Instant Pot Pho Soup
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
Servings: 4 people
Calories: 314kcal
Ingredients
- 1 Cup Scallions green & white
- 32 oz Bone Broth
- 1 Pound Chicken Breast
- 1/2 oz Ginger peeled & diced
- 2 tsp garlic crushed
- 1 1/2 teaspoons coriander seeds crushed
- 1 tbsp anise
- 1/2 tbsp pepper
- 4 ounces rice noodles
- 1/4 teaspoon salt
- 2 1/2 cups baby spinach fres
- 1 1/2 cups cherry tomatoes halved
- 1/2 cup bean sprouts
- 1/4 cup fresh cilantro coarsely chopped
- 2 tablespoons mint leaves fresh
- 4 Lime wedges to taste
- 1 tsp cloves whole
- 1/2 tsp Sriracha
- 1/4 cup Jalapenos diced & seeded
- 1 tbsp fish sauce add more if needed to taste
- 1 stem Thai Basil
Instructions
- 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.