Pressure Cooker Asian Chicken Soup

I have no clue what else to call this. I was experimenting with the pressure cooker, and I wanted to try an asian chicken recipe. It tastes really good. You can swap the ground chicken for chopped chicken thighs if you think you’d prefer the consistency.



  • 1.5 lbs chicken, finely chopped (or use ground chicken)
  • 1 cup chopped mushrooms
  • 1 Tbsp sesame oil
  • 1 Tbsp fresh minced ginger
  • 3 green onions, chopped
  • 5 cloves garlic, crushed
  • 2 Tbsp coconut aminos
  • 2 tsp dijon mustard
  • 2 tsp rice vinegar
  • 1 tsp raw organic honey
  • 1/4 tsp white pepper
  • 1/2 tsp sea salt
  • 1 cup chicken broth
  • 3 Tbsp arrowroot or tapioca flour


Put the chicken into the pressure cooker on the “browning” setting. It won’t really get “browned”, but cook on this setting for 3-4 minutes. Add ginger and garlic and cook for about 30 seconds. Add all other ingredients except for the tapioca flour. Cook on “high pressure” for 6 minutes. Use the pressure release valve, open the pot, and scoop about a half cup of the liquid and place into a small bowl. Create a slurry with the arrowroot or tapioca flour with a whisk. Add the slurry to the crock pot and stir/whisk all of the ingredients together for a few more minutes on the “browning” setting. Garnish with additional green onion.


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