Instant Pot Chicken Pho (Pho Ga) Recipe: Fast & Flavorful Homemade Vietnamese Noodle Soup

When the weather outside turns cold and you crave a bowl of something deeply nourishing and comforting, our Instant Pot Chicken Pho is the ultimate solution. This recipe begins entirely from scratch, promising a rich, aromatic Vietnamese noodle soup that’s ready in just over an hour. Prepare to be amazed by the depth of flavor and crystal-clear broth you can achieve with your pressure cooker!

Imagine homemade chicken pho, traditionally an all-day affair, brought to your dinner table in a fraction of the time, all thanks to the magic of the Instant Pot. The result? An ultra-clear, incredibly fragrant broth that connoisseurs often use as a benchmark for a perfectly executed pho. Indeed, a crystal-clear broth is a hallmark of success, and this recipe delivers just that.

This Instant Pot Chicken Pho is truly a “flavor bomb,” meticulously crafted to capture the essence of a whole chicken slow-simmered for hours with onions, ginger, and an array of warm spices. It delivers an unforgettable culinary experience: a spice-scented chicken broth brimming with chewy rice noodles, succulent, tender chicken, and an abundance of fresh herbs. Finish it off with a generous drizzle of hoisin and sriracha, and you’ll understand why this dish is an absolute game-changer. It was, by far, the most comforting and delicious thing we consumed when battling the flu, proving its restorative powers.

Embracing Modern Convenience: Instant Pot vs. Traditional Pho

Let me preface this by stating that I make absolutely no claims of 100% authenticity here. My journey to perfecting this Instant Pot Chicken Pho was built on extensive food tasting, fervent online research for the best chicken pho recipes, and a healthy dose of trial and error. The goal was simple: to create a quick, easy, and incredibly flavorful chicken pho that delivers on taste without demanding hours of simmering.

I rigorously tested this recipe using both traditional stovetop methods, involving hours of slow simmering, and the pressure cooker. My aim was to determine if the Instant Pot could truly replicate, or even surpass, the depth of flavor typically achieved through prolonged cooking. To my genuine surprise, both my partner and I overwhelmingly preferred the Instant Pot chicken pho over the slow-cooked stovetop version. This revelation was quite shocking, as I initially believed that gentle simmering and meticulous scum skimming would undoubtedly yield a superior broth compared to the intense, chaotic environment of a pressure cooker. However, one spoonful of the Instant Pot version transported me to a new realm of pho magic. In just 25 minutes of high-pressure cooking, the broth developed all the nuanced aromas of the spices, the chicken became incredibly tender, and after a quick strain, the broth was brilliantly clear.

While a Vietnamese mother or grandmother might not traditionally prepare pho in a pressure cooker, and some might even “cringe” at the notion, the undeniable convenience and sensational flavor of this Instant Pot Chicken Pho make it an absolute must-try. It’s an effortless “flavor bomb” recipe that drastically cuts down cooking time compared to its traditional counterpart, making it perfectly suited for busy weeknights without compromising on taste. Its efficiency alone makes it a worthwhile addition to your culinary repertoire.

Essential Spices and Aromatic Foundation for Your Instant Pot Pho

Let’s delve into the array of essential spices required to build the complex flavor profile of this chicken pho. Rest assured, all these ingredients are typically readily available at most mainstream grocery stores, so you shouldn’t encounter any difficulty finding them. However, for your convenience, I’ve included affiliate links to specific products just in case you prefer to shop online or have trouble locating them locally.

You’ll need whole star anise (affiliate link), which imparts a distinctive licorice-like flavor crucial to pho. A cinnamon stick (affiliate link) adds warmth and depth, while cloves (affiliate link) contribute a pungent, sweet aroma. Coriander seeds (affiliate link) offer a citrusy, earthy note, and green cardamom (affiliate link) adds a delicate, floral, and slightly spicy essence. Don’t forget fennel seeds (affiliate link) for their sweet, anise-like undertones, and black peppercorns (affiliate link) to provide a subtle heat and pungent kick. To simplify the process of removing these whole spices from your broth later, I highly recommend placing them all into a mesh spice basket (affiliate link) after toasting. This ingenious tool is a favorite of mine and comes in handy for making any homemade broth or large batches of tea!

Toasting Spices and Searing Aromatics for Maximum Flavor

The journey to an exceptional Instant Pot Chicken Pho, like any great pho, begins with toasting the spices. While some recipes might skip this step, my mother always taught me that dry-toasting spices in a skillet is the secret to unlocking their full aromatic potential. This gentle heat awakens their natural oils, intensifying their fragrance and ensuring they infuse maximum flavor into your broth. No oil or water is needed for this step. If your Instant Pot has a sauté function, you can perform this directly in the pressure cooker, saving on dishes! Once fragrant, transfer the toasted spices into your mesh spice ball, and then we’ll move on to preparing the onions and ginger.

For the aromatics, you’ll need two medium-sized onions and a substantial 4-inch piece of ginger. Peel both and halve them before placing them directly into the Instant Pot on the sauté setting, again without any oil. The goal here is to sear them, developing a beautiful caramelization. During my research, I encountered many traditional recipes that call for charring these aromatics over an open flame. However, I’m personally not inclined to tackle such a messy task – those recipes often come with dire warnings about the cleanup! Instead, simply flip the onions and ginger occasionally, allowing them to brown nicely on all sides. This searing process creates fantastic flavor bits at the bottom of the pot, which will contribute immensely to the broth’s richness. Once they’re adequately browned, we’ll begin assembling the rest of the chicken pho. Add all the remaining ingredients into the pressure cooker, then use a wooden spoon to deglaze the pot, scraping up all those flavorful browned bits that have developed. Finally, seal the Instant Pot and cook everything on high pressure for 25 minutes.

Choosing and Preparing Your Chicken for Pho Ga

When it comes to the chicken for this pho recipe, you have several flexible options. You can use bone-in, skin-on chicken breasts or thighs for rich flavor and tender meat. Alternatively, a whole chicken works wonderfully. If you opt for a whole chicken, a crucial step is to meticulously trim off any excess fat around the chicken. Neglecting this step will result in an overly oily chicken pho broth, which can detract from the clean, pure flavor we’re aiming for. Leaving the skin intact, however, will add to the savory depth of the broth without making it excessively greasy if trimmed properly. The bones are key to developing that profound, umami-rich chicken broth that forms the heart of any great pho.

Finishing Touches: Achieving a Perfect Pho Broth and Tender Chicken

Once the pressure cooking cycle is complete and you’ve performed a quick release, carefully remove the cooked chicken and immediately immerse it in a cold water bath, ideally with plenty of ice. This rapid cooling halts the cooking process, ensuring the chicken remains incredibly tender and prevents it from overcooking. It also cools the chicken quickly enough for you to comfortably handle it for shredding or slicing. While the chicken cools, use a skimmer to gently remove any scum or impurities that may have risen to the surface of the broth. This step is crucial for achieving that signature crystal-clear pho broth.

Next, carefully pour the broth through a fine-mesh strainer into a large pot or a separate heat-safe measuring cup to remove all the cooked onions, ginger, and spices. I also like to give my Instant Pot insert a quick rinse before returning the now-clarified broth to it. At this stage, taste the broth and assess its flavor intensity. If you desire an even more robust and concentrated flavor, simply set the Instant Pot to the sauté function and allow the broth to gently simmer for a bit longer. This will reduce the liquid slightly and deepen the overall taste. During this simmering time, you can also make any final seasoning adjustments with additional sugar or salt to suit your preference. While the broth simmers, remove the skin from the cooled chicken and shred or slice the meat into bite-sized pieces.

Assembling Your Perfect Bowl of Instant Pot Chicken Pho

And there you have it! What this Instant Pot Chicken Pho recipe ultimately delivers is a wonderfully warm, cozy, and aromatic bowl of chicken soup. It’s generously loaded with vibrant fresh herbs, a bright squeeze of lime juice, and, if you appreciate a little kick, some thinly sliced jalapeños. The perfectly tender chicken and flavorful broth create a harmonious blend that will leave you completely satisfied. This dish is so irresistibly delicious and comforting that you’ll undoubtedly want to add it to your regular dinner rotation. The beauty of pho lies in its customizable nature; arrange a platter with various toppings and let everyone create their ideal bowl.

Twirl those chewy noodles, savor every spoonful of that rich broth, and repeat this delightful experience often. It’s a meal that warms the soul and tantalizes the taste buds, making even the chilliest days feel a little brighter. ❤️

Yield: 4-5 servings

Instant Pot Chicken Pho Noodle Soup (Pho Ga)

Prep Time
20 minutes

Cook Time
45 minutes

Total Time
1 hour 5 minutes

Instant Pot Chicken Pho is the perfect thing to make when it’s freezing outside, and you want something warm and comforting. We start entirely from scratch, and in just over an hour you have homemade chicken pho ready to go!

Ingredients

Spice Ball:

• 4 EACH: whole star anise and whole cloves
• 1 cinnamon stick
• 1 tablespoon coriander seeds
• 1 teaspoon EACH: fennel seeds and black peppercorn
• 2 cardamom pods

Instant Pot Ingredients:

• 2 smallish onions, peeled and halved
• 4-inch ginger root, peeled and halved (lengthwise)
• 3 – 3 1/2 pounds bone-in chicken (see notes)
• 1/4 cup fish sauce
• 1-2 tablespoons granulated sugar
• 2 teaspoons kosher salt

To Serve:

• Cooked rice noodles, basil leaves, cilantro, bean sprouts, sliced jalapenos, sriracha, hoisin sauce, lime wedges, chopped scallions

Instructions

1. Toast Spices & Sear Aromatics: Heat your Instant Pot on the sauté setting. Once hot, add the spices listed under ‘Spice Ball’ (star anise, cloves, cinnamon stick, coriander seeds, fennel seeds, black peppercorns, cardamom pods). Stir frequently, allowing them to toast for 2-3 minutes until they become intensely fragrant. Carefully transfer these toasted spices into a spice ball (affiliate link) for easy removal later. Now, add the halved onions and ginger root to the pressure cooker. Let them sear for 6-8 minutes, flipping them once or twice halfway through, until they develop a rich brown color on all sides. This searing creates a fantastic depth of flavor.
2. Cook Chicken Pho Broth: Pour in 9 1/2 cups of water. Use a wooden spoon to thoroughly scrape the bottom of the pot, loosening all the flavorful brown bits left behind from searing the aromatics – this is key for a rich broth! Add your chosen chicken, the spice ball, fish sauce, 1 tablespoon of granulated sugar, and kosher salt. Secure the Instant Pot lid, ensuring the vent is sealed. Cook on manual high pressure for 25 minutes. Once cooking is complete, perform a quick release of the pressure. While the Instant Pot is releasing pressure (or when it says 2 minutes of cooking time left if you’re quick), prepare an ice water bath (a large bowl filled with cold water and plenty of ice).
3. Refine Broth & Prepare Chicken: Remove the cooked chicken from the Instant Pot and immediately transfer it to the ice water bath. This stops the cooking process and ensures the chicken stays tender and is easy to handle. Using a skimmer, carefully remove any scum or impurities that have surfaced on the broth. Then, strain the broth through a fine-mesh sieve into a large pot or measuring cup, discarding the cooked onions, ginger, and the spice ball. Rinse out your Instant Pot insert if desired, then pour the clear broth back into the Instant Pot. Set the Instant Pot back to the sauté setting and allow the broth to simmer if you wish to concentrate its flavor further. Taste and adjust the seasoning with additional sugar or salt as needed. While the broth simmers, remove the skin from the cooled chicken and shred or slice the meat into desired pieces.
4. Assemble & Serve: When you’re ready to serve, place approximately 2-3 ounces of cooked rice noodles into individual serving bowls. Top the noodles with your tender shredded or sliced chicken. Ladle a generous amount of the hot, aromatic pho broth over the chicken and noodles. Arrange the fresh herbs (basil leaves, cilantro, bean sprouts, chopped scallions), sliced jalapenos, lime wedges, sriracha, and hoisin sauce on a separate plate, allowing everyone to customize their bowl as desired. Enjoy this delightful homemade Instant Pot Chicken Pho!

Notes

• For the chicken, you can use bone-in, skin-on chicken breasts, thighs, or wings. A whole chicken also works perfectly. If you opt for a whole chicken, make sure to trim all excess fat to prevent your pho broth from becoming too oily and cloudy.
• If you prefer not to cook raw chicken in the Instant Pot or wish to skip the skimming step for raw chicken, a rotisserie chicken is an excellent alternative. Simply pull off all the meat, then use the chicken carcass to create the flavorful broth. Serve the finished pho with the previously shredded rotisserie chicken.
• You don’t have to serve the pho with all the suggested toppings! Feel free to pick and choose your favorites, or experiment with other additions like thinly sliced red onion, mint, or a soft-boiled egg.

Have you made this recipe?

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