Instant Pot Chicken Pho
I can still remember the first time that I tasted Chicken Pho. I was walking through an international market in a large city and saw a long line of people waiting to order from one of the booths.
I was curious about what was so good about this restaurant that so many people were willing to spend over a half an hour in line.
Then I noticed everyone carrying large bowls of what looked like chicken soup topped with bean sprouts and basil leaves.
I finally asked a patron that was still patiently standing in line what everyone was ordering, and that is when I first heard the words Chicken Pho.
Because I had the day off work, I filed in line behind everyone else to see what the fuss was all about. And I am sure glad that I did!!!
Chicken Pho is now the first thing I order when I head to a Vietnamese restaurant. Lucky for me, I found a restaurant that was only a few miles away from my house that served the absolute most delicious Pho around.
For years I would head there for a quick lunch. Whenever I wasn’t feeling well, this was my new go-to chicken noodle soup meal.
That was until one day, the family that owned the restaurant decided to close up shop and move to a different city.
I was heartbroken, literally heartbroken.
I was fortunate enough to have gotten to know the family very well and learned a lot about making Chicken Pho from the best.
After a few attempts and several hours spent over a hot pot on the stove, I was able to replicate the recipe.
However, because it took hours to prepare, I rarely made it.
That was until I found another love, my 6 quart duo Instant Pot! Because my Instant Pot had saved me so much time with other recipes, I decided to give Instant Pot Chicken Pho a try.
Making it in the Instant Pot saved me so much time and the flavors tasted like it has been cooking all day! So Instant Pot Chicken Pho has been a recipe that I now make 3 or 4 times a month!
Check out the printable recipe below and all of our recipes and let me know what you think!
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Chicken Pho Recipe
- 1 whole chicken
- 3 1/2 teaspoons coriander seeds
- 6 whole cloves
- 2 in section ginger peeled and sliced
- 1 large yellow onion cut into 8 sections
- 7 cups of water approximately
- 1 small Gala or Fuji apple peeled, cored, and cut into small chunks
- 3/4 cup coarsely chopped cilantro can include stems
- 2 teaspoons sea salt
- 1 teaspoon fine ground black pepper
- 1 1/2 tablespoons fish sauce
To Make The Pho Bowls
- 1 package thin rice noodles
- 3 cups shredded chicken used to make the broth
- 1/2 small yellow onion thinly sliced
- 2 thinly sliced green onions both green and white parts
- 1/4 cup chopped fresh cilantro leaves
- 1 jalapeno thinly sliced
- 4 handfuls beansprouts
- 4 sprigs Thai basil
- 1 limes cut into wedges
- Sriracha or sweet Thai chili sauce
- Remove chicken from the package and remove the inner bag and discard. Rinse the chicken with cool water and set aside to drain.
- Place Instant Pot on Sauté mode. Once it reads HOT, put in the coriander and cloves and toast for 4-5 minutes, stirring occasionally and until fragrant.
- Add the ginger and onion. Stir for 2 minutes. Turn Instant Pot off.
- Add 4 cups of water the pot and scrape the bottom of the liner to remove any bits that stuck.
- Place the chicken, breast side up inside the liner.
- Add the apple, cilantro, salt, and the remaining 3 cups of water to the pot. Add additional water if needed so that the top of the chicken is barely covered.
- Place the lid on and put lever in sealing position. Pressure cook/manual on High Pressure for 15 minutes.
- When cooking time is over, turn off the Keep Warm setting (or unplug) to allow for natural pressure release.
- Use tongs to transfer chicken to a shallow baking pan and let cool.
- Strain liquid in a fine mesh strainer positioned over a medium pot and to the remaining broth add salt, pepper and fish sauce.
- Shred approximately 3 cups of the chicken meat for the pho assembly.
Ready To Serve
- Heat broth to a simmer.
- Prepare rice noodles per package instructions and divide among 4 soup bowls.
- Divide shredded chicken among the bowls.
- Top the chicken and noodles with sliced onion, green onion, cilantro, and jalapeno.
- Ladle 2 cups of broth in each bowl and top with optional ingredients as desired.