I discovered this recipe when I was craving pho but couldn’t go out (because quarantine). Now I may not have to ever eat out at the restaurants again! This is one pho that won’t give me a headache afterwards because I know it doesn’t contain MSG.
Easy Instant Pot Chicken Pho
Servings: 4 people
Rich, flavorful soup that warms the soul on cold (or hot) days with the family.
Ingredients
Broth
- 4 lbs chicken bone in drumsticks and/or thighs
- 1 onion, quartered
- 3 slices ginger
- 1 clove garlic, large, crushed
- 1 tbsp coriander seeds
- 3 cloves
- 1/4 cinnamon stick
- 1/5 star anise
- 2 tbsp fish sauce
- 1 tbsp brown sugar
- 8 cups water
- 1 tsp salt, to taste
Noodles
- 1 pkg medium banh pho (rice noodles), cooked according to package
Garnishes
- bean sprouts
- onion, thinly sliced
- fresh cilantro
- green onion, sliced
- siracha sauce
- hoisin sauce
- lime wedges
- thai basil
Instructions
Optional Flavor Enhancing
- Toast coriander seeds, cinnamon stick, cloves in instant pot saute setting until spices are fragrant. Remove and set aside.
- Char onion and ginger on for about 5 minutes without touching until brown. Add crushed garlic after 4 minutes.
Prepare Broth
- Combine water, spices, and all other broth ingredients into the pot.
- Cover and cook at High Pressure for 10 minutes. Use natural release or wait 20 minutes after cooking.
- Strain ingredients. Remove meat from chicken and discard spices.
Serving
- Prepare noodles according to package.
- Serve noodles with broth and meat, and top with garnishes.
Inspiration for this recipe came from the blog post below.
