Instant Pot Rotisserie Chicken Pho
Instant Pot Rotisserie Chicken Pho
Ingredients
For the Broth
- 1 rotisserie chicken carcass
- 1 yellow onion, halved, charred or roasted
- 2 shallots, whole, charred or roasted
- 3 inches ginger, sliced, charred or roasted
- 4 garlic cloves, whole, charred or roasted
- 1 pound daikon radish, cut into large chunks
- 1 pho spice pack, (star anise, cinnamon, fennel seeds, clove, & coriander seeds)
- 1 tablespoon rock sugar
- 2 tablespoons fish sauce
- 1 teaspoon salt, or to taste
- 1 tablespoon mushroom bouillon
- 10 cups water, or as needed to cover
For the Vinegar Onions
- 1/2 yellow onion, thinly sliced
- 1/4 cup white vinegar
- 1 tablespoon granulated sugar
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
For Serving
- 1 pound pho noodles, prepared according to package directions
- 2 cups bean sprouts, rinsed
- 1/2 cup green onions, chopped
- 1/2 cup cilantro, chopped
- 2 cups rotisserie chicken, shredded
- 1 lime, cut into wedges
- 1/4 cup hoisin sauce, for serving
- 1/4 cup sriracha, for serving
Instructions
- 1
Place the rotisserie chicken carcass, halved yellow onion, whole shallots, sliced ginger, whole garlic cloves, and daikon radish chunks into the Instant Pot. Add enough water to cover the ingredients, about 10 cups.
⏱️ 5 min
- 2
Close the Instant Pot lid and set the valve to sealing. Select the 'Pressure Cook' or 'Manual' setting and set the timer for 40 minutes on high pressure.
⏱️ 40 min
- 3
While the broth is cooking, prepare the vinegar onions. Thinly slice 1/2 of a yellow onion. Place the sliced onion in a small bowl, add white vinegar, granulated sugar, salt, and black pepper. Mix well and set aside.
⏱️ 10 min
- 4
Prepare the remaining pho toppings: chop green onions and cilantro. Rinse bean sprouts thoroughly. Slice the lime into wedges. Shred the remaining rotisserie chicken meat.
⏱️ 10 min
- 5
Once the Instant Pot cycle is complete, allow for a natural pressure release for 10-15 minutes, then carefully quick release any remaining pressure. Open the lid.
⏱️ 15 min
- 6
Using tongs, carefully remove the chicken carcass, yellow onion, shallots, ginger, garlic, and daikon from the Instant Pot. Discard the carcass, onion, shallots, ginger, and garlic. Reserve the cooked daikon for serving.
⏱️ 5 min
- 7
Strain the broth through a fine-mesh sieve into a large pot, discarding any remaining solids. Add rock sugar, fish sauce, salt, and mushroom bouillon to the strained broth. Stir to dissolve.
⏱️ 5 min
- 8
In a small dry pan, lightly toast the pho spice pack over medium heat for 1-2 minutes until fragrant. Place the toasted spice pack into a spice bag or tea infuser and add it to the broth. Simmer the broth gently for at least 20 minutes to allow the flavors to meld.
⏱️ 20 min
- 9
While the broth simmers, prepare the pho noodles according to package directions. Drain well.
⏱️ 5 min
- 10
To serve, divide the cooked pho noodles among individual serving bowls. Top with shredded rotisserie chicken, reserved cooked daikon, bean sprouts, chopped green onions, and cilantro. Ladle hot broth over the ingredients.
⏱️ 5 min
- 11
Serve immediately with lime wedges, hoisin sauce, sriracha, and the prepared vinegar onions on the side.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Instant Pot Rotisserie Chicken Pho
For the Broth
- 1 rotisserie chicken carcass
- 1 yellow onion, halved, charred or roasted
- 2 shallots, whole, charred or roasted
- 3 inches ginger, sliced, charred or roasted
- 4 garlic cloves, whole, charred or roasted
- 1 pound daikon radish, cut into large chunks
- 1 pho spice pack, (star anise, cinnamon, fennel seeds, clove, & coriander seeds)
- 1 tablespoon rock sugar
- 2 tablespoons fish sauce
- 1 teaspoon salt, or to taste
- 1 tablespoon mushroom bouillon
- 10 cups water, or as needed to cover
For the Vinegar Onions
- 1/2 yellow onion, thinly sliced
- 1/4 cup white vinegar
- 1 tablespoon granulated sugar
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
For Serving
- 1 pound pho noodles, prepared according to package directions
- 2 cups bean sprouts, rinsed
- 1/2 cup green onions, chopped
- 1/2 cup cilantro, chopped
- 2 cups rotisserie chicken, shredded
- 1 lime, cut into wedges
- 1/4 cup hoisin sauce, for serving
- 1/4 cup sriracha, for serving
Instructions
- 1
Place the rotisserie chicken carcass, halved yellow onion, whole shallots, sliced ginger, whole garlic cloves, and daikon radish chunks into the Instant Pot. Add enough water to cover the ingredients, about 10 cups.
⏱️ 5 min - 2
Close the Instant Pot lid and set the valve to sealing. Select the 'Pressure Cook' or 'Manual' setting and set the timer for 40 minutes on high pressure.
⏱️ 40 min - 3
While the broth is cooking, prepare the vinegar onions. Thinly slice 1/2 of a yellow onion. Place the sliced onion in a small bowl, add white vinegar, granulated sugar, salt, and black pepper. Mix well and set aside.
⏱️ 10 min - 4
Prepare the remaining pho toppings: chop green onions and cilantro. Rinse bean sprouts thoroughly. Slice the lime into wedges. Shred the remaining rotisserie chicken meat.
⏱️ 10 min - 5
Once the Instant Pot cycle is complete, allow for a natural pressure release for 10-15 minutes, then carefully quick release any remaining pressure. Open the lid.
⏱️ 15 min - 6
Using tongs, carefully remove the chicken carcass, yellow onion, shallots, ginger, garlic, and daikon from the Instant Pot. Discard the carcass, onion, shallots, ginger, and garlic. Reserve the cooked daikon for serving.
⏱️ 5 min - 7
Strain the broth through a fine-mesh sieve into a large pot, discarding any remaining solids. Add rock sugar, fish sauce, salt, and mushroom bouillon to the strained broth. Stir to dissolve.
⏱️ 5 min - 8
In a small dry pan, lightly toast the pho spice pack over medium heat for 1-2 minutes until fragrant. Place the toasted spice pack into a spice bag or tea infuser and add it to the broth. Simmer the broth gently for at least 20 minutes to allow the flavors to meld.
⏱️ 20 min - 9
While the broth simmers, prepare the pho noodles according to package directions. Drain well.
⏱️ 5 min - 10
To serve, divide the cooked pho noodles among individual serving bowls. Top with shredded rotisserie chicken, reserved cooked daikon, bean sprouts, chopped green onions, and cilantro. Ladle hot broth over the ingredients.
⏱️ 5 min - 11
Serve immediately with lime wedges, hoisin sauce, sriracha, and the prepared vinegar onions on the side.
⏱️ 2 min