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Instant Pot Faux Chicken Pho
Course
lunch
Cuisine
Chinese
Keyword
chicken pieces, Faux Chicken Pho, Mung bean sprouts
Prep Time
10
minutes
minutes
Cook Time
40
minutes
minutes
Total Time
50
minutes
minutes
Servings
4
Calories
70
kcal
Author
Corrie
Ingredients
4
lbs
assorted chicken pieces
2
onions
1
inch
ginger
chopped and peeled
1
tablespoon
coriander seeds
1
teaspoon
cardamom
1
cinnamon stick
1
lemon grass
¼
cup
fish sauce
1
cup
fresh cilantro
1
head
bok choy
chopped
sea salt
to taste
lime wedges
fresh basil
Mung bean sprouts
2
jalapenos
thinly sliced
¼
onion
thinly sliced
Instructions
Add coriander seeds on the trivet and toast them for 5 minutes.
Add chicken pieces into the instant pot.
Add cilantro, onions, lemon grass, dry spices and add water to cover them all.
Close the lid of the instant pot.
Set instant pot to Manual at high pressure and cook for 30 minutes. Release the pressure naturally through steam vent.
Open the lid of the instant pot, take out the chicken and shred it.
Strain broth and again add it in instant pot and select sauté.
Adds sea salt in it and coo it for 5 minutes.
Serve and enjoy.
Nutrition
Calories:
70
kcal
|
Carbohydrates:
14
g
|
Protein:
5
g
|
Fat:
1
g
|
Saturated Fat:
1
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
1
g
|
Sodium:
1280
mg
|
Potassium:
741
mg
|
Fiber:
5
g
|
Sugar:
6
g
|
Vitamin A:
9734
IU
|
Vitamin C:
109
mg
|
Calcium:
265
mg
|
Iron:
2
mg