March 17, 2023
Instant Pot Lemon Coconut Chicken Soup
The lemon and coconut REALLY elevate this soup which is based on a classic chicken noodle soup. Creamy without the heavy cream, nourishing and just SO comforting when you need something warm and cozy. I love cooking big pots of soup like this in my Instant Pot® but you can cook this stove top too...it will just take a little bit longer!
SERVES: 4
Prep Time
10 min
Cook Time
30 min
Total Time
40 min
Ingredients
1 onion
1 large carrot
2 celery stalks
3 garlic cloves
2 chicken breasts
1 tsp turmeric
1 tsp salt
1 tsp pepper
1 tsp chili flakes (optional)
½ cup small dry noodles (I like to use pastina noodles)
4 cups water (or 2 cups water and 2 cups chicken broth)
1 cup coconut milk
1 lemon
2 cups spinach
¼ cup parsley
1 large carrot
2 celery stalks
3 garlic cloves
2 chicken breasts
1 tsp turmeric
1 tsp salt
1 tsp pepper
1 tsp chili flakes (optional)
½ cup small dry noodles (I like to use pastina noodles)
4 cups water (or 2 cups water and 2 cups chicken broth)
1 cup coconut milk
1 lemon
2 cups spinach
¼ cup parsley
Directions
1. Prep all ingredients by dicing onion, carrot, celery, garlic, spinach and parsley
2. Hit sauté on your instant pot and once hot add a splash of oil
3. Add onions, carrots and celery. Cook for 4 minutes stirring often
4. Add garlic, turmeric, salt, pepper and chili flakes, stir and cook for 1 more minute
5. Hit cancel on your Instant Pot® and add water (and/or broth) and scrape the bottom with a spatula to ensure nothing is sticking to it
6. Add chicken and close the lid. Ensure the valve is set to "seal" and pressure cook for 15 minutes (it will take some time for the Instant Pot® to come to pressure)
7. Once the timer goes off, let it naturally release for 10 minutes
8. Move the valve to "vent", open the lid and using tongs remove chicken breasts
9. Hit the sauté function and add coconut milk and pasta. Let simmer for 5 minutes
10. Meanwhile dice or shred chicken and return to pot
11. Once noodles are fully cooked, hit cancel and stir in spinach and lemon juice
12. Serve with chopped parsley and crusty garlic bread!
2. Hit sauté on your instant pot and once hot add a splash of oil
3. Add onions, carrots and celery. Cook for 4 minutes stirring often
4. Add garlic, turmeric, salt, pepper and chili flakes, stir and cook for 1 more minute
5. Hit cancel on your Instant Pot® and add water (and/or broth) and scrape the bottom with a spatula to ensure nothing is sticking to it
6. Add chicken and close the lid. Ensure the valve is set to "seal" and pressure cook for 15 minutes (it will take some time for the Instant Pot® to come to pressure)
7. Once the timer goes off, let it naturally release for 10 minutes
8. Move the valve to "vent", open the lid and using tongs remove chicken breasts
9. Hit the sauté function and add coconut milk and pasta. Let simmer for 5 minutes
10. Meanwhile dice or shred chicken and return to pot
11. Once noodles are fully cooked, hit cancel and stir in spinach and lemon juice
12. Serve with chopped parsley and crusty garlic bread!
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