Instant Pot Chicken Pho

VIET WORLD KITCHEN
27Ingredients
105Minutes

Ingredients

US|METRIC
  • 4 pounds chicken
  • 1 coriander seeds (rounded tablespoon)
  • 3 whole clove
  • 2 inches ginger (section, peeled, thickly sliced, and bruised)
  • yellow onion (1 large, 10 oz, halved and thickly sliced)
  • 7 1/2 cups water (just-boiled)
  • 4 ounces fuji apples (peeled, cored, and cut into thumbnail-size chunks)
  • 3/4 cup cilantro sprigs (coarsely chopped)
  • 2 1/4 teaspoons fine sea salt
  • 1 1/2 tablespoons fish sauce
  • 1 teaspoon organic sugar
  • 1 teaspoon organic sugar
  • 2 teaspoons maple syrup
  • 10 ounces rice noodles (dried narrow flat, banh pho or pad Thai noodles)
  • 1/2 cooked chicken (from the broth)
  • 1 ounce red onion (thinly sliced against the grain and soaked in water for 10 minutes)
  • 2 sliced green onions (thinly, green parts only)
  • 1/4 cup chopped fresh cilantro (leafy tops only)
  • freshly ground black pepper (optional)
  • 3 lime leaves (tender, cut into fine threads, omit spines)
  • 4 handfuls beansprouts
  • 6 sprigs mint
  • 6 sprigs thai basil
  • 2 lime (cut into wedges)
  • 2 thai chile (or 1 jalapeno, Fresno, or serrano chile, thinly sliced, keep seeds intact)
  • sriracha sauce
  • hoisin sauce
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