Instant Pot Ginger Chicken Soup

Ahhh, chicken soup. My Asian-inspired version will warm you right up! Fragrant and herby, Ginger Chicken Soup (made easier in the Instant Pot) will soon become your new winter favorite. 

I love my Instant Pot. When pressed for time, it’s a real time saver. And this Instant Pot Ginger Chicken Soup is especially tasty.

All that long-simmered, rich flavor. Spiked with ginger and fish sauce. Fragrant and aromatic, with a healthy dose of herbs, you really can’t go wrong!

The best part? Dump everything into the Instant Pot. Then go about your day. Yes, it’s really that simple!

I like to serve this soup Vietnamese style, like a Chicken Pho. No, it’s not the same. Pho is a work of art and I cannot replicate the taste and flavor of this Vietnamese specialty.

But when pinched for time, Ginger Chicken Soup is a good enough weeknight substitute. Serve with a variety of herbs, as well as lime wedges, sliced jalapeno, and sriracha on the side. A 30-minute dinner never looked so good!

All the warming ginger, all that punch of flavor from fish sauce. Ginger Chicken Soup is my family’s favorite winter soup!

Ingredients:

Ginger. I store ginger, alongside garlic, in a small, shallow bowl in my fridge. This open-air container ensures fresh ginger, every time! When a recipe calls for ginger, cut off the desired amount with a clean knife.  Then return the rest to the fridge.  The fresh cut will “scab” over in a few days.  

If not used, ginger will soon start to shrivel. Don’t throw it out! Peel the skin and make Ginger Scallion sauce instead.

Otherwise, store ginger in the freezer. When ready to use, grate or slice into thin strips. This is the best option if you don’t use ginger often.

ginger and garlic in a bowl with green onions on the side

Chicken with bones + skin. Chicken soup made from a whole chicken is magical. The flavor and richness from all that bone, cartilage, and tendon cannot be replicated! Still, it takes a long time (an hour or more) to cook. What’s a person to do?

My weeknight concession is chicken thighs with bones and skin. The smaller pieces cook up faster. And there’s just enough bone, fat, skin, and cartilage to make a rich broth. Not the same as a whole chicken, but good enough!

Fish Sauce. Fish Sauce is fermented anchovy sauce. Anchovies are salted and packed into barrels. Then the super flavorful “juice” is collected and bottled. Don’t be afraid of the strong smell — it’s delicious!

Fish Sauce adds a deep umami flavor that’s salty and sharp. A little goes a long way. Also, Fish Sauce tastes best when sprinkled at the end.

PIN FOR LATER:

bowl of ginger chicken soup in black bowl

IP Ginger Chicken Soup

Prep Time5 mins
Cook Time18 mins
Total Time23 mins
Course: Soup
Cuisine: Asian
Keyword: Instant Pot Ginger Chicken Soup
Servings: 4
Author: The Subversive Table | Lis Lam

Ingredients

In the Instant Pot

  • 4 chicken thighs with skin + bones
  • 1 onion peeled + cut in half
  • 4 garlic cloves
  • 3 inch knob ginger cut into thick slices
  • 1 Tbsp Better Than Bullion chicken seasoning (optional)
  • 1 Tbsp peppercorns
  • 7 cups water cold

Seasoning

  • 1-2 Tbsp fish sauce (according to taste)

Optional toppings:

    • 4 soft boiled eggs
    • 1 cup cooked vegetable of choice
    • 4 ounces rice vermicelli

    Instructions

    Instant Pot Instructions:

    • Dump all ingredients (except the fish sauce) into the Instant Pot
      ingredients for Ginger Chicken Soup in Instant Pot
    • Set the manual mode to 18 minutes, high pressure.  Turn off the “Keep Warm” function.
    • 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.
      Strain the rest of the stock with a fine-mesh sieve into a large pot. Season with fish sauce, according to taste. Cover and set aside.
    • Remove the chicken skin from the chicken thighs. Using two forks, shred the chicken meat. Set aside.

    Conventional Stovetop directions:

    • Put all ingredients (except the fish sauce) into a large stock pot. Bring to a a boil. Lower heat and simmer for 1 hour.
    • Remove chicken thighs onto a plate and set aside. Strain the rest of the stock with a fine-mesh sieve. Season with fish sauce. Cover and set aside.
    • Remove the chicken skin from the chicken thighs. Using two forks, shred the chicken meat. Set aside.

    To serve:

    • Add shredded chicken back into the pot. Cover and keep warm.
    • Soak rice vemicelli in hot water for 10 minutes. Drain and rinse in cold water. Add rice vermicelli to the soup pot.
    • Ladle soup with shredded chicken and rice vermicelli in large bowls. Serve with fresh herbs (cilantro, basil, mint, green onion), lime wedges, sliced jalapeno, and sriracha.
      Ginger Chicken Soup in black bowl with herbs and jalapeno slices

    Notes

    *The cook time does not include the time it takes for the IP to pressurize.
    **The amount of fish sauce to add depends on personal preference and the amount of salt that’s already included in your chicken stock. I suggest tasting and adjusting the seasoning according to personal preference.

    More Soup Inspiration:

    Kimchi Stew aka Kimchi Jjigae

    kimchi stew (kimchi jjigae) in a white bowl with spoon

    Basic Chili

    chili in bowl with cheese, cilantro, sour cream and grey napkin underneath

    Budae Jjigae

    budae jjigae ingredients in hot pot on table with plate of vegetables on the side
    30 minutes, All Recipes, Asian Inspired, Chicken, Instant Pot, Soup, Weeknight Meals

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