Warm, aromatic and comforting, there’s nothing like a bowl of pho. We put our trusty Instant Pot and What’s Pho Dinner blend to work to create a quick pho that’s nothing short of delicious. Such big flavors from simple ingredients. We were sipping right from the bowl!
Time: 40 min
Serves 4-6Rating
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Loading...| Rice noodles, prepared per package directions | |
| Roasted Chile Avocado Oil | |
| 4 bone-in, skin on chicken thighs | |
| 1 onion, halved | |
| 4 thick slices (coins) fresh ginger | |
| 2 Tbl What's Pho Dinner | |
| 1 fuji or gala apple, cored and diced | |
| Stems from a bunch of cilantro | |
| 3 Tbl Red Boat Fish Sauce | |
| 1 Tbl sugar | |
| 8 cups water | |
| 1 tsp salt | |
| Lime wedges, cilantro leaves, sliced jalapeno for garnish |
| 1. | Heat Instant Pot to sauté function on high. When hot, drizzle in the Roasted Chile Avocado Oil to just cover the bottom. Place the onions, cut side down, into the instant pot. Do not disturb and allow them to brown. |
| 2. | After the onions brown, add in the What's Pho Dinner blend, ginger and apple. Stir and cook until the apple softens a bit. Add in the chicken, cilantro stems, fish sauce, sugar and water. Press Cancel. |
| 3. | Place the lid on the Instant Pot and set to Manual pressure cook on high for 15 minutes. |
| 4. | After the 15 minute pressure cook, allow to naturally release for 15 minutes, then manually release any remaining pressure. |
| 5. | Remove the lid and move the chicken to a plate. Strain the broth into a bowl and discard the solids. Return the broth to the instant pot. Taste and adjust with salt if needed. |
| 6. | When the chicken is cool enough to handle, remove the skin and bones and return the chicken meat to the broth. Add in the noodles. |
| 7. | Garnish each bowl with lime, jalapeños and cilantro. Radishes and soft boiled eggs are delicious here too. |
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