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Instant Pot Chicken Pho: Quick, Flavorful Homemade Comfort

Experience Vietnamese chicken pho at home—rich aromatic broth, tender chicken, and vibrant toppings, all made fast in your Instant Pot.

By Medha deb

Created on Sep 24, 2025

Experience Vietnamese chicken pho at home—rich aromatic broth, tender chicken, and vibrant toppings, all made fast in your Instant Pot.

Vietnamese chicken pho (pho ga) brings together delicate rice noodles, fragrant chicken broth, and a dazzling array of fresh herbs and sauces. Traditionally simmered for hours, this version for the Instant Pot compresses the process without sacrificing flavor, letting you enjoy a hearty, nourishing bowl in under an hour. From preparing the ingredients to assembling the perfect bowl, this guide walks you through all the essential steps, kitchen tips, and customization options for a truly crowd-pleasing homemade chicken pho.

What is Chicken Pho (Pho Ga)?

Pho ga is a Vietnamese noodle soup featuring a clear yet robust chicken broth, tender poached chicken, slurp-worthy rice noodles, and fresh garnishes. Unlike beef pho (pho bo), the chicken version is lighter and often faster to make, making it perfect for weeknight dinners or whenever you crave something deeply comforting yet wholesome.

Why Make Chicken Pho in the Instant Pot?

Speed: The pressure cooker drastically shortens the simmering time while extracting deep flavor from bones and spices.
Convenience: Minimal monitoring means you can prep toppings and noodles while the broth cooks.
Consistency: The enclosed environment ensures perfect poaching and a refined, clear broth every time.
Authentic Taste: Charring aromatics and toasting spices inside the pot mimics the traditional depth of flavor found in restaurant pho.

Essential Ingredients for Instant Pot Chicken Pho

Ingredient	Purpose in Pho
Chicken Thighs or Drumsticks	Rich flavor, meatiness, easy poaching texture
White Onion & Ginger	Broth base; charred for extra depth
Coriander, Fennel, Star Anise, Cinnamon	Signature pho spices; toasted for fragrance
Fish Sauce	Umami, saltiness, authentic Vietnamese character
Flat Rice Noodles (Bánh Phở)	Tender slurp-worthy noodles
Fresh Herbs & Toppings	Brightness & crunch (Thai basil, mint, cilantro, bean sprouts, jalapeno, lime)
Optional: Apple, Hoisin, Sriracha	Sweetness and customizable finishing flavors

Ingredient Notes and Shopping Tips

Chicken: Thighs yield the most flavorful broth and tender meat, but drumsticks work nicely too. Remove excess skin and fat for a cleaner broth.
Onion & Ginger: For restaurant-style depth, char these on your stovetop or use sauté mode before pressure cooking.
Spices: Use whole spices for best flavor. Placing spices in a cheesecloth bag makes removal easy after cooking.
Noodles: Select medium-thickness flat rice noodles. Prepare separately as they cook very quickly.
Toppings: Mix and match with Thai basil, cilantro, mint, bean sprouts, lime wedges, thinly sliced white onion, jalapeno, hoisin sauce, and sriracha.

How to Make Chicken Pho in the Instant Pot

Prep Chicken: Trim excess fat and skin for a lighter broth. Rinse to remove bone fragments.
Sauté Aromatics & Toast Spices (Optional but recommended):
- Activate Instant Pot on Sauté mode, add a splash of oil.
- Char onion and ginger for 3-5 minutes until browned.
- Add coriander, fennel, star anise, and cinnamon; stir for 1 minute until fragrant.
Add Broth Ingredients:
- Place prepared chicken pieces into the pot over the aromatics and spices.
- Add water, fish sauce, sugar, and salt.
Pressure Cook:
- Seal the lid and cook on High Pressure for 15 minutes.
- Let the Instant Pot natural release for 10 minutes before carefully opening.
While Broth Cooks: Prep Noodles and Garnishes
- Boil rice noodles according to package directions. Drain and rinse to stop cooking.
- Wash and dry herbs, cut lime wedges, slice onions and jalapenos thinly. Soak onions in water for 10 minutes to mellow sharpness.
Finish the Broth:
- Remove chicken pieces and shred or slice.
- Strain spices out of broth, optionally remove onion and ginger. Skim fat for clarity, or leave for richer flavor.
Assemble Bowls:
- Add noodles and chicken to each bowl.
- Ladle hot broth over the top.
- Top generously with herbs, bean sprouts, onions, jalapeno slices, lime wedges, hoisin, and sriracha.
Enjoy: Serve immediately while steaming hot, allowing diners to add toppings to taste.

Key Tips for the Best Chicken Pho

Skip the fat: Trimming chicken before cooking means less skimming and a clearer broth.
Spice control: Use a spice bag for easy removal, preventing overpowering flavors.
Char aromatics: This step, borrowed from traditional Vietnamese restaurants, adds authentic smokiness and complexity.
Customize toppings: Feel free to pick your favorites; at a minimum, use lime, basil, mint, and bean sprouts.
Prep ahead: Do noodle and topping prep while the instant pot runs to save time.
Broth clarity: You can strain the onion or leave it for extra body and sweetness.

Nutrition and Health Benefits

Chicken pho offers a balanced meal: protein from chicken, energizing carbs from rice noodles, and a wealth of vitamins from fresh herbs and vegetables. The aromatics and spices contribute antioxidants, while fish sauce gives umami depth with minimal fat.

Component	Nutritional Benefit
Chicken	Protein for repair and satiety
Rice Noodles	Gluten-free energy source
Herbs & Sprouts	Vitamin C, A, antioxidants
Spices	Anti-inflammatory properties
Fish Sauce	Minerals, umami boost

Serving & Presentation Tips

Bowl aesthetics: Start with noodles, layer chicken, then pour broth over. Artfully arrange herbs, onions, and sprouts on top.
Side sauces: Serve hoisin and sriracha in small bowls for dipping or drizzling.
Family style: Present garnishes on a communal platter so everyone customizes their pho.
Extra crunch: Top with crispy shallots or fried garlic for texture if desired.
Opt for lemon: If lime is unavailable, a wedge of lemon offers bright acidity.

Variations & Customizations

Low-carb: Try substituting zucchini noodles for rice noodles.
Vegetarian: Make the broth with shiitake mushrooms, vegetable stock, and add tofu for protein.
Extra veggies: Toss in bok choy, snap peas, or shredded carrots for added nourishment.
“Clean” eating: Use organic chicken and all-natural fish sauce for a premium bowl.
Peanut-free: Pho is naturally peanut-free, making it suitable for many dietary restrictions.

Frequently Asked Questions (FAQs)

Q: Can I use boneless chicken for Instant Pot Pho?

A: Bone-in pieces (thighs, drumsticks, or whole chicken) are recommended for the richest, most authentic broth. Boneless meat works in a pinch, but flavor will be lighter.

Q: Do I need to char onion and ginger for good flavor?

A: Charring is optional. It adds restaurant-style smokiness and complexity, but uncharred aromatics yield a satisfying, cleaner broth if you’re short on time.

Q: What spices are essential for pho?

A: Coriander, fennel, star anise, cinnamon, and cloves are classic. Adjust quantities or leave out any if you prefer a milder broth.

Q: How do I make the broth less fatty?

A: Trim chicken skin before cooking and skim off rendered fat after pressure cooking.

Q: Can leftovers be stored and reheated?

A: Yes. Store broth and chicken separately from noodles and herbs for best texture. Reheat gently and assemble bowls just before serving.

Expert Tips for Restaurant-Quality Pho at Home

Use filtered water for maximum broth clarity.
If you want bold spice flavor, gently crush spices before adding to the pot.
Let cooked chicken rest for 5 minutes before shredding—it will be juicier.
Soak noodles in hot water if you prefer a softer texture than boiling.
To impress guests, serve with authentic Vietnamese soup spoons and long chopsticks.

More Instant Pot Soup Inspiration

Instant Pot Beef Pho: Slow-simmered beef and bones for a heartier bowl.
Instant Pot Vegetable Pho: Lively, vegetarian-friendly version with mushroom and tofu broth.
Classic Chicken Noodle Soup: American comfort with vegetables and wide egg noodles.

Printable Recipe: Instant Pot Chicken Pho

Ingredients:- 1.5–2 lbs chicken thighs or drumsticks (bone-in)- 1 white onion, quartered- 1.5 inches ginger, sliced- 1/2 tsp coriander seeds- 1/2 tsp fennel seeds- 4 star anise- 1/2 stick cinnamon- 2 tbsp fish sauce- 1/2 tsp salt- 1/2 tsp sugar- 3 cups water- 8 oz flat rice noodlesToppings:- Mung bean sprouts- Fresh Thai basil, mint, cilantro- Lime wedges- Hoisin sauce, sriracha- Jalapeno, thinly slicedInstructions:1. Trim chicken, char onion and ginger as desired.2. Toast spices on Sauté, add broth ingredients.3. Pressure cook 15 min (High), natural release 10 min.4. Cook noodles, prep toppings during cooking.5. Strain broth, shred chicken, assemble bowls.6. Garnish to taste.

Enjoy your homemade, quick chicken pho—full of flavor, warmth, and customizable toppings!

References

Author

medha deb

Medha Deb is an editor with a master's degree in Applied Linguistics from the University of Hyderabad. She believes that her qualification has helped her develop a deep understanding of language and its application in various contexts.

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