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Instant Pot (Pressure Cooker) Chicken Pho
Ingredients
  • For the broth:
  • 1 tablespoon coriander seeds
  • 3 whole cloves
  • Chubby 2-inch (5 cm) section ginger, peeled, thickly sliced, and bruised
  • 1 large (10 oz | 300 g) yellow onion, halved and thickly sliced
  • 7 cups (1.66 l) water
  • 1 (4 lb | 1.8 kg) whole chicken (no bigger!)
  • 1 small (4 oz | 115 g) Fuji apple, peeled, cored, and cut into thumbnail-size chunks
  • ¾ cup (0.7 oz | 20 g) coarsely chopped cilantro sprigs
  • 1 tablespoon Diamond Crystal kosher salt (or 1½ TEASPOONS fine sea salt or Morton’s kosher salt)
  • About 1½ tablespoons  fish sauce
  • 1- 2 teaspoons maple syrup (optional)
  • For the bowls:
  • 4 medium zucchini, spiralized and blotted dry with paper towels
  • About half the cooked chicken from the broth
  • ½ small (2 oz | 60 g) yellow or red onion, thinly sliced against the grain and soaked in water for 10 minutes
  • 2 thinly sliced green onions, green parts only
  • ¼ cup (0.2 oz | 5 g ) chopped fresh cilantro, leafy tops only
  • Thai basil leaves (optional)
  • Pepper (optional)
  • Paleo sriracha (optional)
  • Lime wedges (optional)
  • EQUIPMENT:
  • 6-quart Instant Pot or stovetop pressure cooker
  • Cutting board
  • Chef’s knife
  • Measuring cups
  • Measuring spoons
  • Ladle
  • Silicone spatula
  • Tongs
  • Large bowl
  • Fine mesh strainer ( this one is more budget-friendly than mine)
  • Stock pot
  • Spiralizer (I like the Inspiralizer and Oxo Spiralizer)
Steps
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