30-Minute Pressure Cooker Pho Recipe

Name: 30-Minute Pressure Cooker Pho
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons canola or vegetable oil; 2 medium yellow onions, split in half; 1 small hand of ginger, roughly sliced; 1 small bunch cilantro; 3 star anise pods; 1 cinnamon stick; 4 cloves; 1 teaspoon fennel seeds; 1 teaspoon coriander seeds; 6 to 8 chicken drumsticks; 1/4 cup fish sauce, plus more to taste; 2 tablespoons rock sugar or raw sugar, plus more to taste; 4 servings pho noodles, prepared according to package directions; 1 small white or yellow onion, thinly sliced; 1/2 cup thinly sliced scallions; 2 cups mixed herbs (cilantro, basil, and mint); 2 cups trimmed bean sprouts; Thinly sliced Thai chilis; 2 limes, each cut into 4 wedges; Hoisin sauce and Sriracha

Servings: persons

2 tablespoons canola or vegetable oil
2 medium yellow onions, split in half
1 small hand of ginger, roughly sliced
1 small bunch cilantro
3 star anise pods
1 cinnamon stick
4 cloves
1 teaspoon fennel seeds
1 teaspoon coriander seeds
6 to 8 chicken drumsticks
1/4 cup fish sauce, plus more to taste
2 tablespoons rock sugar or raw sugar, plus more to taste
4 servings pho noodles, prepared according to package directions
1 small white or yellow onion, thinly sliced
1/2 cup thinly sliced scallions
2 cups mixed herbs (cilantro, basil, and mint)
2 cups trimmed bean sprouts
Thinly sliced Thai chilis
2 limes, each cut into 4 wedges
Hoisin sauce and Sriracha

1
Heat oil in a pressure cooker over high heat until smoking. Add halved onions and ginger, cut side down. Cook without moving, reducing heat if smoking excessively, until onion and ginger are well charred, about 5 minutes.
2
Add cilantro, star anise, cinnamon, cloves, fennel seed, coriander, and chicken to the pot. Add 2 quarts of water, the fish sauce, and the sugar to the pot. Seal the pressure cooker and bring it to high pressure over high heat. Cook on high pressure for 20 minutes, then shock under cold running water in the sink (or release pressure valve if using an electric pressure cooker).
3
Open pressure cooker. Transfer chicken legs to a plate. Pour broth through a fine mesh strainer into a clean pot and discard solids. Skim any scum off the surface of the broth using a ladle, but leave the small bubbles of fat intact. Season broth to taste with more fish sauce and sugar if desired.
4
To serve, place re-hydrated pho noodles in individual noodle bowls. Top with chicken legs, sliced onions, and scallions. Pour hot broth over chicken and noodles. Serve immediately, allowing guests to add herbs, bean sprouts, chilis, lime, and sauces as they wish.

828

kcal

Calories

Fat

116

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 2 tablespoons canola or vegetable oil, 2 medium yellow onions, split in half, 1 small hand of ginger, roughly sliced, 1 small bunch cilantro, and more.

Yes, 30-Minute Pressure Cooker Pho falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

30-Minute Pressure Cooker Pho

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