Step 1

Heat one tablespoon of the stock in a 4 to 5 quart Dutch oven or stock pot over medium. When it begins to sizzle, add the onions, leeks, carrots, and celery. Saute until the vegetables are soft, about 6 minutes. Stir in the ginger, lemongrass, and garlic, and heat until aromatic. Sprinkle the turmeric over the vegetables and stir.

Step 2

Add the stock, chicken, and couscous, and bring to a light boil. Reduce heat to maintain a gentle simmer; cook for 15 minutes. Squeeze the half lemon into the soup, taste, and season with salt and pepper to your liking. Top with parsley before serving.

Step 3

Turn on the Saute function on your IP. Add the oil and heat until shimmering. Add the onions, leeks, celery, and carrots, and saute until all are soft, about 8 minutes. Stir in the ginger, lemongrass, and garlic, and heat through until fragrant. Sprinkle the turmeric over the vegetables and stir. Turn off the unit.

Step 4

Add the chicken broth, Better Than Bouillon (if using), and couscous. Lay the chicken breasts in the pot.

Step 5

Secure the lid and make sure the valve is set to Sealing. Set the Instant Pot to manual high pressure, for 5 minutes. When the cooking is finish, allow to naturally release for 7 minutes, then carefully quick release the remaining pressure.

Step 6

Remove the chicken breasts from the pot and shred with two forks (or chop). Return the chicken to the soup. Squeeze the lemon over the soup (taking care to catch the seeds), and add the parsley. Taste, and season with salt and pepper to your liking.