Instant Pot Vietnamese Chicken Pho (Pho Ga)
User Reviews
5.0
6 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
15 mins
-
Total Time
1 hr
-
Servings
6
-
Calories
100 kcal
-
Course
Main Course, Dinner
-
Cuisine
Asian, Vietnamese
Instant Pot Vietnamese Chicken Pho (Pho Ga)
Report
This recipe for Instant Pot Vietnamese Chicken Pho is an easy, short-cut style noodle soup using leftover rotisserie chicken bones. The result is a clear, lightly spiced broth that is comforting and delicious.
Share:
Ingredients
Chicken soup broth:
- 1 whole rotisserie chicken carcass/bones
- 2 cinnamon sticks
- 4 star anise
- 1 tablespoon coriander seeds
- 4 cloves
- 1 tablespoon fennel seed
- 3 green cardamom pods
- 1 large onion halved
- 1" piece ginger
- ½ teaspoon sea salt or to your taste
- 1 tablespoon granulated sugar or rock sugar or to your taste
- 2 tablespoon fish sauce or to your taste
- 10 C water
For serving:
- 1 pkg (1 lb) rice noodles cooked
- 1 large Cooked Chicken Breast sliced or shredded
- green onions or white onion thinly sliced
- bean sprouts
- lime
- Sriracha
- hoisin
- basil
- mint
Instructions
Make the chicken soup:
- Add the chicken carcass/bones to the Instant Pot liner.
- In a dry frying pan over medium heat, lightly toast the cinnamon sticks, star anise, coriander seed, cloves, fennel seed, and cardamom pods, a few minutes.
- Once aromatic, add the spices to a cheesecloth and tie it up with kitchen twine.
- Drop the cheesecloth bundle into the pot.
- Using the same dry frying pan, turn up the heat to high and add the halved onion and ginger and char until blackened.
- Transfer the charred onion and ginger to the pot.
- Add in sea salt, sugar, fish sauce and cover with water.
- Place the lid on, set the vent to SEAL and press the SOUP function -- 45 minutes at HIGH PRESSURE.
- Let the pressure naturally release.
- Remove the lid and take out the spice bundle and bones.
- Strain the broth through a sieve into a large pot and skim off any fat.
- Give the soup a taste and adjust the seasoning to your liking.
Poach the chicken breast:
- Place raw chicken breast in the cooled chicken broth.
- Bring to a boil over medium heat, and then reduce the heat to a simmer for 10 minutes, with the lid partially covered.
- Turn off the heat and cover with the lid. Let it sit for 15-20 minutes undisturbed, with the lid on.
- Remove the cooked chicken from the broth and cover. Let it rest for 10 minutes before slicing.
Assemble:
- Bring the chicken broth up to a simmer.
- Place noodles into a bowl.
- Add slices of chicken and onion.
- Ladle the soup over top of the noodles and garnish with bean sprouts, cilantro, lime and fresh herbs.
- Enjoy immediately.
Nutrition Information
Show Details
Calories
100kcal
(5%)
Carbohydrates
8g
(3%)
Protein
10g
(20%)
Fat
2g
(3%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
Monounsaturated Fat
1g
Cholesterol
24mg
(8%)
Sodium
720mg
(30%)
Potassium
187mg
(5%)
Fiber
2g
(8%)
Sugar
3g
(6%)
Vitamin A
14IU
(0%)
Vitamin C
3mg
(3%)
Calcium
64mg
(6%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 100 kcal
% Daily Value*
| Calories | 100kcal | 5% |
| Carbohydrates | 8g | 3% |
| Protein | 10g | 20% |
| Fat | 2g | 3% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Cholesterol | 24mg | 8% |
| Sodium | 720mg | 30% |
| Potassium | 187mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 14IU | 0% |
| Vitamin C | 3mg | 3% |
| Calcium | 64mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
Other Recipes
You'll Also Love
