This Instant Pot Turmeric Ginger Chicken Soup is a comforting and nourishing dish that brings warmth and flavor to any meal. Packed with wholesome ingredients and cooked in just a fraction of the time, it’s perfect for busy weeknights or cozy weekends. The combination of turmeric and ginger not only adds a vibrant color but also offers immune-boosting properties, making this soup both delicious and beneficial for your health. Serve it with a slice of crusty bread or on its own for a delightful, hearty meal.
Table of Contents
Table of Contents
4 Reasons Why You’ll Love It
- Easy and Quick Preparation
- Healthy and Nutritious Ingredients
- Deliciously Comforting Flavor
- Perfect for Any Occasion
Time Breakdown
- Preparation Time: 15 minutes
- Cooking Time: 20 minutes
- Total Time: 35 minutes
Ingredients List
- 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
- 2-3 tsp fresh ginger, grated
- 6 cups good quality broth (vegetable, homemade 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
How to make Step-by-Step
1. Salt the Chicken
Lightly salt chicken breasts on both sides.
2. Sauté the Chicken
Turn on SAUTE mode on the Instant Pot and melt the fat of choice. Add chicken breasts and cook for 4 minutes on each side to brown. Remove from Instant Pot.
3. Sauté the Onions
Add in chopped onions and sauté until translucent—about 4-5 minutes. Add garlic and ginger, and sauté for one minute until fragrant.
4. Combine Ingredients
Add broth, browned chicken breasts, sweet potato, cauliflower, turmeric, and bay leaf. Lock the lid on the Instant Pot and turn the vent valve to “sealing.” Cook on HIGH pressure for 9 minutes, then quick release the pressure.
5. Prepare the Kale
While the soup cooks, de-stem kale and slice it into thin ribbons.
6. Shred Chicken
Remove the chicken breasts and turn the Instant Pot onto WARM. Add in the kale and let it wilt for several minutes. Meanwhile, shred the chicken breasts with two forks or with the paddle attachment of a stand mixer.
7. Final Touches
Put shredded chicken back into the soup and add lemon juice, salt, and pepper to taste, along with the chopped cilantro. Taste and adjust for lemon, if needed. Serve and enjoy!
Serving Suggestions
This soup is wonderful on its own but can be enhanced with a side of whole-grain bread or a light salad. A sprinkle of extra cilantro or a drizzle of olive oil can also elevate the flavors.
Storage Tips
- Keep in an airtight container in the fridge for up to 4 days.
- Freeze portions in freezer-safe bags for up to 3 months.
- Reheat gently on the stove or in the microwave, adding a splash of broth if needed.
- Avoid adding kale until reheating for best texture.
Tips for Success
- Use fresh ingredients for the best flavor.
- Don’t rush the browning of the chicken for added depth.
- Adjust spices according to your taste preference.
- Keep a close eye on the pressure release to avoid spills.
Variations to Try
You can swap out the chicken for chickpeas or tofu for a vegetarian version. Adding different vegetables like carrots or spinach can also offer new flavors.
FAQs
Can I use frozen chicken?
Yes, you can use frozen chicken breasts, but you may need to increase the cooking time.Is it possible to make this soup without broth?
While broth adds flavor, you can use water and season it well if you don’t have broth on hand.Can I use other types of vegetables?
Absolutely! Feel free to include any vegetables you enjoy or have on hand.How do I make it spicier?
You can add red pepper flakes or a dash of hot sauce to give it some heat.
Closing Notes
This Instant Pot Turmeric Ginger Chicken Soup is not only easy to make but also a powerhouse of flavor and nutrition. Make it on a chilly day, or whenever you need a little comfort in a bowl. Enjoy the delightful aroma as it fills your kitchen and the added benefits of healthy ingredients with every serving. This soup is sure to become a family favorite!
Turmeric Ginger Chicken Soup
Ingredients
Main Ingredients
- 1.5 pounds boneless skinless chicken breast
- to taste Salt
- 2 tbsp butter, ghee, or coconut oil Choose your preferred fat
- 1 small onion, chopped
- 3 cloves fresh garlic, minced
- 2-3 tsp fresh ginger, grated
- 6 cups good quality broth (vegetable, homemade bone broth, or Kettle and Fire)
- 1 large sweet potato, chopped (or 2 small)
- 3 cups cauliflower florets, chopped
- 1.5 tsp turmeric powder
- 1 head of kale (dino kale recommended)
- 0.5 large lemon, juice from half
- to taste Salt and pepper
- 1/4 cup fresh cilantro, chopped
Instructions
Preparation
- Lightly salt chicken breasts on both sides.
- Turn on SAUTE mode on the Instant Pot and melt the fat of choice. Add chicken breasts and cook for 4 minutes on each side to brown. Remove from Instant Pot.
- Add in chopped onions and sauté until translucent—about 4-5 minutes. Add garlic and ginger, and sauté for one minute until fragrant.
- Add broth, browned chicken breasts, sweet potato, cauliflower, turmeric, and bay leaf. Lock the lid on the Instant Pot and turn the vent valve to ‘sealing.’ Cook on HIGH pressure for 9 minutes, then quick release the pressure.
- While the soup cooks, de-stem kale and slice it into thin ribbons.
- Remove the chicken breasts and turn the Instant Pot onto WARM. Add in the kale and let it wilt for several minutes. Meanwhile, shred the chicken breasts with two forks or with the paddle attachment of a stand mixer.
- Put shredded chicken back into the soup and add lemon juice, salt, and pepper to taste, along with the chopped cilantro. Taste and adjust for lemon, if needed. Serve and enjoy!
