Pressure Cooker Chicken Corn Soup
This easy chicken corn soup with shiitake mushrooms is a popular Vietnamese soup. It has the natural sweetness from fresh sweet corn and earthiness from dried shiitake mushrooms. You only need half an hour to cook a large batch in a pressure cooker such as an Instant Pot.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Servings: 5 people
- 0.25 oz dried shiitake mushrooms
- 3 fresh ears of corn on the cob (husks removed)
- 1 lb boneless, skinless chicken breasts (or thighs)
- 3 garlic cloves
- 2 cups low sodium chicken broth
- 2 1/2 cups water
- 1 teaspoon salt
- 2 teaspoons fish sauce
- black pepper
- scallions, thinly sliced
- Cilantro, roughly chopped
For the cornstarch slurry
- 1/4 cup cornstarch
- 1/4 cup water
Put dried shiitake mushrooms in a bowl and pour boiling water into the bowl to cover the mushrooms. Set aside for about 5 minutes to let them rehydrate.
Separate corn kernels from the cobs. Once the dried shiitake mushrooms are soft and plump, remove them from the liquid and slice the mushroom caps thinly.
Add all ingredients: corn kernels, cobs, chicken breasts, shiitake mushrooms, garlic, chicken stock, 2 1/2 cups of water and salt to the Instant Pot.
Set the Instant Pot to Soup function (don't forget to seal the valve) and cook for 5 minutes on High if releasing pressure naturally, or 6 minutes if using quick release.
Discard the corn cobs. Take the chicken breasts out of the pressure cooker, shred and return to the pressure cooker.
Mix the cornstarch and water to make the cornstarch slurry. Set the Instant Pot to Sauté mode, and when the soup starts to simmer, slowly add the cornstarch slurry and stir to let the soup thicken to your liking.
Add fish sauce (more or less to taste) and plenty of black pepper. Divide into serving bowls, top with scallions and cilantro and serve hot.