Instant Pot Turmeric Ginger Chicken Soup Recipe

If you’re chasing a hearty, nourishing dinner that practically glows in your bowl, you’ll fall in love with Instant Pot Turmeric Ginger Chicken Soup. This vibrant recipe brings together juicy chicken, golden turmeric, spicy ginger, and piles of fresh veggies for a cozy bowl that’s as nourishing as it is boldly flavorful. With a fragrant broth, bright lemon, ribbons of kale, and a pop of cilantro, every spoonful is packed with warmth, color, and just a hint of sunshine. Whether you’re craving comfort or a little immune pick-me-up, this soup’s got you covered!

Ingredients You’ll Need

Gathering the ingredients for Instant Pot Turmeric Ginger Chicken Soup is a breeze, but each one is a building block for its incredible flavor and color. From aromatic turmeric to tender chicken and kale, every component pulls its weight, making this soup hearty, vibrant, and deeply satisfying.

• Boneless Skinless Chicken Breast (1 and 1/2 pounds): The star protein, turns wonderfully tender in the Instant Pot and soaks up all those flavors.
• Salt, to taste: Essential for bringing out flavor in both the chicken and broth—season as you go!
• Butter, Ghee, or Coconut Oil (2 tbsp): Use your favorite; it adds richness and a hint of silkiness to the base.
• Small Onion, Chopped: Adds sweetness and savory depth while gently melting into the soup.
• Fresh Garlic, Minced (3 cloves): For a punchy kick that uplifts the broth and finishes with a comforting note.
• Fresh Ginger, Grated (2–3 tsp): The zingy hero of the soup, balancing richness and giving the broth its warm, peppery edge.
• Good Quality Broth (6 cups): Vegetable, homemade bone broth, or Kettle and Fire—go for the best you have on hand for maximum flavor.
• Sweet Potato, Chopped (1 large or 2 small): The natural sweetness and soft texture make every bite extra delicious.
• Cauliflower Florets, Chopped (3 cups): They soak up the golden broth and add body to the soup without heaviness.
• Turmeric Powder (1 and 1/2 tsp): Brings lively color, earthy aroma, and classic golden hue.
• Bay Leaf (1): Subtle but essential for underlying savory notes.
• Head of Kale: Dino kale is extra tender, and its deep green ribbons add color, nutrients, and a satisfying bite.
• Juice from Half of a Lemon: Brightens the whole bowl—fresh lemon pulls all the earthy flavors up a notch.
• Salt and Pepper, to taste: Finish and fine-tune your soup, tasting as you go.
• Fresh Cilantro, Chopped (1/4 cup): For bold flavor and herby freshness in every bowl.

How to Make Instant Pot Turmeric Ginger Chicken Soup

Step 1: Brown the Chicken

Start by lightly salting your chicken breasts on both sides—this helps them stay juicy as they cook. With the Instant Pot on SAUTE mode, melt your butter, ghee, or coconut oil, and sear the chicken for about 4 minutes per side. You’re looking for a little golden color that boosts the final flavor and keeps those juices in. Once browned, set the chicken aside.

Step 2: Sauté Aromatics

Next, toss your chopped onion into the pot. Let it cook for about 4 to 5 minutes until it turns translucent and sweet, scraping up any tasty bits left behind from browning the chicken. Stir in the minced garlic and freshly grated ginger. After just a minute, your kitchen will smell bright and cozy—this builds the soup’s complex aroma.

Step 3: Add Broth, Chicken, and Vegetables

With the aromatics softened, pour in your rich broth, then add the chicken breasts back to the pot along with sweet potato, cauliflower florets, turmeric powder, and the bay leaf. Give everything a good stir. Lock the Instant Pot lid, make sure the vent is set to “sealing,” and cook on HIGH pressure for 9 minutes. This is where the magic really happens.

Step 4: Slice Kale and Prep While Cooking

While the soup cooks, get your kale ready by de-stemming and slicing it into thin ribbons. This makes it extra tender and easy to swirl through the soup later. Now’s also a great time to chop your fresh cilantro so it’s ready for that last flourish.

Step 5: Shred the Chicken and Wilt the Kale

Once the Instant Pot timer beeps, perform a quick release of the pressure. Carefully remove the chicken breasts and turn your Instant Pot to the WARM setting. Toss in your sliced kale and let it wilt gently—just a few minutes will do the trick. Meanwhile, shred the chicken with two forks or, for a hands-off hack, use the paddle attachment of a stand mixer for perfectly shredded pieces in seconds.

Step 6: Finish with Lemon and Cilantro

Return the shredded chicken to the pot and finish your Instant Pot Turmeric Ginger Chicken Soup with a zesty squeeze of lemon, a sprinkle of salt and pepper, and a shower of fresh cilantro. Give it a good stir, taste, and adjust the lemon or seasoning as you like. Then it’s ready to scoop into bowls and savor every golden bite!

How to Serve Instant Pot Turmeric Ginger Chicken Soup

Garnishes

For a bowl as beautiful as it is tasty, top your Instant Pot Turmeric Ginger Chicken Soup with a final flourish: more fresh cilantro, a swirl of coconut cream, a few extra cracks of black pepper, or even thinly sliced red chili for a spicy kick. A wedge of lemon on the side is perfect for those who like an extra citrusy zing.

Side Dishes

This vibrant soup pairs wonderfully with crusty bread, garlic naan for dipping, or a side of warm cooked grains like rice or quinoa that can soak up the golden broth. Even a simple leafy salad with a light vinaigrette balances out the heartiness and adds freshness to your meal.

Creative Ways to Present

Instant Pot Turmeric Ginger Chicken Soup looks stunning in wide, shallow bowls that show off those ribbons of kale and flecks of cilantro. For a fun twist, ladle the soup into mugs for easy sipping, or serve over cooked brown rice for a comforting stew-like meal. Top with toasted seeds or croutons for crunch.

Make Ahead and Storage

Storing Leftovers

Leftover Instant Pot Turmeric Ginger Chicken Soup keeps well in the fridge for up to four days. Let it cool completely, then transfer to airtight containers. The flavors mingle and deepen as it sits, so the soup can be even more delicious the next day!

Freezing

This soup is freezer-friendly for those busy nights ahead. Portion into freezer-safe containers—leave an inch at the top to allow for expansion—and freeze for up to three months. Don’t forget to label and date your containers, so you can reach for golden goodness any time.

Reheating

To reheat, simply warm on the stovetop over medium heat, stirring occasionally until completely hot. If reheating from frozen, thaw overnight in the fridge first for best texture. Add an extra squeeze of lemon and sprinkle of cilantro just before serving to refresh those bright, herby flavors.

FAQs

Can I use chicken thighs instead of breasts?

Absolutely! Chicken thighs add even more flavor and stay incredibly tender in the Instant Pot. Use boneless, skinless thighs and follow the recipe as written—just adjust cooking time if using larger pieces.

Is this Instant Pot Turmeric Ginger Chicken Soup spicy?

Not particularly; the fresh ginger provides warmth, not heat. If you love spice, add a dash of chili flakes or a sliced fresh chili along with the other vegetables for a gentle kick.

What kind of broth works best?

A good-quality bone broth gives extra richness and a nourishing touch, but any flavorful chicken or vegetable broth works beautifully. Just be sure to taste and season as needed, since some broths are saltier than others.

Can I make this soup on the stovetop?

Yes, you can! Follow the same steps in a large pot on the stovetop; simply simmer the chicken and veggies, covered, for about 30 minutes until they’re tender. The flavors are just as wonderful cooked this way.

How can I add extra veggies or make it vegetarian?

This soup is endlessly adaptable. Toss in carrots, spinach, bell peppers, or peas for extra vegetables. For a vegetarian version, simply omit the chicken and add chickpeas or tofu for protein—the vibrant flavors will shine just as bright.

Final Thoughts

If you’re looking for a cozy, immune-boosting meal that’s as gorgeous as it is tasty, you’ve got to try Instant Pot Turmeric Ginger Chicken Soup. It’s one of those recipes you’ll want to make on repeat, and I can’t wait for you to share it at your table. Here’s to golden bowls and happy, nourished bellies!

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