It’s the coziest time of year and you’re just 30 mins away from a bowl of healthy, aromatic, authentic turkey pho noodles!
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I’m always in the mood for a hot bowl of noodle soup! Especially in the fall and winter seasons. Of course! Pho noodles seem to be one of the most satisfying! If I am away on a long trip, by the third day, my pho craving strikes! I am Google Mapping where the closest (5 star) pho restaurant is. Or if I am feeling under the weather, I’m headed to straight my neighbourhood noodle house!
With pho, it’s really all about the broth. The noodles and tender meat definitely have their appeal but the real deal comes from the broth that is made by simmering bones and aromatics for hours and hours.
But since it’s the holiday season, we are taking a few shortcuts with this recipe to save some time, but still, make a very delicious bowl of pho! Or, if you simply just want to enjoy a bowl of turkey pho fast, this Instant Pot Turkey Pho recipe is the answer.
Although we want to enjoy a bowl of noodle soup fast, we must take the time to prepare the aromatics and garnishes. This will make or break your bowl of noodle soup.
Carefully measure your aromatics. You can prepackage your spices in resealable zippy bags for convenience too! Make a few and keep them in your spice cabinet!
Toast your aromatics in your Instant Pot (sauté mode) or fry pan without oil over medium heat for 1 to 2 minutes. Add ginger, green onions, white onions and stir for 30 seconds, let char slightly. You will be able to smell the aroma released from the spices.
Once toasted, place the spices into nut milk bags so you can just pull it out once the soup is done!
When it comes to choosing which cut of turkey, I like to use turkey legs and thighs. You want a good amount of poultry fat. It is an essential part of any noodle soup! The fat adds complexity, flavour, and silkiness to the mouthfeel! So leave the skin on with your bone-in turkey thighs.
Pro Tip: blanch your turkey thighs and legs in a boiling pot of water to remove the impurities and blood.
Place all your ingredients in the Instant Pot: toasted aromatics, turkey legs and thighs, poultry broth and set the pressure to high for 15 minutes.
Quick-release the pressure and carefully pull the turkey out with a pair of tongs. Roughly remove the meat from the bones. If there’s some stuck to the bones that is ok. In fact, you would want some meat left on the bones for additional flavour. Put the bones back into the Instant Pot and set the pressure to high again for another 15 minutes!
When it’s finally done, let it the pressure naturally release.
While the pressure is naturally releasing, you can cook your pho noodles. Soak the rice noodles in hot water until opaque. Drain, rinse and set aside.
Strain the broth when it is done through a fine-mesh strainer/sieve over a large pot. If you want a super clear broth, line the strainer with muslin. Discard the solids. If you find your broth cooled, reheat the broth on your stovetop on high heat for 30-60 seconds.
Season with fish sauce and assemble your bowl turkey pho noodle soup. Arrange the turkey on top of the noodles, garnish with finely chopped green onions, cilantro, basil, and a squeeze of lime to taste.
Enjoy with any extras as desired!
Garnishes To Enjoy Your Pho Noodles With
Serve with a plate of the following garnishes and have small dipping plates of sauces for each person. It’s fun to assemble your own bowl!
- cilantro
- finely chopped green onions
- lime, wedged
- jalapeno, sliced
- Thai basil
- white onion, sliced
- hoisin sauce
- sriracha
- fish sauce
- chilli oil
- bean sprouts, cooked or raw
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Have you tried cooking with turkey before? Let me know in the comments below or tag me on Instagram @instanomss if you’ve made this recipe. I’d love to see your creations~
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IT’S THE COZIEST TIME OF YEAR AND YOU’RE JUST 30 MINS AWAY FROM A BOWL OF HEALTHY, AROMATIC, AUTHENTIC TURKEY PHO NOODLES!
Ingredients
Broth
- 2 turkey legs or thighs (approximately 3 to 4 lbs)
- 2 liters poultry stock
- 1 large onion, peeled and quartered
- 3 star anise
- 1 cinnamon stick (approximately 3g)
- 1/2 teaspoon whole cloves
- 1/4 teaspoon coriander seeds
- 1/4 teaspoon fennel seeds
- 2 whole cardamom
- 1 large thumb of ginger approx. 2 inches, unpeeled and sliced
- 15g rock sugar
- 2 tablespoon fish sauce
- 160g pho noodles
Garnishes and Pho Herbs Platter on the side
- 1/2 small white onione, thinly sliced
- 1/2 bunch Cilantro, rough chop
- 1 Jalapeno, sliced
- Green onions, thinly sliced
- 250g Thai Basil
- 1 lime, wedged
- Hoisin sauce
- Sriracha sauce
- Mint Leaves (optional)
- 100g bean sprouts, cooked or raw as desired
Instructions
- Toast your aromatics in your Instant Pot (saute mode) or fry pan without oil over medium heat for 1 to 2 minutes. Add ginger, green onions, white onions and stir for 30 seconds, let char slightly. You will be able to smell the aroma this spices release.
- Put all the toasted spices into nut milk bags (because that means you can just pull it out once the soup is done!)
- Blanch your turkey thighs and legs in a boiling pot of water to remove the impurities and blood.
- Place all your ingredients in the Instant Pot: toasted aromatics, turkey legs and thighs, poultry broth and set the pressure to high for 15 minutes.
- Quick-release the pressure and carefully pull the turkey out with a pair of tongs.
- Roughly remove the meat from the bones. If there’s some stuck to the bones that ok. In fact, you would want some meat left on the bones for flavour.
- Put the bones back into the Instant Pot and set the pressure to high again for another 15 minutes!
- When it’s finally done, let it the pressure naturally release.
- While the pressure is naturally releasing, you can cook your pho noodles.
- Soak the rice noodles in hot water until opaque. Drain, rinse and set aside.
- Strain the broth when it is done through a fine-mesh strainer/sieve over a large pot. If you want a super clear broth, line the strainer with muslin. Discard the solids. If you find your broth cooled, reheat the broth on the stovetop on high heat for 30-60 seconds.
- Season with fish sauce and assemble your bowl turkey pho noodle soup. Arrange the turkey on top of the noodles, garnish with finely chopped green onions, cilantro, basil, and a squeeze of lime to taste.
- Enjoy with any extras as desired!
Notes
When it comes to choosing which cut of turkey, I like to use turkey legs and thighs because you want a good amount of poultry fat. Fat is an essential part of any noodle soup! The fat, adds complexity, flavour, and silkiness to the mouthfeel! So leave the skin on, bone-in turkey thighs.
Keywords: main dish, noodles, pho, turkey pho recipe, poultry, instant pot recipes, turkey legs, turkey thighs, healthy pho recipe
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Nancy is a finance professional by trade and has an eye for passion.
She is the writer, stylist, photographer and foodie based in Vancouver, British Columbia, Canada.
This new Mommy also runs a Baby / Lifestyle Blog 
