This Instant Pot Pho recipe from @realfoodwithaltitude was created to satisfy her craving for pho in a healthy, quick and inexpensive way. This Whole30 and Paleo-friendly recipe is perfect for those cold nights curled up inside. 
This Instant Pot Pho recipe from @realfoodwithaltitude was created to satisfy her craving for pho in a healthy, quick and inexpensive way. This Whole30 and Paleo-friendly recipe is perfect for those cold nights curled up inside. 

INGREDIENTS  

Pho:

  • 1 pound chicken breast
  • 1 quart chicken, beef or bone broth
  • 2 cups water
  • 1 white onion finely sliced
  • 3 zucchinis- spiralized
  • 2 Tbsp Chinese five spice
  • 1/2 Tbsp ground ginger
  • 1 Tbsp garlic
  • 1 Tbsp coconut aminos
  • 2 tsp fish sauce
  • Salt and pepper

Toppings:

  • Green onion- sliced
  • Cilantro
  • 1 Jalapeno- sliced
  • 1 can bean sprouts- rinsed
  • lime wedges
  • Sriracha

INSTRUCTIONS 

  • Combine chicken, broth, water Chinese five spice, ground ginger, garlic, onion, coconut aminos, fish sauce, salt, and pepper into your instant pot.
  • Cook on high pressure for 20 minutes and then manually release the pressure.
  • Remove the chicken and shred it, then return it to the pot.
  • Fill your bowl with zucchini noodles, then poor broth on top! That is right… no need to even cook these noodles, the broth will cook them enough.
  • Add whatever toppings you like. I love all of them on there with lots of sriracha, but make it your own!