Category: Instant Pot

Instant Pot Greek Chicken

This Instant Pot Greek Chicken delivers a gorgeous presentation with promises of a delicious and crispy reward that partners well with Tzatziki sauce. The chicken remains extremely tender and full of marinated juice and once removed from the broiler the aroma will turn your house into a home. The chicken keeps well in the refrigerator but is best enjoyed fresh from the Instant Pot broiler. Serve with your favorite greek style salad and have a well balanced Mediterranean meal.

Bring satisfaction with ease to the next food planning session by watching this video and following the instructions below. Click the link located in the instructions for my personal favorite scratch made tzatziki sauce. Feel free to let me know what you think of this dish because I love to interact about food almost as much as I lover cooking or eating it.

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Ingredients

Add the rest of the ingredients (except tzatziki sauce) to the container and mix well until everything is evenly coated.

Cover and refrigerate for at least 3 hours.

Add 1 cup of water to the cooker. Place the trivet inside. Place the marinated chicken on the trivet. Spread the rest of the marinade over the chicken using a spoon.

Pressure cook on high for 10 minutes with a 5 minute natural release. Follow the manufacture instructions for releasing the pressure.

If you have an air-fryer lid: press the broil (400°F) button and cook for 12 minutes.

Oven: transfer the chicken to a baking sheet. Broil on high for 6-10 minutes or until the skin is crispy.

Highly recommended to pair with tzatziki sauce. Serve with rice, pita bread, vegetables or salad.

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Instant Pot Greek Chicken

4.21 from 154 votes
Print Recipe Pin Recipe
Cook Time 22 minutes
Marinate 3 hours
Total Time 3 hours 22 minutes
Course Main Course
Cuisine Mediterranean
Servings 4
Calories

Equipment

  • Pressure Cooker / Instant Pot

Ingredients
  

  • 4 bone-in chicken thighs
  • ½ cup plain greek yogurt
  • 2 tbsp olive oil
  • 2 tbsp lemon juice about ½ lemon
  • 3 garlic cloves grated
  • ½ tsp salt
  • ½ tsp black pepper
  • ½ tsp dried oregano
  • ½ tsp dried thyme

Serving (optional)

Instructions
 

Marinate

  • Clean and pat the chicken thighs dry. Place them in a container.
  • Add the rest of the ingredients (except tzatziki sauce) to the container and mix well until everything is evenly coated.
  • Cover and refrigerate for at least 3 hours.

Pressure Cook

  • Add 1 cup of water to the cooker. Place the trivet inside.
  • Place the marinated chickens on the trivet. Spread the rest of the marinade over the chicken using a spoon.
  • Place the lid on. Pressure cook on high for 10 minutes with a 5 minute natural release. Follow the manufacture instructions for releasing the pressure. Remove lid.
  • Instant Pot Air-fryer lid: press the broil (400°F) button and cook for 12 minutes.
    Air Fryer: transfer the chicken to the air fryer basket and cook at 400°F for 10-12 minutes or until skin is crispy.
    Oven: transfer the chicken to a baking sheet. Broil on high for 6-10 minutes or until the skin is crispy.

Highly recommended to pair with tzatziki sauce.

    Serve with rice, pita bread, vegetables or salad.

      Video

      Notes

      Keyword best instant pot greek chicken recipe, easy Instant pot greek chicken recipe, Instant pot greek chicken, pressure cook greek chicken
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      Instant Pot Texas Beef Brisket Chili

      Texas style chili featuring tender moist chunks of delicious beef brisket served in a soup of infused flavors will put a fabulous hearty meal on the table. We really love our chili and we love trying new recipes. This bean-less recipe features authentic southwestern flavors that still makes my mouth water just thinking about how succulent the brisket turns out. With this recipe you can vary the heat of the pepper. If you prefer to capture more subtle flavors you may want to use the mild pepper that is recommended in the instructions. I prefer a bit of heat and this recipe also provides just that. The soup is fairly light compared to a traditional bean chili. I would suggest serving with crackers, toast or enjoy as my husband does, with fresh scratch made cornbread.

      If you love chili and love to try new and different styles, then I recommend watching the video and following the instructions below. This recipe is good on any occasion and will be a hit with your friends and family alike. This chili also keeps well when refrigerated and is perfect for reheating later as the flavor becomes more enhanced through the natural magic of marination. The cool weather outdoors just seems warmer when you heat your soul with a comforting foodlicious bowl of Texas Beef Brisket Chili.

      Be sure to follow me on Facebook, Instagram,  Twitter, Pinterest,   YouTube or subscribe to the blog for emails and receive free eatfoodlicious recipes daily.

      Happy trails y’all.

      Ingredients

      Seasonings

      Deseed the dried peppers.

      In a medium size pan: add 2 cups of water and bring it to a boil. Add the dried peppers and cook for 1 minute. Remove the pan from the heat source. Let cool for at least 10 minutes. Reserve 1 cup of the infused water.

      Cut the meat into 1½” x 1½” cubes.

      Season the meat with 1 tsp salt, 1 tsp pepper and mix well.

      Place the boiled peppers, 1 cup of infused water, and the rest of the mixture ingredients into a blender. Blend until smooth.

      Add diced bacons to the cooker and saute for 5-8 minutes or until crispy. Remove the cooked bacon bites and set aside. Discard most of the bacon grease but leave at least 3 tbsp for cooking purposes.

      Add the seasoned meat to the cooker. Mix and cook for 8-10 minutes or until all sides of the meat have browned.

      Add pepper mixture, Mexican beer and mix.

      Add fire roasted diced tomatoes with green chilies, bacon bites and bay leaves. Submerge the leaves into the liquid and do not stir the tomatoes.

      Place the lid on. Pressure cook on high for 50 minutes with a natural release (approx. 45-50 min). Remove the lid.

      Discard the bay leaves. Stir the chili and season with salt to taste.

      Optional: add shredded cheese, sliced red onions, chopped cilantro, avocado, fresh sliced jalapeño, sour cream and squeeze lime on top of the chili.

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      Instant Pot Texas Beef Brisket Chili

      4.49 from 25 votes
      Print Recipe Pin Recipe
      Prep Time 15 minutes
      Cook Time 1 hour 20 minutes
      Total Time 1 hour 35 minutes
      Course Main Course
      Cuisine American
      Servings 8
      Calories

      Equipment

      • Pressure Cooker/Instant Pot (6 or 8 qt)

      Ingredients
        

      • 4 lbs flat cut beef brisket
      • 6 bacon strips diced
      • 1 large onion (or 2 medium) chopped
      • 20 oz fire roasted diced tomatoes with green chilies 2 cans
      • 12 oz Mexican beer
      • 3 bay leaves
      • 1 tsp salt
      • 1 tsp black pepper

      Mixture

      • 5 dried ancho (mild heat) or guajillo (medium heat) chiles
      • 5 garlic cloves
      • 1 cup water
      • 2 tbsp chili powder
      • 1 tbsp spanish paprika
      • 2 tsp ground cumin
      • 2 tsp dried oregano
      • 2 tsp ground coriander
      • 1 tsp salt

      Toppings

      • purple onion finely chopped
      • cilantro finely chopped
      • lime juice sliced
      • jalapeño sliced
      • sour cream
      • shredded cheese

      Instructions
       

      Pepper Mixture

      • Deseed the dried ancho (mild heat) or guajillo (medium heat) peppers and discard the seeds.
      • In a medium size pan: add 2 cups of water and bring it to a boil. Add the dried peppers and cook for 1 minute. Remove the pan from the heat source. Let cool for at least 10 minutes. Reserve 1 cup of the infused water. Place the boiled peppers, 1 cup of infused water, and the rest of the mixture ingredients into a blender. Blend until smooth.

      Prepare

      • Clean and pat dry the meat with a paper towel. Trim the fat off the meat (make sure to leave some fat). Cut the meat into 1½" x 1½" cubes. Season the meat with 1 tsp salt, 1 tsp pepper and mix well. Set aside until ready to cook. Dice cut the bacon strips and set aside.

      Pressure Cook

      • Set cooker to saute-high. Add diced bacons to the cooker and saute for 5-8 minutes or until crispy. Remove the cooked bacon bites and set aside. Discard most of the bacon grease but leave at least 3 tbsp for cooking purposes. Add the seasoned meat to the cooker. Mix and cook for 4-5 minutes or until all sides of the meat have browned. You may need to do this in 2 separate batches to maintain good spacing during cooking.
      • Add chopped onions, minced garlic and cook for 1 minute. Add pepper mixture, Mexican beer and mix. Add fire roasted diced tomatoes with green chilies, bacon bites and bay leaves. Submerge the leaves into the liquid and do not stir the tomatoes. Watch video for reference. 
      • Place the lid on. Pressure cook on high for 50 minutes with a natural release (approx. 45-50 min). Remove the lid. Discard the bay leaves. Optional: scoop out the grease floating on top of the stew. Stir the chili and season with salt to taste.

      Optional: add shredded cheese, chopped onions, chopped cilantro, chopped green onions, avocado, fresh sliced jalapeño, sour cream and squeeze lime on top of the chili.

        Serve with cornbread, cracker, corn tortillas or toast. ENJOY!

          Video

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          Instant Pot Potato Soup

          Creamy rich and delicious Instant Pot Potato Soup is filling and satisfying when topped with crispy bits of bacon. Thinly sliced onions partner well with the buttery rich smooth garlic notes as you spoon your way to a satisfied appetite. This meal is excellent standalone or would be a fine choice for a side soup on a formal occasion. Best served warm, this economical tastebud pleaser will have everyone at the table quietly loving each spoonful. If you and your family love potatoes and are looking for a new and easy to follow recipe, I suggest giving this a try.

          Watch the video and follow the simple instructions below to have a bowl of warm, soft and rich tasting potatoes for your next food adventure. If considering to use this as a side dish, browse my catalog of entrees and find an equally delicious partner for the next dance of the dishes at a table near your.

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          Potato Soup is the ultimate comfort food.

          Ingredients

          Diced Potatoes (½”x½”).

          Place both butter and oil in the cooker. Wait for 1 minute or until the butter is nearly melted.

          Add chopped onions and minced garlic. Saute for 1 minute or until fragrant.

          Add diced potatoes (½”x½”), salt, pepper, thyme, chicken broth and stir.

          Pressure cook on high for 8 minutes and quick release.

          Pour the heavy whipping cream and milk mixture into the cooker. Stir with the ladle.

          Scoop the cooked potato chunks up into the ladle and mash well with a spoon.

          Serve with bacon bites, shredded cheese, chopped green onions and sour cream.

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          Instant Pot Potato Soup

          4.12 from 9 votes
          Print Recipe Pin Recipe
          Prep Time 15 minutes
          Cook Time 8 minutes
          Total Time 23 minutes
          Course Appetizer, Soup
          Cuisine American
          Servings 6
          Calories

          Equipment

          • Pressure Cooker / Instant Pot

          Ingredients
            

          • 3 lbs Yukon gold potatoes diced into ½" x ½"
          • 4 cups unsalted chicken broth
          • ½ cup whole milk
          • ½ cup heavy whipping cream
          • 2 tbsp cornstarch
          • 2 tbsp butter
          • 2 tbsp olive oil
          • 1 tsp salt +/- adjust to your liking
          • ½ tsp black pepper
          • ½ tsp dried thyme
          • 1 onion chopped
          • 3 garlic cloves minced

          Instructions
           

          • Set cooker to saute-high. Place both butter and oil in the cooker. Wait for 1 minute or until the butter is nearly melted. Add chopped onions and minced garlic. Saute for 1 minute or until fragrant. Press cancel on the cooker. Add diced potatoes (½"x½"), salt, pepper, thyme, chicken broth and stir.
          • Place the lid on. Pressure cook on high for 8 minutes and quick release. Exercise caution when pressing the vent for quick pressure release. Follow the manufacture instructions for quick release. Remove the lid and press the cancel button.
          • Set the cooker back to saute-high. Stir the soup with a ladle.
          • Combine cold milk and cornstarch. Stir until the cornstarch has completely dissolved. Pour the heavy whipping cream and milk mixture into the cooker. Stir with the ladle.
          • Using a ladle and common spoon: scoop the cooked potato chunks up into the ladle and mash well with a spoon. Once satisfied, return the mashed potatoes back to the soup. Repeat 4-5 times for ideal consistency. (watch video prior to attempt)
          • Simmer for 5-6 minutes or until desired thickness. Make sure to stir frequently to prevent potatoes from sticking to the bottom of the cooker.

          Serve with bacon bites, shredded cheese, chopped green onions and sour cream. Serve immediately and enjoy!

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            Instant Pot French Onion Soup

            French Onion Soup served with toasted French Bread smothered with fresh melted gruyere cheese will have your taste buds saying “ohhh yeah give me some of that.” Cut through the smooth melted cheese and spoon up a cheese dripping mouthful of sweet onion broth soaked toasted heaven. The toasted cheese adds depth and texture to a classic side soup that your family will be slurping clean out of the bowl. Soft succulent comforting onions will be waiting patiently at the bottom of the bowl as you work your way through the cheesy topping to find the real reward below. The sweet satisfaction this recipe will bestow upon the dinner table will hold the standard for a foodliciuos meal in any home.

            Suggest pairing this recipe as a side or appetizer with an entree of contrasting flavors to create a balanced meal experience. Bring a layer of sophistication to your next grilled steak by including this French Onion soup as its dinner table dance partner. I guarantee that a soup soaked French Bread covered in cheese will bring a comforting satisfaction to everyone that dares to take a bite. Watch the video and carefully follow the instructions below to have this delicious affordable dish on a table near you. This may also be enjoyed stand alone for a light snack as it is simply easy to make, affordable, tasty and absolutely scrumptious. Need I say more?

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            Restaurant style French Onion Soup.

            Ingredients

            Ingredients

            Cut the onion(s) in half and slice into 8 thick strips.

            Add sliced onions. Cook for 20 minutes or until the onions are brown; stir frequently (approx. every 3-4 minutes) to prevent burning.

            Add garlic and dry sherry. Scrap all the brown bits on the bottom using a wooden spoon).

            Deglaze the cooker.

            Combine stock/broth.

            Add the rest of the seasoning ingredients in the cooker then stir. Pressure cook on high for 0 minute and natural release for 10 minutes.

            Crusty French Baguette and Gruyere Cheese.

            Place the sliced bread on a baking sheet.

            Toast 2 minutes per-side or until golden. Remove the bread from the oven.

            Sprinkle cheese on top of the bread and return the bread to the oven. Bake until the cheese is completely melted. Remove the bread from the oven.

            Place an oven safe dish on a baking sheet. Transfer the soup to a bowl(s).

            Place the cheese toast on top of the soup.

            Sprinkle more cheese on top of the bread and soup.

            Return the baking sheet to the oven. Broil on high for 3-4 minutes or until the Gruyere is bubbly and golden brown.

            Serve immediately and enjoy!

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            Instant Pot French Onion Soup

            4.75 from 4 votes
            Print Recipe Pin Recipe
            Prep Time 10 minutes
            Cook Time 40 minutes
            Total Time 50 minutes
            Course Appetizer, Sides
            Cuisine American
            Servings 5
            Calories

            Equipment

            • Pressure Cooker / Instant Pot

            Ingredients
              

            • 4 sweet onion peeled and sliced
            • 6 garlic cloves minced
            • 6 cups unsalted beef stock or broth
            • ½ cup dry sherry
            • 2 tbsp olive oil
            • 3 tbsp butter
            • 2 tbsp brown sugar
            • 1 tbsp worcestershire
            • 1 tsp thyme
            • salt & pepper to taste
            • 1 crusty french baguette sliced
            • 2-3 cups shredded gruyere cheese

            Instructions
             

            • Cut the onion(s) in half and slice into 8 thick strips. Set saute to high for 20 minutes. Add oil and butter. Wait for ~30 seconds.
            • Add sliced onions. Cook for 20 minutes or until the onions are brown; stir frequently (approx. every 3-4 minutes) to prevent burning.
            • Add garlic; cook for ~1 minute. Add dry sherry and deglaze the cooker (scrap all the brown bits on the bottom using a wooden spoon). Combine stock/broth and the rest of the seasoning ingredients in the cooker then stir. Place the lid on.
            • Pressure cook on high for 0 minute and natural release for 10 minutes. Follow the manufacture instructions for a quick release. Gently stir the soup. Add a pinch of salt and pepper to taste.

            Toast Bread ~ This is highly recommended but not required. It will be slightly crunchy and not soggy. 

            • Preheat the oven to 325°F (162°C).
            • Place the sliced bread on a baking sheet and toast 2 minutes per-side or until golden. Remove the bread from the oven.
            • Sprinkle cheese on top of the bread and return the bread to the oven. Bake until the cheese is completely melted. Remove the bread from the oven. Place an oven safe dish on a baking sheet. Transfer the soup to a bowl(s). Place the cheese toast on top of the soup. Sprinkle more cheese on top of the bread and soup.
            • Return the baking sheet to the oven. Broil on high for 3-4 minutes or until the Gruyere is bubbly and golden brown. Then remove from the oven. Exercise caution: the dish/bowl will be very hot.
            • It is highly recommended to pre-toast the bread prior to placing on the soup bowl as it will maintain a crunch. However if you prefer your bread a bit soggy then you can place sliced bread and cheese on top of the soup.
              Broil until the cheese is melted. Again exercise caution: the dish will be very hot.

            Serve immediately and enjoy!

              Video

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              Instant Pot Fresh Tomato Soup

              Fresh Tomato Soup is the perfect appetizer, side, or main when partnered with a crunchy butter cheese toast sandwich. My kids love to dip the freshly toasted bread in the soup and scoop out a bit of the cheese toppings as they devour both the soup and the toast. The soup itself fresh from the instant pot is another example of time saved and taste achieved. If you find you have a busy week of balancing household chores with work and feeding the family use the Instant Pot and get some of the time in the day back for yourself. Tomato soup is a simple and affordable dish that the entire family can enjoy.

              We enjoy ours with a bit of extra cheese and a couple additional basil leaves to help elevate the fragrance and taste of this time saving soup de jour. Be sure to watch the video and check out the instructions below to start your next fooodilicious adventure.

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              Grilled cheese that is dipped into tomato soup is the perfect combination.

              Ingredients

              Place the baking sheet in middle of the oven. Roast in the oven for ~10 minutes. Then, broil on high for ~10 minutes (keep a close eye on them, remove once a bit charred).

              Roasted tomatoes, onions and garlic.

              Place the roasted tomatoes in the pressure cooker. Pour chicken broth and sugar in the cooker. Stir and mix. Place the lid on. Pressure cook on high for 1 minute and natural release for 10 minutes.

              Using a handle blender (if you don’t have one, wait for 10-15 minutes to cool down before transferring the soup to a regular blender), puree until smooth. 

              Strain the tomato soup, using a fine wire mesh.

              Return the soup to the cooker.

              Serve with cracker, grilled cheese or bread.

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              Instant Pot Fresh Tomato Soup

              4.17 from 6 votes
              Print Recipe Pin Recipe
              Prep Time 5 minutes
              Cook Time 31 minutes
              Total Time 36 minutes
              Course Appetizer, Side Dish, Soup
              Cuisine American
              Servings 4
              Calories

              Equipment

              • Pressure Cooker / Instant Pot

              Ingredients
                

              • 4 lb cherry tomatoes or roma
              • 6 garlic cloves minced
              • 1 onion chopped
              • 2 cups low-sodium chicken broth preferably homemade
              • ¼ cup olive oil
              • ¼ cup fresh basil chopped
              • 2 tsp granulated sugar +/- adjust to your liking
              • ½ tsp salt
              • ½ tsp black pepper
              • season with more salt & pepper to taste

              Flour Mixture

              • 2 tbsp butter
              • 2 tbsp olive oil
              • 2 tbsp all-purpose flour

              Instructions
               

              • Preheat the oven to 425°F (218°C).
              • In a big bowl: combine fresh cherry tomatoes, minced garlic, chopped onions, olive oil, salt and pepper. Toss/mix until evenly coated.
              • Transfer and spread the tomatoes on a baking sheet (13" x 9").
              • Place the baking sheet in middle of the oven. Roast in the oven for ~10 minutes. Then, broil on high for ~10 minutes (keep a close eye on them, remove once a bit charred).
              • Place the roasted tomatoes in the pressure cooker.
              • Pour chicken broth and sugar in the cooker. Stir and mix.
              • Place the lid on. Pressure cook on high for 1 minute and natural release for 10 minutes. Follow the manufacture instructions for a quick release. Remove the lid. Press the cancel button.
              • Using a handle blender (if you don't have one, wait for 10-15 minutes to cool down before transferring the soup to a regular blender), puree until smooth. 
              • Set cooker back to saute-high and bring to a simmer.
              • Stovetop: Heat a sauce pan to medium-high. Then add 2 tbsp butter and 2 tbsp olive oil. Cook until the butter is fully melted. Turn the heat down to medium, then add 2 tbsp flour. Whisk until the flour is fully dissolved and creamy.
                Microwave: Heat butter and oil for 1-2 minutes or until fully melted and hot. Add flour then whisk until the flour is fully dissolved and creamy. 
              • Pour the flour mixture into the cooker and whisk.
              • Add fresh chopped basils and stir.
              • Season with salt and pepper to taste.
              • Simmer for 7-10 minutes or until desired thickness/consistency. Press the canel button.
              • Strain the tomato soup, using a fine wire mesh. With a whisk or wooden spoon gently work/press the tomatoes through the mesh (discard the seeds). Return the soup to the cooker.

              Serve with cracker, grilled cheese or bread.

                Serve immediately and enjoy!

                  Video

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                  Instant Pot Chicken Pho (Pho Ga)

                  Vietnamese Chicken Pho (Pho Ga) has an ambrosial scent that permeates throughout the house from the whole cloves, coriander seeds, cinnamon, star anise, onion and ginger, as they pressure cook in the Instant Pot. Using the IP will save you hours of cook time and will yield an authentic Vietnamese Pho the entire family will enjoy. Be sure to use fresh herbs and vegetables to enhance the pure satisfaction that only a hot bowl of Pho can provide. Fight off the chill, steady an upset tummy (from too much fun last night) or just because it is an absolutely fabulous dish. Whatever your reason, you will not be disappointed when following this recipe. If you are a Pho lover as I am, I suggest giving this recipe a try and see how convenient one of the best soups ever invented has just become when using your IP.

                  I love stove top Pho, but it takes hours (sometimes over night) to get the flavor just right. This Pressure cooking technique has changed the chemical process to the point where you can achieve a very authentic rich and soothing soup within an hour. I have tried many different methods when working to get the soup as close as possible to the stove top variety and I am very happy to say that my family loves this dish. I have a tasting commitee that meets at the dinner table and will give honest feedback when I am developing a new recipe. I am proud announce that we have voted unanimously to share this recipe with all of you, in the hopes you find it as tasty as we do. Watch the video, carefully follow the instructions below for your very own foodlicious scratch made chicken pho. Please feel free to browse my catalogue and subscribe to my YouTube channel for more recipes daily.

                  Flavorful clear chicken Pho soup.

                  Ingredients

                  Recommend using an organic chicken to achieve the best results.

                  Preferably fresh noodles but if you can’t get any; then dry noodles will be fine.

                  Place all seasonings in the pan and roast for 5-6 minutes or until very fragrant, then turn off the heat. Remove the seasonings, place them in a tea bag or ball infuser and set aside.

                  Place 2 onions and ginger in the pan; char each side for 4 minutes or until blackened.

                  Remove the ginger from the pan and transfer to a cuting board. Smash the ginger until it splits.

                  Place the charred onions and smashed ginger into the cooker.

                  Place the 2 halves of chicken atop of the vegetables. Add seasoning bag, rock sugar and salt.

                  Pour water in the cooker. Place the lid on. Pressure cook on high for 17 minutes and natural release for 30 minutes (exercise caution when releasing pressure from the cooker).

                  Remove the onions, ginger and seasoning bag. Remove chicken from the cooker and place in a bowl. Debone chicken and remove skin (optional). Shred or cut the chicken meat and set aside until ready to eat. Discard the bones.

                  Before filtering.

                  In a large bowl or pot: place in a mesh strainer lined with a coffee filter or cheesecloth.

                  Clear soup.

                  Arrange and Assemble.

                  Bring Pho to a boil prior to pouring over the noodles and meat.

                  Season with hoison sauce, sriracha sauce and lime (to taste). Optional: season with more fish sauce if you prefer. Add fresh herbs, mung beans, culantro, Thai basil leaves and sliced Jalapeño to the bowl.

                  ENJOY!

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                  Instant Pot Chicken Pho (Pho Ga)

                  4.34 from 6 votes
                  Print Recipe Pin Recipe
                  Prep Time 15 minutes
                  Cook Time 17 minutes
                  Natural Release 25 minutes
                  Total Time 57 minutes
                  Course Main Course, Soup
                  Cuisine Asian, vietnamese
                  Servings 5
                  Calories

                  Equipment

                  • Pressure Cooker / Instant Pot (8 QT)

                  Ingredients
                    

                  • 4-4.5 lbs organic whole chicken cut in half
                  • 12 cups filtered water
                  • 2 onion peeled
                  • 4" ginger peeled
                  • 2 tbsp rock sugar can be substituted with white sugar
                  • 2 tbsp fish sauce
                  • 1 tbsp salt

                  Seasonings

                  • 2 tbsp coriander seeds
                  • 2 star anise
                  • 1 whole saigon cinnamon
                  • 4 whole cloves

                  Noodles & Toppings

                  • 1-2 lbs fresh pho noodles can be substituted with dry noodles
                  • 1 lb mung beans
                  • green onion thinly sliced
                  • white onion thinly sliced
                  • Jalapeño thinly sliced
                  • lime cut into wedges
                  • hoisin sauce to taste
                  • sriracha sauce to taste
                  • culantro top half
                  • Thai basil leaves only

                  Instructions
                   

                  Roast & Char

                  • Heat a pan to medium-high.
                    Place all seasonings in the pan and roast for 5-6 minutes or until very fragrant then turn off the heat. Remove the seasonings, place them in a tea bag or ball infuser and set aside.
                  • Heat the same pan to high.
                    Place 2 onions and ginger in the pan; char each side for 4 minutes or until blackened. Turn off heat.
                  • Remove the ginger from the pan and transfer to a cuting board. Smash the ginger until it splits.

                  Pressure Cook

                  • Place the charred onions and smashed ginger into the cooker.
                  • Place the 2 halves of chicken atop of the vegetables.
                  • Add seasoning bag, rock sugar and salt.
                  • Pour 12 cups of boiling water into the cooker (this will help expedite the process of establishing optimal pressure). The water should be under the ⅔ max line (do not go over the max line).
                  • Place the lid on. Pressure cook on high for 17 minutes and natural release for 25 minutes (exercise caution when releasing pressure from the cooker). Follow the manufacture instructions for how to do a quick release. Remove lid. Press the cancel button.
                  • Remove and discard the onions, ginger and seasoning bag.
                  • Remove chicken from the cooker and place in a bowl. Debone chicken and remove skin (optional). Shred or cut the chicken meat and set aside until ready to eat. Discard the bones.
                  • In a large bowl or pot: place in a mesh strainer lined with a coffee filter or cheesecloth. Slowly pour the stock through the filter. Strain to remove all the vegetables and meat solids. This will help to significantly reduce the fat which leaves a clear pho broth. Clean the inner pot and place the pot back in the IP. Transfer the broth back in the cooker or stock pot.
                  • Pour fish sauce in the broth then stir. Season with sugar & salt if needed. 
                  • Instant Pot: Press the sauté button and set to high ~20 minutes. Stovetop: Bring the broth to a boil.

                  Cook Noodles

                  • Preferred method: Place fresh noodles in a bowl. Pour boiling water in and blanch for 10-12 seconds. Drain and return the cooked noodles back to the bowl (exercise with caution as the bowl might be hot). 
                    On the stovetop: In a medium size pot: fill ~half way with water and bring to a boil. If using fresh pho noodles, blanch for 5-7 seconds in boiling water. If using dry noodles, follow the package instructions for cook time. Remove and strain the noodles then transfer to serving bowl(s). 

                  Arrange and Assemble

                  • Place the cooked noodles in the middle of the bowl.
                  • Add shred/cut chicken to the bowl.
                  • Add chopped green onions and sliced white onions.
                  • Pour boiling broth over the noodles and meat.
                  • Season with hoisin sauce, sriracha sauce and lime (to taste). Optional: season with more fish sauce if you prefer.
                  • Add fresh herbs, mung beans, culantro, Thai basil leaves and sliced Jalapeño to the bowl.

                  Serve immediately and enjoy!

                    Video

                    Keyword Authentic chicken pho (ga) recipe, best instant pot pho chicken (ga) recipe, easy instant pot chicken pho recipe, Instant pot chicken pho, Instant pot pho ga, pressure cook chicken pho, Vietnamese noodle soup
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