Description
This Instant Pot Pho recipe offers a quick and flavorful twist on the traditional Vietnamese noodle soup. Using the pressure cooker, the aromatic broth is developed with spices, chicken thighs, and fresh herbs in just 35 minutes.
Ingredients
Scale
- 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
- 2 tablespoons fish sauce
- 1 1/2 teaspoons brown sugar
- Kosher salt and freshly ground black pepper (to taste)
- 2 cups water
- 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 peppers, thinly sliced
- 1–2 limes, cut into wedges
Instructions
- Set your Instant Pot to the saute setting and heat the canola oil. Add the quartered onion, sliced ginger, and smashed garlic cloves. Cook, stirring frequently, until the onion is browned and fragrant, about 4-5 minutes.
- Stir in the cilantro, whole cloves, star anise pods, cinnamon stick, fennel seeds, coriander, and black peppercorns. Turn off the saute function by pressing cancel.
- Add the chicken thighs, chicken stock, fish sauce, brown sugar, 1/2 teaspoon kosher salt, and 2 cups of water to the pot. Secure the lid and select the manual/high pressure setting. Cook for 18 minutes. After cooking, perform a quick-release of the pressure according to the manufacturer’s instructions.
- Open the Instant Pot and transfer the chicken thighs to a plate. Slice or shred the chicken using two forks, discarding any bones. Set the shredded chicken aside.
- Strain the broth through a fine-mesh sieve lined with cheesecloth to remove solids. Skim off any excess fat from the surface. Season the broth with salt and pepper to taste, and add extra fish sauce if desired. Return the broth to the Instant Pot to keep warm.
- In a large pot of boiling water, cook the rice noodles according to the package instructions until tender. Drain well.
- Divide the cooked noodles and shredded chicken among serving bowls. Pour the hot broth over the top. Garnish with bean sprouts, fresh herbs (Thai basil, mint, cilantro), sliced scallions, sliced Thai bird chilies, and lime wedges. Serve immediately.
Notes
- This recipe can be adjusted to include your favorite protein or vegetables.
- Store any leftovers in the refrigerator for up to three days.
- Feel free to customize the garnishes based on your preference.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Instant Pot
- Cuisine: Vietnamese
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 3g
- Sodium: 1000mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 80mg
Keywords: Instant Pot Pho, Vietnamese Noodle Soup, Quick Pho Recipe