Canh Bông Cải Cà Rốt Gà Instant Pot (Vietnamese Chicken Soup with Cauliflower and Carrots)

  • Servings: 4-6
  • Difficulty: easy
  • Print

Author: Katie Le | Katie’s Test Kitchen



  • 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


  • ground black pepper
  • 1 green onion and a handful of cilantro to garnish (chopped)


  1. 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.
  2. 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.
  3. 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.


One Comment on “Canh Bông Cải Cà Rốt Gà Instant Pot (Vietnamese Chicken Soup with Cauliflower and Carrots)

  1. Do you wait til all the pressure is released in step 2 before opening the lid?

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.

%d bloggers like this: