I made this Instant Pot Pho Chicken and ended up with ridiculously rich broth and impossibly tender chicken that tastes like it took all day.

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I am obsessed with this Instant Pot Pho Recipe Easy because it tastes like the real deal but faster. I love the way the broth smells when yellow onion and fresh ginger are doing their thing.

And the chicken stays tender without turning mushy. I get irrationally excited about bowl assembly, bean sprouts and basil, lime squeezing, chopping scallions with too much garlic breath.

It’s not fancy. It’s honest pho that hits the right spots after a long day.

Instant Pot Pho Chicken fans, this one delivers big comfort and big flavor. Worth the hype, no fluff.

I swear daily.

Ingredients

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Whole chicken: the cozy protein that makes the broth rich and comforting.
Water: the broth base, it’s where all those roasted flavors mingle.
Yellow onion: charred and smoky, gives sweet backbone to the soup.
Fresh ginger: bright, peppery zing that lifts the whole bowl.
Star anise: licorice note, warm and slightly sweet.
Love it.
Cinnamon stick: warm hug in liquid form, subtle and woody.
Cloves: tiny punchy warmth, a little goes a long way.
Coriander seeds: nutty citrus hint when toasted, adds complexity.
Green cardamom: floral pop, optional but it’s worth it.
Black peppercorns: grounding heat, it’s simple and necessary.
Fish sauce: savory umami saltiness, makes the broth sing.
Sugar: balances salt and acid, keeps things rounded.
Kosher salt: essential seasoning, tastes will tell you how much.
Flat rice noodles: silky base, they soak up the tasty broth.
Bean sprouts: bright crunch and freshness in every bite.
Thai basil: peppery, anise-y leaves that you’ll grab handfuls of.
Cilantro: herbaceous lift, messy but totally worth it.
Scallions: mild onion freshness, use whites for cooking, greens for topping.
Fresh lime wedges: zesty acid, squeeze to wake everything up.
Jalapeño or Thai chiles: optional heat, thin slices add a kick.
Hoisin sauce: sweet-savory dip for drizzling, a guilty pleasure.
Sriracha: vinegary heat for when you want a fiery finish.

Ingredient Quantities

Whole chicken, 3 to 4 lb (about 1.5 to 2 kg), giblets removed

Water, 10 cups (2.4 liters), or enough to mostly cover the chicken in the Instant Pot

Yellow onion, 1 large, halved and charred until blackened-ish

Fresh ginger, 3 inch piece, halved and smashed

Star anise, 4 whole

Cinnamon stick, 1 (3 inch)

Cloves, 3 whole

Coriander seeds, 1 teaspoon, lightly toasted

Green cardamom pods, 3 whole, lightly crushed (optional but recommended)

Black peppercorns, 1 teaspoon

Fish sauce, 4 tablespoons (adjust to taste)

Granulated sugar or rock sugar, 1 tablespoon

Kosher salt, 1 to 1 1/2 teaspoons (adjust to taste)

Flat rice noodles (bánh phở), 8 ounces (about 225 g), dry

Bean sprouts, 2 cups, rinsed

Thai basil, 1 cup packed fresh leaves

Cilantro, 1/2 cup chopped

Scallions, 3 to 4, thinly sliced (white and green parts separated if you like)

Fresh lime wedges, 3 to 4 limes

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

Hoisin sauce and Sriracha, for serving (optional)

How to Make this

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1. Char the onion and ginger directly over a gas flame or under a broiler until nicely blackened on the cut sides, about 8 to 10 minutes, then rinse off any loose ash and set aside.

2. Lightly toast the coriander seeds, star anise, cinnamon stick, cloves, cardamom pods and peppercorns in a dry skillet until fragrant, about 1 to 2 minutes; wrap them tightly in cheesecloth or put in a small metal tea infuser so they dont float everywhere.

3. Put the whole chicken into the Instant Pot and add about 10 cups of water or enough to mostly cover the bird; add the charred onion, ginger, the spice bundle, fish sauce, sugar and 1 teaspoon kosher salt.

4. Seal the lid, set to High Pressure for 25 minutes for a 3 to 4 pound chicken; when it finishes, let it Natural Release for 15 minutes, then quick release any remaining pressure.

5. Carefully remove the chicken to a cutting board to cool slightly, then shred the meat off the bones; strain the broth through a fine mesh strainer into another pot or bowl to remove solids and any scum.

6. Skim excess fat from the broth with a ladle or chill briefly and remove hardened fat from the surface; taste and adjust with up to 1/2 teaspoon more salt or more fish sauce and sugar if needed.

7. Bring the strained broth to a rolling simmer on the stove while you prepare noodles and garnishes; cook flat rice noodles according to package directions in a separate pot or soak in hot water until tender, then drain.

8. Arrange bowls with a portion of noodles, shredded chicken, bean sprouts, scallion whites and some cilantro; ladle very hot broth over the top to warm everything through.

9. Finish each bowl with Thai basil, scallion greens, extra cilantro, lime wedges, sliced jalapeño or bird chiles and offer hoisin and Sriracha on the side so people can customize.

10. Serve immediately, encourage squeezing lime and adding herbs to taste, and store leftover broth and chicken separately in the fridge for up to 4 days or freeze for longer.

Equipment Needed

1. Instant Pot or electric pressure cooker
2. Large cutting board
3. Chef knife
4. Heavy skillet or cast iron pan (for toasting spices and charring)
5. Fine mesh strainer and/or cheesecloth or small tea infuser for the spice bundle
6. Large pot for simmering broth and cooking noodles
7. Tongs and a slotted spoon or ladle (for removing the chicken and skimming fat)
8. Bowls and chopsticks or soup spoons for serving

FAQ

Q: How long do I pressure cook the whole chicken in the Instant Pot and how will I know it's done?

A: Cook on high pressure for 18 minutes for a 3 to 4 lb chicken, then let it natural release for 10 minutes before quick releasing any remaining pressure. The chicken is done when the internal temp at the thickest part reads 165 F (74 C) and the juices run clear. If it's not quite there, put the lid back on and let it sit a few minutes; residual heat finishes it well.

Q: How can I get a clear, flavorful broth and not a cloudy mess?

A: Char the onion and smash the ginger before you add them, and briefly toast the whole spices to wake up their oils. After pressure cooking, skim any fat and foam from the top while it's hot, then strain the broth through a fine mesh. Don't stir too much when cooling. A quick chill in the fridge helps fat rise so you can remove it cleanly.

Q: When should I add fish sauce, sugar and salt so the broth tastes right?

A: Add fish sauce, sugar and about 1 teaspoon salt after straining the broth and tasting it warm. Instant Pot pressure can mute flavors, so seasoning at the end lets you adjust precisely. Start with 4 tbsp fish sauce and 1 tsp salt, taste, then add more salt or 1/2 tsp at a time if needed.

Q: How do I cook the rice noodles so they don't get mushy?

A: Follow the package directions closely. Usually you briefly soak dry flat rice noodles in hot water for 6 to 8 minutes until pliable, then plunge into the hot broth to finish for a minute. Or cook them separately and drain, then divide into bowls and ladle hot broth over them. Don't soak too long or they'll turn to glue.

Q: Can I make the broth ahead of time and how long will it keep?

A: Yes. The broth keeps in the fridge for 3 to 4 days and freezes well for up to 3 months. Remove most of the fat before storing if you want a cleaner broth. Reheat gently, shred the chicken and add to noodles when serving.

Q: Any tips for serving garnishes so every bowl is the best?

A: Prep everything in advance: thinly slice limes, chiles, scallions, and set out basil, cilantro, bean sprouts, hoisin and sriracha. Let everyone build their bowl so they can control heat and brightness. A squeeze of lime and a few basil leaves really bring the pho to life, don't skip them.

The BEST Instant Pot Pho Ga Recipe Substitutions and Variations

Whole chicken, 3 to 4 lb: use 2 to 3 lb bone in chicken thighs for richer broth and faster cook time; or 3 to 4 lb bone in chicken breasts if you want leaner meat; or one rotisserie chicken (shred meat and simmer bones 20 to 30 minutes) when you need dinner quick.
Fish sauce, 4 tablespoons: substitute low sodium soy sauce plus 1 teaspoon lime juice for acidity; or 3 tablespoons tamari for gluten free, add a splash of rice vinegar; or 3 tablespoons mushroom soy sauce to keep umami if you dont have fish sauce.
Star anise, cinnamon stick, cloves, coriander etc (spice bundle): if you lack whole spices use 1/2 teaspoon Chinese five spice powder instead; or 1/4 teaspoon ground star anise plus a pinch of ground cinnamon and a pinch of ground cloves; or tie a tea bag with 1 teaspoon whole spice blend if you dont want bits in the broth.
Flat rice noodles, 8 ounces: swap in thinner rice vermicelli, just cut down soaking time; or use fresh pho noodles if available for better texture; or wide rice sticks for a chewier, heartier bowl.

Pro Tips

1. Char the onion and ginger until almost black and rinse off loose ash, but don’t scrub too hard. The char gives deep flavor, and a little black still clinging is fine. If you only have a broiler, turn the pan so both sides get hit evenly or it’ll burn on one side and stay raw on the other.

2. Toast the spices gently and keep them contained in cheesecloth or a tiny infuser. That way you get the aroma without fishing out bits later, and the broth stays clearer. Crushing cardamom slightly helps release oil, but don’t powder everything or you’ll get grit.

3. After pressure cooking, let the Instant Pot natural release for the full time suggested, then cool the bird slightly before shredding. Hot chicken shreds cleaner when it’s rested a bit, and resting helps the juices redistribute so the meat isn’t dry.

4. Chill the strained broth briefly to make fat removal easy, or use a ladle to skim while hot. Taste and adjust with fish sauce, sugar and salt only after skimming; flavors concentrate as the fat is removed, so you might need less salt than you first think.

The BEST Instant Pot Pho Ga Recipe

Recipe by Pho Tsventichi

0.0 from 0 votes

I made this Instant Pot Pho Chicken and ended up with ridiculously rich broth and impossibly tender chicken that tastes like it took all day.

Servings

servings

Calories

433

kcal

Equipment: 1. Instant Pot or electric pressure cooker
2. Large cutting board
3. Chef knife
4. Heavy skillet or cast iron pan (for toasting spices and charring)
5. Fine mesh strainer and/or cheesecloth or small tea infuser for the spice bundle
6. Large pot for simmering broth and cooking noodles
7. Tongs and a slotted spoon or ladle (for removing the chicken and skimming fat)
8. Bowls and chopsticks or soup spoons for serving

Ingredients

Whole chicken, 3 to 4 lb (about 1.5 to 2 kg), giblets removed
Water, 10 cups (2.4 liters), or enough to mostly cover the chicken in the Instant Pot
Yellow onion, 1 large, halved and charred until blackened-ish
Fresh ginger, 3 inch piece, halved and smashed
Star anise, 4 whole
Cinnamon stick, 1 (3 inch)
Cloves, 3 whole
Coriander seeds, 1 teaspoon, lightly toasted
Green cardamom pods, 3 whole, lightly crushed (optional but recommended)
Black peppercorns, 1 teaspoon
Fish sauce, 4 tablespoons (adjust to taste)
Granulated sugar or rock sugar, 1 tablespoon
Kosher salt, 1 to 1 1/2 teaspoons (adjust to taste)
Flat rice noodles (bánh phở), 8 ounces (about 225 g), dry
Bean sprouts, 2 cups, rinsed
Thai basil, 1 cup packed fresh leaves
Cilantro, 1/2 cup chopped
Scallions, 3 to 4, thinly sliced (white and green parts separated if you like)
Fresh lime wedges, 3 to 4 limes
Jalapeño or Thai bird chiles, 1 to 2 thinly sliced (optional)
Hoisin sauce and Sriracha, for serving (optional)

Directions

Char the onion and ginger directly over a gas flame or under a broiler until nicely blackened on the cut sides, about 8 to 10 minutes, then rinse off any loose ash and set aside.
Lightly toast the coriander seeds, star anise, cinnamon stick, cloves, cardamom pods and peppercorns in a dry skillet until fragrant, about 1 to 2 minutes; wrap them tightly in cheesecloth or put in a small metal tea infuser so they dont float everywhere.
Put the whole chicken into the Instant Pot and add about 10 cups of water or enough to mostly cover the bird; add the charred onion, ginger, the spice bundle, fish sauce, sugar and 1 teaspoon kosher salt.
Seal the lid, set to High Pressure for 25 minutes for a 3 to 4 pound chicken; when it finishes, let it Natural Release for 15 minutes, then quick release any remaining pressure.
Carefully remove the chicken to a cutting board to cool slightly, then shred the meat off the bones; strain the broth through a fine mesh strainer into another pot or bowl to remove solids and any scum.
Skim excess fat from the broth with a ladle or chill briefly and remove hardened fat from the surface; taste and adjust with up to 1/2 teaspoon more salt or more fish sauce and sugar if needed.
Bring the strained broth to a rolling simmer on the stove while you prepare noodles and garnishes; cook flat rice noodles according to package directions in a separate pot or soak in hot water until tender, then drain.
Arrange bowls with a portion of noodles, shredded chicken, bean sprouts, scallion whites and some cilantro; ladle very hot broth over the top to warm everything through.
Finish each bowl with Thai basil, scallion greens, extra cilantro, lime wedges, sliced jalapeño or bird chiles and offer hoisin and Sriracha on the side so people can customize.
Serve immediately, encourage squeezing lime and adding herbs to taste, and store leftover broth and chicken separately in the fridge for up to 4 days or freeze for longer.

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.