Instant Pot Vietnamese Chicken Pho (Pho Ga)

This recipe for Instant Pot Vietnamese Chicken Pho is an easy, short-cut style noodle soup using leftover rotisserie chicken bones. The result is a clear, lightly spiced broth that is comforting and delicious.

Course Dinner, Main Course

Cuisine Asian, Vietnamese

Prep Time 15

Cook Time 45

Total Time 1

Servings

Calories 100kcal

Author Michelle

Equipment

1 pressure cooker

Ingredients

Chicken soup broth:

1 whole rotisserie chicken carcass/bones
2 cinnamon sticks
4 star anise
1 tablespoon coriander seeds
4 cloves
1 tablespoon fennel seed
3 green cardamom pods
1 large onion halved
1" piece ginger
½ teaspoon sea salt or to your taste
1 tablespoon granulated sugar or rock sugar or to your taste
2 tablespoon fish sauce or to your taste
10 C water

For serving:

1 pkg (1 lb) rice noodles cooked
1 large cooked chicken breast sliced or shredded
green onions or white onion thinly sliced
bean sprouts
lime
sriracha
hoisin
basil
mint

Instructions

Make the chicken soup:

Add the chicken carcass/bones to the Instant Pot liner.
In a dry frying pan over medium heat, lightly toast the cinnamon sticks, star anise, coriander seed, cloves, fennel seed, and cardamom pods, a few minutes.
Once aromatic, add the spices to a cheesecloth and tie it up with kitchen twine.
Drop the cheesecloth bundle into the pot.
Using the same dry frying pan, turn up the heat to high and add the halved onion and ginger and char until blackened.
Transfer the charred onion and ginger to the pot.
Add in sea salt, sugar, fish sauce and cover with water.
Place the lid on, set the vent to SEAL and press the SOUP function -- 45 minutes at HIGH PRESSURE.
Let the pressure naturally release.
Remove the lid and take out the spice bundle and bones.
Strain the broth through a sieve into a large pot and skim off any fat.
Give the soup a taste and adjust the seasoning to your liking.

Poach the chicken breast:

Place raw chicken breast in the cooled chicken broth.
Bring to a boil over medium heat, and then reduce the heat to a simmer for 10 minutes, with the lid partially covered.
Turn off the heat and cover with the lid. Let it sit for 15-20 minutes undisturbed, with the lid on.
Remove the cooked chicken from the broth and cover. Let it rest for 10 minutes before slicing.

Assemble:

Bring the chicken broth up to a simmer.
Place noodles into a bowl.
Add slices of chicken and onion.
Ladle the soup over top of the noodles and garnish with bean sprouts, cilantro, lime and fresh herbs.
Enjoy immediately.

Nutrition