Instant pot pho

Name: Instant pot pho
Cuisine: Asian
Ingredients: 14 ounces rice noodles; 1 Tablespoons olive oil extra virgin; 1 large yellow onion halved; 1 2-inch piece ginger cut into 1/4 inch slices and slightly smashed; 3 cardamom pods lightly smashed; 1 cinnamon stick; 1 Tablespoon coriander seeds; 3 star anise pods; 5 cloves; 1 fuji apple peeled, cored and cut into 1/2 chunks; 1/2 cup coarsley chopped cilantro leaves; 6 chicken thighs bone-in, skin-on; 3 Tablespoons fish sauce; 1 Tablespoon sugar; 8 cups water; 1 1/2 teaspoon kosher salt; TOPPINGS; 1 lime cut into wedges; 2 jalapenos thinly sliced; 1/2 red onion thinly sliced and soaked in cold water for 10 minutes; Fresh herbs (mint, cilantro, basil); Bean sprouts; Sriracha sauce; Daikon radish sprouts (optional)

7 steps

Updated at: Thu, 17 Aug 2023 10:36:08 GMT

Ingredients

0 servings

14 ouncesrice noodles

1 Tablespoonsolive oil extra virgin

1yellow onion

large, halved

1 x 2 inchginger

piece, cut into 1/4 inch slices and slightly smashed

3cardamom pods

lightly smashed

1cinnamon stick

1 tablespooncoriander seeds

3star anise pods

5cloves

1fuji apple

peeled, cored and cut into 1/2 chunks

½ cupcilantro leaves

coarsley chopped

6chicken thighs

bone-in, skin-on

3 tablespoonsfish sauce

1 tablespoonsugar

8 cupswater

1 ½ teaspoonkosher salt

0.5red onion

thinly sliced and soaked in cold water for 10 minutes

Fresh herbs

mint, cilantro, basil

bean sprouts

sriracha sauce

Daikon radish sprouts

optional

Instructions

Step 1

Soak the noodles in large bowl of warm water for 30-45 minutes. Set aside while you prepare the pho broth.

Step 2

Add the oil to your Instant Pot and select the sautee option. One hot, add onion cutside down, and ginger. Cook, without stirring, for about 4 minutes, until slightly charred.

Step 3

Add cardamom, cinnamon stick, coriander, star anise and cloves and cook for 1 minute longer, until fragrant. Add the water to the pot along with apple, cilantro, chicken, fish sauce, and sugar. Secure the lid.

Step 4

Select Manual and cook at high pressure for 15 minutes.

Step 5

When done, turn off the Instant Pot and let the pressure decrease naturally for 10 minutes. Set a timer and if the pressure hasn’t completely released when it goes off, turn the valve at the top to release any remaining pressure.

Step 6

Remove chicken from the pot and set aside. Strain the broth and season with salt and pepper, to taste. Skim some of the fat from the broth.

Step 7

When the chicken is cool enough to handle, separate the meat from the bones and divide the meat among 4 large soup bowls. (Reserve the bones for making bone broth.) Strain the noodles and divide them among the 4 bowls. Top each of the bowls with the broth and your desired toppings.