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–+ servings

Instant Pot Lemon Coconut Chicken Soup

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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4 servings

Ingredients

  • 1 onion
  • 1 large carrot
  • 2 stalks celery
  • 3 cloves garlic
  • 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

Instructions

  • Prep all ingredients by dicing onion, carrot, celery, garlic, spinach and parsley
  • Hit sauté on your instant pot and once hot add a splash of oil
  • Add onions, carrots and celery. Cook for 4 minutes stirring often
  • Add garlic, turmeric, salt, pepper and chili flakes, stir and cook for 1 more minute
  • 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
  • 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)
  • Once the timer goes off, let it naturally release for 10 minutes
  • Move the valve to "vent", open the lid and using tongs remove chicken breasts
  • Hit the sauté function and add coconut milk and pasta. Let simmer for 5 minutes
  • Meanwhile dice or shred chicken and return to pot
  • Once noodles are fully cooked, hit cancel and stir in spinach and lemon juice
  • Serve with chopped parsley and crusty garlic bread!