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Instant Pot Chicken pho
Course
Side Dish
Cuisine
Vietnamese
Keyword
Chicken pho, chicken thighs, rice noodles
Prep Time
10
minutes
minutes
Cook Time
30
minutes
minutes
Total Time
40
minutes
minutes
Servings
6
Calories
479
kcal
Author
Corrie
Ingredients
12
ounce
rice noodles
1
yellow onion
cut into halves
3
cardamoms
4
garlic cloves
5
chicken thighs
1
apple
peeled and cored
1
tablespoon
coriander seeds
3
tablespoon
fish sauce
1
tablespoon
extra-virgin olive oil
1
cinnamon stick
1
tablespoon
sugar
½
cup
cilantro leaves
roughly chopped
1
teaspoon
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
Instructions
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.
Nutrition
Calories:
479
kcal
|
Carbohydrates:
58
g
|
Protein:
18
g
|
Fat:
19
g
|
Saturated Fat:
5
g
|
Polyunsaturated Fat:
4
g
|
Monounsaturated Fat:
8
g
|
Trans Fat:
1
g
|
Cholesterol:
92
mg
|
Sodium:
1286
mg
|
Potassium:
346
mg
|
Fiber:
3
g
|
Sugar:
6
g
|
Vitamin A:
233
IU
|
Vitamin C:
10
mg
|
Calcium:
57
mg
|
Iron:
2
mg