ninja foodi chicken pho
You can use an instant pot with this recipe if you don't have a ninja. Even make it on the stove just let the stock simmer for about a couple of hours. Feel free to change up the toppings to whatever you like
prep time
10 Min
cook time
40 Min
method
Pressure Cooker/Instant Pot
yield
4-6 serving(s)
Ingredients
- 3 tablespoons veg. oil
- 1 medium onion peeled and cut in half
- 1 inch piece ginger cut in half
- 4 boneless chicken thighs
- 8 cloves garlic peeled
- 10 cilantro stems
- 1 bunch scallions dark green parts only.
- 3 star anise
- 1 teaspoon white pepper
- 1 tablespoon fish sauce
- 10 whole cloves
- 1/4 cup brown sugar
- 12 cups chicken stock
- 14 ounces rice noodles
- TOPPINGS
- white parts of scallions
- cilantro or basil
- bean sprouts
- lime wedges
How To Make ninja foodi chicken pho
-
Step 1Select sear/saute and add oil. Place onion and ginger into the pot cut sides down and let cook for 5 minutes untouched to get a char on them.
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Step 2Add the chicken, garlic, cilantro, scallions dark green parts, star anise, white pepper, fish sauce, cloves, brown sugar and chicken stock to pot. Assemble pressure lid and seal the pot
-
Step 3Place valve to seal. Select pressure and set to high. Select time 25 minutes press start.
-
Step 4After it beeps quick release the pressure. Remove the lid and remove the chicken to a cutting board. Strain the stock and discard the solids.
-
Step 5Select sear/saute to high and bring to a boil. Add the rice noodles and cook 5 minutes. Shred the chicken. Ladle the noodles and broth in a bowl. Top with shredded chicken, white parts of scallions, cilantro, bean sprouts and a lime wedge
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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