Pressure Cooker Chinese Coconut Soup

Nourishing, tasty, and warming Chinese-style coconut soup and pork ribs are pressure cooked with Chinese herbal.

This Chinese-style coconut soup is very popular in Asia. The soup is made with coconut water, coconut meat, chicken or pork ribs, and other Chinese herbs such as red dates, goji berries, and sometimes Chinese yam (huai san), lily bulbs, ginseng, and other herbal can be added too.

What is the benefit of Chinese coconut soup?

In Asia, most women consume Chinese-style coconut soup for beauty reasons. The soup is also known for its nourishing, anti-aging, improving skin complexion, and boosting the immune system property

Why you’ll like this recipe

1. Simplified process
Instead of having to crack open the coconut myself, I get a young coconut that has been cracked open and all I need to do is cut the top part to open
2. Instead of boiling for hours, I use Instant Pot pressure cooker which makes it really convenient and still taste good

How to make Chinese coconut soup with Instant Po pressure cooker

1. Since I bought a young coconut that has been cut opened, I don’t have to deal with cracking the shell of the coconut open, which is not an easy task

2.All I need to do is cut the top part of the coconut open

3. Pour out the coconut water and save it

4. Scrape the meat off the inside wall of the coconut with a spoon. We will be using the water and meat for cooking

5. Rinse the coconut meat with water and then cut into about 1cm wide strips

6. Cut the chicken or pork ribs into larger chunks. Bring a large pot of water to a boil and then blanch the meat for 5 minutes. Rinse off the scum with clean water

7. Put the blanched meat and the rest of the ingredients into the inner pot of the Instant Pot

8. Don’t forget the coconut meat and the coconut water. Top up with more water to just barely cover everything

9. Close the lid and turn the pressure release valve to “sealing”. Press “pressure cooker” and make sure it’s on high pressure. Set the timer to 20 minutes and then natural release
Carefully unlock the lid. Stir in the goji berries (I was out and so I didn’t use any at the time I prepared this soup). The residual heat will soften the goji berries. Have a taste and adjust by adding salt, pepper, and a pinch of sugar to your taste
10. For a fun presentation, you can fill up the empty coconut shell with the soup and serve. Garnish with some green onion and cilantro leaves

Did you make this recipe?

I love it when you guys snap a photo and tag to show me what you’ve made 🙂 Simply tag me @WhatToCookToday #WhatToCookToday on Instagram and I’ll be sure to stop by and take a peek for real!

Pressure Cooker Chinese Coconut Soup

Servings 4 servings

5 from 1 review

Cook ModePrevent your screen from going dark

Print Recipe Pin Recipe Review this Recipe

Ingredients

  

0.5x1x2x

• 1 young coconut save the coconut juice and the meat

Meat choice (choose either one or half of each):

• 900 gr free-range chicken / silkie chicken / Cornish hen chop into large chunks
• 900 gr pork riblets cut into large chunks

Other ingredients:

• 10 gr fresh ginger
• 40 gr Chinese yam (huai san)
• 4 red dates
• 4 black dates
• 1 Tbsp Goji berries
• 10 gr dried squid optional
• 1 piece dried orange peel
• Water enough to cover

Seasoning:

• Salt and ground white pepper to taste
• ½ tsp sugar

Instructions

 

Prepare the coconut:

• Since I bought a young coconut that has been cut opened, I don't have to deal with cracking the shell of the coconut open, which is not an easy task. All I need to do is cut the top part of the coconut open and pour out the coconut water and save it and scrape the meat off. We will be using the water and meat for cooking
• Use a metal spoon to scrape the meat inside the coconut. Rinse with water and then cut into about 1cm wide strips

Blanch the meat:

• Cut the chicken or pork ribs into larger chunks. Bring a large pot of water to a boil and then blanch the meat for 5 minutes. Rinse off the scum with clean water

Cooking:

• Put the blanched meat and the rest of the ingredients into the inner pot of the Instant Pot. Don't forget the coconut meat and the coconut water. Top up with more water to just barely cover everything
• Close the lid and turn the pressure release valve to "sealing". Press "pressure cooker" and make sure it's on high pressure. Set the timer to 20 minutes and then natural release
• Carefully unlock the lid. Stir in the goji berries (I was out and so I didn't use any at the time I prepared this soup).The residual heat will soften the goji berries. Have a taste and adjust by adding salt, pepper, and pinch of sugar to your taste

Serving:

• For fun presentation, you can fill up the empty coconut shell with the soup and serve. Garnish with some green onion and cilantro leaves

Recommended products:

Instant Pot

Did you make this recipe?Please leave me a comment below and tag @whattocooktoday and #WhatToCookToday on Instagram