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!
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
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.
StoringAny leftover soup can be refrigerated for 2 to 3 days.Meal PreppingThis 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.