Pho Chicken Noodle Soup


  • 2 tbsp canola oil
  • 2 medium onions
  • 1 tbsp coriander seed
  • 1 tsp green cardamom pods
  • 3 star anise pods
  • 1 cinnamon stick
  • 5 whole cloves
  • 8 cups Water
  • 1/4 cup fish sauce
  • 1 tbsp kosher salt
  • 1 tbsp inch ginger
  • 1 tbsp lemongrass stalk
  • 4 lbs bone-in
  • 16 oz thin rice noodles
  • fresh cilantro
  • fresh basil
  • Lime wedges
  • mung bean sprouts
  • 2 jalapeños
  • 1/4 onion
  • Add oil to the Instant Pot. Using the display panel select the SAUTE function and adjust to HIGH or MORE.
  • When oil gets hot, put the onion in, cut side down. Cook without moving until the onions begin to char, 4-5 minutes. Remove the onions to a bowl.
  • Add the Spice Mixture ingredients to the pot. Cook and stir for one minute or until spices are fragrant.
  • Add warmed water to the pot and deglaze by using a wooden spoon to scrape the brown bits from the bottom of the pot.
  • Add the remaining Pot Mixture ingredients and the reserved onions and their juices. Turn the pot off by selecting CANCEL, then secure the lid, making sure the vent is closed.
  • Using the display panel select the MANUAL or PRESSURE COOK function*. Use the +/- keys and program the Instant Pot for 20 minutes.
  • When the time is up, let the pressure naturally release for 10 minutes, then quick-release the remaining pressure.
  • Carefully remove the meat from the pot to a cutting board. Remove skin and shred meat; discard bones and skin.
  • Strain the broth and return to the pot. Turn the pot off by selecting CANCEL, then select the SAUTE function.
  • Bring the broth to a simmer and cook the rice noodles in the broth according to the package directions.
  • Serve noodles and broth over chicken. Garish as desired.
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