Instant Pot Pho
- Instant Pot Pho
- Recipe
- Ingredients
- Instructions
How to quickly (and easily!) make restaurant-quality pho right at home in the pressure cooker in less than 1 hour! The broth comes out perfectly – so flavorful and comforting. You can’t beat that!
So we made it to Cinque Terre!
It was quite a trek to get here – from cruise, to shuttle, to taxi, to train, we were able to visit 3 of the 5 seaside villages – Monterosso, Vernazza, and Manarola.
All were so unique and adorable, as I quickly told Ben we had to move here immediately.
But before that happens, I have the best homemade pho for you guys!
And guess what? You can make it right in the Instant Pot® in less than 1 hour! No need to simmer for 5-6 hours as you would for traditional pho.
The IP takes care of all that for you. It’s just as flavorful and cozy – and the broth is simply perfect.
Recipe
Yield: 6 servings
Prep: 20 minutes
Cook: 40 minutes
Total: 1 hour
Ingredients
Instructions
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.
2. Stir in cloves, star anise pods, cinnamon, cardamom, coriander and peppercorns until fragrant, about 1 minute.
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.
4. Remove chicken from the Instant Pot® and shred, using two forks; set aside.
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. In a large pot of boiling water, cook noodles according to package instructions; drain well.
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.
