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Instant Pot Pho

Instant Pot Pho
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Indulge in the comforting flavors of Instant Pot Pho, a quick and delightful Vietnamese noodle soup that transforms any meal into a special occasion. This easy recipe features tender chicken, flavorful rice noodles, and a fragrant broth enriched with aromatic spices. Perfect for busy weeknights or cozy gatherings, the Instant Pot ensures you enjoy a homemade bowl of pho ready in just 35 minutes. Customize your dish with an array of fresh herbs and toppings for a deliciously satisfying experience.

Ingredients

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  • 1 tablespoon canola or vegetable oil
  • 1 large onion, quartered
  • 1 (2-inch) piece ginger, sliced
  • 2 cloves garlic, smashed
  • 1 small bunch of cilantro
  • 3 whole cloves
  • 2 star anise pods
  • 1 cinnamon stick
  • 1 teaspoon fennel seeds
  • 1 teaspoon ground coriander (or 1 teaspoon coriander seeds)
  • 1/2 teaspoon black peppercorns
  • 6 chicken thighs, bone-in, skin off
  • 5 cups chicken stock
  • 1 1/2 teaspoons brown sugar
  • Kosher salt and freshly ground black pepper (to taste)
  • 8 ounces dry rice noodles
  • 1 cup bean sprouts
  • 2 cups mixed fresh herbs (fresh Thai basil leaves, fresh torn mint leaves, cilantro)
  • 1/4 cup scallions (thinly sliced)
  • 1–2 Thai bird chili pepper (thinly sliced)
  • 1–2 limes (cut into wedges)

Instructions

  1. Set the Instant Pot to sauté mode. Heat the canola oil; add the onion, ginger, and garlic. Cook, stirring frequently until browned for about 4-5 minutes.
  2. Stir in the cilantro, whole cloves, star anise pods, cinnamon stick, fennel seeds, ground coriander, and black peppercorns. Press cancel to turn off the sauté function.
  3. Add the chicken thighs along with chicken stock, brown sugar, ½ teaspoon of salt, and 2 cups of water into the pot. Select manual setting and cook on high pressure for 18 minutes. When finished, perform a quick-release to release pressure according to manufacturer’s directions.
  4. Open the pressure cooker and transfer the chicken to a plate. You can slice or shred it using two forks; discard bones and set shredded chicken aside.
  5. Strain the broth through a fine-mesh sieve lined with cheesecloth; discard solids. Skim any remaining fat from the surface; season with salt and pepper to taste. Return broth to Instant Pot and keep warm.
  6. In a large pot of boiling water, cook rice noodles according to package instructions; drain well.
  7. To serve your Instant Pot Pho, divide cooked noodles and shredded chicken into bowls. Pour hot broth over each serving immediately. Garnish with bean sprouts, fresh herbs, scallions, chili peppers, and lime wedges as desired.

Nutrition

Find it online: https://sweetdreamskitchen.com/instant-pot-pho/