Instant Pot Chicken Pho

Ingredients

• 1.8 kg (4 lb)whole chicken
• 1 rounded tablespooncoriander seeds
• 3whole cloves
• a plump 5 cm (2-inch) pieceginger, peeled, thickly sliced and bruised
• 1 large (283 g / 10 oz)yellow onion, halved and thickly sliced
• 1.66–1.77 litres (7–7½ cups)just-boiled water
• 1 small (113 g / 4 oz)Fuji apple, peeled, cored and cut into thumbnail-size chunks
• 180 ml (¾ cup; about 20 g / 0.7 oz)coarsely chopped coriander sprigs
• 2¼ teaspoonsfine sea salt
• about 1½ tablespoonsfish sauce
• about 1 teaspoonorganic sugar, or 2 teaspoons maple syrup (optional)
• 283 g (10 oz)dried narrow flat rice noodles (bánh phở or pad Thai noodles)
• about half the cooked chicken from the brothchicken
• ½ small (57 g / 2 oz)yellow or red onion, thinly sliced against the grain and soaked in water for 10 minutes
• 2green onions, thinly sliced, green parts only
• 60 ml (¼ cup; about 6 g / 0.2 oz)fresh coriander, chopped, leafy tops only
• optional, to tastefreshly ground black pepper
• 2 or 3tender lime leaves, cut into fine threads with the spines removed
• 4 handfulsbeansprouts
• 4–6 sprigsmint
• 4–6 sprigsThai basil
• 2limes, cut into wedges
• 2, or 1Thai chillies, or a jalapeño, Fresno or serrano chilli, thinly sliced with the seeds left in
• to tasteSriracha and/or hoisin sauce

Instructions

1. 1

   Toast the spices

   Rinse the chicken and leave it to drain. Put the coriander seeds and cloves in a 6-quart Instant Pot. Select Sauté and More and toast the spices for several minutes, stirring, until fragrant. Add the ginger and onion and stir for 45–60 seconds, until aromatic; a little browning is fine.

2. 2

   Add the chicken

   Pour in 950 ml (4 cups) water to stop the spices cooking. Set the chicken in the cooker, breast side up. Add the apple, coriander sprigs, salt and 710–830 ml (3–3½ cups) water, just enough to barely cover the top of the breast. Lock the lid in place.

3. 3

   Pressure cook

   Set the Instant Pot to Manual pressure cook on low pressure for 15 minutes. When cooking is complete, unplug the cooker and let the pressure fall naturally for about 20 minutes. Remove the lid, angling it away from you to avoid the hot steam.

4. 4

   Cool the chicken

   Let the contents settle for 5 minutes, then use tongs to transfer the chicken to a bowl; it is fine if some pieces come away. Add enough water to cover the chicken and soak it for 10 minutes to cool it and help prevent it drying out. Pour off the water, partially cover the chicken and leave it to cool.

5. 5

   Strain the broth

   Skim some fat from the broth, then strain it through a muslin-lined mesh strainer into a medium pot and discard the solids. You should have about 1.9 litres (8 cups). Season with the fish sauce, additional salt and, if you like, the sugar or maple syrup.

6. 6

   Portion the chicken

   Use a knife to remove the breast halves and legs. Set aside half of the chicken for another use, such as Vietnamese cabbage slaw or chicken sandwiches, and reserve the rest for the pho bowls.

7. 7

   Soak the noodles

   While the broth cooks, or about 30 minutes before serving, prepare the bowl ingredients. Soak the noodles in hot tap water until pliable and opaque. Drain, rinse, drain thoroughly again and divide among 4 soup bowls.

8. 8

   Prepare the toppings

   Cut or tear the reserved chicken breast and leg into pieces about 6 mm (¼ inch) thick. Put the sliced onion, green onion and coriander in separate bowls, and set them out with the noodles, chicken and pepper for assembling.

9. 9

   Heat the broth

   Bring the broth to a simmer over medium heat while you assemble the bowls. At the same time, fill a pot with water and bring it to a rolling boil for cooking the noodles.

10. 10

    Cook each portion

    For each bowl, put a portion of noodles in a noodle strainer or mesh sieve and dunk it in the boiling water. Cook until soft, 5–60 seconds, then lift out the strainer and shake off excess water into the pot. Tip the noodles into a bowl and top with chicken, onion, green onion, coriander and pepper.

11. 11

    Serve the pho

    Taste the broth once more, increase the heat and bring it to a boil. Ladle about 475 ml (2 cups) into each bowl and serve straight away with any extras you like.

What is chicken pho?

Pho is a Vietnamese noodle soup built around broth, rice noodles and fresh garnishes. This version adapts a chicken pho recipe for the Instant Pot, pressure-cooking a whole chicken with toasted spices, ginger and onion.

Toasting the coriander and cloves first helps give the broth a fragrant base, while apple adds a mild sweetness. Fresh herbs, lime and chilli bring contrast to the finished bowls.

Nutrition and macros by portion

The nutrition label shows one serving as written: 610 calories, 43g protein, 73g carbs, 15g fat.

Rice noodles provide most of the carbohydrates, while chicken contributes much of the protein and some fat. The chicken skin, broth fat and any hoisin or Sriracha add further fat, sugar or sodium; fish sauce and salt are also important sodium sources. For a more balanced plate, serve the soup with plenty of beansprouts and herbs and add sauces sparingly.

Build flavour in the pot

Whole spices: Toast the coriander seeds and cloves in the dry cooker until fragrant, stirring so they do not scorch.

Aromatics: Add the ginger and onion only after the spices smell aromatic. A little colour is fine, but keep stirring as they soften.

Pressure-cook and cool carefully

Natural release: Allow about 20 minutes for the pressure to fall after the 15-minute low-pressure cook. This is part of the stated method, so do not rush to open the lid.

Chicken: Let it settle before lifting it out, then soak it in water for 10 minutes. This cools the meat and helps keep it from drying while you finish the broth.

Season the broth to taste

Straining: A muslin-lined mesh strainer catches the cooked solids and leaves a clearer broth. Skim some fat first, then season with fish sauce and extra salt.

Balance: The optional sugar or maple syrup can round out the broth. Add it only if you think the finished seasoning needs it.

Get the noodles just right

Soaking: Start by soaking the noodles in hot tap water until they turn pliable and opaque, then rinse and drain them well.

Finishing: Dunk each portion in boiling water, checking from 5 seconds onwards; the recipe allows 5–60 seconds. Lift and drain the noodles as soon as they are soft, since thickness can affect the timing.

Set up a pho assembly line

Separate bowls: Keep the onion, green onion and coriander in individual bowls so each topping is easy to add. Cut or tear the chicken into thin pieces before the broth reaches a boil.

Hot broth: Reheat the strained broth while the noodle water comes to a rolling boil. Add the freshly cooked noodles and toppings to bowls before ladling in the boiling broth.

Finish with fresh toppings

Herbs and crunch: Beansprouts, mint and Thai basil add freshness and texture at the table. Lime wedges and sliced chilli let each person adjust their bowl.

Sauces: Offer Sriracha and hoisin on the side, rather than seasoning every bowl with them in advance. That keeps the broth's seasoning adjustable.

Recipe notes & tips

• Have a muslin-lined strainer and a medium pot ready before the broth is done.
• Taste the broth after adding fish sauce and before deciding whether it needs more salt or a little sweetener.
• Soak the sliced onion in water for the full 10 minutes, then drain it before setting out the toppings.
• Keep the chicken reserved for the bowls separate from the half set aside for another use.
• Cook noodles in individual portions so they are freshly softened when each bowl is assembled.
• Serve the lime, herbs, chillies and sauces at the table for easy customising.

Variations

• Extra herbs: Add more mint or Thai basil at the table for a greener, more aromatic bowl.
• Chilli heat: Use sliced Thai chillies for a hotter finish, or leave them out for a milder soup.
• Sauce choice: Offer hoisin, Sriracha or both so each person can season their own bowl.
• More crunch: Add extra beansprouts just before serving so they stay crisp.
• Citrus finish: Squeeze lime into the broth at the table for a brighter flavour.

Common mistakes to avoid

• Scorching the spices: Stir them over Sauté and More and stop once they smell fragrant.
• Opening the cooker too soon: Let pressure decrease naturally for about 20 minutes before removing the lid.
• Drying the chicken: Soak it in water for 10 minutes after removing it from the broth.
• Overcooking the noodles: Check them early during the 5–60-second boil and drain as soon as they are soft.
• Watery bowls: Drain the soaked noodles well and shake off boiling water before adding them to the bowls.
• Flat broth: Taste again after adding fish sauce and adjust the extra salt and optional sweetener before serving.

How to store

The unseasoned broth can be partially covered, cooled and refrigerated for up to 3 days or frozen for up to 3 months; reheat it and season before using. The cooked chicken also keeps refrigerated for up to 3 days or frozen for up to 3 months; bring it to room temperature before using, as the recipe directs. Store noodles and fresh toppings separately from the broth.

Frequently asked questions