QUICK CHICKEN PHO RECIPES

Steps:

• If you’re using frozen shrimp, thaw it completely and drain as much water as possible, using a paper towel to pat it dry.
• If you’re using fresh, shell-on shrimp, peel it and reserve the shells for the stock.
• Add the broth, fish sauce, soy sauce, cinnamon stick, star anise pod, sliced ginger, and (if applicable) shrimp shells to a medium saucepan and bring to a simmer.
• Chop the leafy tops from the bunch of cilantro. Add all the stems to the saucepan.
• Cook for 20 to 25 minutes, or until very fragrant, then use a slotted spoon to remove and discard the solids. Keep at a gentle simmer.
• Meanwhile, just before the broth is ready fill a wide skillet with water and bring to a boil over high heat, then remove from heat and add the rice noodles.
• Let soak for 3 to 5 minutes, or according to package instructions. Drain and set aside.
• Add the mushrooms and cauliflower florets to the broth and cook for 4 to 5 minutes, or until tender but still crisp.
• Add the shrimp and cook for 1 to 2 minutes, until firm, opaque, and pink.
• To serve:

Steps:

• Add olive oil to the Instant Pot. Using the display panel select the SAUTE function.
• When oil gets hot, add onion, carrots and celery to the pot and saute until onion is soft, 3-4 minutes.
• Add broth to the pot and deglaze by using a wooden spoon to scrape the brown bits from the bottom of the pot.
• Add rice, thyme, mushrooms and chicken to the pot and stir to combine.
• Layer the cream of chicken soup on the top--do not stir.
• Turn the pot off by selecting CANCEL, then secure the lid, making sure the vent is closed.
• Using the display panel select the MANUAL function*. Use the +/- keys and program the Instant Pot for 30 minutes.
• When the time is up, let the pressure naturally release for 10 minutes, then quick-release the remaining pressure.
• Carefully remove the chicken from the pot to a cutting board, chop and return to the pot. Adjust seasonings.
• Serve hot garnished with additional thyme.