Instant Pot Chicken Pho
Ingredients
For the chicken broth
-
1
tablespoon
coriander seeds
-
3
whole
cloves
-
2
inches
fresh ginger, peeled, thickly sliced, and bruised
-
1
large
yellow onion, halved and thickly sliced
-
7
cups
water
-
4
pounds
whole chicken
-
1
small
Fuji apple, peeled, cored, and cut into thumbnail-size chunks
-
¾
cup
coarsely chopped cilantro sprigs
-
1
tablespoon
Diamond Crystal kosher salt
-
1-2
teaspoons
maple syrup (optional)
-
to taste
fish sauce
For the bowls
-
4
medium
zucchini, spiralized and blotted dry
-
½
small
yellow onion, thinly sliced
-
2
thinly sliced
green onions, green parts only
-
¼
cup
chopped fresh cilantro, leafy tops only
-
to taste
Thai basil leaves (optional)
-
to taste
pepper (optional)
-
to taste
Paleo sriracha (optional)
-
to taste
Paleo hoisin sauce
-
to taste
lime wedges (optional)
Instructions
- Toast coriander seeds and cloves in the Instant Pot using the sauté function until fragrant.
- Add ginger and onion, stirring until aromatic.
- Pour in 4 cups of water to stop the cooking process.
- Place the chicken in the cooker breast side up.
- Add apple, cilantro, salt, and remaining water.
- Lock the lid and set to cook under high pressure for 14 minutes.
- Let the pressure decrease naturally for 20 minutes before venting.
- Remove the chicken and soak in cold water for 10 minutes.
- Strain the broth and season it with fish sauce and salt.
- Shred the chicken and prepare the bowls with zucchini noodles and toppings.
- Ladle broth into each bowl and serve immediately.
Nutrition Facts (estimated)
Servings
4 servings
Calories
302
Total fat
17g
Total carbohydrates
14g
Total protein
24g
Sodium
0mg
Cholesterol
0mg
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