This instant pot pho soup makes a comforting and healthy quick meal for any night of the week. The flavorful Vietnamese inspired broth is rich and tart while also nourishing for your gut health.
The healing bone broth of this savory dish will make you wanting more than one bowl; our family devours this soup so quickly! Broth, rice noodles, spices and lots of mix and match toppings! You will feel satisfied but not feel weighed down, a perfect combination. This recipe is adapted from Platings & Pairings.
Health Benefits:
Bone broth: Bone broth is incredibly nourishing for the gut lining. Rich in minerals, collagen and amino acids that heal not only the gut but the whole body. This, in turn, also strengthens the body’s immune system function. Bone broth encourages smooth skin, healthy nails and thick hair while also aids in healing connective tissues for better mobility.
To Make:
To make this easy instant pot pho soup, first, set the instant pot to the saute function and add oil, onion, and ginger.
Let sit for about 4 minutes, until slightly charred.
Next, add spices: cinnamon, cardamom, coriander, star anise and cloves.
Stir for 1 minute, until fragrant.
Next, add liquid, apple, cilantro, chicken, tamari and sugar. Secure the lid.
Select manual and pressure cook on high for 15 minutes.
While pressure cooking, cook noodles in a medium pot according to directions.
When pressure cooking is done, allow to naturally release for 10 minutes.
Remove chicken, and strain the broth into a large mixing bowl or pot.
Chop or shred chicken with 2 forks, then add back into broth.
Ladle soup into bowls and top with noodles and any desired toppings.
If you like this recipe, then you will love this Instant Pot Sausage Lentil Soup!
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Instant Pot Pho Soup
- Total Time: 35 minutes
- Yield: 4 servings 1x
Description
Recipe adapted from Platings & Pairings
Ingredients
1 tbsp ghee or pure olive oil
1 onion, cut into 4 pieces
8 oz rice noodles
1/2 tsp cinnamon powder
2, 2 inch pieces fresh ginger, chopped
1/2 tsp cardamom powder
1 tsp coriander powder
3 star anise
1/2 tsp clove powder
2 cups chicken bone broth + 6 cups filtered water
2 lbs chicken breasts
1 apple, roughly chopped
1/2 cup cilantro, chopped
2 tbsp tamari
1 tbsp coconut sugar
1 tsp salt
optional toppings:
bean sprouts
cilantro
sriracha
limes
jalapenos
Instructions
Set the instant pot to the saute function and add oil, onion, and ginger.
Let sit for about 4 minutes, until slightly charred.
Next, add spices: cinnamon, cardamom, coriander, star anise and cloves.
Stir for 1 minute, until fragrant.
Next, add liquid, apple, cilantro, chicken, tamari and sugar. Secure the lid.
Select manual and pressure cook on high for 15 minutes.
While pressure cooking, cook noodles in a medium pot according to directions.
When pressure cooking is done, allow to naturally release for 10 minutes.
Remove chicken, and strain the broth into a large mixing bowl or pot.
Chop or shred chicken with 2 forks, then add back into broth.
Ladle soup into bowls and top with noodles and any desired toppings.
Enjoy!
Notes
Recipe adapted from Platings & Pairings
- Prep Time: 20 min
- Cook Time: 15 min
- Cuisine: Vietnamese
