For a good long while now I've heard nothing but good things about pho. And to be honest, I've never given it a try. My brother swears by it and about the time that my hair stylist said the same thing, I knew it was going to have to happen. So, when I was planning out my meals for the week, I decided that I was going to dive head first in and make a quick and easy version of pho.
...And let me just tell you... it's pho-king delicious.
This pho isn't what I would call traditional. It hasn't spent all day cooking down in it's broth, and the ingredients are pretty minimal. The most of what's going on here is spices and fresh veggies - which I am anything but mad at.
I started this pho off by quickly toasting some coriander seeds in the base of the instant pot to get them good and awake with flavor. After that, I piled in all the chicken, veggies, and other spices that make for a good pho. From there, the pressure cooker does it's job and takes over from there for a while.
Once the soup was ready, it was seasoned with salt and the deacon and bok choy are added in to cook for just a few minutes. After that, just top it all off with some garnish of choice and enjoy!
Out of all the garnish, I would suggest the lime wedges and the sprouts for sure. The lime wedge adds a touch of finished flavor and the sprouts add in a new texture to the mix that I really would have missed if it hadn't have been there.
TheSkinnyFork.com A delicious, low-carb, and quick to make chicken pho. All the flavor, none of the guilt! Prep Time: 10 Minutes • Cook time: 35 Minutes
Servings: 4 • Serving Size: About 2 Cups • Calories: 323 • Fat: 6 g • Saturated Fat: 1 g • Carb: 11 g • Fiber: 3 g • Protein: 53 g • Sugar: 4 g • Sodium: 834 mg
• 1 1/2 Tsp. Coriander Seeds
• 2 Lbs. Boneless Skinless Chicken Breast
• 1 Medium White Onion, Quartered
• 1/3 C. + 4 Tbsp. Fresh Cilantro
• 2 Tbsp. Fish Sauce
• 1/2" Fresh Ginger, Grated
• 1/2 Tsp. Green Cardamom Pods
• 1 Cinnamon Stick
• 2 Garlic Cloves
• 1 Stock Lemon Grass
• 1 Small Bok Choy, Roughly Chopped
• 1 Daikon Root, Peeled & Spiralized
• Salt to Taste
• Optional Garnishes: Lime Wedge, Fresh Basil, Sprouts, Jalapeño Slices, Etc.
Directions:
Place the coriander seeds into the base of the pressure cooker and toast for a couple of minutes until fragrant using the sauté feature. Turn sauté setting off and add the 2 Lbs. chicken breast to the base of the pressure cooker, along with the onion, 1/3 C. cilantro, 2 Tbsp. fish sauce, 1/2" ginger, 1 Tsp. cardamom pods, 1 cinnamon stick, 2 garlic cloves, and 1 stock of lemon grass. Add enough water to cover the chicken and vegetables. Seal the lid not he pressure cooker and set the steam valve to 'sealed'. Cook on manual high pressure for 30 minutes. When the pressure cooker is done, allow pressure to release naturally (for about 15 minutes) or use the quick release. Remove the chicken to the side and shred with two forks. Strain the broth and return it and the chicken back to the base of the pressure cooker. Season with salt to taste. Set the pressure cooker to the sauté feature once again and bring it all to a simmer. Add in the bok choy and spiralized daikon. Cook for about 5 minutes, or until tender. Divide evenly among bowls and top with desired garnishes to enjoy!
Step-by-Step Photos:
Nutritional Claims: High Protein, Low Carb, Dairy Free, Gluten Free, Wheat Free, Egg Free, Peanut Free, Tree Nut Free, Soy Free, Shellfish Free, Pork Free, Red Meat Free, Celery Free, Mustard Free, Sesame Free, Lupine Free, Alcohol Free, No Oil Added, No Sugar Added, Kosher
