Instant Pot Eid Chicken Pistachio and Rose Petal Soup

Name: Instant Pot Eid Chicken Pistachio and Rose Petal Soup
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 6 servings
Cuisine: Persian
Ingredients: 1½ lb (680 g) boneless, skinless chicken breasts, cut into 2-inch chunks; 6 cups (1440 ml) unsalted chicken broth; 1 (200 g) yellow onion, large, quartered; 4 (20 g) garlic cloves, smashed; ½ tsp (0.1 g) saffron threads, lightly toasted and steeped in 1/4 cup warm water; 4 (8 g) green cardamom pods, lightly crushed; ¼ tsp (½ g) ground cinnamon; 1 cup (125 g) roasted, salted shelled pistachios, divided: 3/4 cup finely ground, 1/4 cup coarsely chopped; 1 cup (240 ml) unsweetened almond milk; ⅓ cup (10 g) edible rose petals, fresh or dried culinary, divided: 1/4 cup for cooking, 1/4 cup for garnish; tsp fine sea salt, to taste; tsp white pepper, to taste; 2 tbsp (30 g) unsalted butter (optional)

From the MyKitchenBank Kitchen

A luxurious Persian chicken soup infused with pistachios, saffron, and fragrant rose petals—traditionally served during Eid celebrations. This Instant Pot version delivers deep, aromatic flavors in minimal time while maintaining the soup's elegant, jewel-toned appearance. The combination of toasted pistachios, warm spices, and floral notes creates a sophisticated yet comforting dish that honors tradition.

Prep: 20 min
Cook: 25 min
Wait: 15 min
Total: 1 hr
Makes: 6 servings (about 8 cups)

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Ingredients

6 servings

1½ lb (680 g) boneless, skinless chicken breasts, cut into 2-inch chunks
6 cups (1440 ml) unsalted chicken broth
1 (200 g) yellow onion, large, quartered
4 (20 g) garlic cloves, smashed
½ tsp (0.1 g) saffron threads, lightly toasted and steeped in 1/4 cup warm water
4 (8 g) green cardamom pods, lightly crushed
¼ tsp (0.5 g) ground cinnamon
1 cup (125 g) roasted, salted shelled pistachios, divided: 3/4 cup finely ground, 1/4 cup coarsely chopped
1 cup (240 ml) unsweetened almond milk
⅓ cup (10 g) edible rose petals, fresh or dried culinary, divided: 1/4 cup for cooking, 1/4 cup for garnish
tsp fine sea salt, to taste
tsp white pepper, to taste
2 tbsp (30 g) unsalted butter (optional)

Equipment (7)

6-quart Instant Pot with steamer rack
Small skillet for toasting saffron
Fine-mesh strainer
Large cutting board
Sharp knife
Immersion blender or regular blender
Paper towels

Steps

Before you start

Gather edible rose petals (ensure they are food-grade and pesticide-free) or use dried culinary roses
Toast the saffron threads lightly in a dry skillet for 30 seconds to deepen their flavor
Have the Instant Pot clean and ready; use a 6-quart pot to ensure proper liquid-to-ingredient ratio

1
Toast saffron and steep
- Place saffron threads in a small dry skillet over medium-low heat for about 30 seconds, stirring gently until fragrant.
- Transfer to a small bowl and add 1/4 cup (60 ml) warm water.
- Let steep for 10 minutes while you prepare other ingredients.
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Ready when: Saffron liquid becomes golden-orange and fragrant
Tip: Toasting intensifies saffron's earthy, floral notes; avoid overheating or the flavor becomes bitter.
2
Prepare Instant Pot base
- Set Instant Pot to 'Sauté' mode on medium-high heat.
- Add butter if using, then add the quartered onion and smashed garlic.
- Sauté for 3 minutes until onion begins to soften and garlic is fragrant.
- Stir in the finely ground pistachios (3/4 cup / 95 g) and cook for 1 minute, stirring constantly to prevent sticking.
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Ready when: Garlic is fragrant and pistachios are well combined with oil
Tip: Ground pistachios add rich body to the broth; toasting them briefly in the sauté phase deepens their flavor.
3
Add broth and chicken
- Pour the chicken broth into the pot, stirring well to deglaze and incorporate the pistachio mixture.
- Add the chicken chunks, crushed cardamom pods, cinnamon, and the 1/4 cup (10 g) of rose petals designated for cooking.
- Stir to combine evenly.
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Ready when: All ingredients are submerged and well mixed
Tip: Stir well to prevent the ground pistachios from settling; they should be evenly distributed throughout the broth.
4
Pressure cook
- Cancel 'Sauté' mode.
- Cover and lock the Instant Pot lid.
- Set to high pressure for 12 minutes.
- The pot will take about 5 minutes to come to pressure.
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Ready when: Instant Pot beeps and switches to 'Keep Warm' mode
Tip: Do not open the lid during cooking; pressure release is handled in the next step.
5
Natural release
- Allow the pot to release pressure naturally for 8 minutes, then carefully perform a quick release of any remaining steam.
- Unlock and remove the lid, tilting it away from your face.
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Ready when: Pin in the lid drops freely and steam ceases
Tip: Natural release is gentler on delicate flavors; quick release after 8 minutes prevents overcooking.
6
Strain and blend
- Using a fine-mesh strainer, strain the soup into a large bowl, pressing gently on solids to extract all liquid.
- Discard the cardamom pods and large onion pieces.
- Return the strained soup to the Instant Pot (turned off).
- Using an immersion blender, blend until smooth, working in batches if necessary to ensure all pistachio pieces are incorporated into a creamy texture.
- If using a regular blender, work in batches and return blended soup to the pot.
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Ready when: Soup is uniformly creamy with no visible pistachio pieces
Tip: Straining first removes solids that can splatter during blending; blending the creamy broth creates an elegant, velvety texture.
7
Finish with saffron and almond milk
- Pour the steeped saffron liquid (including threads) into the blended soup, stirring well.
- Add the almond milk and stir gently to combine.
- Set Instant Pot to 'Keep Warm' for 2 minutes to gently heat through without simmering.
- Do not boil.
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Ready when: Soup is steaming and saffron color is evenly distributed; almond milk is fully incorporated
Tip: Almond milk can break or curdle at high heat; add it after blending and keep the heat gentle to preserve its creamy texture.
8
Season and serve
- Taste the soup and season with fine sea salt and white pepper to your preference.
- Ladle into bowls and garnish each serving with a pinch of the reserved chopped pistachios (1/4 cup total, divided among 6 bowls) and a small handful of reserved fresh rose petals.
- Serve hot.
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Ready when: Soup is well-seasoned and garnishes are distributed
Tip: Reserve rose petals for garnish only; fresh petals added at the end preserve their color and delicate flavor. White pepper is traditional in Persian cuisine as it doesn't visually cloud the golden broth.

Good to know

Tips

Edible rose petals are essential for authenticity and safety—ensure they are pesticide-free and from a culinary source, never ornamental flowers. Dried culinary rose petals work year-round and are easier to source than fresh.
The ground pistachios create a naturally creamy broth without cream; do not skip straining before blending to ensure a silky, particle-free texture that honors the soup's elegance.
White pepper is traditional in Persian cuisine as it blends invisibly into the golden broth, whereas black pepper specks disrupt the jewel-toned appearance. If unavailable, use very finely ground black pepper sparingly.
This soup is best served hot but never boiling; high heat can cause the almond milk to separate and diminishes the delicate floral and spice aromatics that define the dish.

Make ahead

Prepare the soup through step 6 (blending) up to 2 days ahead. Store in an airtight container in the refrigerator. To serve, gently reheat in the Instant Pot on 'Sauté' mode (medium-low) or in a saucepan, then complete step 7 (add saffron and almond milk) and step 8 (season and serve).

Storage & reheating

Room temperature: Store cooled soup in an airtight container for up to 2 hours. Refrigerator: Store in an airtight container for up to 3 days. Freezer: Freeze without the almond milk for up to 2 months; thaw overnight in the refrigerator, then reheat gently on the stovetop or in the Instant Pot and add fresh almond milk before serving. Garnish with fresh rose petals just before serving.

Substitutions

edible rose petals, fresh or dried culinary → pomegranate arils (fresh or dried) or a pinch of dried hibiscus flowers. Pomegranate adds tartness and color; hibiscus provides floral notes without the rose flavor. Either will maintain the celebratory elegance of the dish.
unsweetened almond milk → heavy cream, coconut milk, or whole milk. Cream creates a richer, more indulgent soup; coconut milk adds subtle sweetness; whole milk is lighter. All work beautifully; avoid boiling after adding.
green cardamom pods → 1/4 tsp (0.5 g) ground cardamom or a small pinch of clove. Ground cardamom can be added directly but loses some fragrance; clove is more intense, so use sparingly. Fresh crushed pods deliver the most authentic flavor.
roasted, salted shelled pistachios → roasted almonds or cashews. Almonds create a lighter, more delicate soup; cashews offer rich creaminess. The soup will lose its signature pistachio flavor but remains elegant and nourishing.