Ingredients
- 1 Rotisserie Chicken, Meat removed and stored seperately. Carcass will be used for broth.
- 1 Pho Spice pack, link in blog post above.
- 2 Carrots halved
- 2 Celery halved
- 1 White Onion halved
- 3 Whole Cloves of Garlic
- 1 Tbsp Salt
- 1 Package Medium Rice Stick Noodles
- Basil, Mint, Lime, Bean Sprouts, Fish Sauce, Hoisen Sauce, or Sriracha for Serving
Preparation
Step 1
Instructions
Remove all the meat from the rotisserie chicken. My husband likes white meat and I prefer dark meat so I store them in separate containers to use for the soup. Place rotisserie Chicken carcass into the instant pot. If you are using a fresh chicken, then place the whole chicken, giblets removed, into the pot and remove meat after it's done cooking.
Add spice packet, carrots, celery, onion, garlic. Add water to max Fill line of your Instant Pot, then add salt. Place lid, lock it, and turn valve to Sealing. Set on high pressure for 20 minutes. It will take around 20 minutes or so to come to pressure.
While the broth is cooking, soak rice stick noodles in warm water for about an hour.
Once the timer goes off, place a towel over the valve and quick release the pressure. (Use caution since there will be a lot of steam).
Remove chicken carcass and all the aromatics. I also like to pour the broth through a strainer or cheese cloth to get a nice clear both. Place strained broth back into instant pot to keep it warm.
Have a small pot of water on high boil and grab a handful of soaked noodles and place in pot to cook for about a minute. Using a spider or pasta spoon, remove noodles from water and place into a large soup bowl. Keep the pot of water boiling if you are making several bowls. Only boil noodles 1 serving at a time since they will stick together.
Place pho broth over the noodles and add chicken pieces. Serve immediately with condiments.