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If you love a good bowl of pho but do not want to simmer broth all day, this Instant Pot chicken pho recipe is for you.
This easy Instant Pot pho ga gives you a rich, aromatic, flavorful broth with tender chicken and rice noodles in about one hour. Traditional pho can take half a day. Using an electric pressure cooker cuts that time down dramatically while still giving you deep flavor. And the best part? Everything in this recipe is easy to find at most grocery stores.
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A Quick Look at the Cooking Process
Traditional pho is made from scratch in a large stockpot and left to simmer for hours to extract flavor from bones and spices.
This Instant Pot chicken pho uses high pressure to achieve that same flavorful broth in a fraction of the time.
Instead of constantly monitoring a boil, the electric pressure cooker does the work for you.
Why You’ll Love This Instant Pot Chicken Pho
I love a big bowl of pho, but traditional versions can take hours of simmering and constant checking. This Instant Pot chicken pho gives you that rich, aromatic broth and tender chicken without standing over a stockpot all day.
- Deep, authentic flavor in less time. Charring the onion and ginger and pressure cooking the chicken with classic spices creates a flavorful broth without the all-day cook time.
- Simple ingredients, easy process. Everything cooks in one Instant Pot, and the steps are straightforward. No specialty ingredients or complicated techniques.
- Customizable and family-friendly. Load up your bowl of pho with Thai basil, bean sprouts, lime, hoisin sauce, or sriracha and adjust it exactly how you like it.
Instant Pot Chicken Pho Ingredients
Refined coconut oil:
Used for charring the onion and ginger on sauté mode. This step builds the foundation of a rich, aromatic pho broth and adds subtle depth to the overall flavor.
Onion:
Charring the onion gives the broth a slightly sweet, smoky flavor and helps create that classic pho aroma.
Fresh ginger:
Ginger adds warmth and brightness. When lightly charred, it deepens the flavor and gives the broth its signature fragrant kick.
Chicken drumsticks (skin on):
Dark meat with bones and skin creates a richer, more flavorful broth. The fat and connective tissue help develop that classic chicken pho depth.
Chicken breast:
Used for slicing and topping your bowl of pho. It stays tender in the Instant Pot and balances the richness of the dark meat.
Star anise:
One of the essential pho spices. It gives the broth that slightly sweet, licorice-like aroma that makes pho instantly recognizable.
Cloves:
Cloves add warmth and subtle spice. A little goes a long way in building complexity.
Cinnamon stick:
Adds gentle sweetness and warmth that balances the savory broth.
Coriander seeds:
Provide citrusy, slightly floral notes that brighten the broth and round out the spice blend.
Cardamom:
Adds depth and a light herbal sweetness that enhances the overall spice profile.
Salt:
Essential for seasoning the broth properly. Adjust at the end to taste.
Fish sauce:
Adds savory, umami depth that gives the broth its authentic Vietnamese flavor. It ties everything together.
Cilantro:
Added to the broth for subtle herbal flavor and freshness. It enhances the aromatics without overpowering the spices.
Optional: Boost the Broth Even More
If you want even deeper flavor, you can briefly toast the whole cloves, coriander seeds, and cinnamon stick in the Instant Pot on medium heat before adding liquid. Some traditional recipes also add a slice of Fuji apple for subtle sweetness.
How to Make Instant Pot Chicken Pho
1. Add a pinch of salt to the chicken. Then, pat dry with paper towels, then set aside.
2. Char the Onion and Ginger. On sauté mode, wait until the indicator says “HOT.” Then, add the refined coconut oil to the Instant Pot insert and ensure the bottom of the pot is fully coated. Next, place the onion flat side down and the ginger slices into the insert. Be patient and allow the onions and ginger to char for about 5 minutes without touching them.
3. Add the Remaining Ingredients. Place your chicken drumstick and chicken breast into the Instant Pot insert. Then, followed by a cinnamon stick, star anise, cloves, cardamom, coriander seeds, salt, fish sauce, cilantro, and water (just enough to cover before the fill line). Set the Instant Pot to Manual/Pressure on Normal High for 25 minutes.
4. Prepare the Garnishes. While the chicken pho broth is cooking, prepare the garnishes.
5. Remove the Chicken and Strain the Broth. After the cooking time is complete, allow a 10-minute natural pressure decrease before carefully releasing the remaining hot steam. This helps keep the chicken breasts tender and prevents rubbery texture.
Remove the chicken drumsticks and chicken breasts. Set aside for a few minutes to cool.
Then, strain the pho broth through a fine-mesh strainer or a muslin-lined mesh strainer to remove solids, spices, and any scum that may have formed during cooking. Discard the solids and set the cooked chicken aside.
Once the chicken has cooled, slice the chicken breast for the topping. You may also use the chicken drumstick meat for the topping.
6. Plate the Chicken Pho. Cook the rice noodles separately according to package instructions. Divide the noodles between soup bowls, top with sliced chicken, then use a ladle to pour the hot broth over everything.
7. Pour the chicken pho broth over the noodles and chicken, then add the desired garnishes. Serve with a side of Hoisin and Sriracha sauce.
Make It Your Own
This Instant Pot chicken pho is easy to customize, so you can adjust it based on your taste preferences or what you already have in your kitchen.
- Switch up the protein. Use chicken thighs for a richer broth, stick with chicken breast for a leaner option, or cook a whole chicken in your 6-quart Instant Pot for maximum flavor. You can even use leftover cooked chicken and just focus on making the pho broth.
- Adjust the flavor balance. Add extra fish sauce for more savory depth, a squeeze of lime for brightness, or a small pinch of sugar if you prefer a slightly sweeter broth. If you like heat, increase the jalapeño or add more sriracha to your bowl.
- Load up the toppings. Keep it simple with green onions and cilantro, or build a full bowl of pho with Thai basil, bean sprouts, lime wedges, and hoisin sauce. The toppings are where you can really make it your own without changing the base recipe.
- Save leftovers. You can also set aside half of the chicken and use the remaining chicken for another bowl of pho later in the week.
Storage & Reheating Tips
- Store the broth and noodles separately. Let the pho broth cool completely, then transfer it to an airtight container and refrigerate for up to 4 days. Store rice noodles separately to prevent them from soaking up too much liquid.
- Reheat gently. Warm the chicken pho broth on the stovetop over medium heat until hot, or microwave in short intervals, stirring in between. Add the noodles to your bowl and pour the hot broth over top just before serving.
- Freeze for later. The pho broth freezes well for up to 3 months. Freeze it without noodles or fresh herbs. Thaw overnight in the fridge and reheat before assembling your bowl of pho.
Final Thoughts
Making instant pot chicken pho at home is completely doable. You get a warm, aromatic bowl of pho without standing over a stockpot all day.
With simple ingredients, the right spices, and proper cooking time, you can create a flavorful broth and tender chicken that tastes like it took much longer to make.
If you try this Instant Pot pho ga recipe, leave a comment and star rating below. I would love to hear how your bowl turned out.
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More Vietnamese Recipes
- Sticky Vietnamese Lemongrass Chicken
- Easy Vietnamese Chicken Curry
- Low FODMAP Peanut Sauce (Vietnamese-Inspired)
Easy Instant Pot Pho Ga (Chicken Pho)
Ingredients
- 1 tbsp refined coconut oil
- 10 grams cilantro
- 1 medium onion (halved)
- 3 pieces star anise
- 1 ginger (thumb-sized; washed and sliced)
- 4 pieces cloves
- 1 pound chicken drumsticks (for broth and protein)
- 1/4 tsp cardamom
- 1 chicken breast (for topping; optional if you don't want to include it)
- 1/4 tsp coriander seeds
- 1 cinnamon stick
- 3 cups water (or enough to reach just below the max fill line)
- 1 tsp salt
- 10.5 ounces rice noodles
- 1 tbsp fish sauce
- serve with a side of Hoisin sauce and Sriracha sauce (if desired)
Garnish
- green onions (chopped)
- cilantro
- Thai basil
- mung bean sprouts
- jalapeno pepper
- lime
Instructions
- Pat the chicken breasts dry with paper towels, then set aside.
- On saute mode, wait until the indicator says “HOT.” Then, add the refined coconut oil to the Instant Pot insert and ensure the bottom of the pot is fully coated. Next, place the onion flat side down and the ginger slices into the insert. Be patient and allow the onions and ginger to char for about 5 minutes without touching them.
- Place your chicken drumstick and chicken breast into the Instant Pot insert. Then, followed by a cinnamon stick, star anise, cloves, cardamom, coriander seeds, salt, fish sauce, cilantro, and water (just enough to cover before the fill line). Set the Instant Pot to Manual/Pressure on Normal High for 25 minutes.
- While the chicken pho broth is cooking, prepare the garnishes.
- After the Instant Pot beeps, turn the valve to release the pressure. Remove the chicken drumsticks and chicken breasts. Set aside for a few minutes to cool.
- Then, strain the broth using a fine-mesh strainer. Once the chicken has cooled, slice the chicken breast for the topping. You may also use the chicken drumstick meat for the topping.
- Cook the rice noodles according to the manufacturer’s packaging. Place the noodles into a bowl, followed by the cut chicken.
- Pour the chicken pho broth over the noodles and chicken, then add the desired garnishes. Serve with a side of Hoisin and Sriracha sauce.
Notes
- Don’t skip charring the onion and ginger.
- Keep the skin on the chicken drumsticks for this easy Instant Pot pho ga.
- (Optional Step) Toast the spices before adding them to the Instant Pot.
- Tie the spices in a small cheesecloth pouch before adding them to the Instant Pot.
- Add the noodles into each serving bowl first.
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