Phở Gà Đi Bộ Instant Pot (Walking Chicken Pho)
Author: Katie Le | Katie’s Test Kitchen
Ingredients(For 8-quart IP)
- 1 free range/cage free chicken, aka “walking chicken” (about 4 – 5 lbs, washed and cleaned with salt). Please note regular chicken can be used as well.
- about 1 lb of daikon radish (peeled and halved) – Optional but highly recommended
- 1 large onion (toasted to slightly charred)
- 1 large knob of ginger, roughly 1/3 to 1/2 lb (peeled or unpeeled, halved and toasted to slightly charred)
- 1 bag of dry Pho Seasoning, Old Man brand is good (toasted for about minute until fragrant, added to white filter bag that came with it)
- 18 cups of boiling water (use boiling water to speed up pressure building time)
- about 2 tbsp size of rock sugar
Option # 1 Seasoning with Soup Base
- about 7 tbsp of Quoc Viet Chicken Pho Soup Base
- mushroom seasoning to taste
Option # 2 Seasoning without Soup Base
- 3 tbsp of sea salt (I used the Kirkland brand from Costco. Any brand should be fine.)
- 5-6 tbsp of mushroom seasoning
- 2 tbsp of granulated sugar
Noodles, Garnishes, vegetables and condiments:
- Pho noodles (I prefer fresh Pho Noodles typically stored in the refrigerated section. Dry should be fine too. Please cook according to package instructions) – 1 bag usually makes about 4 bowls
- Bean sprout
- Basil and/or Culantro (Ngo Gai)
- 4 green onion and a handful of cilantro, chopped
- white onion (thinly sliced)
- sliced jalapeno pepper or fresh chili of choice
- lime wedges
- hoisin sauce
- sriracha sauce
- ground pepper/salt to make dipping sauce
1. To the inner pot, add chicken, daikon, onion, ginger, Pho spices bag, rock sugar. If you select seasoning option #1 then add 7 tbsp of Quoc Viet Chicken Pho Soup Base. If you select option #2 then add 3 tbsp of sea salt. Cover all ingredients with 8 cups of boiling water (or more to cover all ingredients). Close lid and be sure knob is on Sealing. Select Pressure Cook/Manual, High Pressure, 10 minutes, 8 minutes NPR.
2. Once cook time over wait 8 minutes then Quick Release by slowly move knob to Venting). When all pressure has been released, open lid and pull out chicken, place in a colander and immediately flush it with cold sink water for about 2 minutes. This step stops the chicken from being overcooked and the skin from turning brown. Drain and set aside to cool. You can de-bone and shred chicken or chop it with a sharp cleaver. OPTIONAL: Add the bones back into the broth and continue with Step 3.
3. Discard onion and daikon radish. Use a sieve to remove any bits in the broth. Add about 10 more cups of boiling water. Cancel “keep warm” and switch to “Saute” mode to bring the broth to a boil. If you selected seasoning option #1, then taste the broth to see if extra seasoning is needed. If yes, add mushroom seasoning (1 tbsp at a time) and cater to your taste. If you selected seasoning option # 2, then add 6-7 tbsp of mushroom seasoning and 2 tbsp of granulated sugar. Again, cater to your taste and adjust accordingly using extra salt, mushroom seasoning and sugar.
4. To serve, add cooked Pho noodles and chicken to a large bowl. Ladle the boiling broth over noodle and chicken. Sprinkle with chopped green onion and cilantro. Top with white onion and ground pepper. Serve with fresh bean sprout, basil/culantro, hoisin and sriracha sauce. OPTIONAL: Make a quick dipping sauce for the chicken meat with lime juice, salt and pepper (strips of kaffir lime leaves can mixed into the sauce to bring out the chicken flavor)!