Pressure Cooker Chicken Pho Recipe
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.
Ingredients
pho:
- 1 lb boneless skinless chicken breast boneless skinless chicken thighs would work as well
- 32 oz chicken broth
- 1 tbsp soy sauce
- 2 garlic cloves crushed
- 3/4 cup scallions thinly sliced
- 4 oz rice noodles rice vermicelli works, too
- 1 tsp ground coriander
- 1/2 tsp ground ginger
- 1 tbsp anise seed
- 1 tsp whole cloves
- 1/4 tsp salt
- 1/2 tbsp black peppercorns
toppings:
- 1/2 cup bean sprouts
- 1 jalapeno thinly sliced
- 2 cups fresh baby spinach
- 1 cup cherry or grape tomatoes halved
- 2 tbsp fresh mint leaves
- 1/4 cup fresh cilantro chopped
- 1 fresh lime wedges
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.