Instant Pot Chicken Soup
Light, flavorful and super easy to put together, this Instant Pot chicken soup recipe might become your next favorite. Go check it out!
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Calories: 551kcal
Ingredients
Ingredients for the onion paste
- 1 tablespoon Oil
- 1 teaspoon Cumin seeds
- 1 teaspoon Black pepper (whole)
- 1 teaspoon Mustard seeds
- ½ cup Onions (roughly chopped)
- 1-2 pcs Green chilies
- 1 tablespoon Ginger garlic paste
Ingredients for the soup
- 1 tablespoon Oil
- 200-250 gms Chicken
- 1 cup Prepared onion paste
- 2.5 cup Water
- 2 teaspoon Salt
- 1 bunch Coriander leaves
Instructions
- Turn on the Instant Pot and set to Saute mode. Once it's heated, add in oil.
- Once the oil starts to heat up, add in the cumin seeds, black pepper, and mustard seeds.
- Add in the chopped onions followed by the green chilies. Let it cook until the onions turn translucent.
- Next add the ginger garlic paste and saute for a minute.
- Transfer the mixture into a blender and blend it to a smooth paste. Make sure the mixture has cooled down a bit before you blend it into a paste.
- In the same pot, add oil and let it heat up.
- Next, add the chicken and saute for 2 minutes.
- Add in the onion paste next and salt and mix well.
- Add water and let it come to a quick boil.
- Add the coriander leaves next.
- Put on the lid and set the Instant Pot to manual Pressure Cook mode for 20 minutes, making sure that the valve is in the sealing position.
- Let the pressure release naturally before removing the lid. Give it a good stir.
- Serve hot after sprinkling some crushed black pepper.
Notes
The timing for cooking can vary from instant pot to instant pot. Please take that into consideration while making the recipe.
Nutrition
Serving: 1Servings | Calories: 551kcal | Carbohydrates: 16.8g | Protein: 45g | Fat: 34.2g | Saturated Fat: 4.8g | Cholesterol: 108mg | Sodium: 4876mg | Potassium: 696mg | Fiber: 5.7g | Sugar: 5.2g | Calcium: 130mg | Iron: 5mg