For 8 quart IP.
This offers only dark meat.
One bag of fresh pho noodles makes about 4 bowls.
Char the onion and ginger. Toast the bag of dry
pho seasoning and put back in the filter bag.
In the inner pot, add chicken, daikon, onion,
ginger, Pho spices filter bag, Quoc Viet Soup
Base, rock sugar, fish sauce, along with 9 cups of
boiling water (or more to cover all ingredients).
Select Pressure Cook/Manual, High Pressure, 8
minutes. Allow 5 minutes NPR then slowly release
pressure by turning the knob to venting.
Once pressure is released, open lid and pull out
chicken, place in a colander and immediately rinse
it with cold sink water for about 2 minutes. This
step stops the chicken from being overcooked and
the skin from turning brown. Drain and set aside
to cool. Debone and shred chicken.
Discard onion and daikon. Add about 6 more cups
of boiling water. Switch to Saute mode to bring
the broth to a boil. Season to your taste. Add
1tsp MSG, salt, fish sauce, mushroom seasoning,
soup base and/or rock sugar.
To serve, add cooked pho noodle and chicken to a
large bowl. Ladle the boiling broth over noodle
and chicken. Sprinkle with chopped green onion
and cilantro. Top with white onion and ground
pepper. Serve with fresh bean sprout,
basil/cilantro, hoisin and sriracha sauce.
OPTIONAL Make a quick dipping sauce for the
chicken meat with lime juice, salt and pepper
Originally Submitted
11/7/2025
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