Vietnamese chicken + rice soup from Dinner in an Instant: 75 Modern Recipes for Your Pressure Cooker, Slow Cooker, and Instant Pot (page 117) by Melissa Clark

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Mtougher on March 07, 2026

    A staple! Often add mushrooms and dates when I add the rice. Adds a bit more texture to the soup but also can just as well be done without.

  • jenmacgregor18 on October 10, 2022

    This is easy & very flavorful. I agree the raw onion, jalapeno & cilantro at the end are not optional. I omitted cinnamon & cloves and added lemongrass.

  • Dannausc on April 18, 2020

    Fairly easy; quite good.

  • TrishaCP on February 18, 2020

    Really good even without the kombu. I loved the jalapeño and cilantro garnishes.

  • lizbot2000 on February 09, 2020

    This was extremely delicious and pretty easy. I really can't get over how great the broth tastes for so little effort. The raw onion, green onion, jalapeño, and cilantro are not optional, as others have mentioned. They really make the dish.

  • dinnermints on April 16, 2019

    I was looking for a chicken soup to soothe a cold, and this was just perfect. I used sweet brown rice instead of sushi rice - cooked on high pressure for 5 min, then released naturally for 15 min. It was a little on the al dente side, but that worked. I added 1 T fish sauce at the end, and would do that again. I agree with purpleshiny; the garnishes really kick it up a notch. It did take waaaay longer than an hour; possibly even two hours.

  • Larkspur on March 05, 2019

    Very good. Left out kombu as didn’t have any. Lots of foam when released pressure after 10 minutes after rice.

  • PQPantry on February 28, 2019

    Quick and easy recipe. Will make again! Had to sub risotto rice for sushi rice and it worked well.

  • rionafaith on December 27, 2018

    Simple and good. I used homemade stock and adding the spices made it deliciously fragrant. My only concern was that during the second release (after cooking the rice), my IP spurted out quite a lot of foam, to the point that I had to clean the cabinets and everything else on that side of the kitchen. I've never experienced such a violent quick release in the dozens of recipes I've used, and wonder if this might be better with a full natural release... though I think that would overcook the rice, as it was pretty soft already. Perhaps next time I'll just try cooking the rice in the broth rather than bringing it to pressure again as I don't think it would take much longer.

  • eliza on February 20, 2018

    A pretty good soup that was ready in just over an hour. I did omit the kombu as stated in the headnote. I found the final soup tasted good with just a hint of the ginger and spices coming through, so in future I will probably increase the ginger. Also, the soup was quite salty (even with low salt stock), so next time I would probably decrease the stock a bit and increase the water.

  • purpleshiny on January 28, 2018

    This is a favorite. The garnishes make it. Really easy and freezes well.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.