INSTANT POT HOT AND SOUR CHICKEN SOUP (PALEO, WHOLE 30, AIP, EGG FREE)
 
Prep time
Cook time
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Healthier Copy cat version of the popular Chinese take out 'Hot and Sour soup' made in an instant pot!
Author:
Recipe type: Soups
Cuisine: Asian
Serves: 4-6
RecipeIngredients
  • ½ cup dried shitake mushrooms, soaked in hot water
  • ½ cup black fungus, soaked in hot water
  • ½ cup dried lily buds, soaked in hot water
  • 1 dry red chilli soaked in hot water (omit for AIP)
  • 1.5 lbs of chicken thighs (or breasts), thawed to room temperature
  • 1 tsp ground ginger
  • 1 tsp white pepper powder (avoid for AIP elimination)
  • 1 tbsp garlic powder
  • 1 tsp sea salt
  • 4 cups water
  • 2 cups shredded cabbage
  • 4 scallions, chopped
  • 4 cups water
  • 4 tbsp arrowroot starch
  • 4 tbsp tamari sauce or coconut aminos (use coconut aminos for AIP)
  • 2 tbsp apple cider vinegar or umeplum vinegar
  • 1 tsp roasted sesame oil (optional)
  • ½ cup water
  • salt and black pepper as needed (avoid black pepper for AIP; you can use Ganthoda powder instead)
RecipeInstructions
  1. Soak the dried shitake, dried lily buds and the black fungus in hot water for at least 30 minutes.
  2. Add the chicken, the ground ginger, salt, white pepper, black pepper, garlic powder and water to the instant pot. Pressure cook for 10 minutes.
  3. Meanwhile, chop the cabbage and the scallions and all the soaked vegetables.
  4. 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.
  5. 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.
  6. 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.
  7. 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).
  8. Taste and adjust for seasoning - adding more salt or pepper or tamari or vinegar as needed.
  9. Serve soup hot on top of cooked sweet potato noodles or just like that.
Recipe by Cook2Nourish at https://cook2nourish.com/2024/03/hot-and-sour-chicken-soup-paleo-whole-30-aip-egg-free.html