Instant Pot Chicken Pho Recipe
Delicious Healthy Vietnamese Chicken Noodle Soup
Ingredients
- 1 whole chicken
- 5 quarts water
- 1 tbsp fish sauce
- 2 tbsp salt
- 1 white onion
- 1 pc ginger
- 1/2 Fuji apple
- 1 cup minced cilantro
- 1 bag fresh rice stick noodle banh pho tuoi
- 1/2 cup minced Vietnamese coriander
- 2 tbsp chicken flavored (pho) soup base "Quoc Viet" brand
- 1 bag Vietnamese special spice for pho "Pho Hoa" brand
Instructions
- Place onion and ginger in the oven and bake for 10 minutes.
- Remove from oven, and peel the onion skins off.
- Add the whole chicken, onion, ginger, and apple in instant pot.
- Pour the water inside the pot. Turn on pressure cook for 10 minutes. Quick release pressure according to instruction.
- Remove onion, ginger, and apple from instant pot.
- Next remove the whole chicken from the instant pot and shredded chicken using the folk. Set the bones aside.
- Place all the shredded chicken in the bowl. Seasoning with some salt, ground pepper, lime juice, and minced Vietnamese coriander. Set aside.
- Add the bones back to instant pot and set pressure cook for another 10 minutes. Quick-release pressure according to instruction.
- Use the strainer and transfer all your soup base to a medium pot.
- Place a soup pot over medium heat, add the spice bag, soup base, salt, fish sauce, and simmer for another 15 minutes.
- Remove the spice bag. Taste it and add more seasoning if needed.
- In the medium pot, boil some water. Add the rice stick noodle and quickly remove from heat.
- Divide noodles and chicken into serving bowls. Ladle over the broth mixture and serve immediately, garnished with some minced cilantro and fresh ground peppers.
- Use siracha and hoisin sauce for dipping chicken or add more flavors to your soup.
Notes
You can serve Pho with various options of herbs such as mint, basil, bean sprout, and some Thai chili.