I absolutely love this recipe because it’s a perfect blend of comforting flavors with its creamy coconut milk and zesty lime juice, making me feel like I’m indulging in a tropical escape with every bite. Plus, it’s super convenient using the Instant Pot, so I can whip up a nourishing meal without spending hours in the kitchen, leaving more time for Netflix and chill.
The way the aromatic blend of ground coriander and cumin elevates my Chicken Coriander Soup into a nourishing experience is something I love. In my Instant Pot, I bring together tender boneless chicken thighs, minced garlic, and just a whisper of turmeric with cloudy coconut milk and fresh lime juice.
Strikingly flavorful, this soup is both hearty and, in a way, remarkably light. I like finishing it with a sprinkling of fresh coriander leaves and sliced green onions.
The blast of flavor from that garnish takes the soup to another level.
Ingredients
Chicken:
An excellent base for flavor and texture.
Lean and protein-rich yet light enough not to weigh you down.
Exceptionally versatile and a nutritious foundation for any recipe.
Olive oil:
Fats that are good for your heart and taste delicious.
Garlic:
Provides protective antioxidants that have anti-inflammatory effects.
Ground coriander:
Provides digestive health support with a zesty flavor.
Turmeric powder:
Contains curcumin, which is recognized for its anti-inflammatory advantages.
Coconut milk:
Rich and creamy, brings in healthful fats and natural sweetness.
Lime juice:
A zesty citrus kick, giving a vitamin C boost and an explosion of bright flavors.
Fresh coriander leaves:
The soup is just warm enough to bring out the flavors of the fresh herbs.
Their bright, grassy notes are the perfect complement.
Ingredient Quantities
- 1 tablespoon olive oil
- 1 pound boneless, skinless chicken thighs or breasts
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon ground coriander
- 1 teaspoon ground cumin
- 1/2 teaspoon turmeric powder
- 4 cups chicken broth
- 1 cup water
- 1 cup corn kernels (fresh or frozen)
- 1 can (14 oz) coconut milk
- 1/4 cup fresh lime juice
- Salt and pepper to taste
- 1/4 cup fresh coriander leaves (cilantro), chopped, for garnish
- Sliced green onions, for garnish
- Lime wedges, for serving
Instructions
1. Prepare your Instant Pot by setting it to the sauté function and putting in the olive oil. When the oil is hot, toss in the onion, which should be chopped, and sauté it until it’s translucent (don’t stop until it looks like the picture; if you do, you might find it hard to believe you could have made onion soup). That should take about 3-4 minutes.
2. Put in the minced garlic, ground coriander, ground cumin, and turmeric powder into the onions. Stir them well and keep on frying for one more minute, until you can smell all the wonderful aromas.
3. Place the chicken thighs or breasts in the pot, turning them to cover with the spices and onions.
4. Add the chicken broth and water, blending them together. Make sure the chicken is under the liquid.
5. Fasten the lid on the Instant Pot and program it for manual high pressure for 10 minutes. Be certain (not sure, but quite certain) that the valve is in the sealing position.
6. After the cooking cycle is finished, let the pressure come down naturally for 10 minutes. Then, for any remaining pressure, perform a quick release.
7. Open the lid carefully and take out the chicken. Using two forks, shred the chicken and return it to the pot.
8. Add the corn and coconut milk to the mixture. Return the Instant Pot to the sauté setting and heat the mixture for 5 minutes.
9. Include fresh lime juice, salt, and pepper to taste, and stir to combine.
10. Bring the soup to the table piping hot. Accompany it with the following garnishes: fresh coriander leaves, sliced green onions, and lime wedges. You can either half or quarter the limes.
Equipment Needed
1. Instant Pot
2. Cutting board
3. Chef’s knife
4. Measuring spoons
5. Measuring cup
6. Wooden spoon or spatula
7. Forks (for shredding chicken)
8. Ladle (for serving)
FAQ
- Can I use chicken breasts instead of thighs?This recipe can use either chicken thighs or breasts. Both work well, but thighs tend to be juicier and stay moister than chicken breasts.
- How long does the soup take to cook in the Instant Pot?The cooking time in the Instant Pot is 10 minutes at high pressure; then, it allows a natural release for 10 minutes before you can release any remaining pressure.
- Can I make this recipe ahead of time?Absolutely, the soup can be prepared ahead of time and kept in the refrigerator for as long as 3 days. When you’re ready to serve, gently reheat it on the stove or in the microwave.
- Is there a substitute for coconut milk?You can use heavy cream or a nut milk alternative for a creamier flavor if you prefer.
- What is the best way to serve this soup?Present the soup steaming, topped with freshly cut coriander leaves, and alongside the soup bowl, offer the following garnishes for the person eating: sliced green onions and lime wedges.
- Can I add other vegetables to the soup?You can add vegetables such as bell peppers, carrots, or spinach if you want to boost the flavor and nutrition.
- Is this recipe suitable for freezing?The soup can indeed be stored in the freezer for as long as 2 months. When you’re ready to enjoy it, thaw it in the refrigerator overnight. You can reheat it on the stovetop or in the microwave.
Substitutions and Variations
Coconut oil or vegetable oil can serve as a substitute for olive oil.
If you lack boneless chicken thighs or breasts, you can substitute bone-in chicken, removing the bones after cooking, or use turkey instead.
You can substitute ground coriander with a mixture of ground caraway and a pinch of fennel seeds for a virtually identical flavor profile.
In the event that coconut milk cannot be obtained, it is possible to utilize heavy cream or 1 cup of milk with a splash of coconut extract. These ingredients can serve as a substitute in recipes that call for coconut milk.
You can use lemon juice instead of lime juice, and it will provide an equally delicious and tangy flavor. They can be used interchangeably to suit your taste or whatever you happen to have on hand.
Pro Tips
1. Sear the Chicken First: Before sautéing the onions, consider searing the chicken in the olive oil to develop a deeper flavor. Remove the chicken and set it aside before proceeding with the onions. This step adds a rich, savory base to the dish.
2. Broth Enhancement: For an extra layer of flavor, use homemade chicken broth or infuse your store-bought broth with a bouquet garni (a bundle of herbs like thyme, bay leaf, and parsley) while cooking under pressure.
3. Coconut Milk Quality: Use a high-quality, full-fat coconut milk for a creamier, richer texture. Shake the can well before opening to ensure the cream and liquid are mixed thoroughly.
4. Spice Adjustment: If you prefer a spicier dish, consider adding a pinch of cayenne pepper or a dash of red pepper flakes when sautéing the spices and garlic.
5. Finishing Touches: Just before serving, taste the soup and adjust the seasoning with additional lime juice, salt, or pepper. The acidity from the lime helps to balance the flavors, so don’t skip this crucial step.
Chicken Coriander Soup Instant Pot Recipe
My favorite Chicken Coriander Soup Instant Pot Recipe
Equipment Needed:
1. Instant Pot
2. Cutting board
3. Chef’s knife
4. Measuring spoons
5. Measuring cup
6. Wooden spoon or spatula
7. Forks (for shredding chicken)
8. Ladle (for serving)
Ingredients:
- 1 tablespoon olive oil
- 1 pound boneless, skinless chicken thighs or breasts
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon ground coriander
- 1 teaspoon ground cumin
- 1/2 teaspoon turmeric powder
- 4 cups chicken broth
- 1 cup water
- 1 cup corn kernels (fresh or frozen)
- 1 can (14 oz) coconut milk
- 1/4 cup fresh lime juice
- Salt and pepper to taste
- 1/4 cup fresh coriander leaves (cilantro), chopped, for garnish
- Sliced green onions, for garnish
- Lime wedges, for serving
Instructions:
1. Prepare your Instant Pot by setting it to the sauté function and putting in the olive oil. When the oil is hot, toss in the onion, which should be chopped, and sauté it until it’s translucent (don’t stop until it looks like the picture; if you do, you might find it hard to believe you could have made onion soup). That should take about 3-4 minutes.
2. Put in the minced garlic, ground coriander, ground cumin, and turmeric powder into the onions. Stir them well and keep on frying for one more minute, until you can smell all the wonderful aromas.
3. Place the chicken thighs or breasts in the pot, turning them to cover with the spices and onions.
4. Add the chicken broth and water, blending them together. Make sure the chicken is under the liquid.
5. Fasten the lid on the Instant Pot and program it for manual high pressure for 10 minutes. Be certain (not sure, but quite certain) that the valve is in the sealing position.
6. After the cooking cycle is finished, let the pressure come down naturally for 10 minutes. Then, for any remaining pressure, perform a quick release.
7. Open the lid carefully and take out the chicken. Using two forks, shred the chicken and return it to the pot.
8. Add the corn and coconut milk to the mixture. Return the Instant Pot to the sauté setting and heat the mixture for 5 minutes.
9. Include fresh lime juice, salt, and pepper to taste, and stir to combine.
10. Bring the soup to the table piping hot. Accompany it with the following garnishes: fresh coriander leaves, sliced green onions, and lime wedges. You can either half or quarter the limes.
