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

  • Servings: 4-6
  • Difficulty: easy
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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.

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