#shorts Chicken Cilantro Soup

By Ministry of Curry · 35 min

Ingredients

Instructions

1. Set the Instant Pot to Sauté (more) and heat half the oil. Add the garlic, green chillies, half the ginger and the cilantro stems, and mix well.
2. Add the chicken breasts, peppercorns, salt, water and broth, stir briefly, then seal the pressure lid.
3. Pressure cook for 10 minutes, then let the pressure release naturally.
4. Take out the chicken, shred it with a fork and set it aside.
5. Strain the broth into a large bowl, pressing the stems to squeeze out their juices, then discard the stems and keep the broth.
6. Rinse and dry the inner pot, return it to the cooker and set to Sauté. Add the remaining oil, cabbage, carrots and remaining ginger, and mix well.
7. Add the shredded chicken, the reserved broth and the cornstarch water, and stir.
8. Bring to a gentle boil, then turn off the pot. Stir in the black pepper, lemon juice and chopped cilantro, and serve hot.

Summarized from Ministry of Curry's video. Watch it for the details.

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