Instant Pot Pho Recipe

I love the way this Instant Pot Broth recipe melds the robust flavors of ginger, star anise and coriander seeds, all simmered with whole chicken and rice noodles. A splash of fish sauce, fresh basil and lime take it to another level. I seriously enjoy sharing this unique pho twist.

I’ve always been a big fan of pho, but making this Instant Pot Pho takes it to a whole new level. I discovered that using the Instant Pot makes it so quick and simple to create a savory, rich broth that really awakens your taste buds.

I start with 1 whole chicken along with 10 cups of water, throwing in 2 halved onions, a large piece of ginger sliced in half, 3 star anise pods, 4 cloves, one cinnamon stick and a tablespoon of coriander seeds. Then I add 2 tablespoons of fish sauce, salt and sugar to give that extra flavor punch.

Once the broth is all set, I toss in 8 oz of dried flat rice noodles and let it all come together. For me it’s all about that healthy and delicious twist on traditional pho.

I always like to top it off with fresh bean sprouts, Thai basil, cilantro, a squeeze of lime, and a few sliced jalapenos if that’s your thing. Enjoy!

Why I Like this Recipe

I really like this recipe because it makes such a flavorful broth. The combination of spices like star anise, cloves, cinnamon, and ginger just gives it this amazing, deep taste that warms me up from the inside.

I also love how quick and easy it is to make with my Instant Pot. Even when I’m busy, I can get a hearty meal on the table without spending hours in the kitchen.

Another reason I enjoy this dish is that the tender chicken and soft rice noodles bring such a satisfying texture to every bite. It always reminds me of homecooked comfort foods.

And lastly, the fresh herbs and garnishes like Thai basil, cilantro, lime, and bean sprouts make the soup taste extra fresh and vibrant. They really brighten up the whole dish for me.

Ingredients

• Chicken provides lean protein, essential nutrients and deep savory flavor in the broth.
• Onions are rich in fiber, vitamins and add natural sweetness to the broth.
• Ginger adds a warming spicy kick while aiding digestion and soothing inflammation.
• Star anise brings a unique aroma and slight sweetness perfect for aromatic broth.
• Fish sauce delivers salty umami flavor enhancing the overall taste of pho.

Ingredient Quantities

• 1 whole chicken (around 3 to 4 lbs) or 4 bone-in chicken thighs
• 10 cups water
• 2 medium onions, halved
• 1 large piece of ginger (about 3 inches), sliced in half lengthwise
• 3 star anise pods
• 4 whole cloves
• 1 cinnamon stick
• 1 tablespoon coriander seeds
• 2 tablespoons fish sauce
• 1 tablespoon salt
• 1 teaspoon sugar
• 8 oz dried flat rice noodles
• Fresh bean sprouts for serving
• Fresh Thai basil leaves for serving
• Fresh cilantro, roughly chopped, for serving
• 1 lime, cut into wedges
• Sliced jalapenos (optional, if you like it spicy)

How to Make this

1. Rinse the whole chicken (or use the bone-in thighs) and put it in the Instant Pot with 10 cups water, 2 halved onions, the ginger sliced in half lengthwise, 3 star anise pods, 4 whole cloves, 1 cinnamon stick, and 1 tablespoon coriander seeds.

2. Add in 2 tablespoons fish sauce, 1 tablespoon salt and 1 teaspoon sugar to the pot.

3. Seal the Instant Pot and cook on high pressure for about 25 to 30 minutes depending on your pot’s instructions.

4. When the cooking time is up, let the pressure release quick, then carefully open the lid and remove the chicken.

5. Strain the broth into a big bowl and then return the clear broth back into the pot. Discard the onions, ginger, and spices.

6. Let the chicken cool a little bit enough to shred it by hand or with two forks.

7. Place the 8 oz dried flat rice noodles in a separate pot of boiling water to cook them according to the package directions then drain.

8. Put the cooked noodles into serving bowls and add the shredded chicken.

9. Ladle the hot broth over the chicken and noodles.

10. Top each bowl with fresh bean sprouts, Thai basil leaves, chopped cilantro, a squeeze of lime and add sliced jalapenos if you like it spicy. Enjoy your hearty Instant Pot Pho!

Equipment Needed

1. An Instant Pot for cooking the chicken and broth
2. A large measuring cup or container for measuring 10 cups of water
3. A sharp knife and cutting board to cut and halve the onions and ginger
4. A medium pot or bowl to strain the broth after cooking
5. A separate pot to boil the rice noodles
6. A colander or strainer to drain the noodles
7. Two forks (or your hands) for shredding the chicken
8. A ladle for serving the hot broth over the noodles and chicken
9. Serving bowls to dish out the final pho ready to eat

FAQ

Instant Pot Pho Recipe Substitutions and Variations

• Instead of using a whole chicken or chicken thighs, you can try turkey thighs. It gives a slightly different flavor but still makes a tasty broth
• If you don’t have fish sauce, mix some soy sauce with a little lime juice to get that salty tang
• If you are out of coriander seeds, cumin seeds can work as a replacement. The flavor is a bit different but it still adds a warm spice
• For the dried flat rice noodles, fresh rice noodles or even egg noodles can be used if you prefer a softer texture
• Instead of a cinnamon stick, a small pinch of ground cinnamon can be used. Just be careful cause ground spice packs a stronger punch

Pro Tips

1) Try simmering the spices and onions for a minute or two on the sauté setting before sealing the pot. It helps bring out their flavors more, makin the broth taste richer.

2) When you shred the chicken, be careful not to overdo it. Over-shredding can make the meat mushy, so using two forks gently works better.

3) Always give your broth a taste after you release the pressure. Sometimes you might need to add a little extra lime juice or fish sauce to get the perfect balance.

4) Be sure to watch the noodles closely when boilin’ them. Overcooked noodles can get too soft, so stop them in time and drain them well.