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Instant Pot Spring Onion and Coriander Soup

Subtly flavored and yet so comforting and delicious- you’ve got to give this Instant Pot spring onion and coriander soup recipe a try.
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Course: Main Course
Cuisine: Indian
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 5 Servings
Calories: 100kcal
Author: Enozia Zehra Vakil

Ingredients

  • 2 tablespoon Butter
  • 1 tablespoon Garlic (finely minced)
  • 1 tablespoon Ginger (finely minced)
  • 1 tablespoon Cumin seeds
  • 1 pc Bay leaf
  • 1 cup Spring onions (chopped)
  • 1.5 cup Chicken broth
  • 1 tablespoon Black pepper powder
  • 1 teaspoon Salt
  • 1 pcs Lemon zest
  • ¼ cup Coriander leaves (finely chopped)

Instructions

  • Turn on the Instant Pot and set to Saute mode. Once it's heated, add in butter.
  • Once the butter starts to heat up, add in the cumin seeds, garlic, ginger, and bay leaf.
  • Add in the chopped spring onions. Let it cook for 1-2 minutes.
  • Add in the chicken broth next and mix.
  • Next, add the black pepper powder, salt, and lemon zest.
  • Add in the chopped coriander leaves and mix well.
  • Put on the lid and set the Instant Pot to manual Pressure Cook mode for 10 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: 5Servings | Calories: 100kcal | Carbohydrates: 11.1g | Protein: 2.5g | Fat: 5.5g | Saturated Fat: 3.1g | Cholesterol: 12mg | Sodium: 734mg | Potassium: 183mg | Fiber: 1.3g | Sugar: 6.6g | Calcium: 44mg | Iron: 2mg