Instant Pot Chicken Pho
An easy take on the classic Vietnamese noodle soup, this Instant Pot Chicken Pho recipe features fragrant spiced broth, tender rice noodles, and juicy shredded chicken.
Ingredients
Instructions
Press "saute" on the Instant Pot and heat up the vegetable oil. Add star anise, cloves, cinnamon, coriander, and peppercorns; cook for 3 minutes. Stir in ginger and onion and cook for 3 more minutes. Stir in garlic and cook for 10 seconds.
Add chicken, chicken broth, water, and fish sauce. Cover and lock the lid. Select “manual” and set it to cook on HIGH pressure for 18 minutes. Then, do a quick release.
Remove the lid and transfer the chicken to a plate. Set aside.
Strain the broth through a large mesh sieve, discarding the solids. Return the broth to the pot.
Add the noodles to the broth; cover with the lid - don’t lock it - and let sit for 3 to 4 minutes, or until noodles are tender.
In the meantime, shred the chicken, discarding the bones.
Stir the chicken back into the pot.
Ladle the soup into bowls, top with garnishes, and serve with lime wedges.
Nutrition
- Calories
- 277 kcal
- Carbohydrate Content
- 36 g
- Protein Content
- 18 g
- Fat Content
- 6 g
- Saturated Fat Content
- 1 g
- Trans Fat Content
- 0.03 g
- Cholesterol Content
- 65 mg
- Sodium Content
- 417 mg
- Fiber Content
- 2 g
- Sugar Content
- 1 g
- Unsaturated Fat Content
- 4 g
- Serving Size
- 1 serving
