Instant Pot Pho Ga
The Instant Pot pho ga (pronounced "fuh") is incredibly easy to make and tastes like it's been simmering for hours.
Servings: 6 servings
Calories: 625kcal
Equipment
Ingredients
- 2 pounds bone-in skin on chicken thighs
- 2 teaspoons sea salt plus 1 teaspoon (to season chicken)
- 1 tablespoon fat or oil
- 8 cups water
- 1 large onion quartered
- 2 teaspoon ginger paste
- ½ whole cinnamon stick
- 1 teaspoon coriander seeds
- 3 whole star anise
- 4 whole cloves
- 1 teaspoon white peppercorns
- 4 whole green onions
- 4 tablespoons fish sauce
- 1 teaspoon palm sugar
- 14 ounces rice noodles (dried or fresh)
Condiments/Garnishes (optional but highly recommended):
- 2 fresh limes
- 2 sliced jalapenos
- pickled red onions *see below
- 1 cup fresh mint
- 1 cup fresh basil
- 1 cup bean sprouts
- ¼ cup fried garlic
- sriracha to taste
- hoisin sauce to taste
Pickled Red Onions:
- 3 slices red onion
- ½ cup seasoned rice vinegar
Instructions
- Lightly salt the chicken thighs with 1 teaspoon of salt. Roast in a 400F degree oven for 20 minutes per side. Remove and set aside.
- Heat the fat in the Instant Pot on the saute setting. Add the onions and ginger and let cook for 3-4 minutes without stirring. They should get charred.
- Add the cinnamon, coriander, star anise, cloves, peppercorns and green onions. Cook for 2-3 minutes, stirring constantly so the spices don't burn.
- Add the water, chicken, fish sauce and palm sugar. Switch the Instant Pot to the pressure setting and cook on high for 20 minutes. Let the pressure release naturally for 5 minutes, then use the manual release.
- Strain the broth with a mesh strainer or use cheesecloth and set the chicken aside.
- Add the remaining salt to the broth. Add more salt to taste if necessary. Place broth back in Instant Pot to keep hot if necessary.
- Cook the rice noodles according to the package. While the noodles cook, shred the chicken into bite size pieces.
- Place noodles and chicken in a bowl and pour broth over. Garnish with limes, pickled onions (see below), bean sprouts, herbs, jalapenos, crispy garlic, sriracha and hoisin as desired. Serve hot.
Pickled Red Onions:
- Slice onions in ⅛" slices and cover with vinegar. Let sit for 30 minutes, stirring every 10 minutes to ensure onions are covered. Drain the excess vinegar off and serve.
Notes
- Roast the chicken thighs in advance for the best flavor. If you choose not to roast them, be sure to remove the skin before adding to the Instant Pot.
- You can also use a whole chicken to make this recipe. Use enough water so the chicken is submerged.
- This recipe can be made in an 8-quart instant pot as well. Just cover the chicken thighs with water.
- Don't stir the onions once you add them. Let them char as it adds flavor to the broth.
- Once you add the whole spices, stir regularly to prevent them burning (whole spices will burn quickly and ruin your broth).
- Make sure to use whole spices, not ground spices. Ground spices will make it difficult to get a nice clear broth and may affect the flavor.
- When servings, the soup is best served with lots of fresh herbs.
Nutrition
Serving: 1cup | Calories: 625kcal | Carbohydrates: 61g | Protein: 28g | Fat: 28g | Saturated Fat: 7g | Cholesterol: 148mg | Sodium: 1669mg | Potassium: 434mg | Fiber: 2g | Sugar: 2g | Vitamin A: 200IU | Vitamin C: 3.7mg | Calcium: 62mg | Iron: 2.1mg