Instant Pot Chicken Pho | Natalie Cooks

Ingredients

• 1 tbsp olive oil
• 1 yellow onion, (roughly chopped)
• 3 cloves garlic, (smashed)
• 3 inch knob ginger, sliced into rounds
• 2 star anise*
• 1 cinnamon stick*
• 3 whole cloves*
• 2 tsp fennel seeds
• ½-1 tsp red pepper flakes or use a thinly sliced fresh spicy chili peppers ((for spice, optional))
• 7 cups water
• 3 lb bone-in skin-on chicken, skin and excess fat removed**
• 2 tbsp soy sauce or tamari
• 1 tbsp fish sauce
• ½ tsp kosher salt
• 12-16 oz vermicelli rice noodles, cooked ((or use soba))
• Leftover cooked veggies or thinly sliced raw veggies ((like bok choy, bell pepper, fennel, snap peas)(optional))
• 1 ½ cups bean sprouts ((optional))
• 2 cups fresh herbs ((cilantro, basil, mint, and/or scallions))
• 4 lime wedges
• **Easily substitute with 2 lbs boneless skinless chicken thighs. The broth won’t have as much chicken flavor, but it will still work!