Instant Pot Chicken Pho

Studies suggest that a steaming bowl of chicken soup has anti- inflammatory properties, offering mild relief from the coughs and sniffles of winter.

Ingreadient:

• 4 star anise pods
• 4 cloves
• 1 small cinnamon stick, smashed
• 1 tsp. coriander seeds, crushed
• 1/2 tsp. black peppercorns
• 1 2-in. piece ginger, quartered and then smashed
• 1/2 red onion, coarsely chopped
• 1/2 Fuji apple
• 1 1/2 lb. chicken thighs, skin removed
• 2 Tbsp. fish sauce, divided
• 3 oz. instant rice noodles
• bean sprouts, for serving
• red chile, for serving
• red onion, for serving
• cilantro, for serving
• lime wedges, for serving

Directions :

1. Press Sauté on Instant Pot. Add star anise, cloves, cinnamon, coriander, and peppercorns and sauté until fragrant, 3 to 4 min.
2. Add ginger and onion and cook, stirring occasionally, 4 min. Add apple, chicken, 5 cups water, and 1 tbsp. fish sauce; cover and lock lid. Cook on high pressure 22 min. Use natural release for 10 min., then release any remaining pressure.
3. Transfer chicken to plate. Strain broth, discarding remaining solids. Return broth to pot, add noodles, and let sit until tender, 3 to 4 min.
4. Meanwhile, shred chicken, discarding bones. Return to pot and stir in remaining tbsp. fish sauce. Serve with desired toppings.