Instant Pot Pho

Name: Instant Pot Pho
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 6 servings
Ingredients: 1 tablespoon canola oil; 1 large sweet onion; 1 2-inch piece ginger, sliced; 2 cloves garlic; 3 whole cloves; 2 star anise pods; 1 cinnamon stick; 1 teaspoon ground cardamom; 1 teaspoon ground coriander; ½ teaspoon black peppercorns; 1 ½ pounds bone-in chicken thighs; 4 cups chicken stock; 2 tablespoons fish sauce; 1 ½ teaspoons brown sugar; Kosher salt and freshly ground black pepper; 8 ounces rice noodles; 1 cup bean sprouts; 1 cup fresh basil leaves; 1 cup torn mint leaves; 1 Thai bird chili pepper; 1 lime

User Reviews

4.9

117 reviews

Excellent

Prep Time
20 mins
Cook Time
20 mins
Total Time
1 hr
Servings
6 servings
Course
Soup
Cuisine
Asian

Instant Pot Pho

Iris Warren

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How to quickly (and easily!) make restaurant-quality pho right at home in the pressure cooker in less than 1 hour! The broth comes out perfectly - so flavorful and comforting. You can't beat that!

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Ingredients

Servings

1 tablespoon canola oil
1 large sweet onion quartered
1 2-inch piece ginger, sliced
2 cloves garlic smashed
3 whole cloves
2 star anise pods
1 cinnamon stick
1 teaspoon ground cardamom
1 teaspoon ground coriander
½ teaspoon black peppercorns
1 ½ pounds bone-in chicken thighs skin removed
4 cups chicken stock
2 tablespoons fish sauce
1 ½ teaspoons brown sugar
Kosher salt and freshly ground black pepper to taste
8 ounces rice noodles
1 cup bean sprouts
1 cup fresh basil leaves
1 cup torn mint leaves
1 Thai bird chili pepper thinly sliced
1 lime cut into wedges

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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.