Instant Pot Chicken Pho Noodle Soup (Pho Ga)

Ingredients

• 4star anise
• 4cloves
• 1cinnamon stick
• 1 tablespooncoriander seeds
• 1 teaspoonfennel seeds
• 1 teaspoonwhole peppercorns
• 2cardamom pods
• 2yellow onions, peeled and halved
• 10 cm (4 inches)ginger root, peeled and halved lengthways
• 1.36–1.59 kg (3–3½ lb)bone-in chicken
• 60 ml (¼ cup)fish sauce
• 1–2 tablespoonsgranulated sugar
• 2 teaspoonskosher salt
• 2 litres (8½ cups)water
• 227 g (8 oz)cooked rice noodles
• to tastetoppings: basil leaves, coriander leaves, bean sprouts, sliced jalapeños, sriracha, hoisin sauce, lime wedges and chopped spring onions

Instructions

1. 1

   Char the aromatics

   Optional: Slice the onions lengthways, remove their papery skins and place them with the sliced ginger on a baking sheet. Char under the grill for 5–10 minutes, watching closely so they do not burn; use them in step 3 once cooled.

2. 2

   Toast the spices

   Set the Instant Pot to Sauté. Add the whole spices and toast for 2–3 minutes, stirring often, until fragrant. Put them in a cheesecloth bag or mesh spice ball for easy removal. Add the halved onions and ginger to the pot and sear for 6–8 minutes if you did not char them in the previous step, turning them once or twice.

3. 3

   Add the broth ingredients

   Pour in 2 litres (8½ cups) of water and use a wooden spoon to loosen the browned bits from the bottom of the pot. Add the chicken, spice bag, fish sauce, 1 tablespoon of sugar and salt.

4. 4

   Pressure cook

   Cover the Instant Pot and seal the vent. Cook on Manual at high pressure for 25 minutes, then release the pressure quickly. When 2 minutes of cooking time remain, prepare an ice bath by filling a large bowl with cold water and plenty of ice.

5. 5

   Strain the broth

   Transfer the chicken to the ice bath and skim any scum from the broth. Strain the broth into a large pot or measuring jug. Rinse the Instant Pot insert, return the broth to it and simmer on Sauté if you want to concentrate its flavour further.

6. 6

   Season and shred

   Taste the broth and add more sugar or salt as needed. Remove the skin from the chicken, then shred or slice the meat while the broth simmers.

7. 7

   Build the bowls

   When ready to serve, put about 55–85 g (2–3 oz) of noodles in each bowl, add chicken and ladle over the broth. Serve the herbs and sauces on a plate so everyone can add their preferred toppings.

What is pho ga?

Pho ga is Vietnamese chicken pho: rice noodles and chicken served in a gently spiced broth. It belongs to Vietnam’s broader pho tradition, with chicken offering a lighter alternative to the beef more often associated with the dish.

Here, whole spices, onion and ginger flavour the broth while the Instant Pot shortens the cooking process. Fresh herbs, lime and sauces at the table let each person finish the bowl to taste.

Nutrition and macros by portion

The nutrition label shows one serving as written: 434 calories, 60g protein, 28g carbs, 8g fat.

The rice noodles and sugar provide most of the carbohydrates, while the chicken supplies most of the protein. Chicken and fish sauce contribute fat and salt; serve the soup with plenty of bean sprouts and herbs, and add sauces to taste.

Why toast the spices?

Whole spices: Toasting the star anise, cloves, cinnamon, coriander, fennel, peppercorns and cardamom briefly brings out their aroma. Stir frequently and take them off the heat once fragrant.

Spice bag: Containing the spices in cheesecloth or a mesh ball makes them easy to remove after pressure cooking, leaving a cleaner broth.

Onion and ginger choices

Searing: If you skip the optional charring, sear the onion halves and ginger in the Instant Pot until they have some colour, turning them once or twice. This step also helps loosen their flavour into the broth.

Charring: The recipe offers an optional grill method for deeper colour. Keep a close eye on the baking sheet, as the onion and ginger can burn quickly.

Keeping the broth clear

After pressure cooking: Move the chicken to an ice bath and skim the broth’s surface before straining it. Straining removes the aromatics and any remaining solids.

To concentrate: Simmer the strained broth on the Sauté setting if you would like a stronger flavour. Taste it afterwards and adjust the sugar or salt.

Chicken and noodles

Chicken: The bone-in chicken cooks in the seasoned broth, then is skinned and shredded or sliced. The ice bath cools it enough to handle while the broth is dealt with.

Noodles: The recipe uses cooked rice noodles, added to each bowl at serving time. Keep them separate from the broth until then so they do not sit in it while you finish the soup.

Serve with fresh toppings

Herbs and crunch: Put the basil, coriander and bean sprouts on the table, along with the sliced jalapeños and chopped spring onions. Add lime wedges for a bright finish.

Sauces: Offer sriracha and hoisin separately so each person can season their own bowl. A little at a time makes it easier to keep the broth’s spice flavour in balance.

Recipe notes & tips

• Toast the spices only until fragrant, stirring often to prevent scorching.
• Use a spice bag or mesh ball so you can remove the whole spices easily.
• Scrape the browned bits from the pot after adding the water.
• Prepare the ice bath near the end of pressure cooking so it is ready when needed.
• Season the broth after straining, tasting before adding more sugar or salt.
• Keep the cooked noodles separate from the broth until you assemble the bowls.

Variations

• Extra lime: Offer additional lime wedges for a sharper finish.
• More heat: Serve extra sliced jalapeños or sriracha alongside the bowls.
• Herb mix: Add more basil or coriander at the table to suit your taste.
• Sauce on the side: Let diners add hoisin individually to keep the broth seasoning adjustable.
• Noodle balance: Use a smaller or larger amount of cooked rice noodles in each bowl.

Common mistakes to avoid

• Burning the aromatics: Watch them closely under the grill and remove them as soon as they are charred.
• Scorching the spices: Stir frequently and stop toasting once they smell fragrant.
• Leaving browned bits behind: Scrape the bottom of the pot with the wooden spoon after adding water.
• Skipping the skim: Remove scum from the broth before straining for a cleaner result.
• Over-seasoning early: Taste after straining, then add sugar or salt gradually.
• Letting noodles sit in broth: Assemble the bowls just before serving so the noodles do not soak while you finish the soup.

How to store

Store leftover broth and chicken separately from the noodles and fresh toppings in covered containers in the fridge for up to 3 days. Reheat the broth and chicken until piping hot, then add freshly cooked or reheated noodles and toppings when serving.

Frequently asked questions