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10-Minute Instant Chicken Pho Soup

Prep: 5 min
Cook: 15 min
Total: 20 min

Ingredients  for 3 servings

  • 1 (white) onion, chopped
  • 3-inch piece ginger, peeled and chopped
  • 10 cups low sodium chicken broth
  • 2 tablespoons coconut sugar
  •  Seasoning
    • 2 tablespoons coriander seeds
    • 1 tablespoon (about 4) cloves
    • 5 cardamom pods, partially cracked
    • 3 star anise
    • 2 cinnamon sticks
    • 3-inch piece of lemongrass (OPTIONAL)
  • 2 tablespoons fish sauce
  • low sodium soy sauce to taste (or salt)
  • 1 1/4 lb chicken breast
  • Garnish (not included in macros)
    • rice noodles (for a hearty serving)
    • veggies noodles such as zucchini and carrot (for LOW CARB)
    • bean sprouts
    • green onion
    • cilantro
    • lime juice
    • jalapeno

Steps

Step 1

Set your multifunction cooker on Saute on HIGH heat (or set a Dutch oven pot on HIGH).  Once hot, add ginger and onion.   Sear until fragrant and dark spots appear along the edges, about 3 minutes.  DO NOT use oil.  Then turn the setting off and allow the pot to slightly cool.

Step 2

Add the remaining ingredients MINUS the chicken breast.

Step 3

Pressure Cook on HIGH  for 10 minutes.  If using a Dutch oven pot, simmer on low for 2 – 3 hours, ensuring the lid is on tight.

Step 4

At the end of the cooking cycle, release the pressure.  Then add the chicken breasts and cook for 10 – 15 minutes on LOW, until the chicken is cooked through.

Step 5

Remove the chicken and pull it apart or cut it against the grain.  Also, strain the hot broth, removing all of the seasoning.

Step 6

Add your choice of noodles to a bowl, then add chicken, the broth and your choice of garnish.

Step 7

Enjoy!!