftover soup can be refrigerated for 2 to 3 days.
Meal Prepping
This soup is a good meal prep recipe. Simply pressure cook, shred the chicken and strain the broth. Add shredded chicken to the broth and refrigerate. When ready to serve, saute ginger, cabbage, and carrots for that perfect crunchy bite.
Variations
- 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 tablespoons 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
More Instant Pot Soup Recipes
Did you enjoy this delicious one-pot meal? We love soups year-round and here are some of our family favorites:
Recipe
Instant Pot Chicken Coriander Soup
Recipe Video
Ingredients
- 2 tablespoons oil divided
- 1 tablespoon garlic minced
- 3 green chillies sliced or 1 to 2 jalapenos
- 2 tablespoons grated ginger divided
- 1 cup cilantro stems roughly chopped
- 1 pound chicken breasts
- 12 black peppercorns
- 1 teaspoon kosher salt
- 2 cups water
- 2 cups low sodium chicken broth we used better than bouillon
- 1 cup cabbage thinly sliced
- 1 cup carrots julienned
- 3 tablespoons corn starch or arrowroot powder mixed in 1 cup of water
- ¼ teaspoon fresh ground pepper optional
- ½ cup cilantro chopped
- 2 tablespoons lemon juice
Instructions
- Turn Instant Pot to Saute(more) mode and heat half of the oil. Add garlic, green chilies, half of the ginger and cilantro stems. Mix well.
- Add chicken breasts, black peppercorn, salt, water and broth. Give a quick stir and close Instant Pot with pressure valve to sealing.
- Pressure cook 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!
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 mushrooms, they add a great crunch too. Stir them in the end along with the carrots and cabbage
- Here is my vegan lemon coriander soup with tofu
- 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
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S.K. says
This is just one of many recipes I’ve tried from your website and cookbook- and it did not fail. In fact it surpassed my expectations. The soup was SO flavorful and it really hit the spot on a cold wintry day. I’m definitely going to make this vegetarian next time, for family members who don’t eat meat but I was really surprised at how much flavor the chicken soaked up. This will be a go to in the fall/winter for me!!
Gabby says
Wow! I almost changed a few things from this recipe underestimating it’s flavor. I am SO HAPPY I did not! I want to eat this morning, noon, and night. I ended up adding possibly 2-3 more cups of water and additional Better Than Boullion to taste (I like broth). Even still, it did not dilute the spice from the oils of the jalapeño and other spices/ingredients. I also added some lemon grass when sautéing the cabbage and carrots. GREAT RECIPE! Side note: I will never trash cilantro stems again.
Dahlia Talukdar says
How long should I cook this if I use frozen chicken?
Archana says
15 mins.
Kerry Roberts says
I Ministry of Curry recipes! This chicken cilantro soup is one of my favorites! You have to try this recipe if you love cilantro! You will not be disappointed!!
Amruta says
Such a simple healthy yet full of fresh flavors soup. It’s a staple in our home every other week. Thank you for introducing us to such amazing flavors
Prajakti says
Tried this for dinner. Came out very well. Thank you!
Rumana Barodawalla says
My family loved this soup .. so flavorful!!
Pari says
Hello Archana, what should the cook time be if I’m using chicken tenderloins instead of breast? I was thinking 6 mins. Do you think that would work? Also I’ll be doubling my recipe but I don’t have enough broth, can I just substitute with water? Thanks!
Archana says
Yes 6 mins for tenderloins and you may substitute broth with water, just add some extra salt
div says
Is there a healthy substitute for cornstarch? thanks.
div says
I meant for those who follow a paleo diet. thanks
Archana says
Arrowroot flour
div says
Is there a substitute for cornstarch for those who follow the Paleo diet?
Archana says
Yes! Use arrowroot flour instead.
Shilpa says
I’ve made it a couple of times simply love it. Can you please let know how to cook it in pressure cooker? Want to make it for my family when I go to India. They don’t have IP.
Archana says
For stove top pressure cook, you can cook it for 2 to 3 whistles depending on the thickness of the chicken
Manal says
The best chicken soup. Ever.
Surabhi says
We all love this soup so much!! My 6 and 2 yr olds also love it .. it is a weekday staple in our house now!!
Archana says
I am so glad your kids enjoy it too!
Niharika says
This is my go to soup when I am sick. So easy to make and so comforting to eat.
Archana says
Thank you!
Sean says
Question: what size Instant Pot should be used?
Archana says
6-QT would be perfect for this recipe.
Karine Matteau says
Confort food at its best, we all loved it! Didn’t have green chilies so I put 2 dried jalapeños
Archana says
Thank you!
Laura says
Delicious flavor!
Archana says
Thank you!
Wendy says
This is a lovely recipe, although gas it now been updated to exclude the peppercorns? The peppercorns gave the soup a perfect balance and would suggest including again.
Archana says
There are whole peppercorns cooked with the soup and then freshly ground added later just before serving.
Karine Matteau says
This chicken soup hits the spot! its my forever favourite thank you !
Karina says
I do not have an instapot. Any recommendations for adjusting the recipe for stovetop?
Archana says
The pressure cooking step can be done on stove top. Use a heavy bottom pot and cook covered until the chicken is fully cooked and tender.
Shirin Pillai says
Made this last night! very good 🙂 I would recommend white pepper instead of black for that extra indo-chinese flavor
Archana Mundhe says
Thank you for the feedback!