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Pressure Cooker Chicken Pho

goop

Making homemade broth is not difficult, per se, but it sure does take a long time. That’s where the pressure cooker comes in: You’ll get deeply flavored broth in a fraction of the time, and you’ll want to save all the leftovers for making soups, cooking grains or even sipping on for a warming savory treat. We added a few key ingredients (ginger, star anise, coriander) to make this broth work for pho, but you could totally use this process with different aromatics in other dishes.

Makes 4 servings of pho, plus extra broth

For the broth:

2 white onions, halved

1 large piece of ginger (about 5 oz), halved

2 star anise pods

¼ teaspoon fennel seeds

¼ teaspoon coriander seeds

2½ lbs chicken bones (any combinations of backs, feet or wings will work)

2 bone in chicken breasts

1 tablespoon salt

About 2 quarts of water (or enough to fill to the max line of your pressure cooker)

To assemble:

8 oz rice noodles, cooked and chilled

basil

cilantro

sliced Scallions

bean sprouts

lime wedges

sliced Jalapeños

sriracha

hoisin

1. First, set your pressure cooker to brown, allow it to preheat for a few minutes. While it heats, up drizzle a small amount of olive oil over the cut sides of the onion and ginger. Once hot, place the onions cut side down in the pressure cooker and let them cook for 5-10 minutes. Once nicely charred, pull them out and set aside. Repeat this process with the ginger. Remove and turn off the browning function.

2. Add the ginger and onion back in to the pressure cooker along with all the rest of the ingredients and top with the water to the max fill line. Secure the lid and set the steam valve to “pressure” and set to pressure cook for 1 hour. When done, carefully open the valve from “pressure” to “steam” (watch out for hot steam), and unlock the top.

3. Strain the broth, discarding everything but the chicken breasts. Set those aside and pull into bite sized pieces for pho.

4. To assemble the pho, divide the chicken and noodles between four bowls and top with hot broth. Serve with herbs, bean sprouts, hoisin, and sriracha.

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