30-Minute Intstant Pot Pho Ga

🥘 Ingredients

• ghee 30 g
• medium yellow onions, split in half 2
• small piece thinly sliced ginger 1
• chicken drumsticks 8
• water 4 L
• fish sauce 60 ml
• brown rock sugar 25 g
• star anise pods 3
• fennel seed 2 g
• coriander seeds 2 g
• cinnamon stick 1
• cloves 4
• small bunch cilantro 1
• prepared pho noodles (slightly undercooked)
• small white or yellow onion
• thinly sliced scallions
• lime wedges 2

1. 1

   Heat ghee in a pressure cooker over high heat. Add medium yellow onions, split in half and small piece thinly sliced ginger , cut sides down. Cook without moving, reducing heat if smoking excessively, until onion and ginger are charred, about 5 minutes .
2. 2

   Add chicken drumsticks for 5 minutes until browned.
3. 3

   Prepare water (1 gal) fish sauce (1/4 cup) and brown rock sugar (sub brown sugar)
4. 4

   Prepare dry spice mixture in small bowl on digital scale . Add star anise pods fennel seed (1 tsp), coriander seeds (1 teaspoon), cinnamon stick , and cloves . Stir for 2 minutes until toasted.
5. 5

   Dump in water mixture and small bunch cilantro to pressure cooker.
6. 6

   Cook in instant pot on high pressure for 20 minutes . Use quick release pressure valve when finished.
7. 7

   Open pressure cooker. Skim any scum off the surface of the broth using a ladle, but leave the small bubbles of fat intact.
8. 8

   ladle broth through a fine mesh strainer into a clean pot and discard solids. Season broth to taste with more fish sauce and sugar if desired.
9. 9

   To serve, place prepared pho noodles (slightly undercooked) in individual bowls. Top with chicken legs, small white or yellow onion , and thinly sliced scallions . Pour hot broth over chicken and noodles. Serve immediately, adding herbs, bean sprouts, chiles, lime wedges , and sauces.
10. 10

    Freeze individual servings.