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Lemongrass Ginger Chicken Soup

This vibrant chicken soup combines tender bites of chicken cooked quickly in a pressure cooker with fresh, aromatic ingredients like lemongrass and ginger. The resulting broth is bright, flavorful, and comforting, with a lively citrusy zing and a hearty texture from vegetables and chicken. It’s a quick, bold twist on classic chicken soup that’s perfect for chilly days or when craving something uplifting.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4
Course: Main Course
Cuisine: Asian-inspired
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 2 pounds chicken breasts or thighs boneless and skinless, cut into chunks
  • 2 stalks lemongrass bruised or smashed to release flavor
  • 1 inch fresh ginger peeled and sliced
  • 2 carrots carrots peeled and sliced
  • 2 stalks celery chopped
  • 4 cups chicken broth low-sodium preferred
  • 1/4 cup cilantro chopped, for garnish
  • 1 tablespoon lime juice freshly squeezed
  • 1 tablespoon oil vegetable or neutral oil
  • to taste salt and pepper for seasoning

Equipment

  • Instant Pot
  • Chopping board & knife
  • Wooden Spoon
  • Measuring cups & spoons

Method
 

  1. Set your Instant Pot to sauté mode and add a tablespoon of oil. Once hot, toss in sliced ginger and bruised lemongrass, cooking until fragrant and the ginger begins to soften, about 3 minutes.
  2. Add the chicken pieces to the pot, stirring to coat them with the aromatic base. Cook for 2-3 minutes until they start to turn opaque.
  3. Stir in the chopped carrots, celery, and a pinch of salt and pepper. Cook for another 2 minutes, allowing the vegetables to begin softening and release their aroma.
  4. Pour in the chicken broth, scraping the bottom of the pot to loosen any flavorful bits. Seal the lid tightly and set the Instant Pot to high pressure for 15 minutes.
  5. Once the cooking time is complete, carefully do a quick release of pressure. Open the lid to reveal tender chicken and steaming broth with vibrant vegetables.
  6. Remove the lemongrass stalks and discard them. Stir in lime juice and taste the broth, adjusting salt and pepper as needed for a bright, balanced flavor.
  7. Ladle the hot soup into bowls, garnish generously with chopped cilantro, and serve immediately for a fresh, uplifting meal.

Notes

For added richness, serve with rice or noodles. The soup keeps well refrigerated for up to 2 days and can be reheated gently.