This recipe takes a familiar comfort—chicken soup—and infuses it with a bright, zesty twist that wakes up tired taste buds. The Instant Pot makes it quick, but the real magic is in how the ginger and lemongrass elevate simple ingredients into something lively and nourishing. It’s a go-to when you want warmth with a punch of fresh flavor.
Why This Soup Calls You Back
The bright, spicy warmth of ginger mixed with the clean citrus notes of lemongrass makes every spoonful lively. It’s easy to adapt, so I keep tweaking it—more greens, a splash of soy, or a handful of rice noodles. This soup feels like a quick hug after a long day, keeping me grounded and comforted.
Breaking Down the Key Flavors
- Chicken breasts: Lean, cooks quickly, keeps the broth light and tender.
- Carrots: Sweet, crunchy, adds subtle color and sweetness.
- Celery: Aromatic base, crisp texture, balances flavors.
- Ginger: Spicy, warm aroma, brightens the broth.
- Lemongrass: Citrus, floral, adds a fresh, lemony zing.
- Chicken broth: The flavor foundation, choose low-sodium if possible.
- Garlic: Pungent, savory, enhances overall depth.
Tools of the Trade for This Chicken Soup
- Instant Pot: Main appliance for fast, tender cooking.
- Chef’s knife: Chops vegetables and chicken efficiently.
- Cutting board: Provides a stable surface for prep.
- Ladle: Serves the hot soup without spills.
How to Make Instant Pot Chicken Soup from Scratch
Step 1: Start by prepping your ingredients. Peel and chop 2 carrots, 2 celery sticks, and a small onion. Mince 3 garlic cloves and grate a thumb-sized piece of fresh ginger.
Step 2: Set your Instant Pot to sauté mode. Add a splash of oil, then toss in the onion, garlic, and ginger. Cook until fragrant, about 2-3 minutes, until the kitchen smells warm and spicy.
Step 3: Add the chopped carrots, celery, 1 pound of boneless chicken breasts, and 6 cups of chicken broth to the pot. Drop in a stalk of lemongrass (lightly smashed) for that citrusy boost.
Step 4: Seal the lid, set to high pressure for 15 minutes. Once done, carefully do a quick release. The chicken should be tender, and the broth bubbling with flavor.
Cooking Checkpoints to Keep in Mind
- The chicken should shred easily with a fork—if not, give it a few more minutes under pressure.
- The broth should be clear and aromatic—if cloudy, simmer gently to develop flavor.
- Vegetables should be tender but not mushy—test with a fork at the 15-minute mark.
Common Mistakes and How to Fix Them
- Forgot to season the broth properly.? Add more salt if the broth tastes flat.
- Overcooked chicken leaving it dry.? Reduce pressure time if chicken isn’t tender.
- Using dried or old ginger.? Use fresh ginger for a more vibrant flavor.
- Steam escaping, leading to undercooking.? Ensure the valve is sealed tight.
Bright Lemongrass Chicken Soup
Ingredients
Equipment
Method
- Peel and chop the carrots and celery into bite-sized pieces, and roughly chop the onion. Mince the garlic and grate the ginger for a fragrant base.
- Set your Instant Pot to sauté mode. Add a splash of oil, then toss in the chopped onion, garlic, and ginger. Cook, stirring often, until the mixture is fragrant and the onion turns translucent, about 2-3 minutes. The kitchen will fill with a warm, spicy aroma.
- Add the chopped carrots and celery to the pot, stirring to combine with the aromatic mixture. Cook for another minute until the vegetables start to soften slightly.
- Place the chicken breasts into the pot, then pour in the chicken broth. Lightly smash the lemongrass stalk and add it to the pot for a citrusy aroma. Stir to distribute everything evenly.
- Secure the lid on the Instant Pot, ensuring the valve is sealed. Set to high pressure and cook for 15 minutes. During this time, the chicken will become tender and the flavors will meld beautifully.
- Once cooking is complete, carefully perform a quick release to release the pressure. Open the lid and check that the chicken is cooked through and tender enough to shred easily with a fork.
- Remove the chicken breasts from the pot and shred them with two forks. Return the shredded chicken to the soup and stir well, allowing it to soak up the flavorful broth.
- Taste the broth and add salt if needed. Discard the lemongrass stalk and serve the soup hot, garnished with fresh herbs or a squeeze of lime if desired. Enjoy the bright, comforting flavors with tender chicken and crisp vegetables.
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