Instant-Pot Vietnamese Chicken Noodle Soup (Pho Ga)
"In Vietnam, pho is eaten morning, noon, and night. The flavorful broth is traditionally cooked for hours to achieve a full-bodied flavor, but with a pressure cooker, you can enjoy this rich and complex soup in a fraction of the time...."
INGREDIENTS
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2 tablespoons canola oil
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2 medium yellow onions, halved
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1 (2-inch) piece ginger, cut into 1/4-inch slices
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1 tablespoon coriander seeds
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3 star anise pods
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5 cloves
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1 cinnamon stick
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3 cardamom pods, lightly smashed
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6 bone-in, skin-on chicken thighs
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3 tablespoons fish sauce
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1 tablespoon sugar
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8 cups water
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Kosher salt
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Freshly ground black pepper
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4 servings rice noodles, prepared according to package directions
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3 scallions, sliced
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1 small handful fresh herbs, such as mint, cilantro, and Thai basil, chopped
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1 lime, cut into wedges
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Handful of bean sprouts (optional)
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1 jalapeño, thinly sliced (optional)
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