Ingredients

The following ingredients have 5 Servings
  • 1 TBSP coriander seeds
  • 3 whole cloves
  • 1 inch fresh ginger ((peeled, thickly sliced, and bruised))
  • 1 large yellow onion ((halved and thickly sliced))
  • 6 cups water
  • 4 lb whole chicken
  • 1 small apple ((peeled, cored, and diced))
  • ½ cup cilantro ((coarsely chopped))
  • 1 tsp salt
  • 1 TBSP fish sauce
  • 4 medium zucchini
  • 1 small red onion ((thinly sliced))
  • 2 green onions ((green parts only, thinly sliced))
  • ¼ cup cilantro ((coarsely chopped))
  • Thai basil leaves
  • pepper
  • sriracha
  • lime wedges 

Instruction

  • If using noodles, place them in a bowl of warm water to soak.
  • Turn the Instant Pot on Sauté.
  • Add coriander and cloves and cook about 3 minutes or until fragrant.
  • Add sliced ginger and yellow onion and saute an additional 4 minutes or until onion is translucent. 
  • Add the water to the pot along with chicken, apple, ½ cup of the cilantro, salt, and fish sauce.
  • Secure the lid.
  • Select Manual and cook at high pressure for 15 minutes.
  • When finished, let pressure release naturally for 10 minutes and then manually release any remaining pressure.
  • Remove chicken and set aside to cool.
  • Strain the broth and skim fat off the top. 
  • Once chicken has cooled, remove from bone and shred. 
  • Divide chicken between 4 bowls, or 6 for smaller servings or for kids.
  • Add zoodles or rice noodles evenly among bowls. 
  • Fill each bowl with broth and top with sliced red onion, green onion, cilantro and any desired additional garnishes. 
  • Enjoy!