Instant Pot Pho Recipe

Making traditional Vietnamese Pho can be a day-long affair, this Instant Pot Pho recipe is made in a fraction of the time without sacrificing flavor. This version of classic Vietnamese Pho Ga (chicken pho) features tender chicken, rice noodles and lots of fresh herbs in the most flavorful, rich broth.

✔️ Rich and Flavorful Instant Pot Pho

A big bowl of pho is like a balm for the soul. Whether you prefer Vietnamese beef pho (Pho Bo) or chicken pho (Pho Ga), one thing is certain, the cooking process and the time it takes to achieve the rich and flavorful broth of traditional pho, is not something I can manage during busy weekdays.

This easy instant pot pho recipe is made with less steps, and less cooking time yet, delivers the same quality and as much flavor as the classic pho noodles soup served at Vietnamese restaurants. All thanks to the electric pressure cooker!

🔎 What’s Pho?

Phở or pho (pronounced “fuh”) is a traditional Vietnamese noodle soup made with rice noodles and topped with thinly sliced raw meat, which gets cooked when a portion of robust, savory, steaming hot broth is poured over the top. Bean sprouts, fresh herbs, chiles, lime wedges and green onions or scallions finish the flavorful dish.

Known as the national dish of Vietnam, pho broth is undeniably the star of the dish. Made with marrow-rich bones ((beef bones such as knuckle bones or different chicken bones)), charred aromatics and an exotic combination of spices such as star anise, cinnamon sticks, anise seeds, cloves, etc. the slow simmered broth can take a day or more to make!

Oftentimes served as breakfast, in Vietnam, Pho is revered as the cure for (almost) all illnesses. Similar to chicken noodle soup in America, it’s a soothing and comforting meal that helps boost your immune system and is believed to help cure things like colds and hangovers.

✔️ Chicken Pho Ingredients

For a full list of ingredients and exact quantities, check the printable recipe card below.

• Chicken: Bone-in, skin off chicken thighs is the best option in my opinion. Bones add flavor to the broth and dark meat stays juicy.
• Broth or stock: This is the most important part of this soup. The advantage of cooking at high pressure is that all flavors are sealed in producing an enhanced rich broth. We use mostly broth and only a couple of cups of water to make sure the spices don’t overpower the broth.
• Pho Spices: Similar to the spices used in Vietnamese beef noodle soup, we add whole cloves, star anise pods, cinnamon stick, fennel seeds, coriander seeds and peppercorn. We add the spices right into the pressure cooker and later strain the broth. You can place the spices in a spice bag if preferred.
• Seasonings: Typically, rock sugar is used but for convenience we use brown sugar. Fish sauce, salt and black pepper. If you feel the broth still need extra flavor, you can add chicken bouillon powder (optional).
• Aromatics: Onion, fresh ginger and fresh garlic.

• Noodles: For this instant pot soup recipe I use dried rice noodles. Fresh rice noodles can be used. In both cases, follow the package instructions for best results.
• Toppings:

  • Bean sprouts is one of the most classic toppings.
  • As for the herbs, Thai basil which can be found in Asian supermarkets is best but I often use regular fresh Italian basil which is always available in most grocery stores. Fresh cilantro and fresh mint leaves are also used. If you cannot find all of the herbs, at least add two different types for a more authentic flavor.

  • Thai bird chili peppers or red jalapeños if you cannot find Thai chiles.

🔎 How to make Instant Pot Pho? (Step by step)

For detailed instructions and cooking times, check the printable recipe card below.

1. Sauté: Set your Instant Pot to sauté. and heat the oil. Sauté the onion, ginger and garlic. Stir in the cilantro, whole cloves, star anise pods, cinnamon, fennel seeds, coriander and peppercorns. Press cancel.
2. Add chicken and broth: Add the chicken thighs, chicken stock, fish sauce, brown sugar, some salt and 2 cups of water into the pot.
3. Cook at High Pressure: Cook on high pressure, then do a quick release.
4. Strain: Strain the broth through a fine-mesh sieve lined with cheesecloth. Discard the solids. and skim fat from the surface and discard; season to taste. Return the broth to the instant pot and keep warm.
5. Shred Chicken: Open the lid and transfer the chicken to a plate. Slice or shred the chicken and discard the bones.
6. Prep Noodles: In a large pot of boiling water, cook the noodles according to package instructions; drain well.
7. Serve: divide the noodles and shredded chicken into serving bowls. Pour the hot broth over and serve immediately, garnished with bean sprouts, fresh herbs, scallions, chili peppers and lime wedges.

🔎 What does chicken pho taste like?

Vietnamese chicken pho or pho ga is a comforting, warming and filling soup with perfectly balanced complex flavors. The rich chicken broth is infused with warm and delicate spices. Fresh herbs, chiles, lime juice and beans sprouts add fresh taste to this delicious noodle soup.

🔎 Is chicken pho or beef pho healthier?

Although both types of pho soup are healthy, chicken pho usually has less fat since chicken is leaner than beef.

Making Ahead, Storing, Freezing and Reheating

Make Ahead:

You can cook the chicken and flavorful broth a day ahead of time. Keep the chicken in the soup to prevent the meat from drying and store it in an airtight container in the refrigerator. Wash the herbs and keep them stored between a damp paper towel and inside a resealable bag in the fridge for a day.

Storing

Store the chicken pho without the noodles in an airtight container in the refrigerator for 2 days. Leftover soup with the noodles can be stored in the fridge for 1-2 days however, the noodles can absorb most of the broth. Add additional broth if needed.

Freezing

The strained broth and chicken can be store in a freezer-safe container for 2 months. Thaw out in the refrigerator overnight.

Reheating

Reheat the chicken broth (and chicken) in a pot over medium heat. Cook the noodles and follow the recipe as written.

Take A Look A These Other Soup Recipes:

• Tom Yum Soup (Thai Hot and Sour Soup)
• Mexican Albondigas Soup
• Stuffed Pepper Soup
• Instant Pot Beef and Barley Soup
• Instant Pot Butternut Soup

Instant Pot Pho

5 from 5 reviews

Kathy McDaniel

This easy Instant Pot Pho (pressure cooker pho) is made with tender chicken, rice noodles and fresh herbs in a rich and flavorful savory broth. This warming Vietnamese noodle soup is made in a fraction of the time thanks to the Instant Pot.

Print Pin

Prep 10 minutes mins

Cook 25 minutes mins

Total 35 minutes mins

Makes 6 people

Ingredients 

1x2x3x

Broth

• ▢ 1 tablespoon canola or vegetable oil
• ▢ 1 large onion, quartered
• ▢ 1 (2-inch) piece ginger, sliced
• ▢ 2 cloves garlic, smashed
• ▢ 1 small bunch of cilantro
• ▢ 3 whole cloves
• ▢ 2 star anise pods
• ▢ 1 cinnamon stick
• ▢ 1 teaspoon fennel seeds
• ▢ 1 teaspoon ground coriander, (or 1 teaspoon coriander seeds)
• ▢ 1/2 teaspoon black peppercorns
• ▢ 6 chicken thighs, bone-in, skin off
• ▢ 5 cups chicken stock
• ▢ 2 tablespoons fish sauce
• ▢ 1 1/2 teaspoons brown sugar
• ▢ Kosher salt and freshly ground black pepper, to taste

Noodles and Toppings

• ▢ 8 ounces dry rice noodles
• ▢ 1 cup bean sprouts
• ▢ 2 cups mixed fresh herbs , (fresh Thai basil leaves, fresh torn mint leaves, cilantro)
• ▢ 1/4 cup scallions,, thinly sliced
• ▢ 1-2 Thai bird chili pepper,, thinly sliced
• ▢ 1-2 limes,, cut into wedges

Instructions 

1. Set your Instant Pot to the saute setting. Heat the canola oil; add the onion, ginger and garlic. Cook, stirring frequently, until browned, about 4-5 minutes.
2. Stir in the cilantro, whole cloves, star anise pods, cinnamon, fennel seeds, coriander and peppercorns. Press cancel to turn the saute option off.
3. Add the chicken thighs, chicken stock, fish sauce, brown sugar, 1/2 teaspoon of salt and 2 cups of water into the pot. Select the manual setting and cook on high pressure for 18 minutes. When finished cooking, do a quick-release to release the pressure according to the manufacturer’s directions.
4. Open the pressure cooker and transfer the chicken to a plate. You can slice the chicken or using two forks, shred the chicken and discard the bones. Set the shredded chicken aside.
5. Strain the broth through a fine-mesh sieve lined with cheesecloth; discard the solids. Skim any remaining fat from the surface and discard; season with salt and pepper to taste. You can also season with additional fish sauce, if desired. Return the broth to the instant pot and keep warm.
6. In a large pot of boiling water, cook the noodles according to package instructions; drain well.
7. To serve, divide the noodles and shredded chicken into serving bowls. Pour the hot broth over and serve immediately, garnished with bean sprouts, fresh herbs, scallions, chili peppers and lime wedges.

Notes

• We use skinless, bone-in chicken thighs to make this recipe. Chicken legs or drumsticks can also be used.
• Bone-in chicken breast can be used in combination with dark meat. Dark meat is definitely more flavorful than chicken breast and will add more flavor to the broth.
• If you purchase skin-on chicken, remove the skin and remove any excess fat to keep the soup lean.
• Cook the noodles as close to serving time as possible.
• Bringing Vietnamese flavors to the entire world: We  have the most respect for the people of Vietnam, their culture and cuisine. It’s with best intentions and a full heart that we developed this pressure cooker Pho recipe. We made some adjustments so this soup can be made by cooks of all skill levels, at home, in less time. 
• This recipe can be made in a 6 Qt pressure cooker or larger.

Nutrition

Calories: 388 kcal, Carbohydrates: 46 g, Protein: 28 g, Fat: 10 g, Saturated Fat: 2 g, Trans Fat: 1 g, Cholesterol: 103 mg, Sodium: 932 mg, Potassium: 701 mg, Fiber: 3 g, Sugar: 6 g, Vitamin A: 1791 IU, Vitamin C: 33 mg, Calcium: 81 mg, Iron: 3 mg

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