302
CALORIES
PER SERVING
SERVES 6
SERVING SIZE 2 cups
PREP TIME 15 mins
COOK TIME 55 mins
TOTAL TIME 1hr 25 mins
Famous for being a hangover cure, this slurpable Vietnamese soup features high protein chicken, a mineral-rich broth, and anti-inflammatory spices.
PROGRAM Sauté/Pressure Cook |
PRESSURE High |
RELEASE Natural |
1 tbsp canola oil
1⁄2 red onion, peeled and cut in half
1-inch (2.5cm) piece fresh ginger root
1 clove garlic
2 tsp coriander seeds
1 cinnamon stick
2 whole star anise
2lbs (1kg) bone-in, skin-on chicken thighs (about 4)
1 tbsp fish sauce
8 cups water
12oz (340g) rice noodles
1 cup fresh cilantro leaves, stems removed
1 cup fresh bean sprouts
1 jalapeño pepper, stem removed and thinly sliced
Sriracha sauce (optional)
Lime wedges, to serve
1. Select Sauté, and add the canola oil to the inner pot. Heat the oil until it shimmers, and then add the onion. Sauté for 2–3 minutes, or until the onion is lightly browned and slightly translucent. Add the ginger root, garlic, coriander seeds, cinnamon stick, and star anise. Sauté for 1 additional minute, and then add the chicken thighs, fish sauce, and water.
2. Cover, lock the lid, and flip the steam release handle to the sealing position. Select Pressure Cook (High), and set the cook time for 20 minutes. When the cook time is complete, allow the pressure to release naturally (about 30 minutes).
3. While the broth is cooking, fill a large bowl with warm water and place the rice noodles in the bowl to soften (about 20 minutes).
4. Once the cooking time for the broth is complete, remove the lid and transfer the chicken thighs to a plate to cool slightly. When the thighs are cool enough, remove and discard the skin, shred, and discard the bones.
5. Drain the noodles. Place a fine mesh sieve over a large bowl, carefully remove the inner pot from the base, and strain the broth. Discard the solids and return the strained broth to the inner pot. Select Sauté, and bring the broth to a simmer. Add the noodles and simmer for an additional 2–3 minutes. Add the chicken to the pot.
6. Using tongs, transfer the noodles to serving bowls, and then ladle in the broth and chicken. Top each serving with the cilantro leaves, bean sprouts, jalapeño slices, and a dollop of the Sriracha, if using.
Total fat 3g Saturated fat 1g |
Cholesterol 43mg Sodium 343mg |
Carbohydrates 48g Dietary fiber 1g |
Sugars 3g Protein 17g |