30-Minute Instant Pot™ Coconut Lemon Chicken Chowder Recipe Is So Refreshing by Chef Gigi

Soups Dinner Poultry Lunch
2 months ago

30-Minute Instant Pot™ Coconut Lemon Chicken Chowder Recipe Is So Refreshing

This Instant Pot™ lemon chicken coconut chowder recipe is quick and so yummy. The refreshing lemon chicken soup is ready in less than 30 minutes flat, so it is perfect for busy weeknight dinners. The simple, refreshing comfort food meal won't weigh you down.

The chicken soup is made with onion, celery, baby gold potatoes, cauliflower, boneless chicken thighs, turmeric, cumin, chicken broth, coconut milk or heavy cream, and lemon juice. If you use coconut milk, the recipe is dairy-free for anyone who has an allergy or cannot tolerate dairy products. When you're cooking the soup, it's fine if the cauliflower breaks apart – it will add texture and body to the chowder.

Serve the lemony coconut chicken chowder piping hot in soup bowls. You could toss together a fresh garden salad or Caesar salad to serve with it for a complete dinner. And don't forget the hot bread!

Cuisine: American
Prep Time: 10 minutes
Cook Time: 20 Minutes
Total Time: 30 minutes
Servings: 4

Ingredients

  • 2 tablespoons olive oil
  • 1 medium yellow onion, finely chopped
  • 1 teaspoon kosher
  • 1/2 teaspoon turmeric
  • 3 stalks celery, peeled and chopped
  • 1 1/2 pounds baby gold potatoes, halved or quartered
  • 1 small head cauliflower, separated into florets
  • 4 cups good-quality chicken stock
  • 1 1/2 pounds boneless skinless thighs
  • 2 tablespoons freshly squeezed lemon juice
  • 1/3 cup whole-fat canned coconut milk or heavy cream
  • pinch of cumin, or to taste
  • chopped fresh parsley, for garnish (optional)
  • lemon wedges, for garnish (optional)

Here is how to make it:

  1. Turn the pot to Sauté. Add the olive oil and onion, occasionally stirring, until the onion becomes translucent. Add the celery, potatoes, cauliflower and a pinch of cumin.
  2. Season the chicken with salt and pepper and add it to the pot with the stock, stirring until well combined. Secure the lid, select the Manual setting, and set it to high pressure for 20 minutes. When the pressure cooker timer is done, quick release the pressure.
  3. Remove the chicken and shred it into bite-sized pieces. Return the chicken to the pressure cooker and add the lemon juice and coconut milk. Gently stir to combine. Adjust seasoning with additional salt, pepper or lemon juice. Garnish with parsley and lemon wedges. 

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Chef Gigi
This recipe has me puckered up and ready for dinner!
bepositive
I can see why. Same here! So delicious, thanks!
Elisa Schmitz, 30Seconds
My mouth is literally watering, Chef Gigi . Lemon and turmeric and coconut milk - wow! I can taste it from here. Making this soup, stat!
Julio Caro
Thanks For Sharing....

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