Today, I am sharing a delicious recipe for Chicken Pho that is so fast, yet flavorful, that it just may become a new family favorite in your home, too.
A rich broth full of tender chicken, scallions, Asian-inspired spices, and topped with bean sprouts, spinach, mint, cilantro, tomatoes, and spicy jalapeno, this pho made in a pressure cooker will rock your world.
A rich broth full of tender chicken, scallions, Asian-inspired spices, and topped with bean sprouts, spinach, mint, cilantro, tomatoes, and spicy jalapeno, this pho made in a pressure cooker will rock your world.
1lbboneless skinless chicken breastboneless skinless chicken thighs would work as well
32ozchicken broth
1tbspsoy sauce
2garlic clovescrushed
3/4cupscallionsthinly sliced
4ozrice noodlesrice vermicelli works, too
1tspground coriander
1/2tspground ginger
1tbspanise seed
1tspwhole cloves
1/4tspsalt
1/2tbspblack peppercorns
toppings:
1/2cupbean sprouts
1jalapenothinly sliced
2cupsfresh baby spinach
1cupcherry or grape tomatoeshalved
2tbspfresh mint leaves
1/4cupfresh cilantrochopped
1fresh limewedges
Instructions
Place uncooked chicken breast, garlic, scallions, ginger, cloves, coriander, anise, salt, pepper, and chicken broth into the Crock Pot® Express Crock Multi-Cooker. Attach and lock lid, then cook on "SOUP" (high pressure) for 35 minutes.
While cooking, cook rice noodles per package instructions and prepare pho toppings.
When pho is done cooking, quick release the pressure, remove chicken, then strain the broth using a fine strainer or cheesecloth. Add broth back to pot.
Shred chicken using forks, then add the pot with broth. Add soy sauce and stir.
Serve in large bowls, then add noodles and desired toppings.