• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

The Foodie Eats

  • Home
  • Recipes
    • Air Fryer Recipes
    • Dessert
    • Drinks
    • Entrée
    • Gluten-Free
    • Instant Pot
    • Sides
    • Soups
    • Starters
    • Slow Cooker
    • Vegan
    • Whole30
  • How To
  • About
    • About
    • Our Story
    • Disclosure
    • Contact
    • Privacy Ploicy
  • Subscribe
  • Instant Pot Recipes
  • Navigation Menu: Social Icons

    • Facebook
    • Instagram
    • Pinterest
    • YouTube
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Air Fryer
  • Dessert
  • Drinks
  • Entrée
  • Gluten-Free
  • Instant Pot
  • Low Carb
  • Sides
  • Slow Cooker
  • Soups
  • Vegan
  • Whole30
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home » Instant Pot

    Instant Pot Chicken Pho (Pho Ga)

    Published March 4, 2020. Last modified September 23, 2022 By Gary White

    39.1K shares
    • Share
    • Yummly
    Jump to Recipe Jump to Video Print Recipe
    Bowl of Instant Pot Chicken Pho with Pinterest title text overlay.
    Bowl of Instant Pot Chicken Pho with Pinterest title text overlay.
    Chicken Pho Pinterest Image
    Pressure Cooker chicken pho image for Pinterest.

    This Instant Pot chicken pho is like the Vietnamese version of chicken noodle soup, with a rich broth with a great depth of flavor. And while traditional pho takes hours to make, this version is ready in about an hour.

    Instant Pot chicken pho in white bowl with garnishes in background.

    (Originally posted on March 26, 2019; Updated tips and FAQs on March 1, 2020)

    Here's a shocker... I'm not Vietnamese. So why in the world am I posting a pressure cooker pho ga (aka chicken pho) recipe? Simple - pho, in all flavors, is my favorite food in the whole world. I've been a soup guy for as long as I can remember, and when I tried pho for the first time, it was an instant love affair. Whether it's beef, pork, or chicken... give it all to me!

    Just last week, when my wife was sick, we tried making Instant Pot chicken pho for the first time. She asked for something made with chicken broth. So, I saw an opportunity to be creative and serve her the Vietnamese equivalent of chicken noodle soup. It worked.

    Why This Recipe Works

    1.  Traditional pho takes hours to make, but this version is ready in just about an hour. Cooking under pressure in the Instant Pot develops broth with a terrific depth of flavor in a fraction of the time! 
    2. The optional, non-traditional step of serving with crispy chicken skin adds a delicious element of texture to the bowl.

    More Recipes:

    If you enjoy this Instant Pot Chicken Pho (Pho Ga), you may also enjoy our Pressure Cooker Beef Pho and our Pressure Cooker Chicken Ramen.

    Instant Pot chicken pho in white bowl with chopsticks.

    How to Make Instant Pot Chicken Pho

    Chopped onions in Instant Pot.
    Using sauté setting - add oil and onions to pot.
    Chopped onions slightly caramelized in Instant Pot.
    Cook for about 10 minutes, not stirring too frequently because you want them to caramelize and get some color on them.
    Caramelized onions topped with spices and sliced ginger.
    After about 5 minutes, add the aromatics (ginger, cloves, star anise, coriander seeds, and black peppercorns).
    Caramelized onions with toasted spices.
    Continue cooking for 5 more minutes, so that the onions have cooked about a total of 10 minutes.
    Uncooked skinless chicken thighs.
    Add chicken thighs to pot (skins removed and set aside)...
    Chicken broth in Instant Pot.
    ...along with chicken broth. Lock lid and cook for 15 minutes at high pressure.
    Chicken skins on baking sheet.
    Meanwhile - spread out chicken skins on a baking sheet, season with salt and pepper...
    Chicken skins on baking sheet in oven.
    ...and cook under high broiler for 10-12 minutes, or until desired crispiness and char is achieved. Set aside on paper towels until ready to serve. (This is an optional and also non-traditional step. But it's delicious and adds some great texture to your bowl.)
    Herbs and veggies for soup garnish.
    You can also prepare all of your garnish toppings at this point.
    Chicken broth with thighs and aromatics.
    Once cook time is complete, allow pressure to release naturally for at least 15 minutes. Then quick-release remaining pressure.
    Cooked chicken thighs in brown bowl.
    Transfer chicken thighs to a bowl and remove meat from bones in bite-size pieces.
    Cheesecloth inside strainer.
    Using a fine mesh strainer (or a colander lined with cheesecloth...)
    Aromatics on top of cheesecloth.
    ...pass broth though to strain...
    Pho broth in pot.
    ...then return to pot. Keep broth warm until ready to serve, but bring back up to a boil first. You can do this using the sauté setting.
    Cooked rice noodles in white bowl.
    Prepare rice noodles according to directions on package. Place 1 serving of noodles in bowl.
    Chicken, herbs, and onions on rice noodles in white bowl.
    Then add chicken, sliced onions, and herbs to bowl.
    Bowl of chicken pho.
    Finally, pour boiling broth over noodles and chicken. Serve immediately.

    And this is the AMAZING result…

    Instant Pot chicken pho in white bowl with garnishes in background.

    Expert Tips

    1. I recommend using fresh ginger in this recipe. Attempting to substitute with ground ginger will not yield the same flavor. You can purchase fresh ginger root in the produce section of many grocery stores. You can also find fresh ginger on Amazon.
    2. For a deeper depth of flavor, consider charring the onions and ginger on a baking sheet rather than sautéing. To do so, set the oven to 450 F (no need to preheat). Spray a baking sheet with nonstick cooking oil and add onions and ginger into a single layer. Place sheet in oven and bake until slightly charred. Then, add to the pot, along with the remaining aromatics, and proceed with step 2 of the recipe.
    3. For garnish - use any combination of bean sprouts, limes, jalapeño, basil, mint, hoisin sauce, and Sriracha.

    FAQ:

    What size Instant Pot did you use? This recipe was developed in a 6 Quart Instant Pot Duo.

    How long do leftovers keep? The broth can be stored for 3-4 days in the fridge or in the freezer for up to 6 months. I do not recommend trying to save previously cooked noodles, as rice noodles tend to change their texture and break down during the storage and reheating process. 

    Can I cook my rice noodles directly in the broth? I recommend cooking your noodles separately. Otherwise, the broth will become starchy, like rice water. 

    ★ Did you make this Instant Pot Chicken Pho? Please give it a star rating below! ★

    Instant Pot chicken pho in white bowl with garnishes in background.

    Instant Pot Chicken Pho (Pho Ga)

    This pressure cooker pho ga (chicken pho) has a rich broth with great depth of flavor. Super easy to make and is ready in just about an hour.
    5 from 23 votes
    Print Pin Rate
    Course: Soup
    Cuisine: Vietnamese
    Prep Time: 15 minutes
    Cook Time: 45 minutes
    Total Time: 1 hour
    Servings: 6
    Calories: 389kcal
    Author: Gary White

    Equipment

    • fine mesh strainer or cheesecloth
    • 6 Quart, or larger, Instant Pot

    Ingredients

    • 2 Tbsp. olive oil
    • 2 cups yellow onions roughly chopped
    • fresh ginger root 2-inch piece, sliced with skin on
    • 3 whole cloves
    • 3 star anise
    • 1 Tbsp. coriander seeds
    • 1 Tbsp. black peppercorns
    • 6 chicken thighs
    • 8 cups chicken broth
    • 2 Tbsp. fish sauce
    • 1 ½ tsp. sea salt
    • 1 Tbsp. sugar
    • 1 lb. rice noodles
    • bean sprouts for garnish
    • cilantro for garnish
    • mint leaves for garnish
    • fresh basil for garnish
    • jalapenos for garnish
    • limes for garnish

    Instructions

    • Using sauté setting – add oil and onions to pot. Let them begin cooking, not stirring too frequently because you want them to caramelize and get some color on them. After about 5 minutes, add the aromatics (ginger, cloves, star anise, coriander seeds, and black peppercorns). Continue cooking for 5 more minutes, so that the onions have cooked about a total of 10 minutes.
    • Add chicken thighs to pot (skins removed and set aside) along with chicken broth, fish sauce, salt, and sugar. Lock lid and cook for 15 minutes at high pressure.
    • Meanwhile – spread out chicken skins on a baking sheet, season with salt and pepper, and cook under high broiler for 10-12 minutes, or until desired crispiness and char is achieved. Set aside on paper towels until ready to serve. (This is an optional and also non-traditional step. But it’s delicious and adds some great texture to your bowl.)
    • You can also prepare all of your garnish toppings at this point.
    • Once cook time is complete, allow pressure to release naturally for at least 15 minutes. Then quick-release remaining pressure.
    • Transfer chicken thighs to a bowl and remove meat from bones in bite-size pieces.
    • Using a fine mesh strainer (or a colander lined with cheesecloth), pass broth though to strain then return to pot. Keep broth warm until ready to serve, but bring back up to a boil first. You can do this using the sauté setting.
    • Prepare rice noodles according to directions on package.
    • Place 1 serving of noodles in bowl. Then add chicken, sliced onions, and herbs to bowl. Finally, pour boiling broth over noodles and chicken. Serve immediately.

    Video

    Notes

    Expert Tips:

    1. I recommend using fresh ginger in this recipe. Attempting to substitute with ground ginger will not yield the same flavor. You can purchase fresh ginger root in the produce section of many grocery stores. You can also find fresh ginger on Amazon.
    2. For a deeper depth of flavor, consider charring the onions and ginger on a baking sheet rather than sautéing. To do so, set oven to 450 F (no need to preheat). Spray a baking sheet with nonstick cooking oil and add onions and ginger, spread out into a single layer. Place sheet in oven and bake until slightly charred. Then, add to the pot, along with remaining aromatics, and proceed with step 2 of the recipe.
    3. For garnish - use any combination of bean sprouts, limes, jalapeño, basil, mint, hoisin sauce, and Sriracha.

    FAQ:

    What size Instant Pot did you use? This recipe was developed in a 6 Quart Instant Pot Duo.
    How long do leftovers keep? The broth can be stored for 3-4 days in the fridge, or in the freezer for up to 6 months. I do not recommend trying to save previously cooked noodles, as rice noodles tend to change texture and break down during the storage and reheating process. 
    Can I cook my rice noodles directly in the broth? I recommend cooking your noodles separately. Otherwise, the broth will become starchy, like rice water. 
     

    Nutrition

    Calories: 389kcal | Carbohydrates: 14g | Protein: 26g | Fat: 26g | Saturated Fat: 6g | Cholesterol: 110mg | Sodium: 572mg | Potassium: 665mg | Fiber: 2g | Sugar: 5g | Vitamin A: 100IU | Vitamin C: 4.5mg | Calcium: 68mg | Iron: 2.4mg
    Tried this Recipe? Tag us Today!Mention @The.Foodie.Eats or tag #TheFoodieEats!

    THIS POST MAY CONTAIN AFFILIATE LINKS. TO FIND OUT MORE VISIT OUR DISCLOSURE PAGE.

    More Instant Pot Recipes

    • Pressure Cooker Corned Beef and Cabbage with Crispy Top
    • Instant Pot Lentil Soup with Curry and Potatoes
    • Instant Pot Split Pea Soup with Leftover Ham
    • Instant Pot Pumpkin Cheesecake with Maple Glaze

    Reader Interactions

    Comments

    1. Toya

      December 01, 2019 at 10:12 am

      5 stars
      This looks amazing and I can't wait to try it.

      Reply
    2. Jen

      January 01, 2020 at 11:15 pm

      5 stars
      Made this tonight and it turned out wonderfully! Thanks for sharing!

      Reply
    3. Tracy

      January 10, 2020 at 9:36 am

      5 stars
      Excellent and so easy in the instant pot! Already shared it with all my friends and family!

      Reply
    4. L. Nguyen

      January 25, 2020 at 7:03 pm

      5 stars
      Made this 4 times now. It’s a keeper. My husband loves it too!

      Reply
    5. Angela Hunter

      April 17, 2020 at 8:58 am

      5 stars
      We made this last night and it was incredibly delicious! The broth was so scrumptious, with so much flavor....and the house smelled divine. I have already shared the recipe with my team at work and can't stop talking about how wonderful it was!!

      Reply
    6. Marchelle

      April 22, 2020 at 8:42 pm

      5 stars
      This is so good and such a simple recipe!

      Reply
    7. Barb

      November 12, 2020 at 10:02 pm

      Made this for dinner tonight! It was so simple in the InstaPot. So authentic and delicious. Will definitely make this again! Thanks for sharing!

      Reply
    8. Shelley

      November 15, 2020 at 5:36 pm

      5 stars
      We are making this recipe (no changes needed) for the second time........AMAZING!

      Reply
    9. Holly

      December 18, 2020 at 5:28 pm

      The pho was amazing! I made it yesterday and am making it again today! Yesterday though, I tried to broil the chicken skin and ended with a call to 911 and 4 firetrucks! Everyone is safe! Looks like I get a new oven for Christmas though!

      Reply
    10. Shan

      January 18, 2021 at 10:40 pm

      5 stars
      So Delicious! Thank you for sharing!

      Reply
    11. JILL GUNDERSON

      January 26, 2021 at 12:30 pm

      5 stars
      Friends suggested we try this recipe, it is fantastic. It will be our go to weekly this winter. It is so full of flavor.

      Reply
    12. Jon

      June 14, 2021 at 10:49 pm

      5 stars
      You did so good at adapting this fast way of preparing pho!!! It tasted EXACTLY like pho bought from a restaurant! I even used chicken breast instead of thighs and it still tasted awesome!

      I never wanted to attempt making pho because the traditional way takes like 5 hours, but there’s really no need to do it that way anymore 🙂 NICE WORK!!

      Reply
      • Gary White

        June 15, 2021 at 7:06 am

        Thank you for the kind words. And I'm glad you enjoyed it!

        I must say... now I'm curious to try it with chicken breasts. I assumed that wouldn't be flavorful enough.

        Reply
    13. Djembe

      January 03, 2022 at 6:58 pm

      5 stars
      This recipe is superb. I’ve made it multiple occasions and it’s a hit every time.

      Reply
    14. Candace

      August 13, 2022 at 10:32 am

      Hi, what chicken broth do you use? Home made or just store bought stock? Thank you.

      Reply
      • Gary White

        August 19, 2022 at 7:25 am

        I really only ever use Swanson for store-bought broth.

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Meet Gary:

    I believe that food is meant to be enjoyed! Whether creating a simple recipe or taking the time to cook a recipe that's more involved, this is my goal: Creating delicious food that everyone can enjoy. Read more about me...

    As Featured On

    Parade logo Delish logo Romper logo MSN logo Pop Sugar logo Forkly logo Shari's Berries logo Greatist logo Bulletproof Blog logo FoodBlogs logo openfit logo Brit+Co logo Misfits Market logo life Health HQ logo Zola logo Sortathing logo Pure Wow logo Cafe Mom logo VegNews logoBrightlyWell+Good

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Disclosure

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact

    As an Amazon Associate we earn from qualifying purchases.

    Copyright © 2021 The Foodie Eats

    39078 shares
    39078 shares