Authentic 1 Hour Instant Pot Chicken Phở | Made with Quốc Việt Foods Soup Base

rice noodles

🥗Healthier: zucchini noodles

💰Cheaper: egg noodles

Zucchini noodles are lower in carbs, while egg noodles are often less expensive.

fish sauce

🥗Healthier: soy sauce

💰Cheaper: salt

Soy sauce is a common substitute for those avoiding fish.

cilantro

🥗Healthier: parsley

💰Cheaper: spinach

Parsley offers a similar flavor profile, while spinach is budget-friendly.

chicken

🥗Healthier: tofu

💰Cheaper: canned chicken

Tofu provides a plant-based option, while canned chicken is often less expensive.

Add one clean and prepped whole chicken to the instant pot.

Pour in four quarts of hot water.

Add five tablespoons of chicken soup base and one tablespoon of vegetarian soup base.

Add one whole onion and about three to four slices of ginger to the pot.

Close the lid and pressure cook on high for 6 minutes.

After cooking, switch to sauté mode and release the hot air in the pressure cooker.

Add the spice bag included in the soup base to the instant pot and cook for another 15 minutes with the lid open.

Remove the chicken and place it in an ice bath to cool.

Adjust the broth to taste by adding more water or more chicken flavored soup base.

After cooling, shred the chicken.

Prepare the thicker fresh pad thai noodles by dipping them in 190 degree water three to four times to blanch.

Strain the noodles well and dump them in a bowl.

Plate up by adding the shredded chicken breast and ladling hot soup over the noodles.

Garnish with cilantro, sliced onion, sliced green onion, bean sprouts, jalapenos, fresh thai basil, and lime.

Add hoisin sauce and sriracha to taste.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens