Instant Pot Rotisserie Chicken Pho
I got an Instant Pot for Christmas, and it has seriously been a game changer for me in the kitchen. I was skeptical at first, but the thing that really won me over was the fact that I can make a rich and flavorful bone broth in a fraction of the time. My Instant Pot rotisserie chicken pho does just that. I’ve taken a store bought rotisserie chicken, using the perfectly cooked meat for the soup, and then turn those roasted chicken bones into a delectable pho broth. Throw the bones, some charred onions and ginger, and a few spices into the Instant Pot and, voila! Chicken pho in an hour. It honestly doesn’t get easier than that.
Instant Pot Rotisserie Chicken Pho
Instant Pot Rotisserie Chicken Pho
Ingredients:
2 large onions, halved with skins intact
4” piece of ginger
1 rotisserie chicken, chicken removed and shredded and carcass reserved
1 bunch cilantro, thick stems cut off from tender stems and leaves
1 1/2 tsp coriander seed
3 star anise pods
5 cloves
1 cinnamon stick
1/4 tsp black peppercorns
1 tsp kosher salt
1 medjool date
3 Tbsp fish sauce
8 C water
cooked rice noodles or veggie noodles
Thai basil leaves
lime
green onions, thinly sliced
red onion, thinly sliced
1 jalapeno, thinly sliced
On a baking sheet broil onions and ginger on high heat for 10-15 minutes, until the skins of the onion and ginger have started to char and blister. Peel ginger and cut into small pieces, and smash with a knife. Remove peels from onions and cut into quarters.
In your Instant Pot, add chicken carcass, onions, ginger, thick cilantro stems, spices, date, fish sauce, and water. Secure the lid and make sure valve is set to sealing. Using the manual or pressure cook function, set timer to 1 hr. When the time is up, quick release the pressure valve. Strain broth through a fine mesh strainer into a large pot or bowl.
Fill serving bowls with noodles of your choice and some of the shredded rotisserie chicken. Ladle hot broth over the top and garnish with Thai basil, tender cilantro stems and leaves, lime wedges, jalapeno, red onion, and a sprinkling of green onions.
