Gluten Free Spicy Asian Chicken Soup In The Instant Pot

Recipe Details

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Servings: 6

Ingredients

• 1 lb boneless, skinless chicken thighs
• 1 tablespoon sesame oil
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 1-inch piece ginger, grated
• 2 carrots, sliced
• 1 red bell pepper, diced
• 2 cups baby spinach
• 4 cups chicken broth (gluten-free)
• 1 tablespoon soy sauce (gluten-free)
• 2 tablespoons sriracha sauce (adjust to taste)
• 1 tablespoon rice vinegar
• 1 tablespoon lime juice
• 2 green onions, chopped (for garnish)
• Fresh cilantro (for garnish)
• Salt and pepper to taste

Instructions

1. Begin by turning your Instant Pot to the sauté setting. Once hot, add the sesame oil.
2. Add the chopped onion and sauté for 3-4 minutes until it becomes translucent.
3. Stir in the minced garlic and grated ginger, cooking for an additional minute until fragrant.
4. Next, add the sliced carrots and diced red bell pepper, stirring well to combine.
5. Season the mixture with salt and pepper to taste.
6. Place the boneless, skinless chicken thighs into the pot, nestling them into the vegetable mixture.
7. Pour in the chicken broth, soy sauce, sriracha sauce, rice vinegar, and lime juice. Stir gently to combine.
8. Close the lid of the Instant Pot, ensuring the valve is set to sealing. Select the manual or pressure cook setting and set the timer for 10 minutes.
9. Once the cooking time is complete, allow the pressure to release naturally for 10 minutes, then perform a quick release to let out any remaining steam.
10. Carefully remove the chicken thighs from the pot and shred them using two forks. Return the shredded chicken to the pot.
11. Stir in the baby spinach and allow it to wilt for about 2 minutes.
12. Taste and adjust the seasoning if necessary, adding more sriracha for spice or salt for flavor.
13. Serve hot, garnished with chopped green onions and fresh cilantro.

Why You Will Love This Recipe

This gluten free spicy Asian chicken soup is a fantastic way to enjoy a hearty meal without the gluten. The combination of fresh vegetables, tender chicken, and a spicy broth creates a flavor explosion in every bite. It’s not just good for the taste buds; it’s also packed with nutrients, making it a wholesome choice for any day of the week.

The Instant Pot simplifies the cooking process, allowing you to spend less time in the kitchen while still enjoying a homemade meal. Plus, this soup is versatile; feel free to add your favorite vegetables or adjust the spice level to suit your preferences.

Storage Tips

If you have leftovers, store the soup in an airtight container in the refrigerator for up to 3 days. Reheat on the stove or in the microwave before serving. You can also freeze this soup for up to 3 months. To reheat, thaw in the refrigerator overnight and warm on the stove, adding a splash of water or broth if needed.

Frequently Asked Questions

1. Can I use chicken breasts instead of thighs?

Yes, you can use boneless, skinless chicken breasts. However, chicken thighs tend to be juicier and more flavorful in soups.

2. Is there a way to make this soup less spicy?

Absolutely! You can reduce the amount of sriracha sauce or omit it altogether. For a milder flavor, consider adding coconut milk for creaminess without added heat.

3. Can I add other vegetables?

Yes! Feel free to incorporate vegetables like broccoli, snap peas, or mushrooms to make the soup even more nutritious and colorful.

4. What can I serve with this soup?

This soup is delicious on its own, but you can pair it with rice or gluten-free noodles for a heartier meal. A side salad or spring rolls would also complement it nicely.

Conclusion

This gluten free spicy Asian chicken soup in the Instant Pot is a must-try recipe that will quickly become a family favorite. With its rich flavors and healthy ingredients, it’s perfect for any occasion. Don’t hesitate to customize it to your liking and share it with friends and family. Enjoy the warmth and comfort of this delicious soup!