Instant Pot Hot and Sour Chicken Soup
This is an authentic and healthier version of the popular Chinese take out of Hot and Sour soup. This version is gluten free, corn free, egg free and refined sugar free. You can make it AIP elimination compliant by by replacing tamari with coconut aminos and by eliminating the peppers completely.
Ingredients
- 0.5 cup0.5 cup0.5 cup dried Shiitake mushrooms
- 0.5 cup0.5 cup0.5 cup Dried Lily Buds
- 0.5 cup0.5 cup0.5 cup Black Fungus Mushrooms (Woodear mushrooms)
- 1 whole1 whole1 whole Red Chili (Fresh Asian-style), dried
- 1.5 lb1.5 lb1.5 lb Boneless Skinless Chicken Thigh
- 1 tsp1 tsp1 tsp ground Ginger
- 1 tsp1 tsp1 tsp Sea Salt
- 4 cups4 cups4 cups Water
- 2 cups2 cups2 cups Cabbage, shredded
- 4 whole4 whole4 whole Green Onion (Scallion), chopped
- 4 cups4 cups4 cups Water
- 4 Tbsp4 Tbsp4 Tbsp Arrowroot Flour
- 4 Tbsp4 Tbsp4 Tbsp Wheat-free Tamari, Or use coconut aminos to keep soy free and for AIP
- 2 Tbsp2 Tbsp2 Tbsp Apple Cider Vinegar, or Ume plum vinegar
- 0.5 cup0.5 cup0.5 cup Water
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Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Soak the dried shitake, dried lily buds and the black fungus in hot water for at least 30 minutes.
- Add the chicken, the ground ginger, salt, white pepper, black pepper, garlic powder and water to the instant pot. Pressure cook for 10 minutes.
- Meanwhile, chop the cabbage and the scallions and all the soaked vegetables.
- Once the pressure cooking time is over, release pressure manually and then carefully open the instant pot lid. Remove the chicken pieces using a spoon into a mixing bowl. Use a fork or your hands to shred the chicken into shreds. Add the chicken back to the instant pot.
- Press saute button now on the instant pot. Add all the chopped vegetables to the pot including all the soaked vegetables. Add the rest of the water and let cook for about 10 minutes on saute mode.
- Next in a small mixing bowl, add the arrowroot starch, the tamari (or coconut aminos), the vinegar and the water. Stir with a spoon slowly until the arrowroot starch's resistance gives way and you get a slurry.
- Once the 10 minutes cooking time is done, slowly add the slurry to the soup while stirring with a spoon with the other hand. Let cook for another 1 minute or so until the soup thickens. Turn the instant pot off (press cancel).
- Taste and adjust for seasoning - adding more salt or pepper or tamari or vinegar as needed.
- Serve soup hot on top of cooked sweet potato noodles or just like that.
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About This Recipe
Show nutritional information
Coconut Free Dairy Free Egg Free Gluten Free Grain Free Nut Free Paleo Shellfish Free Soups Sugar Alcohol Free Sugar Free Whole30This is our estimate based on online research. | |
Calories: | 273 |
Fat: | 5 g |
Carbohydrates: | 28 g |
Protein: | 29 g |
Cholesterol: | 0 g |
Sodium: | 1018 mg |
Fiber: | 2 g |
Sugars: | 1 g |
Sugar Alcohol: | 0 g |
Calculated per serving. |
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