Instant Pot Pho

• porções: 6 servings
• tempo ativo: 20 minutes
• tempo total: 1 hour

Ingredientes

1 tablespoon canola oil

1 large sweet onion (quartered)

1 2-inch piece ginger, sliced

2 cloves garlic (smashed)

3 whole cloves

2 star anise pods

1 cinnamon stick

1 teaspoon ground cardamom

1 teaspoon ground coriander

1/2 teaspoon black peppercorns

1 1/2 pounds bone-in chicken thighs (skin removed)

4 cups chicken stock

2 tablespoons fish sauce

1 1/2 teaspoons brown sugar

Kosher salt and freshly ground black pepper (to taste)

8 ounces rice noodles

1 cup bean sprouts

1 cup fresh basil leaves

1 cup torn mint leaves

1 Thai bird chili pepper (thinly sliced)

1 lime (cut into wedges)

Instruções

Set 6-qt Instant Pot® to the high saute setting. Heat canola oil; add onion, ginger and garlic. Cook, stirring frequently, until browned, about 4-5 minutes.

Stir in cloves, star anise pods, cinnamon, cardamom, coriander and peppercorns until fragrant, about 1 minute.

Stir in chicken thighs, chicken stock, fish sauce, brown sugar, 1/2 teaspoon salt and 2 cups water. Select manual setting; adjust pressure to high, and set time for 15 minutes. When finished cooking, quick-release pressure according to manufacturer’s directions.

Remove chicken from the Instant Pot® and shred, using two forks; set aside.

Strain broth through a fine-mesh sieve lined with cheesecloth; discard solids. Skim any remaining fat from surface and discard; season with salt and pepper, to taste.

In a large pot of boiling water, cook noodles according to package instructions; drain well.

Divide noodles and chicken into serving bowls. Ladle over the broth mixture and serve immediately, garnished with bean sprouts, basil, mint, chili pepper and lime.