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Save the turkey bones after celebrating your huge gourmet Thanksgiving menu! There is something special about a large bowl of healthy, aromatic, Authentic Pho Turkey Noodle Soup! Shortcut this excellent Vietnamese Instant Pot Pho Recipe in just 30 minutes! It is a great way to use up leftover turkey meat from Thanksgiving!
I'm always in the mood for a hot bowl of noodle soup, especially in the fall and winter seasons. Of course! Delicious 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 Vietnamese restaurants are. Or if I am feeling under the weather, a hot bowl of beef pho always does the trick!
Jump to:
- Ingredients and Substitutes
- Garnishes To Enjoy Your Pho Noodles With
- Which Cut Of Turkey To Use
- Instructions
- Other Leftover Thanksgiving Turkey Recipes
- What To Serve With Instant Pot Turkey Pho
- Instant Pot Turkey Pho Recipe
Ingredients and Substitutes
Broth
- Leftover Thanksgiving Turkey Carcass or Turkey Legs or Turkey Thighs
- Chicken or Poultry stock
- Yellow Onion or White Onion
- Star Anise
- Cinnamon sticks
- Whole Cloves
- Coriander Seeds
- Fennel seeds
- Chole Cardamom
- Fresh Ginger
- Rock sugar or Brown Sugar
- Fish sauce
- Pho Noodles
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!
- White Onions
- Fresh Cilantro
- Jalapeno
- Thinly Sliced Green Onions
- Thai Basil
- Fresh Lime Wedges
- Hoisin sauce
- Sriracha sauce
- Fresh Mint Leaves
- Bean sprouts, cooked or raw as desired
Which Cut Of Turkey To Use
I like to use turkey legs and thighs when choosing which turkey cut to use. A good amount of poultry fat is essential to any noodle soup! The fat adds complexity, flavour, and silkiness to the mouthfeel! So leave the skin on with your bone-in turkey thighs.
Any remaining roasted turkey bones will improve the turkey carcass soup flavour profile.
You can buy turkey at your local grocery store and supermarkets.
Instructions
Pho rice noodle soup is really all about pho broth. The noodles and tender meat appeal, but the real deal comes from the broth made by simmering bones broth and aromatics for a long time.
But since it's the holiday season, we are taking a few shortcuts by pressure cooking this flavorful broth recipe. Instant Pot turkey soup saves time but still makes a delicious homemade stock!
Although we want to enjoy a bowl of Instant Pot Turkey Pho noodle soup fast, we must take the time to prepare the aromatics, fresh herbs and garnishes. This will make or break your bowl of noodle soup.
Pro Tip:Carefully measure your aromatics. You can prepackage your spices inresealable zippy bagsfor convenience too! Make a few and keep them in your spice cabinet!
Toast your aromatics in yourInstant Pot(sauté mode) or fry pan without oil over medium heat for 1 to 2 minutes. Add ginger, green onions, and white onions and stir for 30 seconds. Let char slightly. You will be able to smell the aroma released from the spices.
Pro Tip:Once toasted, place the spices intonut milk bagsso you can just pull them out once the turkey stock is done!
Pro Tip:Parboil and 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, turkey bones, store-bought chicken broth and two quarts of water. Set to high pressure 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 to the turkey broth.
Put the bones back into the Instant Pot. Add a pinch of salt to taste.
Set the pressure to high again for another 15 minutes, and let it naturally release.
How To Cook Pho Noodles
While the pressure is naturally releasing, you can cook yourpho 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 or sieve over a large pot. If you want a super clear broth, line the strainer withmuslin. Discard the solids.
Assembly
If you find your broth cooled, reheat the broth on your stovetop on high heat for 30-60 seconds.
Season withfish sauce. A lot of people also like to add a bit of soy sauce. Serve and assemble your bowl of turkey pho noodle soup.
Arrange the turkey meat on top of the rice noodles.
Garnish with finely chopped green scallions, fresh cilantro, basil, and a squeeze of fresh lime juice to taste.
Enjoy with more fresh herbs as desired!
Other Leftover Thanksgiving Turkey Recipes
- Best Leftover Thanksgiving Turkey Sandwich
- Vietnamese Spicy Caramel Turkey Wings
- Turkey Katsu Sando
- Easy Turkey Congee
What To Serve With Instant Pot Turkey Pho
- Vietnamese Nước Chấm
- Vietnamese Shaking Beef (Air Fryer)
- Bánh Xèo Recipe - Egg-Free Crispy Vietnamese Pancake Crepe
Instant Pot Turkey Noodle Soup can be found on our dinner table after feasting over Thanksgiving. It is an excellent healthy, protein-rich recipe to use up Thanksgiving leftovers. The turkey meat still has great flavor and tastes just as yummy the next day stored in an airtight container!
Have you tried cooking with turkey before? Don't have turkey? How about adapting this recipe for Instant Pot Chicken Pho instead?
I'd love to see how you went with my recipes! Leave a comment below or tag me on Instagram@INSTANOMSS#INSTANOMSS.
Instant Pot Turkey Pho Recipe
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5 from 27 reviews
Save the turkey bones after celebrating your huge gourmet Thanksgiving menu! There is something special about a large bowl of healthy, aromatic, Authentic Pho Turkey Noodle Soup! Shortcut this excellent Vietnamese Instant Pot Pho Recipe in just 30 minutes! It is a great way to use up leftover turkey meat from Thanksgiving!
- Author: Nancy
- Prep Time: 10 mins
- Cook Time: 30 mins
- Total Time: 40 minutes
- Yield: 2-4 persons 1x
- Category: main dish
- Method: Instant Pot, Pressure Cooking
- Cuisine: Vietnamese
Ingredients
Scale
Turkey Broth
- 2 turkey legs or thighs (approximately 3 to 4 lbs)
- 2 L chicken stock or poultry stock
- 1 large white onion, peeled and quartered
- 3 star anise
- 1 cinnamon stick (approximately 3g)
- ½ teaspoon whole cloves
- ¼ teaspoon coriander seeds
- ¼ 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
- 2 quarts of water
Garnishes and Pho Herbs Platter on the side
- ½ White Onion, thinly sliced
- ½ bunch Fresh Cilantro, rough chop
- 1 Jalapeno, sliced
- Green onions, thinly sliced
- 250g Thai Basil
- 1 lime, wedged
- 2 tbsp Hoisin sauce
- 1 tbsp Sriracha sauce
- Fresh Mint Leaves
- 100g bean sprouts, cooked or raw as desired
Instructions
- 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, and 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 them out once the turkey stock is done!
- Place all your ingredients in the Instant Pot: toasted aromatics, turkey legs and thighs, turkey bones, store-bought chicken broth and two quarts of water. Set to high pressure 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 to the turkey broth.
- Put the bones back into the Instant Pot. Add a pinch of salt to taste.
- Set the pressure to high again for another 15 minutes, and let it 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 or 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. A lot of people also like to add a bit of soy sauce. Serve and assemble your bowl of turkey pho noodle soup.
- Arrange the turkey meat on top of the rice noodles.
- Garnish with finely chopped green scallions, fresh cilantro, basil, and a squeeze of fresh lime juice to taste.
- Enjoy with more fresh herbs as desired!
Notes
- Parboil and blanch your turkey thighs and legs in a boiling pot of water to remove the impurities and blood.
- 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!
Nutrition
- Serving Size: 4 bowls
- Calories: 222
- Sugar: 4.3 g
- Sodium: 920.1 mg
- Fat: 5.8 g
- Carbohydrates: 26.8 g
- Protein: 14.7 g
- Cholesterol: 40.9 mg
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