Pressure Cooker Chicken Pho

Name: Pressure Cooker Chicken Pho
Total time: 1 h 25 min
Yield: 4 serving(s)
Ingredients: 2 tablespoons neutral cooking oil; 2 yellow onions, halved; 1 large piece fresh ginger, halved lengthwise; 2 teaspoons fennel seeds; 1 teaspoon red pepper flakes; ½ teaspoon coriander seeds; 2 star anise; 8 cups water; 4 bone-in, skin-on chicken thighs (about 1½ pounds); 2 teaspoons salt; 8 ounces Maifun rice noodles; 1 cup bean sprouts; 8 sprigs fresh cilantro; 8 sprigs fresh basil; 1 lime, quartered; 1 fresh green chile pepper, sliced into rounds; sliced green onions

Marrekus and Krysten Wilkes Website

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Our version of Vietnamese Chicken Pho features a homemade, aromatic broth topped with cilantro, lime, basil, and chili peppers for a bowl teeming with full-bodied flavor. This preparation uses mai fun noodles. These rice noodles are usually made from rice and water without salt. They are especially good in soups, but can also be used in stir fries as well. Nowadays these noodles can be easily found in the Asian section of larger grocery stores. Using the MultiPot Pressure Cooker, in just 40 minutes you will have a complete dish ready to serve. It will taste like an international vacation without leaving your kitchen!

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For best results, we recommend using:

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Directions

Mealthy Tip

Never tried pho? It’s basically chicken noodle soup with fresh Vietnamese flavor! Adding the fennel and coriander seeds to the MultiPot on the saute setting allows the seeds to lightly toast in the oil. This brings out the natural oils and incredible flavor of these ingredients. Here's a look at more Pressure Cooker Recipes.

For more pressure cooker chicken recipes, you might enjoy:

Pressure Cooker Chicken Tortilla Soup

Pressure Cooker Faux-tisserie Chicken

Pressure Cooker Chicken Cacciatore

Nutrition Facts

Per Serving: 196 calories; 9g fat; 23.9g carbohydrates; 6g protein; 17mg cholesterol; 1121mg sodium.

Full nutrition

Amount Per Serving
Calories 196		Calories from Fat 85
% Daily Value*
Total Fat 9g		14%
	Saturated Fat 1g	5%
	Trans Fat 0.1g
	Polyunsaturated Fat 1.8g
	Monounsaturated Fat 6.1g
Cholesterol 17mg		6%
Sodium 1121mg		47%
Total Carbohydrate 23.9g		8%
	Dietary Fiber 3g	12%
	Sugars 4.1g
Protein 6g

Vitamin A 19%		Vitamin C 69%
Calcium 5%		Iron 7%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

		Calories:	2,000	2,500
Total Fat		Less than	65g	80g
	Saturated Fat	Less than	20g	25g
Cholesterol		Less than	300mg	300 mg
Sodium		Less than	2,400mg	2,400mg
Total Carbohydrate			300g	375g
	Dietary Fiber		25g	30g

Calories per gram:

Fat 9 • Carbohydrate 4 • Protein 4

Tagged:

Dinner Lunch Chicken Asian Rice Noodles Pressure Cooker Gluten-free Dairy-free Vietnamese Soups And Stews Multipot Video

Reviews

4.5out of 5 Stars

(13 Reviews)

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What others are saying

Katie Hason says:

I had so much fun making this recipe! It was truly an experience. The pho broth was very authentic-tasting. I also loved all the toppings - the cilantro, basil, red onion, and chile pepper were very flavorful and the perfect addition to this dish.

Sam Dalton says:

Really good chicken pho! The broth was really delicious. I added a little sriracha to the broth because I like it spicy. Other than that I did not make any changes. All in all really flavorful.

Laura Griffin says:

So yummy! Pho is so good, I never thought I would learn how to make it on my own. The rice sticks are so light! I love this recipe and all the spices and flavors. The basil and cilantro give it a nice, fresh finish.

Greg Jones says:

Very good pho. I've tried both of the recipes on this site and loved them both. This one required a couple more steps than the beef pho, but both very good and very easy recipes. I liked the basil, chile and lime in this recipe. Very good flavor, especially with Sriracha.

Leah M says:

I couldn't find star anise, but I just added more fennel seeds to capture that licorice flavor. It's a little sweeter, and more mild but it's a close substitute. The only thing that was missing for me was the spice. I was able to remedy that by adding some sriracha to my bowl. I love a spicy broth!

Hector Jonass says:

This recipe gets you a much better pho broth than you'd think possible in such a short time. I know most phos take hours and hours to get the right flavors, which is why it has been one of those dishes I don't bother to attempt for the most part. My sons, however, LOVE pho. I think it's because I didn't put everything together and they get to assemble. Whatever, it was a fun and tasty dinner!

Shelly D says:

This was so good!! Used chicken broth instead of water for more flavor. Added siracha for an extra kick before serving! Yum!!!

Lori Bishop says:

I love pho & found this recipe to be fun, easy and absolutely delicious! (I think my Asian friends would even be impressed and so much less time consuming to make!) I also grow Thai Basil ~ which adds amazing flavor!!I I thought the chicken was a bit bland, I'm wondering if marinating the chicken first would help ~ any suggestions? (I will also try sriracha, I really appreciate the reviews and tips!)

Sandy Tucker says:

This soup is absolutely delicious! Very easy recipe, the hardest part is finding the rice noodles. Worth the hunt and I will stock up on them because I will definitely make this soup again!

Leyla Abdulhay says:

This was amazing! I have never made Pho before but the flavor was perfect in the broth. I would say it was better than even a restaurant. I followed the recipe exactly except for the green Chile pepper because I don’t like too much spice.

Steve Lowe says:

Extremely disappointed. When I make chicken broth I typically use 6 cups of water to a whole chicken in a pressure cooker. 4 thighs and 8 cups of water even with spices and healthy chunk of ginger?.....noodles, chicken and flavored water. Not just my comment but entire family. My one daughter went and added broth from purchased Collage Inn broth. Could be a good recipe? Maybe double the chicken at least.

Kelli Adams says:

This was very good, however we did have to add a lot more salt to the broth to make it edible. We all agreed the broth was pretty bland, but after adding the salt it was a 5 star meal.

Laura Norton says:

I’ve never even made soup before. This was like coming up to the plate and hitting a grand slam my first time in the majors. Instead of beans sprouts I used snow pea shoots. That was because my grocery store didn’t have any bean sprouts. I forgot to get coriander. Other than that I followed the whole recipe and it was superb.