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Instant Pot® Chicken Pho

Prep Time15 mins
Cook Time7 mins
Servings: 4
Calories: 343kcal
Author: Amanda

Equipment

  • Instant Pot
  • Measuring Cup
  • Measuring Spoon
  • Cutting Board
  • Chef’s Knife
  • Rubber Spatula
  • Peeler

Ingredients

  • 14 oz Edamame or Rice Noodles, cooked
  • 1 Tbsp Olive Oil
  • 0.5 cup Onion, chopped
  • 3 slices Ginger, Slices
  • 1 ea Cinnamon Stick
  • 3 ea Anise pods
  • 0.25 tsp Ground Cloves
  • 1 Apple, cubed
  • 1 pound Chicken breast, raw, boneless, cubed
  • 4 cups Chicken Broth
  • 4 cups Water
  • 1 tsp Salt
  • 1 Lime, sliced
  • 1 Jalapenos, sliced
  • 0.25 cup Red Onion, chopped
  • Several leaves Fresh Cilantro

Instructions

  • Add the olive oil into the pot of the Instant Pot® and press “saute”. Add the half cup of onion and ginger slices. Do not stir but allow then to char for about 5 minutes. (the char flavor will add to the taste of the soup.
  • Add the cinnamon stick and anise and cook for one more minute.
  • Add the ground cloves, chicken broth, apple, chicken pieces, water and sugar. Place the lid on top of the pot and set the vent to “seal”. Press the “Manual” button on the Instant Pot® and set the timer for 15 minutes.
  • Once the timer goes off, let the pressure release naturally for ten minutes then push the valve open to release the remaining steam.
  • Divide the cooked noodle between 4 bowls and then pour the Pho into each bowl. Top each bowl with lime slices, jalapenos, red onion and cilantro and enjoy!