Instant Pot Chicken Pho (Pho Ga)

Ingredients

• 1 largeonion, halved
• 1 piece, about 5 cm (2 inches)fresh ginger, unpeeled and sliced lengthways
• 15 ml (1 tbsp)olive oil or avocado oil
• 4 mediumchicken breasts, boneless and skinless, or chicken thighs
• 1 stick, about 7.5 cm (3 inches)cinnamon
• 5whole cloves
• 3whole star anise
• 5 ml (1 tsp)coriander seeds
• 5 ml (1 tsp)fennel seeds
• 1.9 litres (8 cups)reduced-sodium chicken broth
• 1 packagerice noodles
• 30 ml (2 tbsp)brown sugar or golden monk fruit sweetener
• 30 ml (2 tbsp)fish sauce
• 15 ml (1 tbsp)freshly squeezed lime juice
• To tastebean sprouts
• To tastefresh mint, basil or coriander leaves
• To tastegreen onions, thinly sliced
• To tastelime wedges

Instructions

1. 1

   Gather ingredients

   Assemble the ingredients before you begin.

2. 2

   Char aromatics

   Set the Instant Pot to Sauté and add the oil. Once hot, place the onion and ginger cut-side down and cook undisturbed for 4 minutes, letting them char.

3. 3

   Toast spices

   Add the fennel seeds, star anise, cloves, cinnamon stick and coriander seeds. Cook for 1 minute, stirring constantly.

4. 4

   Add chicken

   Add the chicken breasts, fish sauce, sugar and broth.

5. 5

   Pressure cook

   Secure the lid and select Manual at high pressure for 10 minutes. Let the pressure release naturally for 10 minutes, then release the remaining steam.

6. 6

   Shred chicken

   Open the lid and take out the chicken. Shred it with two forks or an electric mixer, or cut it into bite-sized cubes.

7. 7

   Strain broth

   Pass the broth through a fine sieve into a large bowl, then taste and adjust the seasoning.

8. 8

   Cook noodles

   While the broth cooks, prepare the noodles according to the package directions.

9. 9

   Assemble bowls

   Divide the noodles and chicken between individual bowls and pour over the hot broth. Garnish with bean sprouts, lime, herbs and green onions; add jalapeño too if you like plenty of heat.

What is chicken pho?

Pho is a Vietnamese noodle soup, commonly served with a seasoned broth, rice noodles and fresh garnishes. This version uses chicken and an Instant Pot to make a pho-inspired bowl without a long stovetop simmer.

Charred onion and ginger add depth, while cinnamon, star anise, cloves, fennel and coriander give the broth its warm, aromatic character.

Nutrition and macros by portion

The nutrition label shows one serving as written: 118 calories, 14g protein, 7g carbs, 4g fat.

The rice noodles and brown sugar contribute most of the carbohydrates, while the chicken supplies most of the protein. Oil and chicken contribute fat, and the broth and fish sauce are the main sources of sodium; add plenty of bean sprouts and herbs to round out the bowl.

Build flavour in the pot

Onion and ginger: place them cut-side down and leave them undisturbed for the full 4 minutes so their surfaces can char.

Whole spices: stir them constantly for 1 minute after adding them. This brief toast perfumes the oil without letting the spices sit and scorch.

Choose the chicken

Chicken breasts: boneless, skinless breasts are easy to remove and shred after cooking. Chicken thighs are an alternative listed in the recipe and can also be served shredded or in small pieces.

Keep the chicken in larger pieces while it cooks in the broth; cut or shred it only after taking it out of the pot.

Mind the pressure release

Pressure cooking: set the Instant Pot to high pressure for 10 minutes, then allow 10 minutes of natural release before venting the remaining steam.

The two release stages are part of the method, so allow time for them in addition to the stated cooking time.

Strain for a clear bowl

Fine sieve: strain the broth into a large bowl to remove the cooked aromatics and whole spices before serving.

Seasoning check: taste the strained broth and adjust it as needed before ladling it over the noodles.

Cook noodles separately

Package directions: rice noodles can vary, so cook them as directed on their packet rather than assuming one cooking time.

Keep the cooked noodles separate until serving, then divide them into bowls and add the chicken and hot broth.

Finish with fresh toppings

Fresh contrast: bean sprouts, herbs, green onions and lime add crispness, fragrance and a bright finish to the rich, spiced broth.

Heat: add jalapeño if you want a hotter bowl. Put the garnishes on after the broth is poured so they remain fresh.

Recipe notes & tips

• Have the ingredients ready before switching the Instant Pot to Sauté.
• Keep the onion and ginger cut-side down and undisturbed while they char.
• Stir the whole spices continuously during their 1-minute toast.
• Use the rice noodle packet directions to determine their cooking time.
• Taste the strained broth before serving and adjust the seasoning.
• Add the fresh garnishes just before eating for the best texture.

Variations

• Use chicken thighs: swap them for the breasts as suggested in the ingredient list.
• Choose another oil: use avocado oil in place of olive oil.
• Change the sweetener: use golden monk fruit sweetener instead of brown sugar.
• Adjust the herbs: garnish with mint, basil or coriander leaves.
• Add more heat: top the bowls with jalapeño if you like a spicier finish.

Common mistakes to avoid

• Moving the aromatics too soon: leave the onion and ginger cut-side down and undisturbed for 4 minutes.
• Scorching the spices: stir them constantly and stop after 1 minute.
• Skipping the natural release: wait 10 minutes before releasing the remaining steam.
• Leaving spices in the broth: strain it through a fine sieve before serving.
• Overcooking the noodles: follow the package directions and keep an eye on their texture.
• Adding toppings too early: garnish the bowls just before serving to keep the fresh ingredients crisp.

How to store

Store leftover broth, chicken and noodles separately in covered containers in the refrigerator and use within 3 days. Reheat the broth and chicken until hot, then add freshly prepared noodles and toppings; cooked noodles may soften when stored in broth.

Frequently asked questions