Step 1

Turn Instant Pot to Saute(more) mode. Once the ‘hot’ sign displays, add 1 tablespoon oil. Add garlic, green chilies, 1 tablespoon ginger and cilantro stems. Mix well.

Step 2

Add chicken breasts, black peppercorn, salt, 2 cups of water and 2 cups of broth. Give a quick stir and close Instant Pot with pressure valve to sealing.

Step 3

Set Instant Pot on Manual(Hi) for 10 minutes followed by Natural Pressure Release.

Step 4

Open Instant Pot and take the chicken breasts out. Shred the chicken with a fork and keep aside.

Step 5

Take a large bowl and strain the broth. Squeeze out any juices by gently pressing the stems in the strainer. Discard the stems from the strainer. Reserve the broth.

Step 6

Rinse and dry the Instant Pot insert. Put the insert back and set the Instant Pot to sauté mode. Once the ‘hot’ sign displays, add the remaining oil, cabbage, carrots and remaining ginger. Mix well.

Step 7

Add shredded chicken, reserved broth and corn starch water.

Step 8

Mix well and bring the soup to a gentle boil. Turn Instant Pot off. Add fresh ground pepper, lemon juice and chopped cilantro

Step 9

Enjoy hot!