Instant Pot Chicken Pho

5 from 11 votes
Pin RecipeJump to RecipeComments

This post may contain affiliate links. Please read our disclosure policy.

Pho is a popular Vietnamese noodle soup, and this easy homemade Instant Pot Chicken Pho brings it right to your table! The delicately fragrant chicken broth is spiced with anise and cinnamon and perfectly balanced by yummy rice noodles and tender shredded chicken.

Overhead shot of Vietnamese pho in a bowl.


 

Chicken Pho Recipe In The Instant Pot

Indulge in the authentic flavors of Vietnamese cuisine with this easy and quick Instant Pot Chicken Pho. This recipe flawlessly recreates the exquisite, soul-soothing experience of a traditional pho right in your own kitchen, a perfect blend of simplicity and flavor. Some versions of pho are made with a deeply flavored beef bone broth that can take hours, if not days, to create. This version, however, uses ingredients that are easy to keep on hand, like bone-in chicken thighs, instant rice noodles, and pre-made broth or stock, along with an array of delicious spices. It’s so fun and delicious and comes together incredibly quickly in your Instant Pot!

What Is Pho?

The “original” pho was, and is, a simple Vietnamese dish of beef bone broth, flat rice noodles, and thin slices of beef. Other versions soon appeared that involved additional spices and flavors, chicken instead of beef, and even vegetarian pho! These days, pho is everywhere, with more variations and topping ideas than you can shake a stick at. These creative versions might not be exactly “authentic,” depending on who you ask, but they are absolutely crave-worthy!

Chicken pho served in a bowl and garnished with herbs.

Chicken Pho Ingredients

This Instant Pot Chicken Pho recipe epitomizes comfort and convenience. In the hustle and bustle of modern life, it offers a quick yet deeply satisfying pho reminiscent of the streets of Vietnam.

  • Vegetable Oil: For sauteing the spices and aromatics.
  • Star Anise, Cloves, a Cinnamon Stick, Coriander, and Whole Black Peppercorns: These fragrant spices give the broth its famously sweet, spicy, almost Christmas-y flavor.
  • Fresh Ginger: You’ll need a two-inch piece of ginger, peeled and thinly sliced.
  • Onion: I use 1 small yellow onion chopped, in this recipe. White or sweet onion can also be substituted.
  • Fresh Garlic: Mince the garlic, or put it through a garlic press.
  • Chicken: Chicken thighs shred nicely and add a richness to this dish. You’ll need about 1 1/2 pounds bone-in, skinless chicken thighs.
  • Broth: You’ll need a quart of good broth. I like to use low-sodium chicken broth in this recipe, but homemade would be even better!
  • Water
  • Fish Sauce: A little goes a long way, but don’t leave it out! Like anchovies in Caesar dressing, fish sauce adds an important note of salty umami flavor to the broth.
  • Rice Noodles: Like fish sauce, instant rice noodles are usually found in the Asian foods section of your grocery store. You can also order them online.
  • Garnishes: Bean sprouts, carrot sticks, sliced red chile, mint or cilantro, and lime wedges are all great garnishes for pho.

How To Make Chicken Pho In The Instant Pot

This soup is as nourishing as it is flavorful, proving that gourmet experiences are attainable and ready to be savored even on your busiest days.

  1. Saute the Spices and Aromatics. Press “Saute” on the Instant Pot, and heat up the vegetable oil. Add the star anise, cloves, cinnamon, coriander, and peppercorns; cook for 3 minutes. Then stir in the ginger and onion, and cook for 3 more minutes. Finally, add the minced garlic and cook for 10 seconds.
  2. Add the Remaining Ingredients, Except Noodles. Add the bone-in chicken, chicken broth, water, and fish sauce to the Instant Pot. Cover, and lock the lid. Select “Manual” and set to cook on HIGH pressure for 18 minutes. Then, do a quick release.
  3. Cook the Noodles. Remove the Instant Pot lid, and transfer chicken to a plate. Set aside. Strain the broth through a large mesh sieve, discarding the solids. Return the broth to the pot, and add the noodles; loosely cover with the lid – don’t lock it – and let sit for 3 to 4 minutes, or until noodles are tender.
  4. Shred the Chicken and Return to the Pot. In the meantime, shred the chicken, discarding the bones. Stir chicken back into the pot. Plate and serve.
Close-up image of Chicken Pho served in a bowl and garnished with herbs.

Tips For The Best Pho

  • Trim the Chicken. A good pho broth has little to no grease or oil on the surface, so always use skinless chicken. If you can’t find skinless bone-in thighs, trim the skin away yourself, and remove any excess fat as well.
  • Sweet and Spicy: If you’re looking for an extra dimension of flavor, try adding a little bit of your favorite sweetener to this dish. Yellow Rock Sugar is the traditional sweetener of choice for pho, but if you don’t have that (or don’t wish to use it), you can try any sweetener you like. Start small, and add more to taste.
  • Variation Ideas: You can also make this recipe using shrimp or thinly sliced beef instead of the chicken, but be careful of the cook times, as those ingredients cook much, much faster than bone-in chicken.
  • Add-Ins: You can put hoisin sauce, sriracha, green onions, and all kinds of other toppings out for everyone to try.

What To Serve With Chicken Pho

Close-up overhead shot of instant pot chicken pho in a bowl garnished with carrots, cilantro, and lime wedges.

Storage

  • To refrigerate: Remove the noodles, veggies, and chicken from the broth with a slotted spoon or by pouring through a sieve. Store the broth and other ingredients in two separate airtight containers or freezer bags. The broth and noodles will keep in the refrigerator for up to 3 days.
  • To reheat: Bring the broth to a boil in a saucepan over medium heat. When the broth is boiling, add the other ingredients and heat through. Do not overcook.
  • To freeze: Store the separated broth and noodle mixture in freezer bags, pushing out as much air as possible before sealing. This will keep for up to 2 months in the freezer. Thaw completely in the refrigerator before reheating.

More Instant Pot Chicken Recipes

ENJOY!

Pin this now to find it later

Pin It
5 from 11 votes

Instant Pot Chicken Pho

An easy take on the classic Vietnamese noodle soup, this Instant Pot Chicken Pho recipe features fragrant spiced broth, tender rice noodles, and juicy shredded chicken.
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 6

Ingredients 

Garnishes

  • bean sprouts
  • shredded carrots
  • sliced red chile
  • fresh mint or cilantro
Want to save this recipe?
Enter your email below and we’ll send the recipe straight to your inbox!
Please enable JavaScript in your browser to complete this form.

Instructions 

  • Press "saute" on the Instant Pot and heat up the vegetable oil. Add star anise, cloves, cinnamon, coriander, and peppercorns; cook for 3 minutes. Stir in ginger and onion and cook for 3 more minutes. Stir in garlic and cook for 10 seconds.
  • Add chicken, chicken broth, water, and fish sauce. Cover and lock the lid. Select “manual” and set it to cook on HIGH pressure for 18 minutes. Then, do a quick release.
  • Remove the lid and transfer the chicken to a plate. Set aside.
  • Strain the broth through a large mesh sieve, discarding the solids. Return the broth to the pot.
  • Add the noodles to the broth; cover with the lid – don’t lock it – and let sit for 3 to 4 minutes, or until noodles are tender.
  • In the meantime, shred the chicken, discarding the bones.
  • Stir the chicken back into the pot.
  • Ladle the soup into bowls, top with garnishes, and serve with lime wedges.

Notes

  • Less Grease: Use skinless chicken to avoid excess oil in the broth. Trim off the skin and fat if needed.
  • Flavorful Twist: Enhance the flavor with a touch of your preferred sweetener or the traditional Yellow Rock Sugar. Adjust to taste.
  • Mix It Up: Consider shrimp or thinly sliced beef as alternatives to chicken, but you may need to decrease the cooking times.
  • Toppings: Offer a variety of toppings like hoisin sauce, sriracha, and green onions for customization.

Nutrition

Calories: 277kcal | Carbohydrates: 36g | Protein: 18g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.03g | Cholesterol: 65mg | Sodium: 417mg | Potassium: 366mg | Fiber: 2g | Sugar: 1g | Vitamin A: 23IU | Vitamin C: 1mg | Calcium: 42mg | Iron: 2mg

Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.

Did you make a recipe? Leave a rating
5 from 11 votes (2 ratings without comment)

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating:




12 Comments

  1. Amy says:

    Great recipe, especially on a chilly, rainy October day and because it’s in the Instant Pot, it can be enjoyed on a weeknight! Tastes like it’s been simmering all day but it’s ready in less than an hour!

  2. Sara Welch says:

    Another great recipe for my Instant Pot! Adding this to my dinner line up for the week; looks too good to pass up!

    1. Katerina Petrovska says:

      I hope you enjoy it! Thank YOU! ๐Ÿ™‚

  3. Sandra McCollum says:

    This is super comforting! An instant hit at my house!

    1. Katerina Petrovska says:

      That’s great! I am very glad you enjoyed it! ๐Ÿ™‚ Thank YOU!

  4. Kevin says:

    I have to get this on my dinner menu! Love all the delicious ingredients packed in there!

    1. Katerina Petrovska says:

      Thank YOU! I hope you enjoy it! ๐Ÿ™‚

  5. Catalina says:

    I am always looking for new Instant Pot recipes. I will try this one tonight!

  6. Beth says:

    This looks so tasty and full of flavor! I can’t wait to give this a try! My family is going to love this!

  7. Jen says:

    We always order this from a restaurant around the corner but have never attempted to try to make it at home….until now. This looks fantastic and would be easier on the budget. Thanks!

  8. Stephanie says:

    I’m always looking for healthy recipes that taste amazing and this one looks too good to pass up! Can’t wait to give it a shot.

  9. Betsy says:

    Yum! This has so much incredible flavor! So fast and easy. I love the versatility the garnishments give to this great dish. Love it.