Go Back
Anti Inflammatory Turmeric Chicken Soup taken with iphone 15 pro max --iw 2 --ar 4:5 --v 6.0 --raw

Anti Inflammatory Turmeric Chicken Soup in Your Pressure Cooker

This nourishing turmeric chicken soup is pressure cooker ready, infused with anti-inflammatory ingredients like turmeric and coconut milk. Packed with hearty chicken, vibrant peas, sweet leeks and carrots, it’s comforting, cozy, and perfect for meal prep or when you need a hit of golden warmth.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Soup
Cuisine Mexican
Servings 4 servings
Calories 350 kcal

Equipment

  • 1 Pressure cooker or Instant Pot
  • 1 Cutting board
  • 1 Chef’s knife

Ingredients
  

Main ingredients

  • ¼ cup Olive oil or ghee or coconut oil
  • 1 Medium onion diced
  • 1 Large leek white and light green parts only, halved and thinly sliced
  • 3 Large carrots thinly sliced
  • 3 Stalks celery thinly sliced
  • 1 teaspoon Kosher salt
  • 3 cloves Garlic chopped
  • 1 teaspoon Turmeric
  • 1 teaspoon Poultry seasoning
  • 6 cups Chicken broth
  • 1 can Coconut milk 13.5 ounces
  • 1.25 pounds Boneless skinless chicken thighs or breasts
  • 1 bag Frozen peas 10 ounces, optional
  • ¼ cup Fresh parsley chopped
  • 1 teaspoon Kosher salt to taste
  • ½ teaspoon Black pepper

Instructions
 

Instructions

  • Heat olive oil in your pressure cooker on sauté mode. Add onion, leeks, carrots, celery, and 1 teaspoon salt. Sauté for 14-16 minutes until leeks soften and veggies begin to caramelize.
  • Stir in garlic, turmeric, and poultry seasoning. Cook for 2-3 minutes until fragrant.
  • Add chicken broth, coconut milk, and chicken to the pot. Scrape up any brown bits from the bottom for extra flavor. Ensure chicken is submerged.
  • Seal pressure cooker lid and cook on high pressure for 15 minutes.
  • Let pressure release naturally for 10 minutes, then carefully release any remaining steam.
  • Remove chicken and shred or chop it on a cutting board using two forks.
  • Return shredded chicken to pot. Add frozen peas and chopped parsley. Sauté for 5 more minutes until peas are tender and bright green.
  • Season to taste with salt and black pepper. Serve hot, garnished with extra fresh parsley.

Notes

Soup tastes even better the next day. Store in fridge up to 4 days or freeze up to 4 months. Reheat gently to prevent coconut milk from splitting.