———————– WRITTEN RECIPE ———————–
INGREDIENTS:
1 tbsp oil
2 onions halved or cut into 3 chunks
1 thumb of ginger smashed
4 cloves
3 lb whole chicken deskinned, ideally free range
3 tbsp fish sauce
6 cups water (See Note 3)
1 tbsp sugar
3 servings rice noodles
SPICES (See Note 2)
1 cinnamon stick
3 star anise
1 tbsp coriander
OPTIONAL ACCOMPANIMENTS/SAUCES:
Scallions
Lime wedges
Basil leaves
Bean sprouts
Jalapenos
Sriracha
Hoisin Sauce
INSTRUCTIONS:
1) Select the saute function to preheat your Instant Pot and wait until the “hot” indicator turns on.
2) Pour the oil into the pot and swirl to coat evenly.
3) Place the onions, ginger and garlic into the pot and allow the onions to char for 4-5 minutes each side.
4) Move the ingredients aside to make room for the chicken. Place the chicken into the pot and sear each side until slightly brown (optional). Please also refer to Note 1.
5) Add the fish sauce, water and sugar (See Note 3).
6) Place the cinnamon stick, star anise and coriander into a spice bag. Tie the spice bag to ensure spices do not get loose, then place the bag into the pot (See Note 2).
7) Close the lid and turn the steam valve into sealing position.
8) Cancel the saute function and select pressure cook, at high pressure, for 30 minutes.
9) While the Instant Pot is preparing the broth, cook the rice noodles according to package instructions and place them into 3 bowls. If you plan to use any optional accompaniments, this is also a good time to wash/prepare them.
10) When the broth is ready, unplug the Instant Pot and allow it to naturally release the pressure, or do a quick release. Please ensure that the float valve is completely down before you open the lid.
11) Allow the chicken to cool and atop your noodles with your cut of choice. Serve the noodles and chicken in the broth, with optional accompaniments. Enjoy!
NOTES:
1) I’ve handled the chicken in 2 ways:
a) I parboil it to rid the chicken of its impurities, then place the parboiled chicken into the Instant Pot, searing both sides for added flavors.
b) I place the raw chicken directly into the pot, also slightly searing both sides. I opt for this method when the chicken is organic or previously cleaned by the market (giblets removed).
2) I’ve handled the spices in 2 ways:
a) I place the spices into a spice bag/tea bag, then place the bag into the pot after all the ingredients are in.
b) I place the spices directly into the pot after charring the onions and before entry of the chicken. I remove them from the broth with a sieve or strainer before serving.
3) If you’re using a 3lb chicken like I normally do, 6 cups of water should suffice. You may add a total of 7 cups for a slightly more diluted, but still delicious soup. If you’re using a heavier chicken (4-5lbs), I would suggest pouring an additional 1-2 cups of water and adjusting the other ingredients to taste.
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