Instant Pot Chicken Noodle Soup Recipe
- Yield: 4
- Servings: 4-6
- Prep Time: 10m
- Cook Time: 20m
- Ready In: 30m
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This information is per serving.
Saturated Fat2.6 g
Trans Fat0 g
Unsaturated Fat0 g
Learn how to prepare excellent Vietnamese beef pho noodles for the instant pot chicken noodle soup recipe:
Vietnamese Beef Pho Noodles Recipe
Makes 4-6 servings
Ingredients: For the Broth: 2 large yellow onions, peeled and quartered, 4-inch (10 cm) piece of fresh ginger, peeled and quartered, 2 (3-inches (7.5 cm) each whole cinnamon sticks, 2 whole star anise, 3 whole cloves, 2 teaspoons coriander seeds, 6 cups (1.5L) reduced-sodium beef broth, 1 tablespoon (15 ml) soy sauce, 1 tablespoon (15 ml) fish sauce, 3 carrots, peeled and roughly chopped
For Serving: 1/2 pound (240 g) London broil, 8 oz (240 g) dried rice noodles, 3 scallions, thinly sliced, 1 chili pepper, thinly sliced, 1-2 limes, cut into wedges, 1 cup (250 ml) each: bean sprouts, fresh herbs (cilantro, basil, Thai basil, and mint), Sriracha sauce
Instructions: Using tongs, char quartered onions and ginger on all sides over high heat until the onions and ginger show charred spots, then rinse under cool running water. Pat dry with paper towels and set aside.
In a 2-quart (2 L) saucepan, combine the cinnamon, star anise, cloves, and coriander seeds. Dry roast over medium-low heat for 1-2 minutes, until very fragrant, stirring often.
Pour in beef broth, soy sauce, fish sauce, then stir in chopped carrots and charred onions, and ginger. Increase heat to medium-high and bring mixture to a boil. Reduce heat to low, cover, and simmer for a further 30 minutes.
Meanwhile, put London broil on a plate, wrap with plastic wrap and freeze for 15 minutes. Remove beef from the freezer, transfer to a cutting board and slice into very thin slices, then cover and refrigerate until ready to serve.
Bring a large saucepan of water to a boil over medium-high heat. Drop in the rice noodles and cook according to package instructions. Strain, using a colander, and run them under cold water.
Immediately divide cooked noodles between serving bowls to avoid sticking together.
Place the bean sprouts in a serving dish. Roughly chop the herbs, then arrange all the topping on a serving dish.
Set a strainer over another dip bowl and strain the solids from the broth. Discard the solids. Return strained beef broth to the pan and simmer over low heat for a few minutes. The broth should be hot.
Top cooked noodles with a few slices of frozen raw beef. Arrange the beef in a single layer, then ladle hot beef broth into each bowl, pouring it evenly over the beef. The beef should immediately start to turn opaque. Enjoy!
So, here is the main recipe: Instant Pot Chicken Noodle Soup Recipe, enjoy it!
Instant Pot Chicken Noodle Soup Recipe
- 2 tablespoons vegetable oil
- 2 medium yellow onions, peeled and halved
- 1 small hand of ginger, roughly sliced
- 1 bunch fresh cilantro
- 3 star anise pods
- 1 cinnamon stick
- 1 teaspoon each: fennel seeds and coriander seeds
- 6-8 chicken drumsticks patted dry
- 1/4 cup (60 ml) fish sauce, plus some extra
- 2 tablespoons rock sugar, plus more to taste
- For serving:
- 4 servings cooked pho noodles
- 1 small yellow onion, peeled and thinly sliced
- 1/2 cup thinly sliced scallions
- 2 cups (500 ml) mixed herbs (cilantro, basil, and mint)
- 2 cups (500 ml) trimmed bean sprouts
- thinly sliced Thai chili pepper
- 2 limes, cut into wedges
- Sriracha sauce
Heat vegetable oil in an electric pressure cooker set to the browning functions. Add halved onions and ginger, cut side down, and cook until onion and ginger charred, for about 5 minutes.
Stir in fresh cilantro, star anise, cinnamon, cloves, fennel seed, coriander, then add chicken drumsticks. Pour in 2-quarts (2 L) water, fish sauce and stir in rock sugar. Mix well.
Close the pressure cooker and lock the lid. Set the machine to cook at high pressure. Set timer to cook for 20 minutes.
Open the pressure cooker, using the Quick Release method. Unlock and open the lid. Remove cooked chicken drumsticks from the pot and transfer them to a plate. Remove bones and shred the meat.
Pour the broth through a fine mesh strainer into a large pot. Discard the solids. Season broth to taste with more fish sauce and rock sugar.
To serve: Divide cooked pho noodles between serving bowls. Top with cooked chicken meat, sliced onions, and scallions. Pour hot broth over, adding remaining ingredients as you wish.