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Easy Instant Pot Chicken Pho | Mommy's Home Cooking
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Easy Instant Pot Chicken Pho

This Easy Instant Pot Chicken Pho is light, fragrant and totally delicious! Made from scratch and in a fraction of the time, this Vietnamese soup recipe takes 30 minutes to make thanks to the pressure cooker's magic. 
Course Soup
Cuisine Asian
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4 servings
Calories 474kcal

Ingredients

To serve:

Instructions

  • Heat the Instant Pot in sauté mode, and adjust to “more”. Add oil, onion, garlic, and ginger. Toast for several minutes, frequently stirring, until fragrant and browned. Stir in cinnamon, star anise pods, cloves, coriander, and peppercorns; keep toasting until fragrant, about 1-2 minutes.
  • Add chicken breasts, chicken broth, water, sugar, and fish sauce to the pot; mix to combine.

Cook Broth

  • Pressure Cook: Cover and lock the lid. Select “Manual” or “Pressure Cook” and adjust the time to 15 minutes. When the time is over, let the pressure release on its own for 5 minutes. Then, carefully turn the valve to "Venting," to release any extra pressure that might still be in there. Press "cancel".
    or Slow Cook: Secure the lid to the pot and select "Slow Cook”. Cook for 7 – 8 hours. Make sure the valve is set to “venting”. When the time is over, press “cancel”. 
  • Remove chicken from the Instant Pot and shred, using two forks; set aside.
  • Carefully strain the broth through a fine-mesh sieve lined with cheesecloth; discard solids. Taste and adjust the seasoning adding more salt and pepper if necessary.

Noodles

  • Cook the noodle in a separate large pot of boiling water according to package instructions. When ready drain well. See notes.

Serve:

  • Divide the cooked noodles and chicken into 4 bowls. Pour over the broth. Top with Hoisin sauce, Sriracha sauce, cilantro, basil, mint, red chiles, bean sprouts, and sliced green onions, if desired. Serve with lime wedges.

Notes

Store: The broth can be stored in an airtight container in the fridge for up to 5 days.
Freeze: Make the broth and let cool completely. Then place it in a freezer container and freeze for 3 months. When ready to eat reheat until piping hot. 
Chicken: This time, I use skinned bone-in chicken breast but feel free to use chicken thighs or legs if you prefer.
Char the Veggies & Spices: Make sure to toast the veggies and spices very well. They must almost look slightly burned. That simple step will add lots of flavor to your pho.
Noodles: To save time, some people cook the noodles in the broth in the instant pot, but I prefer to cook the noodle in a separate large pot to avoid overcooking them. However, if you decide to cook the noodles in the instant pot, after straining the broth, return the broth to the pot, turn on the sauté mode and bring the broth to a boil. Add noodles and cook according to package instructions. Serve immediately.
Vegetarian: for a vegetarian version, substitute chicken breasts for 8 oz fresh shitake mushroom and chicken broth for vegetable broth.
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Please note that nutritional information is a rough estimate and it can vary depending on the products used.

Nutrition

Calories: 474kcal | Carbohydrates: 46g | Protein: 32g | Fat: 17g | Saturated Fat: 6g | Cholesterol: 86mg | Sodium: 2099mg | Potassium: 627mg | Fiber: 2g | Sugar: 4g | Vitamin A: 115IU | Vitamin C: 20mg | Calcium: 83mg | Iron: 2.5mg