Instant Pot Chicken Pho
Treat your family with this fragrant and delicious Asian-inspired soup.
Ingredients
- 2 tbsp unsalted butter
- 1 cup yellow onion diced
- 1 cup carrot sliced
- 3/4 cup celery sliced
- 2 garlic cloves finely chopped
- 2 tsp salt
- 1 tsp freshly ground black pepper
- 1 tsp fresh thyme chopped
- 1 bay leaf
- 1 whole chicken
- 4 cups water
- 2 cups chicken broth
- 6 oz wide egg noodles
- 2 tbsp fresh flat-leaf parsley chopped
Instructions
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Press the sauté setting on the Instant Pot, and add butter. Add onion, carrots, celery, garlic, 1 1/2 teaspoons of salt and 1/2 teaspoon of pepper to melted butter. Cook and stir until the onions begin to turn translucent, about 3 minutes.
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Stir in thyme and bay leaf. Place chicken on top of vegetables, and sprinkle with remaining 1/2 teaspoon salt and pepper. Add water, and secure lid. Cook on high pressure for 17 minutes. Carefully release pressure from the cooker with the manual release method, then carefully remove the lid. Press “cancel”, and transfer the chicken to a platter.
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Switch the Instant Pot setting to sauté. Add chicken broth to cooked vegetables, and bring the whole thing to a boil. Stir in egg noodles. Cook with an occasional stir until pasta becomes al dente, about 8 minutes. While the pasta cooks, shred the meat; dump the chicken skin and bones and the bay leaf. When noodles are cooked, turn Instant Pot off, and stir in shredded chicken and parsley.
