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Chicken Soup in black bowl with herbs and jalapeno slices
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5 from 1 vote

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 Time5 minutes
Cook Time18 minutes
Total Time23 minutes
Course: Soup
Cuisine: Asian
Keyword: Chicken Soup, Instant Pot
Servings: 4
Calories: 435kcal
Author: The Subversive Table | Lis Lam

Equipment

  • Instant Pot or Pressure Cooker, 6Qt
  • Large Sieve

Ingredients

In the Instant Pot

  • 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

Seasoning

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

Optional toppings:

  • Fresh herbs: thai basil, cilantro, mint
  • 1 Jalapeno, sliced
  • 6 ounces rice vermicelli or noodles

Instructions

Instant Pot Instructions:

  • Dump all ingredients (except the fish sauce) into the 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 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. Return to the soup pot.

Conventional Stovetop directions:

  • 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.
  • 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.
  • Remove the chicken skin from the chicken thighs. Using two forks, shred the chicken meat. Return to the soup pot.

To serve:

  • Add shredded chicken back into the pot. Cover and keep warm.
  • 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.
  • 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.

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. Adjust the seasoning by taste.

Nutrition

Serving: 0g | Calories: 435kcal | Carbohydrates: 43g | Protein: 21g | Fat: 19g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 111mg | Sodium: 542mg | Potassium: 388mg | Fiber: 2g | Sugar: 2g | Vitamin A: 141IU | Vitamin C: 8mg | Calcium: 57mg | Iron: 2mg