Instant Pot Chicken Coriander Soup (Light)

This instant pot chicken coriander soup is the lightest, freshest bowl in my weeknight rotation — a clear, golden broth simmered (well, pressure-cooked) with ginger, garlic, and turmeric, then finished with an entire bunch of fresh coriander stirred in right at the end so it stays vivid green and fragrant. It’s the kind of simple chicken soup I make when I want something healing and cozy without anything heavy — low calorie, packed with ginger, and on the table in about 30 minutes.

If you’re searching for a cilantro chicken soup (coriander leaf and cilantro are the same herb — more on that below), this is it. It also happens to be one of the few healthy chicken soup recipes designed specifically for the pressure cooker, so you get deep, slow-simmered flavor in a fraction of the time. For something richer and spicier from the same pot, my Instant Pot Chicken Curry is the one to try next.

Why You’ll Love This Instant Pot Chicken Coriander Soup

• Light but deeply flavorful — a clear chicken soup with real body from ginger, turmeric, and black pepper, not from cream or coconut milk.
• Genuinely healthy — lean chicken breast, no heavy fats, roughly 190 calories a serving. A proper healthy chicken soup for reset days.
• Fresh coriander does the heavy lifting — stirred in off the heat so the fresh cilantro soup flavor stays bright instead of cooking away.
• 30 minutes, one pot — the Instant Pot extracts maximum flavor fast, and cleanup is a single pot.
• Meal-prep friendly — the broth gets even better the next day.

Instant Pot Chicken Coriander Soup Ingredients

For the Soup Base

• 1 tablespoon neutral oil (avocado or vegetable)
• 1 tablespoon fresh ginger, peeled and grated
• 4 garlic cloves, thinly sliced
• 1 small onion, quartered
• 1½ lbs (675g) boneless, skinless chicken breast, cut into 1-inch pieces
• 6 cups low-sodium chicken broth
• 1 teaspoon ground turmeric
• 1 teaspoon freshly cracked black pepper
• 1 teaspoon salt, plus more to taste

For the Coriander Finish

• 1½ cups fresh coriander (cilantro) leaves and tender stems, roughly chopped, plus extra for garnish
• 4 scallions, thinly sliced (whites and greens separated)
• 2–3 tablespoons fresh lime juice (from 1–2 limes)
• 1 green chili, slit lengthwise (optional, for gentle heat)

For Serving

• Lime wedges
• Extra chopped fresh coriander
• Cooked jasmine rice or warm crusty bread (optional)

How to Make Instant Pot Chicken Coriander Soup

Step 1: Sauté the Aromatics

Set the Instant Pot to Sauté on Normal. Add the oil, then the grated ginger, sliced garlic, onion quarters, and the white parts of the scallions. Sauté for 2–3 minutes until fragrant and just softened — don’t let the garlic brown. Pour in a splash of the chicken broth and scrape up any browned bits from the bottom of the pot (this prevents the burn notice).

Step 2: Add the Chicken and Broth

Press Cancel. Add the chicken breast pieces, the remaining chicken broth, turmeric, black pepper, and salt. Stir to combine. The turmeric will tint the broth a beautiful light gold almost immediately.

Step 3: Pressure Cook

Lock the lid and set the valve to Sealing. Cook on High Pressure for 8 minutes. When the time is up, let the pressure release naturally for 10 minutes, then carefully quick-release any remaining steam. A natural release keeps the broth crystal clear instead of cloudy.

Step 4: Shred the Chicken

Open the lid and transfer the chicken pieces to a cutting board. Shred them with two forks into bite-sized pieces (or chop roughly if you prefer chunkier soup). Return the shredded chicken to the pot. Fish out and discard the onion quarters if you want a perfectly clear chicken soup.

Step 5: Add the Fresh Coriander and Lime

Stir in the chopped fresh coriander, the green parts of the scallions, the lime juice, and the green chili if using. Do this with the pot OFF — the residual heat is plenty. This is the key to a great coriander soup recipe: the fresh herbs go in last so they stay bright and aromatic instead of turning dull and bitter.

Step 6: Taste and Serve

Taste and adjust — more salt, another squeeze of lime, or an extra crack of black pepper. Ladle into warm bowls and garnish with extra coriander leaves and a lime wedge. If you’d like something heartier alongside, a scoop of jasmine rice in the bowl turns it into a full meal.

Tips for the Best Instant Pot Chicken Coriander Soup

• Add the coriander last, always. Pressure-cooking fresh cilantro destroys its flavor. Stirring it in off the heat is what makes this a fresh cilantro soup rather than a murky one.
• Use low-sodium broth. Regular broth plus added salt can overshoot quickly; low-sodium lets you season precisely.
• Chicken breast keeps it light. Breasts give you a lean, low calorie chicken soup. Thighs work too and stay juicier, but they add more fat to the broth.
• Don’t skip the deglaze. Scraping up the browned bits in Step 1 is what keeps the Instant Pot from throwing a burn warning mid-cook.
• Natural release = clear broth. A full quick release agitates the liquid and clouds it. Ten minutes of natural release makes all the difference.
• Double the ginger when you’re under the weather. This ginger chicken soup is my go-to comfort when anyone in the house is feeling run-down.

What to Serve with Instant Pot Chicken Coriander Soup

This is a light chicken soup, so keep the sides simple. A scoop of jasmine rice in the bowl makes it a complete meal, or serve it with warm crusty bread for dunking. A simple cucumber salad with a squeeze of lime on the side keeps everything fresh. And if your family wants options on the table, pair it with something bolder from the same Instant Pot family — my Instant Pot Chicken Tinga for tacos, or Instant Pot Tandoori Chicken for a smoky, spiced contrast.

Storage and Reheating

• Refrigerator: Store in an airtight container for up to 4 days. The broth’s flavor deepens overnight — add a fresh handful of coriander and a squeeze of lime when reheating.
• Freezer: Freezes well for up to 3 months (freeze the broth and chicken without the fresh herbs; add coriander and lime fresh after reheating). Thaw overnight in the fridge.
• Reheating: Warm gently on the stovetop over medium-low heat until steaming. Avoid a hard boil, which clouds the broth.

Instant Pot Chicken Coriander Soup FAQs

Is chicken coriander soup the same as cilantro chicken soup?
Yes! “Coriander” is the name used in the UK, India, and most of the world for the fresh leaves of the coriander plant; in the US the same leaves are called “cilantro.” So this instant pot chicken coriander soup is exactly the same thing as a cilantro chicken soup — no difference at all.

Can I make this on the stovetop instead of the Instant Pot?
Absolutely. This works as a stovetop pressure cooker chicken soup too: simmer the chicken, broth, and spices in a covered pot for 25–30 minutes until the chicken is tender, then shred and finish with coriander and lime exactly as written.

Is this soup really low calorie?
Yes — with lean chicken breast, no cream, and minimal oil, each serving comes in around 190 calories. It’s a genuinely light chicken soup that still eats like a satisfying meal, especially with rice added.

Can I use frozen chicken breast?
You can. Add 3–4 extra minutes of pressure cooking time (11–12 minutes total) and make sure the pieces are separated before cooking. Everything else stays the same.

Why is my soup cloudy instead of clear?
Cloudiness usually comes from a hard boil or a full quick release, which agitates the proteins in the broth. Use the 10-minute natural release in the recipe, don’t boil it when reheating, and fish out the onion quarters before serving.

More Chicken Recipes You’ll Love

• Slow Cooker Chicken Curry
• Instant Pot Chicken Curry
• Chicken Biryani Recipe