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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.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- 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.
Pressure Cooking Accessories
Prestige 5-Liter Pressure Cooker
The Electric Pressure Cookbook
Instant Pot 9-In-1 Pressure Cooker
Instant Pot Obsession
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