Instant Pot Pho Ga
Published
January 25, 2021
Author
Inspired by
https://www.epicurious.com/recipes/food/views/instant-pot-vietnamese-chicken-noodle-soup-pho-ga
Prep Time
Cook Time
Serving Size
Ingredients
2 tablespoon(s) canola oil
2 medium yellow onions, halved
1 2-inch piece ginger, cut into 1/4-inch slices
1 tablespoon(s) coriander seeds
3 star anise pods
5 cloves
1 cinnamon stick
3 cardamom pods, lightly smashed
6 bone-in, skin-on chicken thighs
3 tablespoon(s) fish sauce
1 tablespoon(s) sugar
4 cup(s) chicken stock or water
4 cup(s) vegetable stock or water
kosher salt, to taste
freshly ground black pepper, to taste
4 servings rice noodles, prepared according to package directions
3 scallions, sliced
1 small handful fresh herbs, such as mint, cilantro, and Thai basil, chopped
1 lime, cut into wedges
handful of bean sprouts, optional
1 jalapeno, thinly sliced, optional
Directions
Preheat the Instant Pot by selecting Sauté on high heat
Once hot, add the oil to the pot. Add the onions, cutside down, and the ginger. Cook, without moving, until charred—about 4 minutes
Add the coriander, star anise, cloves, cinnamon stick, and cardamom. Stir and cook for 1 minute more. Add the chicken, fish sauce, and sugar and immediately pour over the water. Secure the lid
Select Manual and cook at high pressure for 15 minutes
Once cooking is complete, use a natural release for 10 minutes and release any remaining steam. Remove the chicken from the pot and carefully strain the broth. Season with salt and pepper as desired
Place the cooked noodles in 4 bowls. When the chicken is cool enough to handle, pick the meat off the bones and add to the bowls. Pour over the broth and top with scallions, herbs, lime, and bean sprouts and jalapeño (if using)
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