Instant pot Pho

INGREDIENTS

• 2 tablespoons canola oil

• 2 medium yellow onions, halved

• 1 (2-inch) piece ginger, cut into 1/4-inch slices

• 1 tablespoon coriander seeds

• 3 star anise pods

• 5 cloves

• 1 cinnamon stick

• 3 cardamom pods, lightly smashed

• 6 bone-in, skin-on chicken thighs

• 1 tablespoon

• 4 cups chicken broth

• Kosher salt

• Freshly ground black pepper

• 4 servings rice noodles, prepared according to package directions

Toppings:

• 3 scallions, sliced

• 1 small handful fresh herbs, such as mint, cilantro, and Thai basil, chopped

• 1 lime, cut into wedges

• Handful of bean sprouts (optional)

• 1 jalapeño, thinly sliced (optional)

• Sriracha(optional)

• Hoisin Sauce(optional)

• Soy Sauce (optional)

• Fish Sauce(optional)

• !/4 tsp Chili Garlic paste (optional)

PREPARATION

Preheat the Instant Pot by selecting Sauté on high heat.

Once it reads "HOT", add the oil to the pot. Add the onions, cut side down, and the ginger.

Cook, without moving, until charred—about 4 minutes.

Add the coriander, star anise, cloves, cinnamon stick, and cardamom. Stir and cook for 1 minute more. Add the chicken, fish sauce, and sugar and immediately pour over the broth and water. Secure the lid.

Select Manual and cook at high pressure for 15 minutes.

Once cooking is complete, use a natural release for 10 minutes and release any remaining steam.

Remove the chicken from the pot and carefully strain the broth. Season with salt and pepper as desired.

When the chicken is cool enough to handle, pick the meat off the bones and add to the bowls.

Prepare the rice noodles and place the cooked noodles in 4 preheated bowls.

Pour the broth over the chicken and noodles and top with scallions, herbs, lime, and bean sprouts and jalapeño (if using).

Spice Tips:

If you have trouble finding spices, try Amazon or your local Chinese SuperStore.

Urban Cowgill
December 2017 (updated Jan 2023)