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|By :Laurel Randolph|
|Browse Category||Soups, Stews & Broths|
|Diet||Celiac, Dairy Free, Gluten Free|
|Cooking Technique||Pressure Cook|
|Prep Time||10 minutes|
|Cook Time||15 minutes|
Laurel Randolph is a Los Angeles-based food writer and recipe developer who has contributed food articles to Paste Magazine, Wise Bread, and Serious Eats. Her recent cookbook, The Instant Pot Electric Pressure Cooker Cookbook: Easy Recipes for Fast & Healthy Meals, is available on Amazon. In her free time, you can usually find her browsing a farmers’ market, eating tacos or Vietnamese food, or cooking up a storm at home.
Very delicious! Just like the Pho I crave from a restaurant
Love love love it!!!
This is the epicurious recipe, verbatim. That said, its excellent.
Don’t let the fish sauce intimidate you; yes, it has a pungent odor, but that’s all. The soup tastes delightful: light broth, all the spices and flavors blend perfectly. It is a pleasure knowing I can whip up this complex and healthy soup in less than 30 minutes at home.
Instrad of plain water, used 6 cups of chicken stock and 3 more cardsmom pods and it was absokutely amazing. Dont forget the chili paste at the end!
Made this and it was awesome. I used 4-cups low sodium chicken broth and 4-cups water. Also added red chili sauce to the soup before serving.
Just made this pho soup. It was really good. Only change I did was instead of 8 cups water, I did 4 cups low sodium chicken brooth & 4 cups water. Topped each bowl with bean sprouts, lime juice & Sriracha sauce. Definitely a new favorite.
Delicious! Best pho I’ve made yet. I substituted the entire water bill with chicken broth.
It was an amaging pho!
Much better than the restraunt as there isn’t any MSG 🙂
Very light in flavor.
Tastes authentic. Used boneless / skinless chicken, a thinner rice noodle, and sea salt as variations. Looking forward to trying again with skin-on chicken, thicker noodles, and Kosher salt. Great recipe!
Turned out absolutely amazing. I did feel like it could use some more spice. Next time I’m doubling up on ginger and cinnamon. But all around delish!
I found this to be bland, even though I used 6 cups chicken broth and 2 cups water. I had to add a lot of fish sauce afterwards to make it more flavorful.
Turned out absoluetly amazing! But we substituted water with chickenbroth as recommended by some other chefs 😉
I love it. My forst time making pho and first time using the instant pot. Im very impressed. I also added better than buan (spelling) to the 8 cups of water.
Amazing recipe, great flavor! Works well in the instapot
This is very good. I added my own vegies when I fixed my bowl. Great!
It turned out amazing just have to try and find the right rice noodles to go with.
To be honest it taste nothing like pho soup. True pho takes 24 hours. And alot of expensive meat can’t make it for less than $100. Without mind there is a way to make it. Add one tablespoon of instant paste for beef pho. Cook it for 6 hours or longer.
This recipe is for the Instant Pot Pressure Cooker, reducing the traditional 24 hours to a few minutes.
Thanks to this recipe. Making family favorite meal at home has become so easy! Keeping leftover soup and cheicken in the refragerator for a week is no problem for easy meal later days.
I used cilantro, basil, mint, green onions, onions, and jalepeno for on top and I also added a little more of my gf soy sauce and it was delcious.
Also, sauted cooked shredded chicken in salt lots of pepper and dfbutter before putting it in.