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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.