InstaPot Chicken Pho

INGREDIENTS
14 oz rice noodles
1 Tbsp olive oil extra virgin
1 large yellow onion halved
1 2-inch piece ginger cut into 1/4 inch slices and slightly smashed
3 cardamom pods lightly smashed
1 cinnamon stick
1 Tbsp coriander seeds
3 star anise pods
5 cloves
1 fuji apple peeled, cored and cut into 1/2 chunks
1/2 cup coarsley chopped cilantro leaves
6 chicken thighs bone-in, skin-on
3 Tbsp fish sauce
1 Tbsp sugar
8 cups water
1 1/2 tsp kosher salt
TOPPINGS
1 lime cut into wedges
2 jalapenos thinly sliced
1/2 red onion thinly sliced and soaked in cold water for 10 minutes
Fresh herbs (mint, cilantro, basil)
Bean sprouts
Sriracha sauce
Daikon radish sprouts (optional)
INSTRUCTIONS
Soak the noodles in large bowl of warm water for 30-45 minutes. Set aside while you prepare the pho broth.
Add the oil to your Instant Pot and select the sautee option. One hot, add onion cutside down, and ginger. Cook, without stirring, for about 4 minutes, until slightly charred.
Add cardamom, cinnamon stick, coriander, star anise and cloves and cook for 1 minute longer, until fragrant. Add the water to the pot along with apple, cilantro, chicken, fish sauce, and sugar. Secure the lid.
Select Manual and cook at high pressure for 15 minutes.
When done, turn off the Instant Pot and let the pressure decrease naturally for 10 minutes. Set a timer and if the pressure hasn’t completely released when it goes off, turn the valve at the top to release any remaining pressure.
Remove chicken from the pot and set aside. Strain the broth and season with salt and pepper, to taste. Skim some of the fat from the broth.
When the chicken is cool enough to handle, separate the meat from the bones and divide the meat among 4 large soup bowls. (Reserve the bones for making bone broth.) Strain the noodles and divide them among the 4 bowls. Top each of the bowls with the broth and your desired toppings.


From: Platings & Pairings

Cream Cheese Spread

2 cups cream cheese, softened
1/4 cup sun-dried tomatoes, chopped


1/4 cup roasted red bell peppers with garlic, diced
1-2 garlic cloves from the bell pepper jar, crushed


1/8 cup green onions, chopped
1/2 tablespoon onion powder
1 teaspoons garlic powder
Salt, to taste (if desired)
In a bowl combine all the ingredients for the dip and mix until the ingredients are well combined.
I served it with roasted garlic sweet potato triscuits and garden herb triscuits
Next time I am going to 1. increase the amount of green onions and 2. make it the day before I need it, better flavor the 2nd day



ORIGINAL RECIPE
Antipasto Cheese Ball Christmas Tree
Ingredients
For The Dip:
4 cups cream cheese, softened
1/2 cup sun-dried tomatoes, chopped
1/2 cup red bell peppers (or capsicum), diced
1/4 cup dill pickles, finely diced
1/4 cup chives, chopped
1/4 cup parsley, chopped
1 tablespoon onion powder
2 teaspoons garlic powder
Salt, to taste (if desired)
For The Decorations:
 1 1/2 - 2 cups pitted mixed olives (I use a variety of black, green and Kalamata olives) -- dried with paper towel
1/2 cup sun-dried tomatoes, chopped (dried with paper towel)
Rosemary leaves/sprigs to decorate
Ritz, water crackers or pretzels for serving
Salami slices, for serving
Prosciutto slices, for serving
Instructions
In a bowl combine all the ingredients for the dip and mix until the ingredients are well combined.

Place a piece of non-stick plastic wrap on a clean bench top or work surface. Scoop the cream cheese mixture out onto the plastic wrap and completely cover with another piece of wrap (you may need two pieces to cover it).

Use your hands to mould the cream cheese into a tree shape. Then, carefully pick up the tree with one hand and peel off the plastic wrap on the bottom of the tree with your other hand. Place the tree straight onto a serving plate.

Use a cake spatula to smooth the edges. Decorate with olives, sun-dried tomatoes and rosemary leaves/sprigs, lightly pressing each element into the cream cheese to ensure they stay on. Brush with some sun dried tomato oil from the jar (optional but adds even more flavour)!

Top with a star cut out of a yellow or orange bell pepper OR a thick slice of cheese.

Serve with crackers of your choice, salami and prosciutto slices rolled up!

ENJOY!

Recipe Notes
The cream cheese is more stable in a wider tree shape rather than a tall, thin tree. The taller tree folds over and collapses.
If you find your cream cheese has softened too much and won't hold its shape, refrigerate it until it thickens again (about 20 minutes).
Pat dry each olive and sun dried tomato on a sheet of paper towel before decorating your tree to make sure they stay on, or they may slide off if covered in oil from the jar.