Thu, 01 Oct 2026 16:37:04 -0700WeeblyMon, 10 Feb 2020 22:11:41 GMThttps://www.pagesinmypassport.com/instant-pot-pho/instant-pot-pho

This is super easy and really delicious!

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 or 1 teaspoon anise seeds
• 1 cinnamon stick or 1/2 teaspoon ground cinnamon
• 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 cup bean sprouts
• 1 cup fresh basil leaves
• 1 cup torn mint leaves
• 1 Thai bird chili pepper, thinly sliced
• 1 lime, cut into wedges

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

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