Recipe
♥ We LOVE to hear from you! Did you try this recipe? Please share your food photo with hashtag #ministryofcurry on Facebook or Instagram, so we can see it and our followers can enjoy it too! Thank you and Happy Cooking ♥ Subscribe to our Youtube Channel for tasty and easy video recipes. Looking for more Instant Pot recipes? Check out our delicious Instant Pot Recipe board on Pinterest. Enter your email & I’ll send it to your inbox. Plus, get great new recipes from me every week! By submitting this form, you consent to receive emails from Minstry of Curry 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.
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.
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