Vietnamese Chicken Noodle Soup Instant Pot (Súp Nui Gà)
Author: Katie Le | Katie’s Test Kitchen
Ingredients
(for 6-quart IP)
- 1 chicken, approximately 4 lbs, washed well with salt, trimmed fat as neccessary
- 2 lbs of carrot, peeled and chopped to chunks about 1 inches in length
- about 6 inches of daikon, peeled and halved – OPTIONAL to help naturally sweeten the broth
- 1 white or yellow onion, peeled dried layers
- 13 cups of boiling water, use boiling water to speed up pressure building time
- 5-6 tbsp of Quoc Viet Chicken Soup Base
- 1 tbsp size of yellow rock sugar
- 1/2 tsp of salt
- 2 tbsp of Mushroom Seasoning
- 1/2 tsp of ground pepper
- Garnishes and Others:
- 1 bag of elbow macaroni, cooked according to instructions of the packaging
- a handful of cilantro and 3-4 stalks of green onion, chopped
- fried shallot – OPTIONAL
- ground pepper to garnish
Directions
- Add the following items to the inner pot: whole chicken, 1 onion, 5 tbsp of Quoc Viet Chicken Soup Base, daikon if used and rock sugar. Cover ingredients with 7 cups of boiling water. Close lid, turn knob to sealing, select Pressure Cook/Manual, High Pressure, 12 minutes, 10 minutes NPR.
- CARROTS – Place chopped carrots in a steamer basket (I used my 3-qt steamer basket and IP for this, perfect size for 2 lbs of carrots). Add about 1 cup of water to inner pot. Drop basket into inner pot. Close lid, and move knob to Sealing. Select: Pressure Cook/Manual, High Pressure, 3 minutes. Allow a 5 minutes NPR then release the pressure manually by turning knob to Venting. Remove basket and flush carrot with cold water then set aside to drain.
- Once cook time is over, wait an additional 10 minutes then carefully quick release to let out all remainder pressure. Immediately remove the chicken and flush it with cold water for about a minute, then set aside to cool down. De-bone and shred chicken when it’s no longer hot.
- Use a skimmer to remove any chicken bits from the broth, add steamed carrots and 6 cups of water. Cancel “Keep Warm” and select Saute (adjust to Normal) to bring the broth to a boil. Season to taste by adding about 2 tbsp of Mushroom Seasoning, 1/2 tsp of salt, and 1/2 tsp of ground pepper. You can also add a little more soup base if it’s too bland. Please adjust those ingredients and cater to YOUR taste.
- To serve, add cooked elbow macaroni to a bowl, top with shredded chicken and chopped onion/cilantro. Ladle the boiling broth over and garnish with ground pepper and fried shallot. Enjoy!
If your recipes say it’s for 6 qt IP and I have 10 ct do I need to adjust the recipe in anyway? Thank you!
No, it should be fine. No adjustments needed.
Can I use the walking chicken instead of a whole chicken? Its called ga di bo
Hi, for ga di bo I’d recommend a different cook time. Try 4 minutes High Pressure and 15 to 20 NPR. Ga di bo is good for this soup too!
I followed this recipe to a T and it is delicious.
Thank you, Thy! 🙏
How would the IP cook time change depending on what chicken you use? We only have thighs and tenderloins.
I’d recommend using bone-in thighs or anything bone-in to make the broth. For just bone-in thighs, try 5 minutes HP and 15 mins NPR. That should do it.
Would this be the same cook time if I were to use chicken breast with rib meat?
For chicken breast with rib meat I’d recommend 6 mins HP. 15 minutes NPR is okay.
Do you leave the onion and daikon in the pot after the chicken is done cooking?
Daikon you could, Onion I would take out because it falls apart.
This recipe was really easy to follow! It was a success. Tastes like how my mom would make it
Thank you, Holly! 🥰