There’s something undeniably comforting about a steaming bowl of Vietnamese chicken pho. The rich, aromatic broth, tender chicken, and fresh herbs create a symphony of flavors that warms you from the inside out. When you make this dish in your Instant Pot, the magic happens in a fraction of the time it would take traditionally, while still delivering that authentic taste you crave. With the right ingredients and a few simple steps, you’ll have a fragrant, delicious soup that’s perfect for any night of the week.

Why You’ll Keep Making It

Instant Pot Vietnamese Chicken Pho is not just a meal; it’s an experience. The blend of spices, herbs, and fresh ingredients creates a fragrant broth that’s both nourishing and satisfying. This recipe is quick, taking less than an hour from start to finish, making it perfect for busy weeknights or when you want to impress guests without spending all day in the kitchen. Plus, it’s versatile; you can easily customize it to your taste preferences or dietary restrictions. Once you try this recipe, it’s guaranteed to become a staple in your meal rotation.

Ingredient Rundown

To create your Instant Pot Vietnamese Chicken Pho, gather the following ingredients:

3 pounds bone-in chicken: You can use a whole chicken or bone-in parts like breast or thigh for a rich flavor.
1 tablespoon cooking oil: This will help sauté the aromatics at the beginning.
2 teaspoons whole coriander seeds: These add a warm, nutty flavor that’s essential to the broth.
2 star anise pods: These provide a sweet, aromatic flavor that’s characteristic of pho.
2″ nub of ginger: Peeled and sliced to release its fragrant oils into the broth.
1/2 onion: This will be sautéed to enhance the broth’s flavor.
3 whole cloves garlic: Adds depth to the broth.
3 tablespoons fish sauce: For umami and saltiness. You can adjust based on your salt preference.
1 1/2 teaspoons sugar: Balances the flavors of the broth.
1 package dried rice noodles: About 10-12 ounces, prepared according to package instructions.
1/2 onion: Thinly sliced and soaked in cold water for garnish.
1 handful fresh cilantro: Chopped for a fresh touch.
Few sprigs of Thai basil or regular basil: Adds an aromatic finish.
1 lime: Cut into wedges for a zesty kick.
1/2 pound fresh bean sprouts: For crunch and freshness.
1 jalapeno: Sliced, for those who enjoy a little heat.
Sriracha and Hoisin Sauce: For dipping and drizzling, adding depth to each bowl.

Tools & Equipment Needed

Instant Pot: The star of the show that speeds up the cooking process.
Cutting board and knife: For prepping your ingredients.
Measuring spoons: For accurate measurements of spices and seasonings.
Large bowl: To soak the onion in cold water for garnish.
Serving bowls: To enjoy your delicious pho!

How to Prepare Instant Pot Vietnamese Chicken Pho

Step 1: Sauté the Aromatics

Begin by selecting the sauté function on your Instant Pot. Add the cooking oil and let it heat for a moment. Once hot, add the sliced onion, garlic, ginger, coriander seeds, and star anise pods. Sauté for about 3-4 minutes or until fragrant, stirring frequently to avoid burning.

Step 2: Add the Chicken

Carefully place the bone-in chicken into the pot. Add the fish sauce, sugar, and enough water to cover the chicken—about 8 cups. Make sure to scrape up any browned bits from the bottom of the pot to avoid the burn notice.

Step 3: Pressure Cook

Secure the lid on the Instant Pot and set it to manual high pressure for 20 minutes. Once the cooking time is up, allow for a natural pressure release for 10 minutes, then carefully switch the valve to release any remaining pressure.

Step 4: Remove the Chicken

Open the lid and remove the chicken pieces. Let them cool slightly before shredding the meat from the bones. Discard the skin and bones, then return the shredded chicken to the broth.

Step 5: Prepare the Rice Noodles

While the chicken is cooling, cook the rice noodles according to package instructions. Drain and set aside.

Step 6: Assemble the Pho

To serve, place a portion of the cooked rice noodles in each bowl. Ladle the hot broth and chicken over the noodles. Top with thinly sliced onion, fresh cilantro, basil, bean sprouts, jalapeno slices, and lime wedges. Drizzle with Sriracha and Hoisin sauce to taste.

Substitutions by Category

Chicken: Substitute with boneless, skinless chicken thighs for a quicker cook time.
Fish Sauce: Soy sauce can be used for a vegetarian option, though it will alter the flavor profile.
Rice Noodles: Use zucchini noodles for a low-carb alternative.
Herbs: If you can’t find Thai basil, regular basil or mint will work in a pinch.

Avoid These Mistakes

Don’t skip the sauté step—this enhances the broth’s flavor significantly.
Be cautious with the fish sauce; it’s salty, so adjust to your taste.
Don’t overcook the noodles; they should be just tender and able to hold their shape.
Ensure the Instant Pot is sealed properly before pressure cooking to avoid undercooked chicken.

Storing Tips & Timelines

Leftover Instant Pot Vietnamese Chicken Pho can be stored in an airtight container in the fridge for up to 3 days. For longer storage, consider freezing the broth and chicken separately from the noodles. The broth can last up to 3 months in the freezer, while cooked noodles can be frozen for about 1 month. Reheat gently on the stovetop or in the microwave, adding fresh herbs and lime just before serving for the best flavor.

Handy Q&A

Can I make this pho in advance?

Yes! You can prepare the broth and chicken in advance. Just store it in the refrigerator and reheat when you’re ready to serve. Add the fresh herbs and noodles just before serving for the best texture and flavor.

What if I don’t have an Instant Pot?

You can still make this pho using a traditional pot. Simply simmer the broth for 1.5 to 2 hours to achieve a similar depth of flavor, following the same steps.

Can I use different types of noodles?

Absolutely! While traditional pho uses rice noodles, you can experiment with other noodles like udon or even gluten-free options.

Is it possible to make this vegetarian?

Yes! Substitute the chicken with tofu or mushrooms and use vegetable broth instead of chicken broth for a delicious vegetarian version.

Cook This Next

Instant Pot Beef Pho: A hearty twist on the classic.
Vietnamese Spring Rolls: Fresh and vibrant, perfect as a side dish.
Green Papaya Salad: A refreshing companion to your pho.
Banh Mi Sandwich: For a tasty Vietnamese-inspired meal.

Make It Tonight

Now that you have this easy and delicious recipe for Instant Pot Vietnamese Chicken Pho, there’s no reason not to whip up a comforting bowl tonight. With the right ingredients and a little time, you’ll have a fragrant, satisfying meal that will leave your taste buds dancing. Gather your ingredients, fire up your Instant Pot, and get ready for a delightful culinary experience!

The warm, soothing flavors of this Instant Pot Vietnamese Chicken Pho are bound to become a favorite in your kitchen. Enjoy every slurp!