Instant Pot Chicken Pho
20m prep 40m cook 1h 0m ready
A quick version of Vietnamese chicken pho made in an Instant Pot. The broth is infused with star anise, cinnamon, and ginger, then served with rice noodles and fresh herbs.
Ingredients
- 2 star anise pods
- 2 cloves
- 0.5 cinnamon stick smashed
- 1/2 tsp coriander seeds crushed
- 1/4 tsp black peppercorns
- 1 ginger quartered and then smashed
- 0.25 red onion coarsely chopped
- 0.25 Fuji apple
- 12 oz chicken thighs skin removed
- 1 tbsp fish sauce divided
- 1 1/2 oz instant rice noodles
- Bean sprouts
- sliced red chile
- red onion
- fresh mint or cilantro
- lime wedges
Nutrition (per serving, estimated)
Estimated based off 8 of 16 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 59.7 mg
- Iron: 2.31 mg
- Magnesium: 66.4 mg
- Phosphorus: 319 mg
- Potassium: 576 mg
- Zinc: 2.6 mg
Let's Cook
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Step 1.
Set an Instant Pot to Sauté mode. Add the star anise, cloves, smashed cinnamon stick, crushed coriander seeds, and black peppercorns. Sauté, stirring frequently, until fragrant, 3 to 4 minutes.
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Step 2.
Add the quartered and smashed ginger and coarsely chopped red onion. Cook, stirring occasionally, for 4 minutes. Add the quartered Fuji apple, skinless chicken thighs, 3 cups water, and ½ tablespoon fish sauce. Cover and lock the lid. Cook on high pressure for 22 minutes. After cooking, let the pressure release naturally for 10 minutes, then manually release any remaining pressure.
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Step 3.
Transfer the chicken to a plate. Strain the broth through a fine-mesh sieve into a bowl, discarding the solids. Return the strained broth to the Instant Pot. Add the instant rice noodles and let sit until tender, 3 to 4 minutes.
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Step 4.
While the noodles soak, shred the chicken, discarding any bones. Return the shredded chicken to the pot and stir in the remaining ½ tablespoon fish sauce. Serve the pho in bowls with bean sprouts, sliced red chile, red onion, fresh mint or cilantro, and lime wedges on the side.
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