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Instant Pot Pho Soup


  • Total Time: 35 minutes
  • Yield: 4 servings 1x

Description

Recipe adapted from Platings & Pairings


Ingredients

Scale

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