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Easy Instant Pot Chicken Pho (Vietnamese)

bowl of chicken pho with chop sticks

A deceptively easy Instant Pot Chicken Pho that will make weeknight dinners and Sunday suppers a breeze. Saving hours from a traditional pho recipe, yet delivering incredibly delicious results.

Scale

Ingredients

Drizzle of oil
34 green onions, chopped
2-inch piece ginger, peeled and sliced
1/2 teaspoon ground cloves (or 2 whole cloves)
2 star anise pods
4-inch cinnamon stick
1 teaspoon ground coriander
1/2 teaspoon black peppercorns
2 pounds boneless skinless chicken thighs or breasts
2 tablespoons fish sauce
4 cups chicken stock
2 cups water
1 tablespoon brown sugar
Kosher salt and freshly ground black pepper, to taste

Add-Ins for Chicken Pho

8 ounces medium-size dried rice noodles (cooked separately according to package instructions)
bean sprouts
fresh veggies (like carrots, broccoli, bok choy, etc)
fresh basil leaves
torn mint leaves
Thai bird chili pepper, thinly sliced
lime wedges
sriracha sauce

Instructions

Set a 6-qt Instant Pot to the high saute setting. Heat the oil; then add the green onions and ginger. Cook, stirring frequently, until browned, about 4-5 minutes.

Stir in cloves, star anise pods, cinnamon stick, coriander and peppercorns; cook until fragrant, about 1 minute.

Add the chicken thighs, chicken stock, fish sauce, brown sugar, 1/2 teaspoon salt and water. Select manual setting; adjust pressure to high, and set time for 15 minutes. When finished cooking, quick-release pressure according to manufacturer’s directions.

Remove chicken from the Instant Pot and shred, using two forks; set aside.

Strain the chicken broth through a fine-mesh sieve lined with cheesecloth; discard remaining solids. Skim remaining fat from the surface and discard. Then season with salt and pepper to taste.

Adding Vegetables:

If adding vegetables to the pho, return the broth to the pressure cooker, switch the setting to saute, and add a combination of vegetables. Simmer until they are tender.

Rice Noodles:

Meanwhile, in a large pot of boiling water, cook the medium rice noodles according to package instructions; drain well.

Serving:

Divide the rice noodles and shredded chicken into serving bowls. Ladle over the broth mixture and vegetables; serve immediately, garnished with bean sprouts, basil, mint, chili pepper and lime wedges. If you like it a bit spicer, drizzle sriracha sauce over the pho.

Keywords: Easy Instant Pot Chicken Pho, Chicken Pho

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