Name: Martha Stewart's Instant Pot Vietnamese-Style Chicken Soup Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 45 min
Cuisine: Vietnamese
Ingredients: 1 1/2 pounds chicken wings; 1/4 cup finely chopped fresh lemongrass (about 4 stalks, bottom 3 inches only); 1/4 cup finely chopped fresh cilantro; 3 tablespoons minced peeled fresh ginger; 3 garlic cloves, smashed; 1/4 cup fish sauce, such as nuoc nam or nam pla; 3 quarts water; 2 large bone-in, skin-on chicken thighs; 8 ounces cremini mushrooms, sliced; 2 teaspoons coarse salt; 1/3 cup fresh lime juice, plus lime wedges, for serving; Fresh mint leaves, for garnish; Avocado slices, for garnish

Jump to Recipe·Leave a Review

This Instant Pot Vietnamese-Style Chicken Soup is a fragrant, comforting dish filled with layers of flavor from fresh herbs, lemongrass, ginger, and fish sauce. It’s the perfect balance of savory and tangy, with the richness of chicken, mushrooms, and lime. The Instant Pot makes this dish incredibly easy to prepare, giving you a delicious, homemade soup in just under an hour. Garnished with fresh mint and creamy avocado, this soup is a cozy, light, and refreshing meal that’s sure to impress!

Why You’ll Love This Recipe

Martha Stewart’s Instant Pot Vietnamese-Style Chicken Soup is a delightful, aromatic dish with a delicate broth that’s brimming with flavor. Lemongrass and ginger create a fragrant base, while the chicken wings and thighs provide a rich, savory foundation. The lime juice gives it a tangy zing, and the fresh herbs, avocado slices, and mint leaves add a refreshing touch. This soup is a wonderful way to enjoy a deliciously spiced, comfort-filled meal that’s light yet satisfying, all while being quick and easy to prepare with your Instant Pot.

Ingredients

1 1/2 pounds chicken wings
1/4 cup finely chopped fresh lemongrass (about 4 stalks, bottom 3 inches only)
1/4 cup finely chopped fresh cilantro
3 tablespoons minced peeled fresh ginger
3 garlic cloves, smashed
1/4 cup fish sauce, such as nuoc nam or nam pla
3 quarts water
2 large bone-in, skin-on chicken thighs
8 ounces cremini mushrooms, sliced
2 teaspoons coarse salt
1/3 cup fresh lime juice, plus lime wedges, for serving
Fresh mint leaves, for garnish
Avocado slices, for garnish

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Instructions

Step 1: Prepare Chicken Wing Bundle

Place the chicken wings on a 16-inch square of cheesecloth. Tie the opposite corners of the cloth together to form a bundle.

Step 2: Sauté Aromatics

Heat a 6- to 8-quart stovetop pressure cooker over medium-high heat, or set an electric pressure cooker to sauté mode.
Add the chopped lemongrass, cilantro stems, ginger, and garlic. Cook, stirring occasionally, until golden and fragrant, about 3 minutes.
Stir in the fish sauce, scraping up any browned bits with a wooden spoon for extra flavor.
Add the water, chicken wing bundle, chicken thighs, mushrooms, and salt to the pot. Stir to combine.

Step 3: Pressure Cook the Soup

Secure the lid on the Instant Pot. Manually set the cooker to 25 minutes and allow it to come to pressure.
Once the cooking time is complete, turn off the Instant Pot, quickly release the pressure, and remove the lid.

Step 4: Let the Chicken Stand

Let the chicken stand in the soup liquid for 10 minutes. This helps to infuse the chicken with more flavor and ensures it’s tender.

Step 5: Shred the Chicken

Remove the chicken wing bundle and discard it. Skim any fat from the surface of the soup if desired.
Transfer the chicken thighs to a cutting board, remove the skin, and pull the meat from the bones. Shred the chicken into bite-sized pieces using two forks (discard the bones and skin).
Return the shredded chicken to the soup. Stir in the fresh lime juice for added tang.

Step 6: Serve and Garnish

Ladle the soup into bowls. Top with fresh mint leaves and avocado slices.
Serve the soup with lime wedges on the side for an extra burst of citrus.

Servings and Timing

Servings: Makes 4 servings
Preparation Time: 15 minutes
Cooking Time: 25 minutes (plus pressure time)
Total Time: 45 minutes

Variations

Vegetarian Version: Substitute the chicken with tofu or tempeh and use vegetable broth instead of chicken broth for a plant-based version.
Spicy Kick: Add fresh sliced chili peppers or a dash of sriracha sauce to the soup for added heat.
Additional Veggies: Add other vegetables like bok choy, carrots, or bell peppers to make the soup heartier and more nutritious.

Storage/Reheating

Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating: Reheat the soup on the stovetop over low heat or in the microwave. If the broth thickens too much upon refrigeration, add a splash of water or broth when reheating.

FAQs

1. Can I use boneless chicken thighs?

Yes, boneless chicken thighs can be used, but you may need to reduce the cooking time slightly since boneless meat cooks faster than bone-in meat.

2. Can I skip the fish sauce?

If you prefer not to use fish sauce, you can substitute with soy sauce for a different flavor profile, though the depth of flavor may differ.

3. Can I make this soup ahead of time?

Yes, this soup can be made ahead of time. It actually tastes better the next day as the flavors continue to develop. Just store it in the refrigerator and reheat when ready to serve.

4. Can I freeze this soup?

Yes, this soup can be frozen for up to 3 months. To freeze, let it cool completely before transferring it to an airtight container. When reheating, you may need to add a little extra liquid.

5. Can I use dried mushrooms instead of fresh?

Yes, you can use dried mushrooms. Just soak them in warm water for 20-30 minutes before adding them to the soup to rehydrate them.

6. Can I add more lime juice?

Absolutely! You can add more lime juice to taste if you prefer a tangier soup.

7. How do I make the soup spicier?

To increase the heat, add more crushed red pepper flakes, fresh chili peppers, or a spoonful of chili paste.

8. Can I make this soup in a regular pot instead of an Instant Pot?

Yes, you can cook the soup in a regular pot by simmering the ingredients on the stovetop. The cooking time will be longer, about 45-60 minutes, until the chicken is tender.

9. How do I serve the soup?

This soup is perfect on its own, but it can also be served with rice noodles or over steamed rice for a more filling meal.

10. Can I use a different type of chicken?

You can use chicken breast instead of thighs, but thighs tend to provide more flavor and moisture in soups. Just ensure the breast is cooked thoroughly before shredding.

Conclusion

Martha Stewart’s Instant Pot Vietnamese-Style Chicken Soup is a comforting, flavorful dish that’s easy to make in your pressure cooker. The fragrant broth, tender chicken, and fresh toppings of mint and avocado make it a delightful meal that’s perfect for any time of year. Whether you’re craving a warm bowl of soup or want to impress guests with something unique, this recipe is sure to be a hit!