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Prep time
10 minutes
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Cook time
40 minutes
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Makes
8 cups
Author Notes
Adapted from Bon Appetit's Feel Good Plan recipe. This soup has sweet potato, garlic, and ginger, making it the perfect cold weather soup to heat you from the inside out. If you don't have an Instant Pot that is okay! A pressure cooker works great, as well as just a good old dutch oven. This soup also freezes well if you want to double the recipe! —What We Eat Gals
Ingredients
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1 tablespoon
Coconut Oil
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8 cloves
Garlic, Thinly Sliced
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2-3
Leeks, rinced of grit and thinly sliced in half moons
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pinch
Kosher Salt
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1
Pinch, Red Pepper Flakes
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1 whole
Chicken
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4 inch
Ginger, peeled and thinly sliced
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2/3 cup
Jasmine Rice, Rinsed
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2
Medium/Large Sweet Potatoes, unpeeled, cut into 1/4" thick slices
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Several handfuls greens like cabbage, torn kale, spinach or other greens you have on hand
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1 bunch
Cilantro, Stems coursely chopped and leaves reserved for garnish
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1
Lime, cut into wedges
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4 tablespoons
Fresh Lemon Juice
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4 tablespoons
Soy Sauce
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1
Jalapeno, Thinly Sliced for Garnish
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1
Avocado, Sliced for Garnish
Directions
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Turn Instant Pot to the high saute setting. Once hot, add coconut oil. Saute leeks and garlic. Season with 1 tablespoon salt, pepper, and a pinch of red pepper flakes. Cook, stirring until the vegetables are slightly softened, about 4 minutes.
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Add the chicken, ginger, and 8 cups of water. Secure lid and set to pressure cook on high for 20 minutes.
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Once pressure cook cycle is complete, quick release, unlock, and remove lid. Use a pair of tongs to remove the chicken from the pot and put into a large bowl to cool.
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Meanwhile, return the Instant Pot to high saute setting and add the rinsed rice. Allow this to simmer while chicken is cooling. This gives the rice a little head start because it will need more cooking time than the other ingredients. You are not looking for this rice to be toothsome. By the time it's done cooking (after the NEXT pressure cook) it should be extra swollen, soft, and comforting.
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Once chicken is cool enough to handle, shred the chicken into bite-sized pieces. Add them back to the pot, along with the sweet potatoes, cilantro stems, and braising greens. Secure the lid and set to pressure cook on high for 2 minutes.
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After pressure cook cycle is complete, quick release, unlock and remove the lid. Add the lemon juice and soy sauce. Season with salt and pepper to your liking.
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To serve, ladle into bowls and top with thinly sliced jalapenos, lime wedges, cilantro leaves, and sliced avocado. Enjoy!
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