Instapot Chicken Pho

Ingredients

  • 3 cinnamon sticks

  • 8 star anise

  • 9 cardamom pods (crushed)

  • a few fennel seeds

  • a few cloves

  • tbsp of coriander seeds

  • 2 tsp avocado oil

  • 2 large yellow onions, quartered (leave on onion skin - flavor! nutrients!)

  • 6 inches of ginger, sliced

  • 3-4 lb whole chicken (including gizzards)

  • 2 tbsp fish sauce (plus more to taste)

  • 2 tsp brown sugar

  • 1 bunch cilantro (cut stems from leaves - use stems in broth and leaves as garnish)

  • rice noodles

  • fixings: bean sprouts, shiitake mushrooms, zucchini, sweet potato, cilantro, jalapeño, onion, chili sauces, soy sauce, sesame oil, etc.

Instructions

  1. Set Instapot to low saute function (or use a separate pan). Toast spices for a few minutes until fragrant. Pull out spices and set aside.

  2. Add avocado oil, heat up on medium-high heat for a few seconds. Add ginger and onions and sear until golden on all sides of onions.

  3. Add chicken, spices, ginger, onion, to instapot if not there already, plus fish sauce, cilantro stems and sugar. Cover with broth or water until the max line (making sure chicken is totally covered)

  4. Cook on HIGH pressure for 15 minutes. Natural release.

  5. With caution to not burn your hands, strain broth from everything else. Pull chicken away from bone and set aside.

  6. Cook rice noodles or add vegetables instead of noodles. Add your shredded chicken, fixings and enjoy!