Instant Pot Vietnamese-style Chicken Soup
Easy and effortless Vietnamese-inspired Instant Pot Chicken Soup will warm you right up! When you're in the mood for a fragrant, herby, and light chicken soup -- make this simple and delicious recipe. Gluten-free rice noodles and a ton of aromatics lend extra comfort and cozy vibes.
- Prep time
- 5 min
- Cook time
- 18 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 4 chicken thighs (with skin + bones)
- 1 large onion (peeled + cut in half)
- 4 garlic cloves
- 3 inch knob ginger (cut into thin slices)
- 1 Tbsp Better Than Boullion chicken seasoning ((or chicken boullion powder))
- 1 Tbsp peppercorns
- 7 cups water (cold)
- 1-2 Tbsp fish sauce ((according to taste))
- Fresh herbs: thai basil, cilantro, mint
- 1 Jalapeno, sliced
- 6 ounces rice vermicelli or noodles
Instructions
- 1
Dump all ingredients (except the fish sauce) into the Instant Pot
- 2
Set the manual mode to 18 minutes, high pressure. Turn off the "Keep Warm" function.
- 3
When the Instant Pot is finished cooking, manually release the steam. Open the Instant Pot and remove the chicken thighs onto a plate and set aside.
- 4
Strain the stock with a fine-mesh sieve into a large pot. Season with fish sauce, according to taste. Cover and set aside.
- 5
Remove the chicken skin from the chicken thighs. Using two forks, shred the chicken meat. Return to the soup pot.
- 6
Put all ingredients (except the fish sauce) into a large stock pot. Bring to a boil. Using a small, fine mesh strainer, skim the fat and scum particles that rise to the surface in the first 5 minutes of cooking. Lower heat, cover, and simmer for 1 hour until the chicken is tender and falling off the bone and the vegetables are completely soft.
- 7
Remove chicken thighs onto a plate and set aside. Strain the stock with a fine-mesh sieve. Season to taste with fish sauce. Cover and set aside.
- 8
Remove the chicken skin from the chicken thighs. Using two forks, shred the chicken meat. Return to the soup pot.
- 9
Add shredded chicken back into the pot. Cover and keep warm.
- 10
Soak rice vemicelli in hot water until the noodles are soft and pliable, about 10 minutes. Drain and rinse in cold water until the noodles are cold to the touch. Add drained rice vermicelli directly to the soup pot and briefly warm noodles, about 2 minutes.
- 11
Ladle soup in bowls, making sure to distribute shredded chicken and rice vermicelli evenly. Serve with platter of fresh herbs (cilantro, basil, mint, green onion), lime wedges, sliced jalapeno, and sriracha and/or hoisin.