Instant Pot Phở Gà

Ingredients

• 1.8–2.3 kg (4–5 lb)whole free-range chicken
• 2.4 L (10 cups)water
• 1 tablespoonsalt
• 60 ml (¼ cup)fish sauce
• 28 g (1 oz)rock sugar
• 57 g (2 oz)ginger, smashed, cut into small pieces and charred
• 2 mediumonions, charred
• 2cinnamon sticks
• 2black cardamom pods
• 5star anise
• 5cloves
• 1 tablespooncoriander seeds
• 1 teaspoonfennel seeds
• 454 g (1 lb)fresh phở noodles
• 60 ml (¼ cup)sliced spring onion, green and white parts
• 60 ml (¼ cup)chopped coriander leaves
• 60 ml (¼ cup)thinly sliced red onion
• 1 bunchThai basil, leaves picked and washed
• 1 bunchVietnamese mint, leaves picked and washed
• 480 ml (2 cups)bean sprouts, washed
• 2 smalllimes, quartered
• 2bird’s-eye chillies, sliced
• To tastehoisin sauce, for serving
• To tastesriracha sauce, for serving

Instructions

1. 1

   Char aromatics

   Char both sides of the onion and ginger pieces over a gas flame. If you do not have a gas hob, put them under the grill for a few minutes. Set aside.

2. 2

   Toast spices

   Toast the cinnamon, cardamom, star anise, cloves, coriander seeds and fennel seeds in a small frying pan over medium-low heat for about 3–5 minutes, until fragrant. Put the cloves, coriander and fennel in a muslin cloth and tie it closed with kitchen string.

3. 3

   Prepare chicken

   Rinse the chicken and pat it dry with kitchen paper.

4. 4

   Position chicken

   Put the chicken in the Instant Pot with the breast side facing down.

5. 5

   Add aromatics

   Add the charred onion and ginger, cinnamon, star anise, cardamom pods and tied muslin cloth to the inner pot.

6. 6

   Add liquid

   Pour in 2.4 litres (10 cups) of water, ensuring it stays below the maximum fill line; remove some if needed. Add the salt, fish sauce and sugar.

7. 7

   Pressure cook

   Lock the lid and cook at HIGH pressure for 10 minutes. Allow the pressure to release naturally for 20 minutes, then manually release any remaining pressure.

8. 8

   Shred chicken

   Lift the chicken out of the pot and leave it to cool until it is safe to handle. Separate the meat from the carcass and cut it into small pieces, or pull the meat from the bones and set it aside on a plate.

9. 9

   Strain broth

   Strain the broth into a clean saucepan and discard the solids. Skim the fat from the surface.

10. 10

    Cook noodles

    Cook the phở noodles according to the packet instructions.

11. 11

    Season broth

    When ready to serve, heat the broth over medium-high heat and bring it to a boil. Taste it and adjust with more fish sauce and sugar as desired.

12. 12

    Assemble bowls

    Divide the noodles between serving bowls and top with the sliced chicken. Garnish with red onion, spring onion and coriander.

13. 13

    Add broth

    Ladle in enough hot broth to cover the noodles and some of the chicken.

14. 14

    Serve promptly

    Serve immediately with the garnishes and condiments.

What is phở gà?

Phở gà is Vietnamese chicken noodle soup, built around a fragrant broth served with rice noodles and fresh garnishes. This version uses the Instant Pot to cook the chicken and broth under pressure, bringing the components together in less time than a long stovetop simmer.

The balance comes from gentle chicken flavour, charred ginger and onion, toasted spices, and lively herbs and lime at the table. Keeping the noodles and garnishes separate until serving helps preserve their texture.

Nutrition and macros by portion

The nutrition label shows one serving as written: 590 calories, 48g protein, 62g carbs, 16g fat.

The noodles and rock sugar provide most of the carbohydrates, while the chicken is the main source of protein and contributes fat as well. Fish sauce and salt account for much of the sodium; for a more balanced plate, serve with plenty of bean sprouts and fresh herbs and add sauces sparingly.

Why char the aromatics?

Ginger: charring its cut surfaces brings a smoky edge to the broth. Use a gas flame or briefly grill the pieces, as described in the method.

Onion: charring adds savoury depth and colour. Keep an eye on it under the grill so it chars rather than burns through.

Make the spices fragrant

Whole spices: a short toast over medium-low heat helps release their aroma. Stir or shake the pan and take it off the heat when the spices smell fragrant, rather than waiting for them to darken heavily.

Spice pouch: the cloves, coriander and fennel go into muslin so they can flavour the broth but be removed easily. The cinnamon, star anise and cardamom are added directly and strained out with the other solids later.

Mind the pressure-cooker fill line

Water level: the recipe calls for 2.4 litres (10 cups), but the cooker’s maximum fill line takes priority. Check the level before locking the lid and remove water if it rises too high.

Release: allow the pressure to come down naturally for 20 minutes before releasing the rest manually. This gives the chicken time to rest in the hot broth before you remove it.

Keep the broth and noodles clear

Straining: pass the cooked broth into a clean saucepan and discard the solids, then skim off surface fat. This leaves a cleaner-tasting broth for serving.

Noodles: cook them separately according to their packet instructions. Adding them to the pressure cooker would make it harder to control their doneness and the clarity of the broth.

Taste and finish at the table

Seasoning: bring the strained broth to a boil before tasting. Add fish sauce and sugar gradually to suit your preference, since the broth already contains both.

Freshness: arrange the herbs, bean sprouts, lime and sliced chilli as accompaniments. Each diner can add them to the bowl along with hoisin or sriracha.

Build a satisfying bowl

Noodles and chicken: divide the cooked noodles between bowls, then arrange chicken on top. Add the sliced red onion, spring onion and coriander before pouring over the broth.

Serving: ladle in enough broth to cover the noodles and some of the chicken, then serve straight away. Hot broth and freshly added herbs make the contrast in texture most noticeable.

Recipe notes & tips

• Check the Instant Pot’s maximum fill line before adding all the water.
• Toast the spices over medium-low heat and stop once their aroma becomes noticeable.
• Let the chicken cool enough to handle before separating the meat from the bones.
• Skim the broth after straining for a cleaner finish.
• Cook the noodles close to serving time so they do not sit in the broth.
• Offer lime, chilli, herbs, hoisin and sriracha separately so everyone can season their bowl.

Variations

• Extra greens: Add more bean sprouts and herbs at the table for a fresher, crunchier bowl.
• More heat: Serve with extra sliced bird’s-eye chilli or sriracha.
• Citrus lift: Offer extra lime wedges for a brighter finish.
• Less sweetness: Start with less rock sugar and adjust the finished broth to taste.
• Milder bowl: Leave the chilli off the table or serve it separately.

Common mistakes to avoid

• Overfilling the cooker: Keep the water below the maximum fill line and remove some if necessary.
• Burning the spices: Toast over medium-low heat and remove them once fragrant.
• Skipping the natural release: Wait the full 20 minutes before manually releasing the remaining pressure.
• Overcooking the noodles: Follow the packet timing and cook them separately from the broth.
• Under-seasoning the broth: Taste it once boiling and adjust with fish sauce and sugar before serving.
• Adding garnishes too early: Keep herbs and other fresh toppings for the bowls so they retain their texture.

How to store

Refrigerate leftover broth and chicken promptly in airtight containers for up to 3 days. Store cooked noodles and fresh garnishes separately; reheat the broth and chicken until piping hot, then add the noodles and toppings when serving.

Frequently asked questions