Instant Pot Spicy Asian Chicken Soup

• Gluten free

• Meat

  • 2 cups Chicken breast

• Produce

  • 14 oz Bean sprouts, canned
  • 2 cups Carrots
  • 3/4 cup Cilantro
  • 2 tsp Ginger
  • 3/4 cup Green onion
  • 8 oz Mushroom
  • 1/2 cup Onion

• Canned Goods

  • 6 cups Chicken broth, low-sodium

• Condiments

  • 2 tsp Chili garlic sauce
  • 1 tbsp Soy sauce, low sodium

• Pasta & Grains

  • 2 cups Brown rice

• Oils & Vinegars

  • 2 tsp Coconut oil

Found on motherrimmy.com

Description

Ingredients

• 2 cups chicken breast, cubed into bite sized pieces
• 2 teaspoons coconut oil
• 1/2 cup onion, chopped
• 2 cups carrots, shredded
• 8 ounces mushroom , sliced
• 6 cups low sodium chicken broth
• 2 teaspoons chili garlic sauce, add more if you like heat
• 2 teaspoons ginger, minced
• 1 tablespoon low sodium soy sauce
• 14 ounces bean sprouts, canned, rinsed and drained
• 2 cups brown rice, cooked (optional)
• 3/4 cup green onion, sliced
• 3/4 cup cilantro, chopped

Directions

• Heat the instant pot on the saute mode (or saute in a stock pot over medium-high heat). Add coconut oil and allow to get hot. Add chicken and onions and cook for 3 - 5 minutes.
• Add carrots and mushrooms and cook another 5 minutes stirring often.
• Add broth, chili garlic sauce, ginger, and soy sauce. Turn the Instant Pot to pressure cook mode on high for 10 minutes. Use quick release mode when the timer goes off. If you arent using an Instant Pot, continue to cook chicken soup over the stove for 25 - 30 minutes until chicken is cooked through and vegetables are softened.
• Add bean sprouts and rice to the pot and allow to heat through.
• Serve with green onion and cilantro.