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Instant Pot Asian Chicken Soup - Dump and Go Dinner

This Asian chicken soup has deep flavor from the marriage of earthy garlic and ginger root with coconut aminos. Plus it's packed with healthy vegetables like bok choy and cabbage. It's a perfect recipe to make in bulk and freeze for later!
4 Servings Recipe By

Ingredients

  • 3 teaspoons mince Garlic, Cloves
  • 1 1/2 tablespoons peel and mince Ginger, Fresh
  • 2 cups cook and shred Chicken, Boneless Breasts
  • 2 tablespoons Coconut Aminos
  • 1/2 cups grate Carrot
  • 2 cups dice Cabbage, Napa
  • 2 cups chop Bok Choy

Serving Day Ingredients

  • 5 cups Chicken Broth/Stock
  • 1 tablespoon juice Lime

Freezer Containers

Supplies

Nutritional Information

  • 1 serving = about 2 cups
  • 183 Calories
  • 4g Total Fat
  • 1g Sat Fat
  • 0g Trans Fat
  • 88mg Cholesterol
  • 1297mg Sodium
  • 7g Total Carb
  • 1g Fiber
  • 4g Total Sugars (Includes 0g Added Sugars)
  • 29g Protein
  • 1 WW Freestyle

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. **Due to the nature of pressure cooking there is always room for inconsistency. The times given here are based on 4 servings fresh. If you are using more servings you may need to increase your cooking time.**
  2. Add all ingredients except lime juice into Instant Pot.
  3. Lock lid into place and seal steam nozzle.
  4. Cook on high pressure for 5 minutes.
  5. Let pressure release naturally.
  6. Stir in lime juice.

Freeze For Later Cooking Directions

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. Divide all ingredients among indicated number of round freezer containers. Seal, label and freeze.

Make From Frozen Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: Prep from frozen
  2. **Depending on your container size/shape and your serving size, you may need to adjust cooking times given as it is based on 4 servings frozen in indicated container.**
  3. Place frozen contents and broth in Instant Pot.
  4. Lock lid into place and seal steam nozzle.
  5. Cook on high pressure for 5 minutes.
  6. Let pressure release naturally.
  7. Stir in lime juice.

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