Instant Pot Chicken pho
- 12 ounce rice noodles
- 1 yellow onion cut into halves
- 3 cardamoms
- 4 garlic cloves
- 5 chicken thighs
- 1 apple peeled and cored
- 1 tbsp coriander seeds
- 3 tbsp fish sauce
- 1 tbsp extra-virgin olive oil
- 1 cinnamon stick
- 1 tbsp sugar
- 1/2 cup cilantro leaves roughly chopped
- 1 tsp kosher salt
- 3 star anise pods
- 2 inch piece of ginger sliced and smashed
- 7 cups water
- 2 jalapenos thin slices
- Fresh herbs for topping
In a large bowl of warm water soak the noodles for 30-40 minutes.
Add oil in an instant pot and press saute, add onions and ginger into it and let it cook for about 4 minutes.
Add cinnamon stick, star anise, cardamom, coriander and cloves, cook for one minute.
Add water, fish sauce, chicken, cilantro and sugar and cover with the lid
Cook for 15 minutes on manual “high” pressure.
Release the pressure naturally.
Take out the chicken from pot and put it aside, strain the broth and season with pepper and salt.
Once the chicken is cool, separate the meat from bones and put in 4 separate soup bowls also put noodles and broth.
Serve with jalapeno and herbs topping.