How to Make Instant Pot Vietnamese 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.

Lightly toast cloves and anise pods, set aside.

Put toasted cloves and anise, cinnamon stick, black peppercorns, fennel seeds, coriander seeds, cardamom pods in spice bag.

Turn Instant Pot on and set to sauté mode. When pot is hot, place the ginger and onions and leave untouched for a few minutes until charred on the bottom. Flip to other side and char the other side. Then turn off the Instant Pot.

Place whole chicken on top of the ginger and onions.

Place the spice bag in the pot.

Mix the salt, sugar and fish sauce in a bowl and pour into the pot.

Pour enough water into the pot until it reaches the max line.

Close the lid and seal it.

Set the Instant Pot to pressure cook for 15 minutes.

While the soup is cooking in the Instant Pot, prepare the noodles by placing them in a separate pot of boiling water. Cook the noodles for about 6 minutes or to desired doneness. After the noodles have been cooked, pour them into a colander and rinse with cold water to stop the cooking process and to remove some of the starch.

After the 15 minutes of cooking is completed for the broth, let the Instant Pot (natural release) for another 20 minutes.

Quick release the pressure of the Instant Pot by turning the seal knob.

Take the chicken, spices and ginger out of the pot. Let the chicken rest for about 10 minutes before shredding the chicken.

Taste the soup and adjust salt as necessary.

To serve, take the desired amount of cooked noodles and place in a bowl and microwave for about 30-45 seconds until warm. Place the shredded chicken on the noodles, the broth with the onions and serve with fresh herbs and other condiments.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens