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Homemade Instant Pot Vietnamese Chicken Pho photo

Instant Pot Vietnamese Chicken Pho

This Instant Pot Vietnamese Chicken Pho is a comforting bowl of rich flavors, ready in under an hour!
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Vietnamese
Ingredients Equipment Method Notes

Ingredients
  

For the Pho:
  • 3 pounds bone-in chicken whole or parts like breast or thigh
  • 1 tablespoon cooking oil
  • 2 teaspoons whole coriander seeds
  • 2 pods star anise
  • 2 inches ginger peeled and sliced
  • 1/2 onion onion sautéed
  • 3 whole cloves garlic
  • 3 tablespoons fish sauce adjust based on salt preference
  • 1 1/2 teaspoons sugar balances flavors
  • 1 package dried rice noodles about 10-12 ounces, prepared
  • 1/2 onion onion thinly sliced for garnish
  • 1 handful fresh cilantro chopped
  • few sprigs Thai basil or regular basil
  • 1 lime lime cut into wedges
  • 1/2 pound fresh bean sprouts
  • 1 jalapeno jalapeno sliced
  • to taste Sriracha and Hoisin Sauce for dipping and drizzling

Equipment

  • Instant Pot
  • Cutting board and knife
  • Measuring Spoons
  • Large Bowl
  • Serving bowls

Method
 

Instructions
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. While the chicken is cooling, cook the rice noodles according to package instructions. Drain and set aside.
  6. 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.

Notes

  • Make sure to sauté the aromatics for the best flavor.
  • Adjust the fish sauce to your taste; it can be quite salty!
  • Store leftovers in an airtight container for up to 3 days.