Instant Pot Pho Chicken Soup Recipe made in only 35 minutes with Pho spices, lime, cilantro, tomatoes, hoisin, bean sprouts for this Chicken Pho Recipe
Place the chicken breast, coriander seed, ginger, garlic, Thai basil, cloves, anise seed, pepper, salt, scallions, and chicken broth into the instant pot and cook for 35 minutes on high pressure.
While it is cooking, let the rice stick noodles soak in water. Cut the cherry tomatoes into halves, slice rounds of the jalapeños, slice a lime into wedges, pluck the mint off the stems, wash the bean sprouts and spinach, and dice the cilantro.
Let the pressure out using quick release at the end of 35 minutes. Strain the broth using cheesecloth. Take the chicken out and shred it with forks. Add the chicken back into the strained broth. Add 1 tbsp of fish sauce into broth and mix.
Ladle the soup into large bowls.
Then, insert the noodles, spinach, tomatoes, cilantro, bean sprouts, jalapeños, and a small dash of Sriracha or hoisin to your liking. Remember, the more Sriracha you add, the hotter it will be! Then, finish with a squeeze of lime juice from a lime wedge.
Notes
Paleo Pho / Whole 30 Tips
To make this Pho paleo and Whole 30 friendly, use paleo approved chicken broth or make your own at home. Also, swap the noodles out for zucchini noodles or Pasta Zero Miracle Noodles and swap the regular sriracha out for a paleo sriracha like this one.Tips on Fish Sauce and Salt The fish sauce and salt are to taste. I recommend starting with 1 tablespoon of fish sauce and then adding more salt or fish sauce to your own liking.