Loaded Chicken Pho (Instant Pot + Stove Top)

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I think it's safe to say that if you live anywhere in the Northern Hemisphere (Southern California excluded) you need a giant bowl of this Loaded Chicken Pho for dinner tonight! It's FREEZING pretty much everywhere and this is the perfect healthy way to warm up!

Instant Pot Loaded Chicken Pho from www.whatsgabycooking.com (@whatsgabycookin)


 

I say healthy because if you witnessed my game day spread yesterday... you'd get it. There were more chips/salsa/guacamole/cheese/dips in my life that humanly possible. So this week I'm cleaning it up with a really clean and flavorful Loaded Chicken Pho!

If you've never had or heard of Pho before - welcome to the future! Pho is a Vietnamese soup, that is made from beef stock and spices, that get's a pile of noodles and thinly sliced or shredded beef or chicken. You can top it with any assortment of herbs and voila - perfection! I usually make mine with chicken stock if I'm adding chicken, and beef stock if adding beef. Seems like the obvious move, right?

You can make this Loaded Chicken Pho in the Instant Pot, or on the stove top - you're welcome. Either way it's going to be loaded with all the goodies, flavor and you're going to love it. And the toppings!! All those fresh herbs, hits of lime juice, crunchy bean sprouts etc... that really make it shine! So if you can brave the walk from your house to your car, head to the store and whip this up this week. You will NOT be disappointed!

Instant Pot Loaded Chicken Pho from www.whatsgabycooking.com (@whatsgabycookin)

Loaded Chicken Pho

Author: Gaby Dalkin
4.8 from 6 votes
You can make this Loaded Chicken Pho in the Instant Pot, or on the stove top – you’re welcome. Either way it’s going to be loaded with all the goodies, flavor, and you’re going to love it.
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course, Dinner
Cuisine Vietnamese
Servings 6 people

Ingredients
  

For the Broth:

  • 2 teaspoons olive oil
  • 3 inch piece of ginger peeled and cut into large pieces
  • 1 yellow onion thinly sliced
  • 4 cloves of garlic skin removed
  • 1 stick lemongrass broken into large pieces (optional)
  • 4 cups chicken stock or broth
  • 1 star anise
  • 2 tablespoons soy sauce
  • 4 bone in chicken thighs
  • 1 cup fresh cilantro
  • 1 tablespoon coriander seeds
  • 1 teaspoon black peppercorns

For the bowls:

  • 5 ounces rice noodles
  • 1 cup bean sprouts
  • 4 scallions sliced
  • ¼ cup fresh cilantro leaves picked off
  • 1 jalapeño pepper thinly sliced
  • Fresh mint leaves
  • Fresh Thai basil leaves
  • 2 limes sliced
  • Sriracha

Instructions
 

For the Instant Pot

  • Turn your pressure cooker onto sauté and add the oil, onions and ginger. Cook for 4-5 minutes until starting to caramelize. Stir in the broth, soy sauce, lemongrass, star anise, garlic, chicken thighs, cilantro, coriander seeds and peppercorn. Seal and cook on high pressure for 18 minutes. After 18 minutes, do the quick release and remove chicken to a clean surface. Strain the solids from the liquid and put the liquid back into the pressure cooker.
  • Turn the pressure cooker to sauté and bring the broth to a boil. Add the noodles and cook until done, about 4 minutes.
  • While the noodles are cooking, remove the chicken from the bone and shred. Place equal amounts of the chicken into 4 bowls and top with the noodles and broth. Top with the bean sprouts, scallions, cilantro, sliced jalapeño, mint, basil and lime juice.

For the Stove Top

  • Heat a heavy bottom Dutch Oven over medium high heat and add the oil. Once hot, add the onions and ginger and sauté for 4-5 minutes until starting to caramelize. Stir in the broth, soy sauce, lemongrass, star anise, garlic, chicken thighs, cilantro, coriander seeds and peppercorn. Bring to a boil and then reduce to a simmer, with the lid on, and cook for about 20 minutes until the chicken is fully cooked. Remove the chicken to a cutting board and strain the solids from the liquid and put the liquid back into the Dutch Oven.
  • Turn the heat to medium high and bring the broth to a boil. Add the noodles and cook until done, about 4 minutes.
  • While the noodles are cooking, remove the chicken from the bone and shred. Place equal amounts of the chicken into 4 bowls and top with the noodles and broth. Top with the bean sprouts, scallions, cilantro, sliced jalapeño, mint, basil and lime juice.

Notes

Recipe adapted from Skinny Taste: One & Done

Nutrition Information

Calories: 406kcal | Carbohydrates: 35g | Protein: 23g | Fat: 20g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Cholesterol: 99mg | Sodium: 688mg | Potassium: 569mg | Fiber: 3g | Sugar: 5g | Vitamin A: 430IU | Vitamin C: 17mg | Calcium: 56mg | Iron: 2mg
Tried this Recipe? Tag me Today!Mention @WhatsGabyCookin or tag #whatsgabycooking!

Photo by Matt Armendariz / Food Styling by Adam Pearson // Recipe adapted from Skinny Taste: One & Do30

28 Comments

  1. What is your recommendation to use for the broth and timing for the protein if I want to use shrimp instead of chicken? Looking forward to trying the chicken!

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