This Easy Instant Pot Chicken Pho is light, fragrant and totally delicious! Made from scratch and in a fraction of the time, this Vietnamese soup recipe takes 30 minutes to make thanks to the pressure cooker’s magic.
There’s nothing quite like homemade noodle soup to get you through the winter. So, I wanted to share my family’s new favorite soup: Easy Instant Pot Chicken Pho.
I have a confession to make: I am a pho beginner. I was introduced to this delicious and flavorful Vietnamese soup by my older daughter, who absolutely loves it, not long ago.
Of course, after trying different restaurants I loved it too, so I knew I needed to come up with a quick and easy version to make at home to satisfy those cravings when going out is not an option.
Pho normally takes hours to prepare but this Easy Instant Pot Chicken Pho recipe takes 30 minutes to make thanks to the Instant Pot magic.
This Easy Instant Pot Chicken Pho recipe is quick and easy to make and packed full of flavor without a lot of time or fuss.
How do you make chicken pho soup easy?
The secret to a good pho soup lies in the quality of the stock, which is made with aromatics, bones, and flavorful spices.
Prepare the stock:
- Heat the Instant Pot in sauté mode, adjust to “more”. Heat oil; add onion, garlic, and ginger. Toast for several minutes, stirring frequently, until fragrant and browned. Stir cinnamon, star anise pods, cloves, coriander, and peppercorns; keep toasting until fragrant, about 1-2 minute.
- Add chicken breasts, chicken broth, water, sugar, and fish sauce to the pot; mix to combine.
- Pressure Cook: Cover and lock the lid. Select “Manual” or “Pressure Cook” and adjust the time to 15 minutes. When the time is over, let the pressure release on its own for 5 minutes. Then, carefully turn the valve to “Venting,” to release any extra pressure that might still be in there. Press “Cancel”. Or Slow Cook: Secure the lid to the pot and select “Slow Cook”. Cook for 7 – 8 hours. Make sure the valve is set to “venting”. When the time is over press “Cancel”.
- Remove chicken from the Instant Pot and shred, using two forks; set aside.
- Carefully strain the broth through a fine-mesh sieve lined with cheesecloth; discard solids. Taste and adjust seasoning with salt and pepper if necessary.
Cook the noodle in a separate large pot of boiling water according to package instructions and then drain well.
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What spices are in pho?
The most common species included in the pho soup are cinnamon, anise stars, whole cloves, coriander seeds, and peppercorns.
How is chicken pho served?
Place the cooked noodles and chicken in 4 bowls. Pour over the broth. Top with Hoisin sauce, Sriracha sauce, cilantro, basil, mint, red chiles, bean sprouts, green onions, if desired. Serve with lime wedges.
Looking for more soup recipes ideas?
- Easy Instant Pot Detox Soup
- Pressure Cooker Creamy Chicken Noodle Soup [Video]
- Instant Pot Smoky Cheese and Potato Soup
- Slow Cooker Creamy Corn Soup
- Easy Instant Pot Beet and Leek Soup
- Three Cheese Shrimp Beer Soup
- Classic Onion Soup
Easy Instant Pot Chicken Pho
Ingredients
- 1 tablespoon vegetable oil
- 1 onion , quartered
- 4 garlic cloves , sliced
- 3- inch piece fresh ginger , peeled and sliced
- 1 cinnamon stick
- 2 anise stars
- 2 whole cloves
- 1 tablespoon coriander seeds
- ½ teaspoon peppercorns
- 3 bone-in chicken breasts , skinned (see notes)
- 4 cups chicken broth
- 4 cups water
- 1 tablespoon packed brown sugar
- 3 tablespoons fish sauce
- Salt and black pepper to taste
- 5 - 6 oz rice noodles (see notes)
To serve:
- Hoisin sauce
- Sriracha sauce
- Fresh cilantro leaves
- Fresh basil leaves
- Fresh mint leaves
- Fresh red chile peppers , thinly sliced
- Bean sprouts
- Green onions , sliced
- Lime wedges
Instructions
- Heat the Instant Pot in sauté mode, adjust to “more”. Heat oil; add onion, garlic, and ginger. Toast for several minutes, stirring frequently, until fragrant and browned. Stir cinnamon, star anise pods, cloves, coriander, and peppercorns; keep toasting until fragrant, about 1-2 minute.
- Add chicken breasts, chicken broth, water, sugar, and fish sauce to the pot; mix to combine.
Cook Broth:
- Pressure Cook: Cover and lock the lid. Select “Manual” or “Pressure Cook” and adjust the time to 15 minutes. When the time is over, let the pressure release on its own for 5 minutes. Then, carefully turn the valve to "Venting," to release any extra pressure that might still be in there. Press "cancel".or Slow Cook: Secure the lid to the pot and select "Slow Cook”. Cook for 7 – 8 hours. Make sure the valve is set to “venting”. When the time is over, press “cancel”.
- Remove chicken from the Instant Pot and shred, using two forks; set aside.
- Carefully strain the broth through a fine-mesh sieve lined with cheesecloth; discard solids. Taste and adjust seasoning with salt and pepper if necessary.
Noodles:
- Cook the noodle in a separate large pot of boiling water according to package instructions and then drain well. See notes.
Serve:
- Place the cooked noodles and chicken in 4 bowls. Pour over the broth. Top with Hoisin sauce, Sriracha sauce, cilantro, basil, mint, red chiles, bean sprouts, green onions, if desired. Serve with lime wedges.
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Nutrition
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- Measuring Cup Set
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- Instant Pot
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- Wooden Spoon Set
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- Mesh Strainer Colander Sieve
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