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 in the Instant Pot.
Instant Pot Pho
This homemade Instant Pot Pho recipe is inspired by the authentic restaurant style Vietnamese Pho. You can enjoy the satisfying comforting flavors of this complex, aromatic and rich soup at home in very little time.
It could be said that making Pho from scratch is really a labor of love. The Pho broth, the building block and most important part of this Asian noodle soup, typically simmers for hours until it reaches a well balanced, light, yet rich flavor.
Making Chicken Pho in the Instant Pot cuts the cooking time substantially. Pressure cooking the soup also concentrates the flavor of the stock turning it into a full-flavored, rich savory broth that tastes as good as the long simmering authentic Pho recipe.
Why Should I Make Chicken Pho In The Instant Pot (Pressure Cooker)
- Instant Pot Pho is quick to make. If you don’t have 5 hours to make Pho broth, this is the way to go! You’ll end up with a flavorful, hearty and filling soup that everyone will love.
- This recipe uses store bought chicken stock that is infused with lots of flavor. This is much easier than simmering bones for hours.
- Homemade Pho is more affordable than having a restaurant meal. You can feed your family for a fraction of the price.
- A bowl of Pho noodle soup is a whole meal! Side dishes are not required!
- A one-pot meal means less cleaning up in your future – and yes, most likely you will use a bowl to soak the noodles or even a small pot but that’s better than a kitchen full of dirty dishes.
What Is Chicken Pho?
Chicken Pho (pronounced “fuh”) or Pho Ga (in Vietnamese), is a hearty, aromatic and popular Vietnamese soup. Chicken Pho is simply the chicken version of the very famous Beef Pho.
Just like Beef Pho, this chicken noodle soup is made with a tasty broth infused with spices like star anise, cinnamon, peppercorns and fennel seeds. The broth is then served with rice noodles, tender chicken, bean sprouts and plenty of fresh herbs.
In Vietnam, Pho is revered as the cure for (almost) all illnesses. Similar to chicken noodle soup in America, it is a soothing and comforting meal that helps boost your immune system and is believed to help cure things like colds and hangovers.
Pho Ingredients
Pho Broth:
- Oil: Vegetable or canola oil
- Aromatics: Onion, ginger, garlic
- Chicken: Bone-in, skin off chicken thighs
- Herbs: Fresh cilantro
- Spices: Whole cloves, star anise pods, cinnamon sticks, fennel seeds, coriander, peppercorn
- Chicken Stock: Chicken broth
- Seasonings: Fish sauce, brown sugar, salt and ground black pepper
Noodles and Toppings:
- Noodles: Rice Noodles
- Vegetables: Bean Sprouts, scallions, Thai chili peppers, limes
- Fresh Herbs: You can use fresh basil, fresh cilantro and/or fresh mint.
How To Make Chicken Pho From Scratch
- Set your Instant Pot to sauté. Heat the oil and cook the onion, ginger and garlic.
- Stir in the cilantro, whole cloves, star anise pods, cinnamon, fennel seeds, coriander and peppercorns. Press cancel.
- Add the chicken thighs, chicken stock, fish sauce, brown sugar, some salt and 2 cups of water into the pot. Cook on high pressure for 18 minutes. When finished cooking, do a quick-release.
- Open the lid and transfer the chicken to a plate. You can slice the chicken or using two forks, shred the chicken and discard the bones.
- Strain the broth through a fine-mesh sieve lined with cheesecloth; discard the solids. Skim any remaining fat from the surface and discard; season to taste. Return the broth to the instant pot and keep warm.
- In a large pot of boiling water, cook the noodles according to package instructions; drain well.
- 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.
What Toppings Should I Serve With Chicken Pho
Part of the Pho soup experience is the toppings! It would not be Pho if it wasn’t for all the toppings. Fresh herbs is a staple of Vietnamese cuisine and a must when having this noodle soup. Here are some topping ideas:
- Fresh mint
- Fresh cilantro
- Fresh Thai Basil (similar to regular Italian basil with a hint of anise flavor)
- Sliced scallions
- Bean Sprouts
- Rice Noodles
- Chiles – if you can’t find Thai chiles, jalapeños or serranos can be used.
- Limes
- Condiments: In addition to the toppings, condiments can be added for extra flavor. Fish sauce, soy sauce, chili oil, chili paste.
Instant Pot Pho Recipe Tips
- Cook the noodles only when you are about ready to serve.
- You want to use bone-in chicken. The bones add the flavor this tasty soup needs.
- You can use bone-in chicken thighs or chicken legs. Bone-in chicken breast can be used in combination with dark meat. Dark meat is definitely more flavorful than chicken breast.
- I’ve been receiving sprouts from my local farm CSA so I decided to add it to my bowl of Pho. This is not a typical addition but a delicious one.
Take A Look A These Other Amazing 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
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Instant Pot Pho
Ingredients
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 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
- 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.
- Stir in the cilantro, whole cloves, star anise pods, cinnamon, fennel seeds, coriander and peppercorns. Press cancel to turn the saute option off.
- 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.
- 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.
- 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.
- In a large pot of boiling water, cook the noodles according to package instructions; drain well.
- 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.
Chef’s Tips
- Cook the noodles only when you are about ready to serve.
- You want to use bone-in chicken. The bones add the flavor this tasty soup needs.
- You can use bone-in chicken thighs or chicken legs. Bone-in chicken breast can be used in combination with dark meat. Dark meat is definitely more flavorful than chicken breast.
Nutrition
Michele says
With the pandemic our favorite pho place has such strange hours we never get it. Now that I found this delicious recipe Im feeling much better — the broth was the BEST! and I can see this making many many more appearances on our dinner table! THANK YOU!