Instant Pot Pho

subheading: THE BROTH:

8 oz of dried Banh Pho rice noodles (these are also known as “rice sticks”). Use either small (linguine-sized) or medium (fettucine-sized) or you can use Pad Thai rice noodles too. The thinner the noodle, the lighter the experience

3 whole star anise (not the same thing as anise seed)

5 whole cloves

2 cinnamon sticks, broken in half

1 tbsp of extra virgin olive oil

1 tbsp of sesame oil

1.5 lbs of chicken tenderloins OR boneless, skinless chicken thighs, thinly sliced so the pieces are ¼” wide and about 2” long

1 tbsp of crushed garlic

1 tbsp crushed/minced ginger (I used Spice World Squeeze Ginger as it’s so easy and has great flavor- Costco has it too!)

3 cups of chicken broth (1 tbsp of Chicken Better Than Bouillon 3 cups of water)

3 cups of beef broth (1 tbsp of Beef Better Than Bouillon 3 cups of water)

2 tbsp of fish sauce (don’t mind its pungent fragrance - this ingredient is crucial to the Pho’s rich flavor and it tastes nothing like it smells once cooked)

2 tbsp of hoisin sauce

1 tsp of Lawry’s seasoned salt

subheading: THE TOPPINGS:

1 yellow onion, thinly sliced (use 2 onions if you want more for the topping as it’s my favorite one - SO perfectly paired with the broth)

1 jalapeño pepper, thinly sliced

1 lime, sliced into discs or cut into 6 wedges

14 oz can of bean sprouts, drained (or use fresh bean sprouts if you can find them!)

Fresh cilantro leaves

Directions at pressureluckcooking.com

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