This Instant Pot Pho recipe from Hayley Lucero (@realfoodwithaltitude) was created to satisfy her craving for pho in a healthy, quick and inexpensive way. This recipe is perfect for those cold nights curled up inside
INGREDIENTS
PHO
- 1 pound chicken breast
- 1 quart chicken, beef or bone broth
- 2 cups water
- 1 white onion finely sliced
- 3 zucchinis- spiralized
- 2 Tbsp Chinese five spice
- 1/2 Tbsp ground ginger
- 1 Tbsp garlic
- 1 Tbsp coconut aminos
- 2 tsp fish sauce
- Salt and pepper
TOPPINGS
- Green onion- sliced
- Cilantro
- 1 Jalapeno- sliced
- 1 can bean sprouts- rinsed
- lime wedges
- Sriracha
DIRECTIONS
-
Combine chicken, broth, water Chinese five spice, ground ginger, garlic, onion, coconut aminos, fish sauce, salt, and pepper into your instant pot.
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Cook on high pressure for 20 minutes and then manually release the pressure.
-
Remove the chicken and shred it, then return it to the pot.
-
Fill your bowl with zucchini noodles, then poor broth on top! That is right… no need to even cook these noodles, the broth will cook them enough.
-
Add whatever toppings you like. I love all of them on there with lots of sriracha, but make it your own!
- Enjoy!