I just made Pressure Cooker Pho that somehow tastes like it simmered all day in about an hour and I’m not handing this secret over without making you scroll.

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I am obsessed with this Instant Pot Chicken pho because the broth hits like something slow-steeped for hours, but in an hour. I love that Pressure Cooker Pho vibe, deep, slightly sweet, and aromatic.

I adore the way charred fresh ginger and star anise punch through the steam and make me stop talking. And the chicken keeps it honest, not fussy.

It’s the kind of soup that smells dangerous in the best way and makes me want a bowl right now. No fluff.

Just rich broth, slippery rice noodles, bright lime, and serious slurpability. I will make it again tonight.

Ingredients

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Whole chicken, it’s hearty protein.
Plus broth adds cozy liquid.
Onions, charred sweetness.
Ginger, warm spicy backbone.
Garlic, mellow savory kick.
Star anise, licorice hint.
Cinnamon sticks, warm aroma.
Cloves, tiny bitter warmth.
Coriander seeds, citrusy pop.
Fennel seeds, sweet herbal lift.
Cardamom pods, floral notes.
Sugar, balances savory.
Basically fish sauce, salty umami.
Sea salt, basic seasoning.
Black peppercorns, subtle heat.
Plus rice noodles, slurpable carbs.
Bean sprouts, fresh crunch.
Thai basil, peppery herb.
Cilantro, bright optional herb.
Limes, bright citrus squeeze.
Green onions, gentle bite.
White onion, thin sharpness.
Jalapeno, extra heat optional.
Hoisin, sweet dipping sauce.
Sriracha, vinegary chili kick.
Neutral oil, for charring.

Ingredient Quantities

Whole chicken 3 to 4 pounds (or 2 pounds bone in chicken thighs)

Water or low sodium chicken broth about 10 cups

Yellow onions 2 large, halved (charred)

Fresh ginger 4 inch knob, sliced and charred

Garlic 4 cloves, smashed

Star anise 4 whole

Cinnamon sticks 2 (about 3 inch each)

Whole cloves 6

Coriander seeds 1 tablespoon

Fennel seeds 1 teaspoon

Green cardamom pods 3 to 4, lightly crushed

Rock sugar or granulated sugar 1 to 2 tablespoons

Fish sauce 1/4 to 1/3 cup (to taste)

Sea salt 1 to 2 teaspoons, plus more if needed

Whole black peppercorns 1 teaspoon

Rice noodles (dried pho noodles) 8 ounces

Bean sprouts 2 to 3 cups, rinsed

Thai basil 1 small bunch

Cilantro a small handful, chopped (optional)

Limes 2 to 3, cut into wedges

Green onions 3 to 4, thinly sliced

White or red onion 1 small, thinly sliced

Jalapeno or Thai bird chiles 1 to 2, thinly sliced (optional)

Hoisin sauce for serving (optional)

Sriracha or chili garlic sauce for serving (optional)

Neutral oil 1 tablespoon for charring onions and ginger (optional)

How to Make this

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1. Pat the whole chicken (3 to 4 lb) dry or use 2 lb bone in thighs, put it in the Instant Pot and cover with about 10 cups water or low sodium chicken broth.

2. Char 2 large halved yellow onions and a 4 inch knob of sliced ginger either over a gas flame, under a broiler, or in a hot skillet with about 1 tablespoon neutral oil until deeply browned and slightly blackened; smash 4 cloves garlic.

3. Toast 1 tablespoon coriander seeds, 1 teaspoon fennel seeds, 4 whole star anise, 2 cinnamon sticks (3 inch each), 6 whole cloves, 3 to 4 lightly crushed green cardamom pods and 1 teaspoon whole black peppercorns in a dry skillet until fragrant, about 2 to 3 minutes.

4. Add the charred onions, charred ginger, smashed garlic and the toasted spice mix to the Instant Pot with the chicken; add 1 to 2 tablespoons rock sugar or granulated sugar, 1 to 2 teaspoons sea salt, then seal the lid.

5. Cook on high pressure for 20 minutes for a whole small chicken or 12 to 15 minutes for bone in thighs; allow natural release for 15 minutes, then quick release any remaining pressure.

6. Carefully remove the chicken to a bowl, strain the broth through a fine mesh sieve lined with cheesecloth or paper towel into another pot to remove solids, pressing lightly to get all liquid; discard solids.

7. Skim fat if desired, then taste and season the strained broth with 1/4 to 1/3 cup fish sauce to your liking, more salt if needed and extra sugar if it needs balancing; keep broth hot.

8. Remove meat from the chicken bones, shred or slice it, discard bones and skin; if you like, pull a few reserved shallower pieces and set aside for bowls.

9. Cook 8 ounces dried rice pho noodles according to package directions (usually soak in hot water or boil 2 to 4 minutes), drain and divide among bowls; top with shredded chicken.

10. Ladle hot broth over noodles and chicken, serve with bowls of garnishes: 2 to 3 cups rinsed bean sprouts, Thai basil, a small handful chopped cilantro (optional), thinly sliced white or red onion, 3 to 4 thinly sliced green onions, 1 to 2 thinly sliced jalapeno or Thai chiles (optional), lime wedges, hoisin and sriracha. Add extra fish sauce, salt or pepper to taste before eating.

Equipment Needed

1. Instant Pot or electric pressure cooker
2. Large cutting board and a sharp chef knife (for chopping, slicing and breaking down the chicken)
3. Heavy skillet or broiler pan (for charring onions and ginger)
4. Fine mesh sieve plus cheesecloth or a paper towel (to strain the broth)
5. Large pot or deep bowl (to hold strained broth and to remove chicken into)
6. Tongs and a slotted spoon (for handling chicken and skimming fat)
7. Ladle and soup bowls (for serving)
8. Colander and a large heatproof bowl (to drain the rice noodles)
9. Measuring cups and spoons, plus kitchen shears or two forks (for shredding meat)

FAQ

Q: Can I use chicken thighs instead of a whole chicken? A: Yes, you can. Use about 2 pounds bone in thighs. They give rich flavor and are faster to cook, but the broth from a whole chicken is deeper and makes more soup. If you use thighs, reduce pressure time by a few minutes and check for tenderness.

Q: How do I get a clear broth in the Instant Pot? A: Skim foam after pressure release and strain the broth through a fine mesh. Chill it and remove any fat that solidifies on top if you want extra clear soup. Don’t stir too much when skimming or you’ll just mix the solids back in.

Q: Do I really need to char the onion and ginger? A: You should, it adds that smoky, classic pho flavor. Char them under the broiler, on a gas flame, or in a hot pan with a bit of oil. If you skip it the soup will still be good, but it won’t taste quite right.

Q: How long do rice noodles need to cook? A: Dried pho noodles usually soak in hot water for about 6 to 8 minutes until tender but still a little chewy. Don’t overcook or they get mushy. Drain and rinse with cool water, then briefly dunk in hot broth before serving so they heat through.

Q: How do I adjust seasoning like fish sauce, salt, or sugar? A: Taste the broth after it’s strained and heated. Start with 1/4 cup fish sauce and 1 tablespoon sugar, then add more in small amounts until it tastes balanced to you. Fish sauce adds umami, sugar balances acidity, and salt sharpen flavors, so tweak slowly.

Q: Can I make the broth ahead and freeze it? A: Absolutely. Broth keeps well in the fridge for 3 to 4 days and freezes great for 3 months. Cool it, put into airtight containers or freezer bags, leaving room for expansion, and thaw in the fridge overnight before reheating.

Instant Pot Chicken Pho (Pho Ga) Recipe Substitutions and Variations

Whole chicken (3 to 4 pounds) — substitute: bone in chicken thighs (about 2 pounds) for quicker cooking and easier shredding; or a 3 to 4 pound Cornish hen for smaller portions; or use a mix of dark meat only if you like richer broth.
Fish sauce (1/4 to 1/3 cup) — substitute: low sodium soy sauce or tamari plus a squeeze of lime to bring acidity back; or use 2 to 3 tablespoons mushroom soy sauce for a vegetarian friendly umami boost.
Rice noodles (8 ounces dried pho noodles) — substitute: rice vermicelli for a thinner noodle texture; or flat rice noodles (bánh phở style fresh or dried) if you prefer chewier strands; or shirataki noodles for a low carb option.
Thai basil and cilantro (garnish) — substitute: regular sweet basil if Thai basil not available; or use mint plus a little cilantro for a bright, different flavor; or fresh spinach or bok choy if you want more greens and less herb intensity.

Pro Tips

1. Char the onions and ginger until theyre almost black on the edges. That smokiness makes the broth taste way deeper. If you only have a skillet, crank it hot and dont move them around too much, let them get good color.

2. Toast the whole spices until theyre fragrant, then bruise or crush them slightly before adding. Crushing releases more aroma, but dont grind them fine or you will get gritty bits in the broth. Use a spice bag or tie them in cheesecloth if you want an extra-clean strain.

3. Taste and adjust the broth after straining, not before. The chicken, fat and spices change the balance when concentrated, so add fish sauce, salt or sugar a little at a time. It is easier to add than take away.

4. Save a few pieces of skin-on breast or thigh for the bowls and shred the rest. The bits with a little skin or darker meat give better texture and flavor in each spoonful, plus they look nicer than all plain shredded chicken.

Instant Pot Chicken Pho (Pho Ga) Recipe

Recipe by Pho Tsventichi

0.0 from 0 votes

I just made Pressure Cooker Pho that somehow tastes like it simmered all day in about an hour and I’m not handing this secret over without making you scroll.

Servings

servings

Calories

490

kcal

Equipment: 1. Instant Pot or electric pressure cooker
2. Large cutting board and a sharp chef knife (for chopping, slicing and breaking down the chicken)
3. Heavy skillet or broiler pan (for charring onions and ginger)
4. Fine mesh sieve plus cheesecloth or a paper towel (to strain the broth)
5. Large pot or deep bowl (to hold strained broth and to remove chicken into)
6. Tongs and a slotted spoon (for handling chicken and skimming fat)
7. Ladle and soup bowls (for serving)
8. Colander and a large heatproof bowl (to drain the rice noodles)
9. Measuring cups and spoons, plus kitchen shears or two forks (for shredding meat)

Ingredients

Whole chicken 3 to 4 pounds (or 2 pounds bone in chicken thighs)
Water or low sodium chicken broth about 10 cups
Yellow onions 2 large, halved (charred)
Fresh ginger 4 inch knob, sliced and charred
Garlic 4 cloves, smashed
Star anise 4 whole
Cinnamon sticks 2 (about 3 inch each)
Whole cloves 6
Coriander seeds 1 tablespoon
Fennel seeds 1 teaspoon
Green cardamom pods 3 to 4, lightly crushed
Rock sugar or granulated sugar 1 to 2 tablespoons
Fish sauce 1/4 to 1/3 cup (to taste)
Sea salt 1 to 2 teaspoons, plus more if needed
Whole black peppercorns 1 teaspoon
Rice noodles (dried pho noodles) 8 ounces
Bean sprouts 2 to 3 cups, rinsed
Thai basil 1 small bunch
Cilantro a small handful, chopped (optional)
Limes 2 to 3, cut into wedges
Green onions 3 to 4, thinly sliced
White or red onion 1 small, thinly sliced
Jalapeno or Thai bird chiles 1 to 2, thinly sliced (optional)
Hoisin sauce for serving (optional)
Sriracha or chili garlic sauce for serving (optional)
Neutral oil 1 tablespoon for charring onions and ginger (optional)

Directions

Pat the whole chicken (3 to 4 lb) dry or use 2 lb bone in thighs, put it in the Instant Pot and cover with about 10 cups water or low sodium chicken broth.
Char 2 large halved yellow onions and a 4 inch knob of sliced ginger either over a gas flame, under a broiler, or in a hot skillet with about 1 tablespoon neutral oil until deeply browned and slightly blackened; smash 4 cloves garlic.
Toast 1 tablespoon coriander seeds, 1 teaspoon fennel seeds, 4 whole star anise, 2 cinnamon sticks (3 inch each), 6 whole cloves, 3 to 4 lightly crushed green cardamom pods and 1 teaspoon whole black peppercorns in a dry skillet until fragrant, about 2 to 3 minutes.
Add the charred onions, charred ginger, smashed garlic and the toasted spice mix to the Instant Pot with the chicken; add 1 to 2 tablespoons rock sugar or granulated sugar, 1 to 2 teaspoons sea salt, then seal the lid.
Cook on high pressure for 20 minutes for a whole small chicken or 12 to 15 minutes for bone in thighs; allow natural release for 15 minutes, then quick release any remaining pressure.
Carefully remove the chicken to a bowl, strain the broth through a fine mesh sieve lined with cheesecloth or paper towel into another pot to remove solids, pressing lightly to get all liquid; discard solids.
Skim fat if desired, then taste and season the strained broth with 1/4 to 1/3 cup fish sauce to your liking, more salt if needed and extra sugar if it needs balancing; keep broth hot.
Remove meat from the chicken bones, shred or slice it, discard bones and skin; if you like, pull a few reserved shallower pieces and set aside for bowls.
Cook 8 ounces dried rice pho noodles according to package directions (usually soak in hot water or boil 2 to 4 minutes), drain and divide among bowls; top with shredded chicken.
Ladle hot broth over noodles and chicken, serve with bowls of garnishes: 2 to 3 cups rinsed bean sprouts, Thai basil, a small handful chopped cilantro (optional), thinly sliced white or red onion, 3 to 4 thinly sliced green onions, 1 to 2 thinly sliced jalapeno or Thai chiles (optional), lime wedges, hoisin and sriracha. Add extra fish sauce, salt or pepper to taste before eating.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.