Description
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!
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
Instructions
- Place the chicken wings on a 16-inch square of cheesecloth. Tie the opposite corners of the cloth together to form a bundle.
- 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.
- 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.
- 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.
- 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.
- Ladle the soup into bowls. Top with fresh mint leaves and avocado slices. Serve with lime wedges on the side for an extra burst of citrus.
Notes
- 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.
- Prep Time: 15 minutes
- Cook Time: 25 minutes (plus pressure time)
- Category: Soup
- Method: Pressure Cooking
- Cuisine: Vietnamese
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 350 kcal
- Sugar: 3 g
- Sodium: 1000 mg
- Fat: 19 g
- Saturated Fat: 3 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 2 g
- Protein: 39 g
- Cholesterol: 100 mg
