Instant Pot Chicken Saffron and Pomegranate Soup

Name: Instant Pot Chicken Saffron and Pomegranate Soup
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 6 servings
Cuisine: Persian
Ingredients: 2 lb (900 g) boneless, skinless chicken thighs, cut into ¾-inch (2 cm) pieces, cut into ¾-inch (2 cm) pieces; 2 tbsp (30 ml) extra-virgin olive oil; 1 whole (180 g) medium yellow onion, finely diced, finely diced; 4 cloves (20 g) garlic cloves, minced, minced; 1½ tsp (3 g) ground turmeric; 3 whole (18 g) dried Persian limes (loomi), lightly crushed or halved, lightly crushed or halved; 6 cups (1440 ml) low-sodium chicken broth; 1 can (15 oz) (425 g) canned red kidney beans, drained and rinsed, drained and rinsed; ¼ tsp (½ g) saffron threads, soaked in ¼ cup (60 ml) hot water for 10 minutes; ½ cup (85 g) fresh or frozen pomegranate arils, fresh or thawed if frozen; to taste sea salt; to taste freshly ground black pepper; ¼ cup (15 g) fresh cilantro, finely chopped, finely chopped (optional); ¼ cup (15 g) fresh flat-leaf parsley, finely chopped, finely chopped (optional)

From the MyKitchenBank Kitchen

A vibrant Persian-inspired soup combining tender chicken with warm spices, tart dried limes, pomegranate, and aromatic saffron. This Instant Pot version delivers the deep, complex flavors of a traditionally simmered soup in a fraction of the time. Kidney beans add body, while pomegranate arils and fresh herbs bring brightness and contrast to each spoonful.

Prep: 20 min
Cook: 35 min
Wait: 15 min
Total: 1 hr 10 min
Makes: About 10 cups (2.4 liters), serves 6

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Ingredients

6 servings

2 lb (900 g) boneless, skinless chicken thighs, cut into ¾-inch (2 cm) pieces, cut into ¾-inch (2 cm) pieces
2 tbsp (30 ml) extra-virgin olive oil
1 whole (180 g) medium yellow onion, finely diced, finely diced
4 cloves (20 g) garlic cloves, minced, minced
1½ tsp (3 g) ground turmeric
3 whole (18 g) dried Persian limes (loomi), lightly crushed or halved, lightly crushed or halved
6 cups (1440 ml) low-sodium chicken broth
1 can (15 oz) (425 g) canned red kidney beans, drained and rinsed, drained and rinsed
¼ tsp (0.5 g) saffron threads, soaked in ¼ cup (60 ml) hot water for 10 minutes
½ cup (85 g) fresh or frozen pomegranate arils, fresh or thawed if frozen
to taste sea salt
to taste freshly ground black pepper
¼ cup (15 g) fresh cilantro, finely chopped, finely chopped (optional)
¼ cup (15 g) fresh flat-leaf parsley, finely chopped, finely chopped (optional)

Equipment (5)

8-quart (7.5 L) Instant Pot or larger
Chef's knife
Cutting board
Small bowl
Wooden spoon or silicone spatula

Steps

Before you start

Have an 8-quart (7.5 L) Instant Pot ready and cleaned
Soak saffron in ¼ cup (60 ml) hot water for at least 10 minutes before cooking
If using frozen pomegranate arils, thaw them and drain excess liquid
Read through all steps—the quick release step is important for texture

1
Sauté chicken and aromatics
- Turn the Instant Pot to the sauté function at high heat.
- Add the olive oil, then add the chicken pieces in a single layer.
- Let them brown without stirring for 3 minutes, then stir and cook another 2 minutes until lightly golden on the outside (they won't be cooked through).
- Remove the chicken to a plate.
- Add the diced onion to the pot and sauté for 3 minutes, stirring occasionally, until softened and fragrant.
- Add the minced garlic and turmeric, stirring constantly for 30 seconds until aromatic.
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Ready when: Chicken is lightly browned on the outside; onion is translucent and soft
Tip: Don't fully cook the chicken at this stage—it will finish in the pressure cooker and stay tender.
2
Deglaze and build broth
- Pour the chicken broth into the pot, using a wooden spoon to scrape up any browned bits on the bottom.
- This adds deep flavor.
- Return the sautéed chicken to the pot along with the drained kidney beans and the crushed dried limes.
- Stir well to combine.
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Ready when: Browned bits are loosened from the bottom of the pot
Tip: Scraping the bottom prevents the pot from signaling a "burn" error during pressure cooking.
3
Pressure cook
- Turn off sauté mode.
- Lock the lid in place and set the Instant Pot to high pressure for 12 minutes.
- The pot will take about 5–7 minutes to come to pressure, then cook for 12 minutes.
- Once the cooking time is complete, allow the pressure to release naturally for 10 minutes (the pressure indicator will drop slowly).
- After 10 minutes, carefully turn the quick-release valve to vent any remaining pressure.
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Ready when: Pressure indicator drops completely after quick release; chicken is tender
Tip: Natural release helps keep the chicken from breaking apart. Quick release at the end stops the cooking process.
4
Add saffron and pomegranate
- Carefully remove the lid (steam is still hot).
- The soup should have released its liquid and the chicken should be fork-tender.
- Pour the saffron and its soaking liquid directly into the soup, stirring gently.
- Add the pomegranate arils, being careful not to crush them—they'll soften slightly from the heat in the next minute.
- Stir gently to combine.
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Ready when: Saffron is fully incorporated and soup turns golden; pomegranate arils are distributed
Tip: Add pomegranate at the end so the tart arils stay bright and tart rather than becoming too soft.
5
Season to taste
- Taste the soup.
- Season with sea salt and freshly ground black pepper to your preference.
- Start with ½ teaspoon of salt and adjust from there—the dried limes provide tartness and the saffron adds subtle sweetness, so you want a balance.
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Ready when: Soup tastes balanced—not too salty, with bright acidity from the limes
Tip: Taste before adding all the salt—the broth and beans already contain sodium.
6
Serve
- Ladle the soup into bowls, distributing the chicken, beans, and arils evenly.
- Garnish generously with fresh cilantro and parsley if using.
- The fresh herbs brighten the warm spices and complement the pomegranate perfectly.
- Serve hot.
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Ready when: Soup is piping hot and arils are visible in each bowl
Tip: Add herbs at the table for maximum flavor and aroma.

Good to know

Tips

Dried Persian limes (loomi) are available in Middle Eastern grocers, online spice shops, or specialty food stores. They're worth seeking out—their flavor is unique and irreplaceable, but the lemon-sumac substitute works if needed.
Don't skip the natural-release step in the pressure cooker. It gives the soup time to develop flavor and keeps the chicken tender rather than shredded.
If you don't have saffron threads, you can use ⅛ teaspoon of saffron powder, though threads have superior flavor. Avoid saffron 'substitutes' like turmeric alone—they won't provide the same floral warmth.
This soup freezes beautifully without the pomegranate arils. Thaw overnight in the fridge, reheat, and add fresh arils before serving for a company-worthy meal that requires minimal last-minute prep.

Make ahead

You can prepare the onion, garlic, and chicken up to 8 hours ahead and refrigerate them covered. Don't brown the chicken until you're ready to cook the soup. Alternatively, make the entire soup up to 2 days ahead—the flavors actually deepen—but add the pomegranate arils fresh just before serving so they stay bright and tart.

Storage & reheating

Refrigerate in an airtight container for up to 3 days. Freeze without the pomegranate arils for up to 2 months in a freezer-safe container; add fresh arils after reheating. Reheat on the stovetop over medium heat or in the microwave until steaming, about 5–7 minutes.

Substitutions

dried Persian limes (loomi), lightly crushed or halved → Grated zest and juice of 2 fresh lemons plus a pinch of sumac. Dried limes give a unique musky-tart flavor. Fresh lemon is brighter and less complex but still delicious. Sumac adds the slight bitterness that dried limes provide.
canned red kidney beans, drained and rinsed → Chickpeas (garbanzo beans) or white beans, in equal quantities. Either will add body to the soup. Chickpeas are nuttier; white beans are milder.
fresh or frozen pomegranate arils → ½ cup (100 g) diced dried apricots, added in the last 5 minutes of cooking. Apricots provide sweetness and chew rather than bright tartness, changing the soup's profile but remaining delicious.
boneless, skinless chicken thighs, cut into ¾-inch (2 cm) pieces → Boneless, skinless chicken breasts, cut into ¾-inch pieces, or 2 lb (900 g) bone-in chicken thighs. Breasts will cook slightly faster and be leaner. Bone-in thighs are more flavorful but will need the same cooking time. Do not use ground chicken.