Description
Make flavorful Chicken Pho quickly using your Instant Pot. This recipe focuses on developing deep broth flavor fast and includes instructions for cooking the rice noodles.
Ingredients
Scale
- 3 lbs chicken pieces (backs, necks, or whole cut up)
- 8 cups water
- 1 large yellow onion, halved
- 4-inch piece of ginger, halved lengthwise
- 4 whole star anise
- 4 whole cloves
- 1 cinnamon stick
- 1 tablespoon fish sauce
- 1 teaspoon salt
- 1 teaspoon sugar
- 8 ounces dried rice noodles (pho noodles)
- 1/2 cup fresh cilantro, chopped (for garnish)
- 1/2 cup fresh basil leaves (for garnish)
- 1 lime, cut into wedges (for serving)
- Bean sprouts (for serving)
- Sliced jalapeños (for serving)
Instructions
- Place the onion halves and ginger halves directly onto the Instant Pot trivet or directly into the pot. If you have a small piece of foil, you can char the onion and ginger slightly over a gas flame or under a broiler for 2 minutes per side for deeper flavor, then add to the pot.
- Add the chicken pieces, water, star anise, cloves, and cinnamon stick to the Instant Pot.
- Secure the lid and set the vent to Sealing. Cook on Manual/Pressure Cook on High for 30 minutes.
- When the cooking cycle finishes, allow a Natural Pressure Release (NPR) for 15 minutes, then carefully quick release any remaining pressure.
- Remove the chicken pieces and set them aside to cool. Strain the broth through a fine-mesh sieve into a large bowl or another pot, discarding the solids (onion, ginger, spices).
- Return the strained broth to the clean Instant Pot liner. Stir in the fish sauce, salt, and sugar. Taste and adjust seasoning if needed. Keep warm on the Keep Warm setting.
- Shred the cooled chicken meat, discarding bones and skin.
- While the broth is warming, cook the rice noodles according to package directions, usually by soaking in hot water or boiling briefly. Drain well.
- To serve, place a portion of cooked rice noodles in each bowl. Top with shredded chicken. Ladle the hot broth over the noodles and chicken.
- Serve immediately with garnishes: cilantro, basil, lime wedges, bean sprouts, and jalapeños on the side for diners to add to their bowls.
Notes
- For a clearer broth, you can strain the broth twice through a cheesecloth-lined sieve.
- If you prefer a richer broth, you can simmer the strained broth on the Sauté setting for 10 minutes after pressure cooking to reduce it slightly.
- Shredded cooked chicken breast or thigh meat works well for this soup.
- Prep Time: 15 min
- Cook Time: 45 min
- Category: Soup
- Method: Pressure Cooking
- Cuisine: Vietnamese
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 3
- Sodium: 650
- Fat: 10
- Saturated Fat: 3
- Unsaturated Fat: 7
- Trans Fat: 0
- Carbohydrates: 55
- Fiber: 2
- Protein: 35
- Cholesterol: 110