Instant Pot Chicken Pho
The Vietnamese staple is like supercharged chicken noodle soup.
Studies suggest that a steaming bowl of chicken soup has anti- inflammatory properties, offering mild relief from the coughs and sniffles of winter.
Cal/Serv:
234
Yields:
4
servings
Prep Time:
0
hours
20
mins
Cook Time:
0
hours
40
mins
Total Time:
1
hour
0
mins
Ingredients
4
star anise pods
4
cloves
1
small cinnamon stick, smashed
1
tsp.
coriander seeds, crushed
1/2
tsp.
black peppercorns
1
2-in. piece ginger, quartered and then smashed
1/2
red onion, coarsely chopped
1/2
Fuji apple
1 1/2
lb.
chicken thighs, skin removed
2
tbsp.
fish sauce, divided
3
oz.
instant rice noodles
bean sprouts, for serving
red chile, for serving
red onion, for serving
cilantro, for serving
lime wedges, for serving
Directions
- Press Sauté on Instant Pot. Add star anise, cloves, cinnamon, coriander, and peppercorns and sauté until fragrant, 3 to 4 min.
- Add ginger and onion and cook, stirring occasionally, 4 min. Add apple, chicken, 5 cups water, and 1 tbsp. fish sauce; cover and lock lid. Cook on high pressure 22 min. Use natural release for 10 min., then release any remaining pressure.
- Transfer chicken to plate. Strain broth, discarding remaining solids. Return broth to pot, add noodles, and let sit until tender, 3 to 4 min.
- Meanwhile, shred chicken, discarding bones. Return to pot and stir in remaining tbsp. fish sauce. Serve with desired toppings.
PER SERVING 234 cal, 23 g pro, 22 g carb, 0 g fiber, 5 g sugars (0 g added sugars), 5 g fat (1.5 g sat fat), 96 mg chol, 730 mg sodium
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