Instant Pot Pho — Damn Delicious

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Instant Pot Pho

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.

Instant Pot Pho

Yield: 6 servings

Prep Time: 20 minutes

Cook Time: 40 minutes

Total Time: 1 hour

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!

Ingredients:

  • 1 tablespoon canola oil
  • 1 large sweet onion, quartered
  • 1 (2-inch) piece ginger, sliced
  • 2 cloves garlic, smashed
  • 3 whole cloves
  • 2 star anise pods
  • 1 cinnamon stick
  • 1 teaspoon ground cardamom
  • 1 teaspoon ground coriander
  • 1/2 teaspoon black peppercorns
  • 1 1/2 pounds bone-in chicken thighs, skin removed
  • 4 cups chicken stock
  • 2 tablespoons fish sauce
  • 1 1/2 teaspoons brown sugar
  • Kosher salt and freshly ground black pepper, to taste
  • 8 ounces rice noodles
  • 1 lime, cut into wedges
  • 1 cup bean sprouts
  • 1 cup fresh basil leaves
  • 1 cup torn mint leaves
  • 1 Thai bird chili pepper, thinly sliced

Directions:

  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. 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.
  5. Remove chicken from the Instant Pot® and shred, using two forks; set aside.
  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 with lime, garnished with bean sprouts, basil, mint and chili pepper.

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27 comments

This is the first time I’ve not understood your recipe. First, there is no instruction on whether to turn off saute mode before or after the chicken thighs are added. Second, how do you remove the broth to strain and discard solids without removing the chicken. Third, after the chicken is shredded, why put it back into the instant pot if all the liquid is gone. Finally, when the shredded chicken is put back in the Instant Pot, is it off, on keep warm mode, or back on to saute. Otherwise, anxious to try the recipe.

If I misread the recipe, please accept my sincere apologies

1. There is no instruction on whether to turn off the saute mode before or after the chicken thighs are added because it really doesn’t matter when you turn it off – you go straight to pressurizing for 15 minutes once the chicken is added.
2. You can use a ladle to remove the broth.
3. You’re right. No need to return the chicken back to the Instant Pot®.

Barry, there’s no need to overthink this recipe – it’s meant to be super easy! 🙂

Wow that looks delicious!! Love a good pho dish (:

Question what if you don’t have a one pot or pressure cooker. Can you make pho soup on top of stove or use a slow cooker?

Shirley, you can try this recipe instead! 🙂

Do you have an adaptation for beef pho in the instant pot?

Not at this time! But it’s on my culinary bucket list! 🙂

Oh I’d love the beef one too!!

I want you to know that your cookbook is AMAZING! and ANY recipe of yours Ive tried the only word
FABULOUS. thank you

That’s so great Lori! Thanks!

Gracias!! For posting this recipe I look forward to making it soon. Looks delicious

Made this last weekend and it was AWESOME! Thank you for such a great and easy recipe!

Of course! Thanks for sharing with us.

I declare this the best thing I ever made! I used my own chicken stock (also made in IP) but when I sautéed all those spices…oh my gosh! Thank you, thank you. Easiest best pho and so glad to be able to have it anytime in the comfort of my house. Also…WE LOVE BUTTERS!

Yay! That’s awesome!

This looks amazing! Have you tried or do you know how to double this recipe? Would you just double everything but keep the cooking time the same? Thanks for the recipe!!

Hi Dee! Unfortunately, without having tried this myself, it’s hard to answer with certainty. As always, please use your best judgment regarding substitutions and modifications.

I’ve made this three times now and each time I love it more. It is in rotation with your Thai Red Curry soup–about once every week to week and a half I make one of them and enjoy every bowl immensely. Thank you for all you do and I cannot wait until you crack the IP Beef Pho recipe. 🙂

Those are both such good recipes! Glad you’re enjoying them.

Could you provide instructions on how to make this in a crock pot? If not, I’m sure I could do a search and find something. Thank you, Monika.

Sorry, just saw your link to my question below! Thanks, Monika.

I made this dish on Sunday.

My husband: is this damndelicious again?
Me: what do you think?
Him: I love that girl.

You’re a hit in our house!! And this pho is amazing!

Hahaha that’s awesome! Thank you, Kate!

Thanks for the recipe! I’m confused though, are you using pho noodles or just standard vermicelli noodles? I’ve only eaten the flat rice sticks, now I’m confused as to which ones are more authentic?

Dave, you can really use either noodle but I am using rice noodles here (primarily used in pho), which is not to be confused with vermicelli noodles which is from mung bean starch or rice starch rather than rice grains itself. Hope that helps!

Hey there, I love this recipe but recently started keto. Do you have any nutritional facts for this dish so I know if I’m good to make it again? Thanks! 🙂

Nutritional information is provided only for select and new recipes at this time. However, if it is not available for a specific recipe, we recommend using free online resources at your discretion (you can Google “nutritional calculator”) to obtain such information. Hope that helps!

Come join me in my culinary adventures where we’ll be using simple, fresh ingredients and transforming them into sophisticated and elegant meals for the everyday home cook.

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