Instant Pot Pho
The recipe Instant Pot Pho can be made in approximately 1 hour. Watching your figure? This dairy free recipe has 343 calories, 20g of protein, and 8g of fat per serving. For $2.23 per serving, you get a main course that serves 6. 7 people were impressed by this recipe. Not a lot of people really liked this Vietnamese dish. A mixture of chicken stock, lime, ginger, and a handful of other ingredients are all it takes to make this recipe so yummy. It is brought to you by Damn Delicious. With a spoonacular score of 42%, this dish is good. Similar recipes include Instant Pot Pho, Crock Pot Pho, and Fresh Spiced Apple Cider (Crock Pot or Instant Pot).
Servings: 6
Preparation duration: 20 minutes
Cooking duration: 40 minutes
Ingredients:
1 tablespoon canola oil
1 large sweet onion, quartered
1 (2-inch) piece ginger, sliced
2 cloves garlic, smashed
3 whole cloves
2 star anise pods
1 cinnamon stick
1 teaspoon ground cardamom
1 teaspoon ground coriander
1/2 teaspoon black peppercorns
1 1/2 pounds bone-in chicken thighs, skinless
4 cups chicken stock
2 tablespoons fish sauce
1 1/2 teaspoons brown sugar
Kosher salt and freshly ground black pepper, to taste
8 ounces rice noodles
1 lime, cut into wedges
1 cup bean sprouts
1 cup fresh basil leaves
1 cup torn mint leaves
1 Thai bird chili pepper, thinly sliced
Equipment:
instant pot
cheesecloth
sieve
pot
bowl
ladle
Cooking instruction summary:
Set 6-qt Instant Pot to the high saute setting. Heat canola oil; add onion, ginger and garlic. Cook, stirring frequently, until browned, about 4-5 minutes. Stir in cloves, star anise pods, cinnamon, cardamom, coriander and peppercorns until fragrant, about 1 minute. Stir in chicken thighs, chicken stock, fish sauce, brown sugar, 1/2 teaspoon salt and 2 cups water. Select manual setting; adjust pressure to high, and set time for 15 minutes. When finished cooking, quick-release pressure according to manufacturers directions. Strain broth through a fine-mesh sieve lined with cheesecloth; discard solids. Skim any remaining fat from surface and discard; season with salt and pepper, to taste. Remove chicken from the Instant Pot and shred, using two forks. Return to the Instant Pot. In a large pot of boiling water, cook noodles according to package instructions; drain well. Divide noodles into serving bowls. Ladle over the broth mixture and serve immediately with lime, garnished with bean sprouts, basil, mint and chili pepper.
Step by step:
1. Set 6-qt Instant Pot to the high saute setting.
2. Heat canola oil; add onion, ginger and garlic. Cook, stirring frequently, until browned, about 4-5 minutes.
3. Stir in cloves, star anise pods, cinnamon, cardamom, coriander and peppercorns until fragrant, about 1 minute.
4. Stir in chicken thighs, chicken stock, fish sauce, brown sugar, 1/2 teaspoon salt and 2 cups water. Select manual setting; adjust pressure to high, and set time for 15 minutes. When finished cooking, quick-release pressure according to manufacturers directions.
5. Strain broth through a fine-mesh sieve lined with cheesecloth; discard solids. Skim any remaining fat from surface and discard; season with salt and pepper, to taste.
6. Remove chicken from the Instant Pot and shred, using two forks. Return to the Instant Pot.
7. In a large pot of boiling water, cook noodles according to package instructions; drain well.
8. Divide noodles into serving bowls. Ladle over the broth mixture and serve immediately with lime, garnished with bean sprouts, basil, mint and chili pepper.
Nutrition Information:
covered percent of daily need
