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Instant Pot Turmeric Ginger Chicken Soup

  • Author: Katja Heino
  • Prep Time: 15 minutes
  • Cook Time: 22 minutes (+ time for IP to come to pressure)
  • Total Time: 37 minutes
  • Yield: 6 servings 1x

Description

Turmeric ginger chicken soup is loaded with tender shredded chicken, nutrient-dense veggies, and an anti-inflammatory broth. Make it in your Instant Pot or on the stove top.


Ingredients

Scale

 

  • 1 and 1/2 pounds boneless skinless chicken breast
  • salt, to taste
  • 2 tbsp butter, ghee, or coconut oil
  • 1 small onion, chopped
  • 3 cloves fresh garlic, minced
  • 23 tsp fresh ginger, grated
  • 6 cups good quality broth  (vegetablehomemade bone broth or Kettle and Fire)
  • 1 large sweet potato (or 2 small), chopped
  • 3 cups cauliflower florets, chopped
  • 1 and 1/2 tsp turmeric powder
  • 1 bay leaf
  • one head of kale (I use dino kale)
  • juice from half of a lemon
  • salt and pepper, to taste
  • 1/4 cup fresh cilantro, chopped

Instructions

  1. Lightly salt chicken breasts on both sides.
  2. Turn on SAUTE mode on Instant Pot and melt fat of choice. Add chicken breasts and cook 4 minutes on each side to brown. Remove from Instant Pot.
  3. Add in onions and saute until translucent – about 4-5 minutes.  Add garlic and ginger and saute for one minute until fragrant.
  4. Add in broth, chicken breasts, sweet potato, cauliflower, turmeric, and bay leaf.  Lock lid on IP and turn the vent valve to “sealing.” Cook on HIGH pressure for 9 minutes then quick release the pressure. While soup cooks, de-stem kale and slice into thin ribbons. 
  5. Remove chicken breasts and turn IP onto WARM.  Add in kale and allow to wilt for several minutes.  Meanwhile, shred chicken breasts with two forks or with the paddle attachment of a stand mixer. 
  6. Put shredded chicken back into soup and add in lemon juice, salt + pepper to taste, and chopped cilantro.  Taste and adjust for lemon, if needed. Serve and enjoy!

Notes

STOVE TOP INSTRUCTIONS:

  1. Melt fat of choice in large soup pot. Add chicken breasts and cook 4 minutes on each side to brown. Remove from pot
  2. Add in onions and saute until translucent – about 4-5 minutes.  Add garlic and ginger and saute for one minute until fragrant.
  3. Add in broth, chicken breasts, sweet potato, cauliflower, turmeric, and bay leaf. Cover and simmer over medium-low heat for about 30 minutes. While soup cooks, de-stem kale and slice into thin ribbons. 
  4. Remove chicken breasts.  Add in kale and  to wilt for several minutes.  Meanwhile, shred chicken breasts with two forks or with the paddle attachment of a stand mixer. 
  5. Put shredded chicken back into soup and add in lemon juice, salt + pepper to taste, and chopped cilantro.  Taste and adjust for lemon, if needed. Serve and enjoy!