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Instant Pot Chicken Pho

Great one pot recipe that is a good go to for balance macro and micronutrients. Perfect leading up to those winter months.


  • 1 oz Ginger root raw

  • 1 stick Cinnamon stick spice

  • 2 pieces Star anise

  • 1/2 tsp Cloves ground

  • 1 tbsp Coriander seed ground or whole dried

  • 1 tsp Pepper black

  • 2 breast Chicken breast

  • 4 cup Chicken broth

  • 4 cup (8 fl oz) Water

  • 1 tbsp Brown sugar

  • 3 tbsp Sauce fish

  • 6 oz Noodles rice dry uncooked

  • 2 cup Bean sprout

  • 1/3 cup, chopped Peanuts oil roasted with salt

  • 4 clove Garlic raw

  • 3 tbsp Vegetable oil

  • 1/2 medium (2-1/2" dia) Onions raw


  1. Heat the Instant Pot in sauté mode. Cook diced onion, garlic, and ginger for 2 minutes. Add in spices and stir for 30 seconds.

  2. Add chicken, broth, water, sugar, and fish sauce to the pot. Mix, seal and cook on high pressure for 15 minutes.

  3. Release pressure after 15 minutes. Remove the chicken, and shred with a fork. Strain the broth to remove spices.

  4. Cook noodles according to package directions, then place in a bowl with broth and cooked chicken.

  5. Top with desired toppings (bean sprouts, hoisin sauce, basil, chiles, lime, peanuts, etc.)

Calories: 525

Protein: 37g

Carbs: 48g

Fat: 21g

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