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Easy Instantpot Chicken Pho

Mai
Easy chicken pho recipe using the Instant Pot. Clear aromatic broth. Ready in less than an hour
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Total Time 1 hour
Servings 4 bowls

Ingredients
  

  • Soup
  • 1/2 onion
  • 1/2 purple onion
  • 2 dry cinnamon sticks
  • 5 star anise pods
  • 1 tsp of black cardamom seeds
  • 1 tbsp Salt
  • 1 tsp pepper
  • 3 l water
  • Ginger
  • 1 Chicken chopped into smaller portions you can use cuts but bear in mind they must have bone on - the more bones, the richer the broth! Otherwise your broth might become pretty bland
  • 1 pack of flat rice pho noodles 4oog - if you can source fresh noodles, even better!

Toppings:

  • Green onions
  • Chilli
  • Your choice of fresh herbs toppings coriander, mint, Thai basil,...

Condiments:

  • Fish sauce
  • Wedge of lime

Instructions
 

  • Peel the ginger and onions and cut into large slices
  • Char the ginger, onions and cinnamon stick over an open fire (alternatively put on a baking tray in the broiler on high temperature until you see dark burnt patches)
  • Toast the star anise and cardamom seeds in a pan for about 2 minutes 
  • Rub some salt and pepper over the chicken and place it in the instant pot on 'Sauté' mode
  • Sauté the chicken 
  • Pour cold water into the pot (about 4-5 cm above the chicken)
  • Add the toasted spices, charred onion, ginger, cinnamon stick and the rest of the salt and pepper into the pot
  • Switch to 'Broth' mode (More + High pressure), close the lid and let it cook for at least 30 minutes. The longer you leave it, the richer the broth will become.
  • Meanwhile, prepare the rice noodles. Depending on the type that you purchase, you might need to soak beforehand and subsequently boil for a few minutes, then run it through cold water once the boiling finishes. If you can get hold of fresh noodles, that's even better!
  • Wash and chop some green onions, fresh chilli and any additional herbs of your choosing
  • Once the broth finishes cooking, let the instant pot decompress. Taste the soup and see if you need any more seasoning.
  • Take out the chicken and cut the meat into small slices
  • (Optional) Filter out the broth with a sieve and discard the charred spices (I usually just leave them sinking at the bottom)
  • At this point I like to 'blanche' the rice noodles into the broth so that it's nice and warm when served
  • Assemble: in a large bowl add the noodles at the base, then some slices of chicken and some green onions on top
  • Pour the warm broth into the bowl
  • Top with fresh herbs, chilli and consume with some squeezed lime and fish sauce
  • Et voilà, enjoy!

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