Instant pot Lemon cilantro Soup – Lemon Coriander Rasam

Instant pot Lemon cilantro Soup – Lemon Coriander Rasam

Instant pot Lemon cilantro Soup also known as Lemon Coriander Rasam is a special yet simple soup packed with flavor and nutrition. The ingredients in this soup are such, that it is a great food for medicine, when one is suffering from cold,cough or just feeling under the weather.

Check out my list of must have instant pot accessories  

Lemon,Cilantro, ginger, garlic, turmeric, black pepper and cumin seeds are the main ingredients that give immune boosting, anti viral, anti fungal and anti bacterial properties to this soup. I added yellow lentils(toor dal) to add protein content in the soup, if you want you can replace it with red lentils or even chickpeas (But change cooking times accordingly). You can also skip the lentils and make this more lighter and extremely low calorie, just like broth.


This Instant pot Lemon cilantro Soup is so comforting and nourishing that a big bowl of this soup can be a fulfilling meal. But I like to serve this with some plain white rice and a vegetable stir fry like Potato Eggplant bellpepper fry or Raw banana fry or Eggplant fry  (or even with chips/fryums/appadams).

Making this aromatic, delicious, tangy Lemon Cilantro Soup in Instant pot is so easy and cannot go wrong.! If you want you can also use lime juice for this soup. If the tanginess is too much then cut down by adding some sugar to the soup.

Kids will love this super delicious mildly spiced Instant pot Lemon cilantro Soup 🙂 

If you are interested check out Pasta Paneer soup , Sipping broth , Dal rasam and vegetable Sambar – all made in Instant pot 


Instant pot Lemon cilantro Soup

To grind into coarse paste

  • 1 small bunch Cilantro or Coriander
  • 2 tsp Cumin seeds
  • 1 tsp Black pepper
  • 2 Green chili (( or to taste))
  • 1.5 tbsp Ginger
  • 3 to 4 Garlic cloves

Other Ingredients

  • 1 tbsp Oil
  • 1/2 tsp Mustard seeds
  • 1 sprig Curry leaves
  • 1 Red chili ((optional))
  • few pinches Hing or Asafoetida ((optional))
  • 1/2 tsp Turmeric powder
  • 1/2 cup Pigeon peas (tuvar dal, toor dal, yellow lentils)
  • Lemon juice from 1 lemon ((or to taste))
  • Salt (to taste)
  • Water (as needed)
  1. Grind all the ingredients under “to grind” into a coarse paste without using water and keep aside

  2. Put instant pot on saute mode high and add oil.

  3. Once oil is hot add mustard seeds, curry leaves, red chili, hing and turmeric powder. Fry for a minute

  4. Now add ground cilantro paste and fry for 2 mins.

  5. Now add the dal and water. Along with salt. Mix well. (see notes)

  6. Turn off saute mode and put the lid. Vent to sealing position.

  7. Do manual high 8 mins. I did natural release but you can do quick release after 5 mins in warm mode. 

  8. After opening the lid, check for consistency, if desired add water and put on saute mode for 2 to 3 mins.

  9. Now add lemon juice and garnish with cilantro.

  10. Serve hot.! or accompanied with Rice and stir fry.

  1. If the soup became too sour add sugar to cut down the sourness.
  2. Lemon juice can be replace with lime juice
  3. Yellow lentils can be replace with red lentils or even cooked chickpeas.
  4. Lentils can be skipped to make thin broth like soup (cut down the cooking time to 3 mins)

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