Go Back
Preparation for instant pot herbal chicken soup: raw chicken thighs in an Instant Pot bowl with water, ginger, scallion, and traditional herbs on the side.

Instant Pot Herbal Chicken Soup

This time-saving Instant Pot recipe uses bone-in chicken thighs and traditional Chinese aromatics to create a golden, nutrient-dense broth in under an hour. It is specifically formulated to support Qi, nourish the blood, and promote postpartum circulation through a clinical blend of ginger, astragalus, and red dates.
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 1 hour
Total Time 1 hour 5 minutes
Servings: 4 servings
Course: Soup
Cuisine: Chinese
Calories: 60
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lb bone-in, skin-on chicken thighs
  • 3-5 dried dates optional
  • 1 piece astragalus root optional, about 10 g
  • 10-12 goji berries optional
  • 1 slice fresh ginger
  • 1 sprig fresh scallion
  • water (enough to cover chicken by 1 inch)
  • sea salt to taste

Equipment

  • 1 pressure cooker e.g., Instant Pot

Method
 

  1. Prep & Aromatics: Place 1.5 lbs bone-in chicken thighs in the Instant Pot. Submerge in cold water (approx. 1 inch above meat) and add ginger, scallions, and functional aromatics (astragalus, red dates).
  2. Pressure Cook: Secure the lid and cook on High Pressure for 45 minutes.
  3. Natural Release: Allow a natural pressure release for 20–40 minutes.
  4. Finish & Serve: Strain the broth to remove aromatics. Shred the fall-off-the-bone chicken to add back into the soup or save for future protein-heavy meals. Add goji berries just before serving for an antioxidant boost.

Notes

Astragalus strips are for infusion only; please remove them before serving as they are fibrous and not meant for consumption.