Chicken Pho

Pressure Cooker Chicken Faux Pho

Apparently I’ve been pronouncing pho wrong my entire life.

The traditional Vietnamese soup is one of my favorite take out meals of all time. Delicious, spiced broth served with fresh garnishes of lime, basil and bean sprouts really warms the soul. But technically it is pronounced “fah“, not “foh” with a long o.  

It’s a shame because that really limits the great puns you can create like, ” tonight let’s make faux pho fo sho.” I suppose you can always go with, ” I eat my faux pho on the sofa.” No matter how you pronounce it, this meal is just as much fun to prepare as it is to say.

Chicken in Pressure Cooker

Using a pressure cooker makes pho creation a breeze. The chicken creates its own velvety broth as it cooks with the spices. And the best part is that it will be ready to serve in well under and hour. You want to make sure you use bone in, skin on chicken pieces in order to get a hearty broth. I went with about 4 pounds of mixed legs, breasts, and wings.

Pho Spices

Pho is also great excuse to get creative with some exotic spices. I used a blend of coriander, cardamom, cloves, and cinnamon along with some ginger, cilantro, and onions.

Pho spices in pressure cooker

Rinse the chicken pieces and throw them in the pressure cooker. Toss in the spices, onions, a chopped stalk of lemon grass, and some fish sauce. Add enough cold water to cover everything, then lock the lid and set the timer for 30 minutes on high pressure.

For more great recipes like this one, check out Paleo Date Night!

Daikon

I call this “faux” pho because I’m substituting spiralized daikon for rice noodles. Daikon is a mild radish that is easier to find than you may think. I picked up this monster at my local Kroger.

Spiralized Daikon

While the pressure cooker is doing it’s thing, spiralize the daikon. Cut the strands every 3 or 4 inches to make them more managable when you are devouring the soup.

Pho Fixin's

Now’s the time to also prep your pho fixin’s: sliced jalapeños, basil, sliced onions, bean sprouts, and lime wedges.

Bok Choy

I don’t think bok choy is traditionally served in pho, but I like to use it as a way to sneak some added greens to the meal.

Bok Choy in Pressure Cooker

Once the pressure cooker timer goes off, release the pressure and carefully open the lid. Remove the chicken, and shred once it cools off a bit. Strain the broth, and dump it back into the cooker. Bring it to a simmer and add the chopped bok choy. Cook for 5-6 minutes until it’s just tender, then add the spiralized daikon and cook for another 2-3 minutes.

Paleo Faux Pho

Divide the daikon noodles and shredded chicken into bowls. Ladle in some broth, and top with the garnishes. Enjoy!

For more great recipes like this one, check out Paleo Date Night!

Easy recipe for Pressure Cooker Chicken Faux Pho. Spiralized daikon serves as the noodles for this complete Whole30 and Paleo meal.
Chicken Faux Pho
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Total Time
45 min
Total Time
45 min
Ingredients
  1. 4 lbs assorted chicken pieces, bone-in and skin on
  2. 2 medium onions, quartered
  3. 1 inch ginger, peeled and roughly chopped
  4. 1 tablespoon coriander seed
  5. 1 teaspoon green cardamom pods
  6. 1 black cardamom pod
  7. 1 cinnamon stick
  8. 4 cloves
  9. 1 lemon grass stalk, trimmed and cut into 2 inch pieces
  10. 1/4 cup fish sauce
  11. 1 cup fresh cilantro
  12. 1 head bok choy, roughly chopped
  13. 1 large daikon root, spiralized
  14. sea salt to taste
For Garnish
  1. lime wedges
  2. fresh basil
  3. mung bean sprouts
  4. 2 jalapenos, thinly sliced
  5. 1/4 onion, thinly sliced
Instructions
  1. Add the coriander seeds to a dry skillet. Toast over medium low heat until fragrant a golden brown, 5- 6 minutes.
  2. Rinse the chicken pieces and add them to the pressure cooker. Add the dry spices, cilantro, onion, lemon grass, and fish sauce. Pour in enough cold water to cover.
  3. Cover the pressure cooker and lock the lid. Set the timer from 30 minutes on high pressure.
  4. After the timer goes off, release the pressure and carefully open the lid. Remove the chicken pieces and shred once cool.
  5. Strain the broth and add it back to the pressure cooker. Taste and add sea salt. Bring to a simmer and add the bok choy and spiralized daikon. Cook for 5- 6 minutes until tender.
  6. Divide the noodles and shredded chicken into bowls and ladle in the broth. Serve with the garnishes and enjoy!
The Sophisticated Caveman http://www.thesophisticatedcaveman.com/

9 thoughts on “Pressure Cooker Chicken Faux Pho

  1. I love this recipe, just discovered you via Insta, awesome recipes looking forward to trying this one! Will tag you in my creation and I hope I don’t make a faux pas with my faux pho. 😋

  2. I don’t own a pressure cooker. Is there a way to convert this recipe to a slow cooker or just a big pot? It looks delicious and I have a big daikon I am trying to use up!

    1. Hey, Jennifer! I think you could just dump everything in a slow cooker and get similar results. I would just use chicken stock instead of water and cook on low for 7-8 hours, adding the bok choy and daikon noodles toward the end so they cook for at least 30-45 minutes.

    1. Hey, Beth! I add the noodles right at the end, just simmering them for a few minutes until tender. For the amount, I just do whatever I get from spirializing a medium/large daikon.

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