How to make Instant Pot Chicken Pho

rice noodles

🥗Healthier: zucchini noodles

💰Cheaper: egg noodles

Zucchini noodles reduce carbs while egg noodles are often less expensive.

fish sauce

🥗Healthier: soy sauce

💰Cheaper: salt

Soy sauce is a gluten-free alternative, while salt is a basic substitute.

chicken

🥗Healthier: tofu

💰Cheaper: pork

Tofu is lower in calories and suitable for vegetarians, while pork is often cheaper.

cilantro

🥗Healthier: parsley

💰Cheaper: green onions

Parsley offers a similar fresh flavor, while green onions are more affordable.

Push the sauté button on the Instant Pot.

Add 2 tablespoons of olive oil into the pot.

Add artisanal pho spices, ginger, and onion to the pot and stir.

Sauté for about 3 to 5 minutes until the onion, spices, and ginger are charred.

Add garlic and stir quickly.

Add 1 apple, a dash of salt, and place the chicken legs on top.

Pour in 6 cups of chicken stock and 2 tablespoons of fish sauce.

Fill the pot with water up to the max line.

Hit cancel on the pot and ensure the lid is sealed.

Press the manual button and set the timer for 15 minutes.

After 15 minutes, let it rest for another 10 minutes to naturally release steam.

Release the remaining steam carefully and open the lid.

Remove the chicken, shred it, and set it aside.

Skim off excess fat floating on top of the broth.

Strain the broth into a bowl to remove herbs and spices.

Serve with a wedge of lime and drizzle with hoisin sauce.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens