Instant Pot Pho With Chicken
This Instant Pot chicken pho recipe is so easy to make.
Jump to recipeTraditional pho normally takes hours to simmer on the stove, before you have to carefully skim it to make clear bone broth with maximum flavor. But programmable electric pressure cookers like the Instant Pot can do all the work for you, shaving hours off the cook time for a warm and comforting bowl of restaurant-quality chicken noodle soup right at home. (Psst: If you want even more inspiration, check out our list of the best Instant Pot recipes).
So, what is pho?
Phở or pho is a traditional Vietnamese soup made of bone broth, rice noodles, bean sprouts, herbs, and meat. Most commonly, it's made with chicken or beef, but there are vegetarian (even vegan!) versions, too. The warm and comforting soup is a staple street food in Vietnam, but lately it has taken the culinary world by storm, so now you can find it anywhere.
How do you pronounce pho?
This one's tricky, y'all. Even though visually, it looks like it should rhyme with "slow," pho is actually pronounced "fuh" (like "duh"). Say it with us now. Pho.
What's the difference between pho and ramen?
Although they seem pretty similar, ramen is Japanese, and is usually made with wheat noodles (instead of the rice noodles found in pho).
Why should I make pho in a pressure cooker?
Traditional pho can take up to six hours to make on the stovetop (that's a lot of babysitting). Enter the Instant Pot: Everyone's favorite kitchen appliance for making fast and easy weeknight dinners can speed up classic pho, too. Instant Pot pho with chicken has all the satisfying flavor a long-simmered broth, but it takes just 45 minutes from start to finish.
Learn how to make Instant Pot Chicken Pho
Making this soup in a pressure cooker is super easy. Start by toasting the spices (star anise, cloves, cinnamon, coriander, and peppercorns) in your Instant Pot until they become fragrant. Then, add in some additional aromatics like ginger and onion, and cook, before adding in half of an apple (for a hint of sweetness), your meat of choice (in this case, chicken), a dash of fish sauce (the secret ingredient for authentic flavor), and water. Then cover, lock the lid, and cook on high pressure for 20 or so minutes before releasing the pressure.
From there, all you do is strain out the spices and add in your noodles until they get tender, then top with sliced chicken and any other extras, like bean sprouts, sliced red chile, red onion, mint or cilantro, and lime wedges, before digging in!
Ingredients
- 4
star anise pods
- 4
cloves
- 1
small cinnamon stick, smashed
- 1 tsp.
coriander seeds, crushed
- 1/2 tsp.
black peppercorns
- 1
2-inch piece ginger, quartered and then smashed
- 1/2
red onion, coarsely chopped
- 1/2
Fuji apple
- 1 1/2
pounds chicken thighs, skin removed
- 2 Tbsp.
fish sauce, divided
- 3 oz.
instant rice noodles
Bean sprouts, sliced red chile, red onion, mint or cilantro, and lime wedges, for serving
Directions
- Step 1Press Sauté on Instant Pot. Add star anise, cloves, cinnamon, coriander, and peppercorns and sauté until fragrant, 3 to 4 minutes.
- Step 2Add ginger and onion and cook, stirring occasionally, 4 minutes. Add apple, chicken, 5 cups water, and 1 tablespoon fish sauce; cover and lock lid. Cook on high pressure 22 minutes. Use natural release for 10 minutes, then release any remaining pressure.
- Step 3Transfer chicken to plate. Strain broth, discarding remaining solids. Return broth to pot, add noodles, and let sit until tender, 3 to 4 minutes.
- Step 4Meanwhile, shred chicken, discarding bones. Return to pot and stir in remaining Tbsp fish sauce. Serve with desired toppings.
NUTRITIONAL INFORMATION (per serving): About 235 cal, 5 g fat (1.5 g sat), 23 g pro, 730 mg sodium, 22 g carb, 0 g fiber
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