Instant Pot Chicken Pho
Before you start, wash all surfaces and your hands with soap and warm water, and remember to wash your hands, utensils and cutting boards after they touch raw meat or eggs. Avoid cross-contamination by using a different cutting board for your meat and other ingredients. Make sure you’re cooking to safe temperatures and chilling any leftovers within two hours. For more food safety tips, visit our Food Safety at Home Section.
Bring a large pot of water to a boil. Place noodles in a large bowl and cover with water. Let soak for 30 minutes or until noodles are tender.
Set instant pot to sauté and heat oil. Add onion and ginger to pot, flat side down. Cook without moving, until charred in some spots, about 5 minutes. Add garlic, star anise, cardamom, peppercorns, coriander and fennel seeds to pot and cook until fragrant, about 1 minute. Stir in fish sauce, brown sugar and 2 cups of the water. Add chicken to pot and top with remaining 8 cups of water.
Place lid on pot and seal. Ensure valve is closed. Set to manual for 20 minutes. When time is up, let the pressure release naturally for 10 minutes then turn valve to release any remaining steam.
Remove lid from pot and carefully take chicken out of liquid, it will be very tender.
Strain broth and discard spices and vegetables. Return broth to pot and set instant pot to sauté. Bring broth to a simmer and season with salt. Skim off any fat from surface.
Remove chicken from bones and discard skins. Cut into bite size pieces.
Drain and rinse noodles. Divide amongst bowls and top with chicken. Pour broth into bowls and sprinkle with bean sprouts and green onions. Serve with your choice of garnishes.
|Saturated Fat||10 g|
|Per serving||% Daily Value|