Instant Pot Pho (Chicken Vietnamese Noodle Soup)
Turn the instant pot onto sauté mode.
1
Add 2 teaspoons oil and 1 onion (sliced in half).
2
Char the onion on both sides.
3
Add ginger, garlic, cinnamon stick, black peppercorns, coriander, cardamom and star anise.
4
Sauté for 2 minutes.
5
Add 6 cups chicken stock and 2 teaspoons salt.
6
Add 1 tablespoon brown sugar and 1 tablespoon fish sauce.
7
Then add 2 pounds boneless, skinless chicken thighs
8
Place the lid on, move the valve to sealing and turn on manual high pressure for 50 minutes. Manual release pressure.
9
Strain the broth through a fine mesh strainer.
10
Place your rice noodles in simmering water for 2-4 minutes.
11
Shred the chicken with two forks.
12
Add the broth, noodles and chicken to your serving bowls. Then top with toppings of choice.
13
What you'll need
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