Canh Bông Cải Cà Rốt Gà Instant Pot (Vietnamese Chicken Soup with Cauliflower and Carrots)
Author: Katie Le | Katie’s Test Kitchen
Ingredients
Marinade:
- About 2 lbs of chicken drumsticks (washed well with salt)
- 1 lbs of carrot (peeled and chopped to large chunks about 1/2 inch thick)
- 1 cauliflower ~ about 1.5 lbs (washed and chopped to large chunks)
- 1/2 a white onion (sliced)
- 3 tbsp of Quoc Viet Chicken Soup Base
- 1 tbsp size of yellow rock sugar
- mushroom seasoning to taste
- 7 cups of boiling water
Others:
- ground black pepper
- 1 green onion and a handful of cilantro to garnish (chopped)
Directions
- Add chicken drumsticks, carrots, rock sugar, Quoc Viet Chicken Soup Base along with 5 cups of water to cover ingredients. Close lid and be sure knob is on Sealing. Select: Pressure Cook/Manual, High Pressure, 6 minutes.
- Once cook time is over, gently move knob over to Venting to release all pressure. Open lid, hit “Cancel”, and select Saute, adjust to High. Pour in 2 cups of boiling water. Add chopped cauliflower and white onion. Bring the broth to a boil until the cauliflower is soften to your liking. Use this time to adjust the taste. I added 2 tbsp of mushroom seasoning to my broth. Optional – Remove and de-bone the chicken.
- Hit “Cancel” once the cauliflower is soft. Pour soup to a large serving bowl. Garnish with chopped cilantro and green onion. Add fresh ground black pepper. Serve with rice or pasta such as macaroni.
Do you wait til all the pressure is released in step 2 before opening the lid?
Excellent! I added some fried onions. Everything else was exactly as you outlined. Thank you, Katie!
Do you have any substitutions in case we don’t have the soup base handy?
Hi, you can just use salt, sugar and mushrooms seasoning. Cater to your taste.