Instant Pot Pho Ga (Vietnamese Chicken Pho)
Author: 
Cuisine: Vietnamese
Serves: Serves 4
 
Ingredients
  • 1 whole chicken
  • 1 large red onion, cut in quarters
  • 3-inch piece of ginger
  • 2 star anise
  • 5 cloves
  • 2 tbsp coriander seeds
  • 2 litres of water
  • 1 bunch of coriander/cilantro stems, tied with cooking string (about 6 would suffice)
  • 2 tbsp fish sauce
  • 2 tbsp sugar
  • salt and pepper to taste
  • Pho noodles, rehydrated
  • 1 lime, quartered
  • Beans sprouts, washed and tails removed
  • Coriander leaves
  • Birds eye chilli
Instructions
  1. Remove the chicken breast from the chicken and set aside. Cut the remaining chicken up by separating the thighs, feet, wings and neck.
  2. Broil the onion sections and ginger in the oven till slightly charred. Turn the sections frequently to ensure even browning. The ginger and onion should become slightly soft.
  3. Allow the onion and ginger to cool down slightly before removing the charred portions. Set aside.
  4. Place the chicken parts (except the breast meat) into a large bowl. Pour enough boiling water into the bowl to cover the chicken parts. Allow it to sit for about 5 minutes. Rinse the scum off the chicken parts and set aside.
  5. Set the Instant Pot to saute mode.
  6. Add the star anise, cloves and coriander seeds to the pot and toast the spices till fragrant (5 minutes). Add the spices into a spice bag.
  7. Fill the pot with 2 litres of water.
  8. Add in the spice bag, ginger, onion, coriander stems and chicken parts (except the breast).
  9. Set the Instant Pot to High Pressure, and set the timer for 25 minutes.
  10. When the timer beeps, allow it to release pressure naturally for about 10 minutes, before carefully de-pressurising the pot.
  11. Open the pot and remove the scum, if any, from the surface of the broth. Remove the chicken legs. Shred the meat off the chicken legs and return the bones to the pot.
  12. Add in the chicken breasts, fish sauce and sugar. Set the IP to High Pressure for another 10 minutes.
  13. Rehydrate the pho noodles according to instructions.
  14. When the pot beeps, allow it to release pressure naturally for about 7-10 minutes before carefully depressurising the pot.
  15. Add in salt and pepper to taste. (I added in 1 - 2 tsp of salt)
  16. Remove the chicken breasts and shred the meat. Remove all the other ingredients from the pot.
Assembling the pho bowls
  1. Add some pho noodles to a bowl.
  2. Top the noodles with some bean sprouts.
  3. Ladle the clear broth over the noodles.
  4. Top with shredded chicken meat, cilantro leaves, lime and birds eye chilli, if desired.
  5. Serve hot.
Recipe by Delicacious | A Gluten-Free Blog at http://www.delicacious.com/instant-pot-pho-ga-vietnamese-chicken-pho/