1cupdried Korean seaweedcut into 1 inch pieces and soaked in water
114 oz. packagepho noodlesdry
On your Instant Pot, select Saute More setting. When the display says "Hot", add in oil.
When the oil starts shimmering, add in carrots, celery, and onion. Stir occasionally until onions are translucent.
Add in crushed or minced garlic. Stir until garlic dissolves or browns.
Add in chicken thighs.
Fill the Instant Pot with water until you reach one inch below the max line, to avoid overflowing. For newer Instant Pots, fill water until you reach the max line of 2/3 full.
Spoon in Better Than Bouillon chicken base. It doesn't have to be fully dissolved.
Close the lid and seal the Instant Pot. Select high pressure and 20 minutes.
While the Instant Pot is cooking, cook the pho noodles. In a medium size pot, add water. Set it over the stove on medium high heat. When the water starts to boil add the pho noodles. Cook for 5 minutes or until soft. Adjust the heat as necessary to prevent it from boiling over. When the noodles are cooked, drain and set aside in a bowl.
Also, while waiting for the Instant Pot to cook, cut dried seaweed into 1 inch pieces. Soak in a bowl, with enough water to cover seaweed. Set aside. This is also the time to cut tofu into cubes, if using.
When the Instant Pot is finished cooking, either do a quick release or natural release. Open the lid and salt to taste.
Add in seaweed and tofu, if using.
Dried seaweed helps with eliminating phlegm when you're sick. However, you have to buy the right kind of seaweed. Get the long packages of Korean seaweed that look like twisted green strings. Don't buy the flat seaweed that's for sushi or the little seasoned squares for snacking.
Keyword Chicken Noodle Soup, Instant Pot
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