Rotisserie Chicken Pho in the Instant Pot

bowl of rotisserie chicken pho with garnishes

Rotisserie Chicken Pho in the Instant Pot

Sip + Sanity | Linda Feller

Rotisserie Chicken Pho in the Instant Pot is a shortcut method to enjoy this beloved Vietnamese-style soup at home! Enjoy with fresh vegetable garnishes for a delicious meal.

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1 20

1 35

Soup

Vietnamese

591 kcal

Equipment

electric pressure cooker, 6-qt size
mesh strainer

Ingredients

FOR THE BROTH

1 rotisserie chicken, store-bought, plain
1 large onion, peeled + quartered
3-in piece fresh ginger root, halved lengthwise + crushed
5 whole star anise
3 whole cloves
1 tablespoon coriander seeds, whole, not ground
4 sticks cinnamon
1 head garlic, cut in half across the equator
1 tablespoon fish sauce
1 tablespoon brown sugar
3 ribs celery, halved
10 cups water
5 teaspoon Chicken Better Than Bouillon

TO SERVE

12 ounce flat rice noodles, (banh pho)
2 green onions, sliced thin

OPTIONAL GARNISHES

bean sprouts, thai basil, mint, jalapeno, lime, sriracha, hoisin sauce

Instructions

Remove skin and meat from the rotisserie chicken. Discard the skin. Reserve the meat. Set the bones aside.
Set your Instant pot to sauté. When it's hot, dry toast the onion and ginger, flipping + turning to char on all sides. Add the star anise, cloves, coriander seeds and cinnamon; toast for another minute or two.
Add the chicken bones, garlic, fish sauce, sugar, celery, water + Better than Bouillon to your Instant Pot.
Lock Instant Pot lid into place and make sure the vent valve is set to “Sealing”. Set the "Pressure Cook" function to high and adjust the time to 15 minutes. It should take about 12 to 15 for the pressure to increase before the cooking time begins.
When cooking time is done, allow pressure to naturally release (this might take 35-40 minutes).
Strain the solids using through a fine mesh strainer or colander lined with cheesecloth. Return the broth to the bowl of the Instant Pot on "Keep Warm".
While you're waiting for the Instant Pressure to release, soak the noodles in cold water for 30 minutes. This will make them pliable. To soften them to the right texture for soup, bring a large saucepan of water to boil, then reduce the heat to low. Place a serving of noodles into the bowl of strainer and lower it into the hot water for 2 to 3 minutes until the texture of the noodles is to your liking. Repeat this for each serving.
To serve, warm the reserved shredded chicken meat in the broth and divide it over the noodles. Ladle broth into each bowl, about 2-1/2 cups per serving. Top with green onions. Serve with any optional garnishes you like.

Notes

STOVE TOP DIRECTIONS: Use a soup pot or large dutch oven with a lid. Start it over medium to medium-high heat to toast the onion and ginger, then continue on with the recipe from there. After you’ve added the water and bouillon, bring it to boil, then reduce to a simmer and put the lid on. This method will require some extra time to develop flavor, so occasionally taste it to see how it’s coming along. Add more water if it evaporates too quickly (but with the lid on, it shouldn’t evaporate too much). You may also need to skim some of the foamy white stuff (proteins) off the top as well

Nutrition

pressure cooker

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