Chicken Noodle Pho
Servings Prep Time
4servings 10minutes
Cook Time
Servings Prep Time
4servings 10minutes
Cook Time
  • 2tablespoons canola oil
  • 2medium yellow onionshalved
  • 2inches Gingerfresh cut into 1⁄4 inch slices
  • 1tablespoon coriander seeds
  • 3 star anise pods
  • 5 cloves
  • 1 cinnamon stick
  • 3 cardamom podslightly smashed
  • 6 chicken thighsbone-in, skin-on
  • 3tablespoons fish sauce
  • 1tablespoon sugar
  • 8cups Water
  • kosher saltto taste
  • black pepperfreshly ground
  • 4servings rice noodlesprepared according to package directions
  • 3 scallionssliced
  • 1 limecut into wedges
  • 1handful fresh herbssuch as mint, cilantro, and Thai basil, chopped
  • 1 jalapenothinly sliced (optional)
  • 1handful bean sproutsoptional
  1. Preheat the Instant Pot by selecting Sauté on high heat. When display says “hot” add the oil to the pot.
  2. Add the onions, cut-side down, and the ginger. Cook, without moving, until charred, about 4 minutes.
  3. Add the coriander, star anise, cloves, cinnamon stick, and cardamom. Stir and cook for 1 minute more.
  4. Add the chicken, fish sauce, and sugar and immediately pour over the water. Secure the lid.
  5. Select Manual and cook at high pressure for 15 minutes. Once cooking is complete, use a natural release for 10 minutes and release any remaining steam.
  6. Remove the chicken from the pot and carefully strain the broth. Season with salt and pepper as desired.
  7. Place the cooked noodles in 4 bowls. When the chicken is cool enough to handle, pick the meat off the bones and add to the bowls. Pour over the broth and top with scallions, herbs, lime, and bean sprouts and jalapeño (if using). Enjoy!