Instant-Pot Vietnamese Chicken Noodle Soup (Pho Ga)

Directions

1. 1
   Preheat the Instant Pot by selecting Saut on high heat.
2. 2
   Once hot, add the oil to the pot.
3. 3
   Add the onions, cutside down, and the ginger. Cook, without moving, until charredabout 4 minutes.
4. 4
   Add the coriander, star anise, cloves, cinnamon stick, and cardamom. Stir and cook for 1 minute more.
5. 5
   Add the chicken, fish sauce, and sugar and immediately pour over the water. Secure the lid.
6. 6
   Select Manual and cook at high pressure for 15 minutes.
7. 7
   Once cooking is complete, use a natural release for 10 minutes and release any remaining steam.
8. 8
   Remove the chicken from the pot and carefully strain the broth. Season with salt and pepper as desired.
9. 9
   Place the cooked noodles in 4 bowls. When the chicken is cool enough to handle, pick the meat off the bones and add to the bowls.
10. 10
    Pour over the broth and top with scallions, herbs, lime, and bean sprouts and jalapeo (if using).
11. 11
    Ingredient TipIf you have trouble finding whole dried spices, try your local international market or health food store, or order
12. 12
    them online.Per Serving: Calories: 620; Total Carbohydrates: 57g; Saturated Fat: 8g; Trans Fat: 0g; Fiber: 4g; Protein: 25g; Sodium: 1220mg
13. 13
    From The Instant Pot Electric Pressure Cooker Cookbook: Easy Recipes for Fast & Healthy Meals 2016 by Laurel Randolph. Reprinted with permission from Rockridge Press.
14. 14
    Buy the full book from Amazon.