Go Back
+ servings
Tried this recipe? We love your feedback.Please click on the stars in the recipe card below
chicken coriander soup served in a white bowl
Print Recipe Pin Recipe
4.58 from 68 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
Servings: 6
Calories: 168kcal


  • 2 tablespoon 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 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


  • 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!



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.
  • 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. 


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
Tried this recipe?Share your photo and tag @ministry_of_curry or tag #ministryofcurry