Vietnamese Chicken Soup (Phở)

This soup is based on a recipe from Melissa Clark’s “Dinner in an Instant” book. I’ve tweaked things to my satisfaction and created a low-carb version. For vegans and vegetarians, use mushroom broth and crispy tofu cubes.

Vietnamese Chicken Soup (Phở)
4 servings // 340 calories, 6 net carbs

2 packages (16 ounces total) Kibon Foods’ “Healthy Noodles”
(or tofu shirataki noodles)
7-8 cups organic beef broth (depending on the size of your Instapot)
8 skinless, pastured-raised boneless chicken thighs (about 2 pounds)
(or very thinly-sliced 5″ pieces of sirloin beef)
2 4×4-inch pieces dried kombu seaweed
(optional, but adds great umami)
4-inch piece of fresh ginger, sliced and smashed with the side of a knife
6 star anise pods
1 4-inch cinnamon stick
4 whole cloves
1 teaspoon fennel seeds
2 cardamon pods
1 tablespoon coriander seeds
1/2 cup dried shiitake mushrooms
2-1/2 tablespoons Asian fish sauce, plus more to taste
4 drops liquid stevia glycerite
1/2 cup white onion, thinly-sliced

2 scallions (white and green parts), thinly sliced
2 jalapeño peppers, seeded and thinly sliced (have no fear, seeded jalapeños are very mild)
4 ounces fresh cilantro leaves, coarsely chopped
4 ounces Thai basil leaves, coarsely chopped
2 limes, cut in wedges
Sriracha hot sauce
Other Garnish Ideas
Sautéed shiitake mushrooms
Lightly steamed bok choy, sliced (I love this!)
Crispy tofu cubes

In the pressure cooker, combine the beef broth, chicken or beef, kombu, ginger, star anise, cinnamon stick, cloves, fennel seeds, cardamon pods, coriander seeds, and dried mushrooms. Cover, and cook on high pressure for 8 minutes—making sure the steam release knob is in the “sealing” position. . Allow the pressure to release naturally for 10 minutes; then release the remaining pressure manually, using a wooden spoon for safety.

Using tongs, transfer the chicken or beef to a plate. Remove the solids from the stock with a slotted spoon. Stir in the fish sauce, sliced onions, and sweetener. Using the sauté setting, bring the broth up to a boil and cook for 1—2 minutes.

Meanwhile, shred the chicken, if using. Return the shredded chicken or beef to the pot. Taste, and season the soup with more fish sauce if needed, 1/2 a teaspoon at a time. Heap the noodles into shallow bowls and divide the soup among individual bowls. Garnish with the scallions, jalapeños, cilantro, and basil. Serve with lime wedges and hot sauce for those that want a bit of heat.

Note: the photo didn’t have noodles, bean sprouts, or basil… 🙁