3tablespoonscorn starch or arrowroot powdermixed in 1 cup of water
¼teaspoonfresh ground pepperoptional
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 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.