Thursday, May 11, 2017
I joined an Instant Pot group on Facebook after seeing a foodie friend speak praises of her love for her pressure cooker. I honestly didn't think I would like it but I am always open to the idea of making life a little easier. I finally got one and after boiling my first egg, I became motivated.
I remember my friend Anneka made pho ga and I told my husband that she made it in 30 mins. He said that I should give it a go. I didn't want to go my usual pho ga recipe, which is delicate with a hint of star anise and cilantro. I was looking for something a little more bold because of the shortened cooking time, thinking that I couldn't get the flavors. But the final product was so amazing, I didn't even add very much at the end.
Serves at 4-6
1 Tbsp cooking oil
1/2 onion, cut into quarters
3 inch chubby knob ginger, peeled and sliced
1 pinch who cumin seed
1 3-inch piece cinnamon stick
1 black cardamom pod
1-2 points star anise
2 leg quarters or 4-5 chicken thighs or drumsticks, with bone and skin attached
8 cups of hot boiling water
2 Tbsp fish sauce
1 Tbsp kosher salt
1 package banh pho/pad Thai noodles (soaked in boiling water for 15 mins)
1 lime, quartered
1 cup blanched mung bean sprouts
Chopped green onion and/or cilantro
Hit the saute button on your instant pot. Scrub your chicken pieces, making sure to rub the joint part well, especially any bones exposed. Pat chicken dry. Add the oil to the pot insert and drop the onion and ginger when the oil is hot and saute it for about 1 minute. Drop in the spices and saute until they start to smell. Add the chicken and water. Close the lid and set to manual for 30 mins and use a quick release. Pull out chicken and strain, if you desire. Finish the broth with fish sauce and kosher salt. Adjust to your taste if needed.