Instant Pot Chicken Pho With Tahini

This instant pot chicken pho with tahini makes the traditional Vietnamese chicken noodle soup easy to make at home in around 30 minutes. And this all thanks to the help of your pressure cooker.

Have This!

• 14 oz rice noodles
• One Tbsp olive oil extra virgin
• A large yellow onion halved
• One piece ginger cut
• Three cardamom pods lightly smashed
• One tbsp tahini
• A cinnamon stick
• A Tbsp coriander seeds
• Three-star anise pods
• Five cloves
• One Fuji apple peeled, cored and cut into half chunks
• Half cup coarsely chopped cilantro leaves
• Six chicken thighs bone-in, skin-on
• Three Tbsp fish sauce
• A Tbsp sugar
• Eight cups water
• Two tsp kosher salt

Do This!

• Soak the noodles in large bowl of warm water for 30-45 minutes. Set aside while you prepare the pho broth.
• Add the oil to your Instant Pot and select the sauté option. One hot, adds onion cut side down, and ginger. Cook, without stirring, for about four minutes, until slightly charred.
• Add cardamom, cinnamon stick, coriander, star anise and cloves and cook for one minute longer, until fragrant. Add the water to the pot along with apple, cilantro, chicken, fish sauce, and sugar. Secure the lid.
• Select Manual and cook at high pressure for 15 minutes.
• When done, turn off the Instant Pot and let the pressure decrease naturally for 10 minutes. Set a timer and if the pressure hasn’t completely released when it goes off, turn the valve at the top to release any remaining pressure.
• Remove chicken from the pot and set aside. Strain the broth and season with salt pepper, and tahini to taste. Skim some of the fat from the broth.
• When the chicken is cool enough to handle, separate the meat from the bones and divide the meat among four large soup bowls.
• Strain the noodles and divide them among the four bowls. Top each of the bowls with the broth and your desired toppings.