Ingredients
The following ingredients have 7 Servings
- Drizzle of oil
- 3-4 green onions (chopped)
- 2- inch piece ginger (peeled and sliced)
- 1/2 teaspoon ground cloves (or 2 whole cloves)
- 2 star anise pods
- 4- inch cinnamon stick
- 1 teaspoon ground coriander
- 1/2 teaspoon black peppercorns
- 2 pounds boneless skinless chicken thighs or breasts
- 2 tablespoons fish sauce
- 4 cups chicken stock
- 2 cups water
- 1 tablespoon brown sugar
- Kosher salt and freshly ground black pepper (to taste)
- 8 ounces medium-size dried rice noodles (cooked separately according to package instructions)
- bean sprouts
- fresh veggies (like carrots, broccoli, bok choy, etc)
- fresh basil leaves
- torn mint leaves
- Thai bird chili pepper (thinly sliced)
- lime wedges
- sriracha sauce
Instruction
- Set a 6-qt Instant Pot to the high saute setting. Heat the oil; then add the green onions and ginger. Cook, stirring frequently, until browned, about 4-5 minutes.
- Stir in cloves, star anise pods, cinnamon stick, coriander and peppercorns; cook until fragrant, about 1 minute.
- Add the chicken thighs, chicken stock, fish sauce, brown sugar, 1/2 teaspoon salt and water. Select manual setting; adjust pressure to high, and set time for 15 minutes. When finished cooking, quick-release pressure according to manufacturer’s directions.
- Remove chicken from the Instant Pot and shred, using two forks; set aside.
- Strain the chicken broth through a fine-mesh sieve lined with cheesecloth; discard remaining solids. Skim remaining fat from the surface and discard. Then season with salt and pepper to taste.
