Instant Pot Vietnamese Pho with Chicken and Vermicelli
Posted by Leonard G
Lime, Star Anise Pods, Onion, Soy Sauce, Chicken Broth, Cloves, Vermicelli Noodles, Brown Sugar, Cinnamon Stick, Fish Sauce, Ginger, Garlic Cloves, Cilantro, Chicken Breast, Sriracha Hot Sauce, Scallions, Coriander Seeds
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Instant Pot Vietnamese Pho with Chicken and Vermicelli Recipe
The Instant Pot Vietnamese Pho with Chicken and Vermicelli is a quick and easy take on the traditional Vietnamese noodle soup. The fragrant and flavorful broth is made in the Instant Pot with chicken, spices, and aromatics before being poured over soft vermicelli noodles and tender chicken slices. This warming and filling soup is ideal for a cold evening or a quick weeknight dinner.
Ingredients
- 1 lime, cut into wedges
- 2 star anise pods
- 1 large onion, thinly sliced
- 1 tablespoon soy sauce
- 8 cups chicken broth
- 2 cloves
- 4 oz dried vermicelli noodles
- 1 tablespoon brown sugar
- 1 cinnamon stick
- 3 tbsp fish sauce
- Thinly slice a 3-inch piece of ginger
- 3 garlic cloves, minced
- 1/4 cup chopped cilantro
- 1 pound boneless, skinless chicken breasts, sliced thin
- Serve with sriracha hot sauce
- 1/4 cup sliced scallions
- 1/2 teaspoon coriander seeds
Time Needed
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
Instructions
- In the Instant Pot, combine the chicken, chicken broth, ginger, onion, garlic, fish sauce, soy sauce, brown sugar, cinnamon stick, star anise pods, cloves, and coriander seeds.
- Close the lid and turn the valve to the sealing position.
- Set the timer for 15 minutes and press the Pressure Cook button.
- When the cooking time is up, allow the pressure to naturally release for 10 minutes.
- Remove the lid carefully after releasing any remaining pressure.
- Remove the chicken from the pan and set it aside.
- Remove the ginger, onion, cinnamon stick, star anise pods, cloves, and coriander seeds and set aside.
- Saute the dried vermicelli noodles in the broth using the Saute function.
- Cook, stirring occasionally, for 2-3 minutes, or until the noodles are soft and tender.
- Distribute the noodles among four bowls and top with the sliced chicken.
- Ladle the warm broth over the chicken and noodles.
- Garnish with cilantro, scallions, and wedges of lime.
- Serve with a side of Sriracha hot sauce.
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