Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Instant Pot Chicken Pho


  • Author: 365 Days of Slow and Pressure Cooking
  • Prep Time: 25 minutes
  • Cook Time: 10 minutes (plus 5 minute NPR)
  • Total Time: 35 minutes
  • Yield: 5 servings 1x

Description

A shortcut recipe for a flavorful chicken and rice noodle soup. 


Ingredients

Scale

Equipment needed: Instant Pot or slow cooker, cheesecloth* and fine meshed sieve*

  • 1 Tbsp canola oil
  • 1 large onion, quartered
  • 2 tsp minced garlic
  • 6 cups water + 2 Tbsp better than bouillon chicken base
  • 1 (2 inch) piece of ginger
  • 3 whole cloves
  • ½ tsp Chinese five spice powder (or 2 star anise pods or ½ tsp crushed anise)
  • ½ tsp ground cinnamon
  • 1 tsp ground cardamon
  • 1 tsp ground coriander
  • ½ tsp black peppercorns
  • 1 ½ pounds boneless, skinless chicken thighs (or 2 pounds bone-in chicken thighs)
  • 2 Tbsp fish sauce
  • 1 ½ tsp brown sugar
  • 4 ounces thin rice noodles (or more to your preference)
  • Topping ideas: lime wedges, bean sprouts, fresh basil, fresh mint, sliced thai bird chili pepper

Instructions

Instant Pot Instructions:

  1. Turn Instant Pot to the sauté setting. When the display says HOT add in the oil and onion. Toss the onion in the oil and sauté for about 3 minutes. Add in the garlic and sauté for 30 seconds. 
  2. Pour in the water and better than bouillon. Scrape the bottom of the pot so that nothing is sticking. Turn off the Instant Pot. 
  3. Add in the ginger, cloves, Chinese five spice powder, cinnamon, cardamom, coriander, peppercorns, chicken, fish sauce and brown sugar. 
  4. Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the SOUP button to 10 minutes. When time is up let the pot sit for 5-10 minutes and then move the valve to venting.  Remove the Instant Pot lid. 
  5. Remove chicken from Instant Pot and place on a plate and shred. Scoop equal portions of chicken into 4 or 5 soup bowls. 
  6. Cook the rice noodles according to package directions. Scoop equal portions of rice noodles into the soup bowls. 
  7. Use a fine-mesh sieve lined with cheesecloth to strain the broth. Discard the solids. Salt and pepper the broth to taste (mine was perfect already). Ladle the broth into the soup bowls.
  8. Serve the soup topped with desired toppings. (A squeeze of lime and crunch of bean sprouts was so good!)

Slow Cooker Instructions:

  1. Add onion, garlic, ginger, cloves, Chinese five spice powder, cinnamon, cardamom, coriander, peppercorns, chicken, fish sauce and brown sugar into slow cooker.
  2. Cover and cook on low for 6 hours. 
  3. Remove chicken from slow cooker and place on a plate and shred. Scoop equal portions of chicken into 5 soup bowls. 
  4. Cook the rice noodles according to package directions. Scoop equal portions of rice noodles into 5 soup bowls. 
  5. Use a fine-mesh sieve lined with cheesecloth to strain the broth. Discard the solids. Salt and pepper the broth to taste (mine was perfect already). Ladle the broth into the 5 bowls.
  6. Serve the soup topped with desired toppings. (A squeeze of lime and crunch of bean sprouts was so good!)

Notes

I used my 6 quart Instant Pot Duo 60 7 in 1*. Make in the 8 quart pot with no changes or halve the recipe in the 3 quart pot. 

Recipe adapted from Damn Delicious

  • Category: Soup
  • Method: Instant Pot or Slow Cooker