Instant Pot Pho
User Reviews
4.9
Instant Pot Pho
Description
Instant Pot Pho features bone-in chicken thighs simmered with sweet onion, sliced ginger, garlic, and a combination of warming spices including cloves, star anise, cinnamon, cardamom, coriander, and black peppercorns. These ingredients are sautéed to develop rich aromas before pressure cooking with chicken stock, fish sauce, brown sugar, and some water to create a deeply flavored broth. After cooking, the chicken is shredded, and the broth is strained through cheesecloth, then seasoned to taste. Rice noodles cooked separately are divided into bowls, topped with shredded chicken, and finished with ladled broth.
The cooking method in the Instant Pot speeds up the traditional slow-simmering process while still extracting the spices' fragrances and the chicken's richness. The resulting soup combines a fragrant, mildly sweet, and savory broth with tender chicken and soft noodles. Fresh garnishes such as bean sprouts, basil, mint, sliced Thai bird chili, and lime wedges offer brightness, herbaceous notes, and heat to personalize each serving.
Instant Pot Pho can be served as a complete meal on its own. The fresh herbs and lime add layers of freshness that cut through the savory broth. It's suitable for making at home when time is limited but the craving for classic Vietnamese noodle soup remains.
Ingredients
- 1 tablespoon canola oil
- 1 sweet onion quartered, large
- 1 ginger 2-inch piece, sliced
- 2 cloves garlic smashed
- 3 clove whole
- 2 star anise pods
- 1 cinnamon stick
- 1 teaspoon ground cardamom
- 1 teaspoon ground coriander
- ½ teaspoon black peppercorns
- 1 ½ pounds chicken thigh skin removed, bone-in
- 4 cups chicken stock
- 2 tablespoons fish sauce
- 1 ½ teaspoons brown sugar
- salt to taste, Kosher salt and freshly ground
- black pepper to taste, Kosher salt and freshly ground
- 8 ounces rice noodles
- 1 cup bean sprout
- 1 cup basil fresh leaves
- 1 cup mint torn leaves
- 1 Thai bird chili pepper thinly sliced
- 1 lime cut into wedges
Instructions
- Set 6-qt Instant Pot® to the high saute setting. Heat canola oil; add onion, ginger and garlic. Cook, stirring frequently, until browned, about 4-5 minutes.
- Stir in cloves, star anise pods, cinnamon, cardamom, coriander and peppercorns until fragrant, about 1 minute.
- Stir in chicken thighs, chicken stock, fish sauce, brown sugar, 1/2 teaspoon salt and 2 cups water. Select manual setting; adjust pressure to high, and set time for 15 minutes. When finished cooking, quick-release pressure according to manufacturer’s directions.
- Remove chicken from the Instant Pot® and shred, using two forks; set aside.
- Strain broth through a fine-mesh sieve lined with cheesecloth; discard solids. Skim any remaining fat from surface and discard; season with salt and pepper, to taste.
- In a large pot of boiling water, cook noodles according to package instructions; drain well.
- Divide noodles and chicken into serving bowls. Ladle over the broth mixture and serve immediately, garnished with bean sprouts, basil, mint, chili pepper and lime.
User Reviews
Overall Rating
4.9
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