Do you ever crave a certain food and want to eat it constantly? That is pho for me. Sometimes I want it every day, sometimes I want it every week. It is so cozy and delicious. However, it can get really expensive and it is actually SO easy to make at home, so I started making Instant Pot Pho for the really cold nights here in the mountains.
This recipe is obviously not authentic, but it curbs my craving and is almost as comforting... and costs a fourth of the price that I spend when I get take out. Also making it at home allowed me to make it Whole30 and Paleo so I can eat it all the time and not worry about my gut having issues. I have tried making it as authentic as possible, however, that required me to buy a lot of random spices that I don't use in any other recipes and it can cook all day. I wanted to simply and get it done in less than 30 minutes.... cue instant pot. Don't get me wrong, I still love getting it to-go, too but now I don't have to do that every time I want something comforting.
Tips for Instant Pot Pho:
- It will make your instant pot smell like pho, even after you clean it. I have accepted that mine will smell like that since I make it so often. However, to get rid of this smell you can soak the rubber ring in vinegar and you can scrub the pot with some water and baking soda.
- If you don't have an instant pot, just make this in a large pot on the stove!
- Add whatever topping you like in your pho and leave out which ones you don't like That is one reason I love pho, you can make it your own personal bowl.
- If you are not on a Whole30 or worrying about grains, use rice noodles!
- You can either spiralize your own zucchini noodles or you can buy them pre-spiralized from the store- one package typically feeds two of us so if you want leftovers, buy two packages.
- You can also make this with bone broth- I have even made it with the Turmeric Ginger flavor from Kettle and Fire and that was so tasty.
Instant Pot Pho
Ingredients
Pho:
- 1 pound chicken breast
- 1 quart chicken, beef or bone broth
- 2 cups water
- 1 white onion finely sliced
- 3 zucchinis- spiralized
- 2 tablespoon Chinese five spice
- ½ tablespoon ground ginger
- 1 tablespoon garlic
- 1 tablespoon coconut aminos
- 2 teaspoon fish sauce
- Salt and pepper
Toppings:
- Green onion- sliced
- Cilantro
- 1 Jalapeno- sliced
- 1 can bean sprouts- rinsed
- lime wedges
- Sriracha
Instructions
- Combine chicken, broth, water Chinese five spice, ground ginger, garlic, onion, coconut aminos, fish sauce, salt, and pepper into your instant pot.
- Cook on high pressure for 20 minutes and then manually release the pressure.
- Remove the chicken and shred it, then return it to the pot.
- Fill your bowl with zucchini noodles, then poor broth on top! That is right... no need to even cook these noodles, the broth will cook them enough.
- Add whatever toppings you like. I love all of them on there with lots of sriracha, but make it your own!
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