Instant Pot Pho

INGREDIENTS

  • 1 tablespoon canola oil
  • 1 large sweet onion, quartered
  • 1 (2-inch) piece ginger, sliced
  • 2 cloves garlic, smashed
  • 3 whole cloves
  • 2 star anise pods
  • 1 cinnamon stick
  • 1 teaspoon ground cardamom
  • 1 teaspoon ground coriander
  • 1/2 teaspoon black peppercorns
  • 1 1/2 pounds bone-in chicken thighs, skin removed
  • 4 cups chicken stock
  • 2 tablespoons fish sauce
  • 1 1/2 teaspoons brown sugar
  • Kosher salt and freshly ground black pepper, to taste
  • 8 ounces rice noodles
  • 1 cup bean sprouts
  • 1 cup fresh basil leaves
  • 1 cup torn mint leaves
  • 1 Thai bird chili pepper, thinly sliced
  • 1 lime, cut into wedges

INSTRUCTIONS

  1. Set 6-qt Instant Pot to the high saute setting. Heat canola oil; add onion, ginger and garlic. Cook, stirring frequently, until browned, about 4-5 minutes.
  2. Stir in cloves, star anise pods, cinnamon, cardamom, coriander and peppercorns until fragrant, about 1 minute.
  3. Stir in chicken thighs, chicken stock, fish sauce, brown sugar, 1/2 teaspoon salt and 2 cups water. Select manual setting; adjust pressure to high, and set time for 15 minutes. When finished cooking, quick-release pressure according to manufacturer’s directions.
  4. Remove chicken from the Instant Pot® and shred, using two forks; set aside.
  5. Strain broth through a fine-mesh sieve lined with cheesecloth; discard solids. Skim any remaining fat from surface and discard; season with salt and pepper, to taste.
  6. In a large pot of boiling water, cook noodles according to package instructions; drain well.
  7. Divide noodles and chicken into serving bowls. Ladle over the broth mixture and serve immediately, garnished with bean sprouts, basil, mint, chili pepper and lime.