Description
A quick recipe for making flavorful Vietnamese chicken noodle soup using an Instant Pot.
Ingredients
Scale
- 3 lbs chicken pieces (bone-in thighs and breasts recommended)
- 8 cups water or low-sodium chicken broth
- 1 large yellow onion, halved
- 2 inches fresh ginger, sliced lengthwise
- 4 whole star anise
- 2 cinnamon sticks
- 5 whole cloves
- 1 teaspoon coriander seeds
- 1 teaspoon fennel seeds
- 1 tablespoon fish sauce
- 1 tablespoon brown sugar
- 1 teaspoon salt
- 1 pound dried rice noodles (pho style)
- 1 cup fresh bean sprouts (for garnish)
- 1/2 cup fresh cilantro, chopped (for garnish)
- 1/4 cup fresh Thai basil leaves (for garnish)
- 1 lime, cut into wedges (for garnish)
- Sriracha and Hoisin sauce (for serving)
Instructions
- Place the halved onion and sliced ginger directly onto the Instant Pot trivet or directly into the pot. If you have a small piece of foil, you can char the onion and ginger slightly over a gas flame or under a broiler for 2 minutes per side before adding them for deeper flavor, but this step is optional.
- In a small, dry skillet over medium heat, toast the star anise, cinnamon sticks, cloves, coriander seeds, and fennel seeds for 1-2 minutes until fragrant. Place the toasted spices into a spice bag or a small tea infuser ball.
- Place the chicken pieces into the Instant Pot liner. Add the water or broth, fish sauce, brown sugar, and salt. Add the spice bag.
- Secure the lid on the Instant Pot and set the valve to sealing. Cook on Manual/Pressure Cook setting on High Pressure for 25 minutes.
- Allow the pressure to naturally release for 15 minutes, then carefully quick release any remaining pressure.
- Remove the chicken pieces and set them aside to cool slightly. Strain the broth through a fine-mesh sieve into a large pot or bowl, discarding the solids, onion, and ginger. Taste the broth and adjust salt or fish sauce if needed. Keep the broth warm.
- Shred or dice the cooked chicken meat and discard the bones and skin.
- Prepare the rice noodles according to package directions, usually by soaking them in hot water until tender, then draining well.
- To serve, divide the cooked rice noodles among bowls. Top with shredded chicken. Ladle the hot, flavorful broth over the noodles and chicken.
- Serve immediately with plates of fresh bean sprouts, cilantro, basil, lime wedges, Sriracha, and Hoisin sauce on the side for you to customize your bowl.
Notes
- For a clearer broth, skim any foam or fat from the top after the pressure release.
- If you prefer a richer chicken flavor, substitute half of the water with high-quality chicken stock.
- You can char the onion and ginger directly on the Instant Pot heating element for 3-5 minutes if you do not have access to a broiler.
- Prep Time: 15 min
- Cook Time: 40 min
- Category: Soup
- Method: Pressure Cooking
- Cuisine: Vietnamese
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 5
- Sodium: 650
- Fat: 12
- Saturated Fat: 3
- Unsaturated Fat: 9
- Trans Fat: 0
- Carbohydrates: 55
- Fiber: 3
- Protein: 35
- Cholesterol: 110