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bowl of pho ga with sriracha and fresh herbs
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Instant Pot Chicken Pho (Pho Ga)

The Instant Pot Chicken Pho is incredibly easy to make and tastes like it's been simmering for hours.
Course Soup/Stew
Cuisine Vietnamese
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 6 servings
Calories 625kcal

Ingredients

Condiments/Garnishes (optional but highly recommended):

  • 2 fresh limes
  • 2 sliced jalapenos
  • pickled red onions *see below
  • 1 cup fresh mint
  • 1 cup fresh basil
  • 1 cup bean sprouts
  • 1/4 cup fried garlic
  • sriracha to taste
  • hoisin sauce to taste

Pickled Red Onions:

Instructions

  • Lightly salt the chicken thighs with 1 teaspoon of salt. Roast in a 400F degree oven for 20 minutes per side. Remove and set aside.
  • Heat the fat in the Instant Pot on the saute setting. Add the onions and ginger and let cook for 3-4 minutes without stirring. They should get charred.
  • Add the cinnamon, coriander, star anise, cloves, peppercorns and green onions. Cook for 2-3 minutes, stirring constantly so the spices don't burn.
  • Add the water, chicken, fish sauce and palm sugar. Switch the Instant Pot to the pressure setting and cook on high for 20 minutes. Let the pressure release naturally for 5 minutes, then use the manual release.
  • Strain the broth with a mesh strainer or use cheesecloth and set the chicken aside.
  • Add the remaining salt to the broth. Add more salt to taste if necessary. Place broth back in Instant Pot to keep hot if necessary.
  • Cook the rice noodles according to the package. While the noodles cook, shred the chicken into bite size pieces.
  • Place noodles and chicken in a bowl and pour broth over. Garnish with limes, pickled onions (see below), bean sprouts, herbs, jalapenos, crispy garlic, sriracha and hoisin as desired. Serve hot.

Pickled Red Onions:

  • Slice onions in 1/8" slices and cover with vinegar. Let sit for 30 minutes, stirring every 10 minutes to ensure onions are covered. Drain the excess vinegar off and serve.

Notes

  1. Roast the chicken thighs in advance for the best flavor. If you choose not to roast them, be sure to remove the skin before adding to the Instant Pot.
  2. Don't stir the onions once you add them. Let them char as it adds flavor to the broth. 
  3. Once you add the whole spices, stir regularly to prevent them burning (whole spices will burn quickly and ruin your broth).
  4. Make sure to use whole spices, not ground spices. Ground spices will make it difficult to get a nice clear broth and may affect the flavor. 
  5. If you don't have palm sugar, brown or coconut sugar can be substituted.
  6. To make ahead: Make the broth and shred the chicken in accordance with the above instructions. Store the broth and chicken separately in airtight container in the fridge for up to 3 days. To serve, heat the broth to boiling. While broth is heating, cook the rice noodles according to the package. Serve the boiling broth ladled over the shredded chicken and cooked rice noodles. Garnish per recipe instructions.
  7. To freeze: The broth can be made ahead and frozen if desired. After the broth is strained, place it in an airtight container and store in the fridge for up to 3 months. Shred the chicken and place the meat in an airtight container. Can also be store for up to 3 months. To thaw, place broth and chicken in the fridge overnight. To serve, heat the broth to boiling. While broth is heating, cook the rice noodles according to the package. Serve the boiling broth ladled over the shredded chicken and cooked rice noodles. Garnish per recipe instructions.

Nutrition

Serving: 1cup | Calories: 625kcal | Carbohydrates: 61g | Protein: 28g | Fat: 28g | Saturated Fat: 7g | Cholesterol: 148mg | Sodium: 1669mg | Potassium: 434mg | Fiber: 2g | Sugar: 2g | Vitamin A: 200IU | Vitamin C: 3.7mg | Calcium: 62mg | Iron: 2.1mg