Martha Stewart'S Instant Pot Vietnamese-Style Chicken Soup Recipe

Name: Martha Stewart'S Instant Pot Vietnamese-Style Chicken Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 pounds chicken wings; 4 ounces bacon (about 4 slices), finely chopped; 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

Servings: persons

1 1/2 pounds chicken wings
4 ounces bacon (about 4 slices), finely chopped
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

1
Place chicken wings on a 16-inch square of cheesecloth; tie opposite corners of cloth together to form a bundle.
2
Heat a 6- to 8-quart stovetop pressure cooker over medium-high, or set an electric pressure cooker to saute. Add bacon and cook until some fat is rendered, about 6 minutes. Add lemongrass, cilantro stems, ginger, and garlic, and cook, stirring occasionally, until golden and fragrant, about 3 minutes. Stir in fish sauce, scraping up any browned bits with a wooden spoon. Stir in the water, chicken wing bundle, chicken thighs, mushrooms, and salt.
3
Secure lid. Manually set cooker to 25 minutes and let it come to pressure. Once time is complete, turn off, quickly release pressure, then remove lid.
4
Let chicken stand in liquid for 10 minutes. Remove chicken wing bundle. Skim any fat from surface of soup, if desired.
5
Transfer chicken thighs to a cutting board. Remove skin from chicken thighs and pull meat from bones. Using two forks, shred chicken into pieces (discard bones and skin). Return chicken to soup. Stir in lime juice, top with mint leaves and avocado, and serve with lime wedges.

670

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 1/2 pounds chicken wings, 4 ounces bacon (about 4 slices), finely chopped, 1/4 cup finely chopped fresh lemongrass (about 4 stalks, bottom 3 inches only), 1/4 cup finely chopped fresh cilantro, and more.

Yes, Martha Stewart'S Instant Pot Vietnamese-Style Chicken Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Martha Stewart'S Instant Pot Vietnamese-Style Chicken Soup

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