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).

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.

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.

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.

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.

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.