Instant Pot Chicken Pho: A Modern Take on Vietnamese Comfort

Create aromatic, deeply flavorful Vietnamese chicken pho in under an hour using the magic of your Instant Pot and a handful of whole-food ingredients.

By Sneha Tete, Integrated MA, Certified Relationship Coach

Created on Sep 28, 2025

Create aromatic, deeply flavorful Vietnamese chicken pho in under an hour using the magic of your Instant Pot and a handful of whole-food ingredients.

Instant Pot Chicken Pho: A Flavorful Shortcut to Vietnamese Comfort

Vietnamese chicken pho, or pho ga, is loved for its aromatic broth, delicate noodles, and fresh toppings—a bowlful of comfort traditionally crafted over many hours. With the Instant Pot, you can now make beautifully fragrant chicken pho in under an hour, preserving all the key flavors of this iconic noodle soup without an all-day commitment. Discover everything you need to know: from building layers of flavor right in the pressure cooker, to prepping toppings, and troubleshooting common mistakes, all in a single, comprehensive guide.

What Is Chicken Pho?

Pho is a Vietnamese noodle soup that is all about the broth. While beef pho (pho bo) is more famous, chicken pho is lighter and equally beloved. Clear, aromatic chicken broth simmers with charred onion, ginger, and warming spices like coriander, star anise, and cinnamon. Served with rice noodles and finished with a shower of fresh herbs, it’s a bowl that comforts and revives.

Why Make Pho in the Instant Pot?

Traditional pho broths require several hours of simmering; with the Instant Pot, you get *deep, developed flavor in less than an hour*.
One-pot simplicity: Saute, pressure cook, and serve—all in the same vessel. Clean-up is a breeze.
Customizable for dietary needs (gluten-free, lower sodium, low-carb if using spiralized vegetables instead of noodles).
Family-friendly: Perfect for batch cooking and reheating on busy weeknights.

How Instant Pot Pho Differs From Traditional Stovetop Pho

Stovetop Pho	Instant Pot Pho
2-4 hours simmering	30-45 minutes pressure cooking
Constant skimming necessary	Minimal skimming; pressure extracts flavors quickly
Larger yield, sometimes richer broth	Smaller yield, lighter but still aromatic

Key Ingredients for Classic Chicken Pho

To capture authentic flavor, focus on high-quality ingredients and essential aromatics. Here’s what you need:

Chicken: Traditionally, a whole chicken provides delicate flavor and varying textures. You can use bone-in thighs for richer broth.
Rice Noodles: Flat rice noodles (banh pho) are standard; thin or thick depending on preference.
Onion & Ginger: Charred directly in the Instant Pot to create depth.
Spices: Coriander seeds, star anise, whole cloves, cinnamon stick, black cardamom (optional). Toasting spices is crucial.
Herbs: Cilantro stems, Thai basil, mint, and fresh lime for finishing.
Toppings: Sliced scallions, thinly sliced white onion, bean sprouts, chili, hoisin and/or sriracha.
Fish Sauce: Adds umami and classic Vietnamese flavor.
Apple: For gentle sweet undertones in some modern recipes (optional).

Step-by-Step: How to Make Instant Pot Chicken Pho

1. Char Aromatics

Use the Saute function of your Instant Pot to sear halved onion (cut side down) and a knob of ginger until the surfaces are deeply browned. This caramelization is key to the soup’s signature depth and slight sweetness.

2. Toast the Spices

Add coriander seeds, star anise, cloves, a cinnamon stick, and (if available) black cardamom to the pot and toast for about one minute. This blooming step brings out their essential oils and amplifies flavor.

3. Build the Broth Base

Pour in water to deglaze, scraping any brown bits from the base of the pot.
Add the whole chicken (or bone-in parts), a small apple (optional), a bunch of cilantro stems, and salt.
Drizzle in fish sauce for umami. You can also add a little sugar for balance if you wish.

4. Pressure Cook

Secure the lid, seal the valve, and set the Instant Pot to High Pressure for 14–15 minutes for a whole chicken (or 10 minutes for bone-in thighs, slightly less if using boneless). Allow natural pressure release for 10–15 minutes. Quick release if needed for last bits of pressure.

5. Prep Toppings While Broth Cooks

Soak rice noodles: Submerge in warm water for 20–30 minutes or according to package directions.
Slice chicken garnishes: Thinly slice white onion and green onion. Rinse and dry bean sprouts, basil, cilantro, and mint.
Slice chili peppers and cut lime wedges.

6. Shred Chicken, Strain Broth

Transfer cooked chicken to a bowl. When cool enough, remove skin and bones; slice or shred the meat.
Pour broth through a fine mesh strainer lined with a paper towel or cheesecloth for maximum clarity. Discard solids.
Skim off any excess fat if desired (or chill and remove solidified fat for a leaner result).
Taste broth; season with additional fish sauce or salt as needed.

7. Assemble and Serve

Drain noodles and divide among soup bowls.
Add shredded chicken evenly to each bowl.
Ladle hot broth over the top to warm noodles and chicken.
Top with fresh herbs, raw onions, and your choice of bean sprouts, chili, lime, hoisin, and sriracha.

Tips for Success

Use a whole chicken for best flavor and texture contrast; thighs won’t dry out and white meat stays juicy.
Don’t skip the charring step: Even a minute or two of direct browning makes a huge difference in taste.
Adjust seasoning at the end; pressure can mute flavors, so finish with extra fish sauce or salt as needed.
Rice noodle prep matters: Avoid mushy noodles by soaking, not boiling, until just tender before adding to bowls.
Remove chicken promptly after pressure cooking. An icy water bath helps prevent overcooking and keeps meat tender.

Variation Ideas

Chicken pho is very adaptable:

Low-carb: Swap rice noodles for spiralized zucchini or shirataki noodles.
Vegetarian: Use vegetable stock and swap chicken for tofu slices, adding extra mushrooms for richness.
Spicy: Add sliced Thai chilies or a slosh of sriracha just before serving.
Extra herbal: Toss extra basil and mint into the broth just as it finishes pressure cooking.
Bone broth boost: Use leftover bones from roast chicken for even more body and flavor.

Nutritional Highlights

Chicken pho is a nourishing, relatively light meal that offers protein from the chicken, antioxidants from the spices and herbs, and energizing carbohydrates from the rice noodles (if included):

Calories (per large bowl, incl. noodles and toppings): approximately 800–850 kcal
Carbohydrates: about 100–105g
Protein: about 30–35g
Fat: about 30–35g
Sodium: can be high due to fish sauce and salt—adjust as preferred

Serving and Storage

Best served immediately after assembly for lively texture and flavor.
Store broth and cooked chicken separately from noodles and toppings; reheat broth and chicken together before assembling bowls afresh.
Noodles can be soaked ahead and refrigerated, then refreshed with hot water.
Broth keeps up to 4 days in the refrigerator, or freeze for up to 3 months.

Frequently Asked Questions (FAQs)

Can I use boneless chicken breasts or thighs?

Yes—boneless, skinless breasts or thighs work in a pinch, but bone-in pieces yield richer, silkier broth. Adjust pressure cooking time down by a couple minutes for boneless cuts to avoid dryness.

How do I prevent the chicken from drying out?

Remove the chicken promptly once pressure cooking is complete, and if desired, plunge into an ice bath. Shred or slice as it cools; this keeps it extra tender and moist.

What if I don’t have all the traditional spices?

Star anise is the most essential. Coriander, cloves, and cinnamon add classic flavor, but if you’re missing anything, use what you have—the Instant Pot still extracts plenty of depth.

Can I make this recipe without an Instant Pot?

Absolutely. Use a large pot: char aromatics, toast spices, and simmer the chicken in seasoned water for 1–1.5 hours, then proceed as above. Skim scum frequently for clear broth.

How can I make the broth even clearer?

Strain through cheesecloth, skim fat from the surface, and avoid stirring up any sediment from the bottom of the Instant Pot as you pour it out.

Quick Reference: Instant Pot Chicken Pho Recipe

Prep Time: 20 minutes
Cook Time: 35–45 minutes
Total Time: About 1 hour
Makes: 4 large servings

Essential Ingredients List

1 medium onion, halved
1 (3–4 inch) piece of fresh ginger, split
1 tablespoon coriander seeds
2 whole star anise
3–4 whole cloves
1 (2-inch) cinnamon stick
1 whole chicken (about 3–3.5 pounds), giblets removed
1 bunch cilantro stems (reserve leaves for garnish)
1 small apple, quartered (optional)
2 tablespoons fish sauce
2 teaspoons kosher salt, plus more to taste
8 cups water
10–12 ounces dried flat rice noodles
Fresh basil, mint, cilantro, sliced scallions, lime wedges, sprouts, and chilies (to serve)

Conclusion: Authentic, Accessible, and Always Satisfying

Instant Pot chicken pho is proof that traditional comfort food can have a place in our modern, busy lives without compromises. With minimal prep and one-pot convenience, you’ll enjoy the aromas of Vietnam’s favorite noodle soup—created from scratch in about an hour. Whether for a family feast or satisfying solo lunch, this recipe brings warmth, nutrition, and authentic flavor to your kitchen table, time and time again.

References

Author

Sneha TeteBeauty & Lifestyle Writer

Sneha is a relationships and lifestyle writer with a strong foundation in applied linguistics and certified training in relationship coaching. She brings over five years of writing experience to thebridalbox, crafting thoughtful, research-driven content that empowers readers to build healthier relationships, boost emotional well-being, and embrace holistic living.

Read full bio of Sneha Tete