Instant Pot Pho - Damn Delicious

Good

% Daily Values based on a 2,000 calorie diet

Step 1

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.

Step 2

Stir in cloves, star anise pods, cinnamon, cardamom, coriander and peppercorns until fragrant, about 1 minute.

Step 3

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 manufacturer’s directions.

Step 4

Remove chicken from the Instant Pot® and shred, using two forks; set aside.

Step 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.

Step 6

In a large pot of boiling water, cook noodles according to package ; drain well.

Step 7

Divide noodles and chicken into serving bowls. Ladle over the broth mixture and serve immediately, garnished with bean sprouts, basil, mint, chili pepper and lime.