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Instant Pot Chicken Pho (Pho Ga) Recipe

An easy and delicious chicken pho recipe that you can make in less than 1 hour using the Instant Pot pressure cooker.
Course Main Course, Soup
Cuisine Vietnamese
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 6 people

Equipment

  • Instant Pot

Ingredients

For the Broth

To Assemble

  • 1 package Fresh Banh Pho or Pad Thai Noodles
  • Thinly sliced onion
  • Chopped green onions
  • Chopped cilantro
  • Thai Basil
  • Hoisin Sauce
  • Sriracha sauce
  • Lime wedges

Instructions

Parboil the Whole Chicken

  • The secret to clear broth is you need to first parboil the whole chicken.
    Rinse the raw chicken and place it a pot and cover it with water. Over high heat, boil the chicken for 3-4 minutes until the impurities are released. There will be lots of gunk (less if you use an organic chicken).
    Dump the water and rinse the chicken with clean water.

Prepare the Pho Spices

  • While the chicken is parboiling, you need to prepare the pho spices. You can either do this over the stovetop or use the Instant Pot's saute button. (I find this easier over the stovetop using a small saucepan.)
    Instant Pot method: Press the Saute button. Dump the pho spices and let it cook until it's fragrant. Turn off. Pour the heated spices into a small bowl and put it in the cloth bag.
    Over the stove: In a small saucepan over high heat, add the pho spices and cook until fragrant. Remove from heat and dump the spices into the cloth bag.

Prepare the Onion and Ginger

  • Using the Instant Pot's Saute button, add the onion halves and peeled ginger. Saute until they are browned (1-2 minutes).
    Fill half of the Instant Pot with water.

Making the Broth

  • Add the chicken to the Instant Pot on top of the charred onion and ginger. Add the Pho spice bag, fish sauce, and sugar. Add the Quoc Viet Foods Chicken Flavored Pho Soup Base (if desired, optional).
  • Fill the Instant Pot with water to the max fill line.
  • Cover and program the Instant Pot to "Manual" high pressure for 30 minutes. Then let it naturally release for 20 to 30 minutes.
  • Using sturdy tongs, remove the chicken to a cutting board. (Be careful - the meat will be falling apart). When it's cool enough, shred the chicken.
  • Remove the onion, ginger, and pho spice package. Taste and add more fish sauce, if desired.
  • When you're ready to serve, press "Saute" on the Instant Pot.

Assembling the Bowls

  • Prepare your noodles. If you're using dried noodles, soak them in water for 20 to 30 minutes. When they're soft enough, divide them among the bowls you're serving.
    If you're using fresh noodles (banh pho tuoi), divide them into the bowls.
    Over the stove, fill a pot with water and bring to a boil. Fill a pho ladle or noodle strainer with the noodles, dunk it in the boiling water for 1 minute until the noodles are soft. Dump them into the bowl you're going to serve.
    Top the noodles with bean sprouts, shredded chicken, sliced thin onions, cilantro, green onions, and any other herbs you want to use.
    Ladle broth into each bowl. Garnish with a dash of ground pepper.
    Serve with Thai basil, Hoisin sauce, Sriracha sauce, and a Lime wedge. Enjoy!
    Instant Pot Pho Ga Recipe

Notes

Pho noodles and pad thai noodles are exactly the same. I'd recommend getting fresh noodles, but if that's not available to you, you can use dried noodles. If you buy a dry noodle package, soak them in warm water for 20 minutes so that they become soft. 
For this recipe, you can also use a package of chicken thighs, chicken drumsticks, split chicken breasts (bone-in). As long as there is bone, it will work fine.