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- 1 lb chicken breasts, boneless and skinless - 6 cups low-sodium chicken broth - 1 onion, quartered - 3-4 pieces of star anise - 3-4 cloves - 1 cinnamon stick - 1 tablespoon ginger, sliced - 2 tablespoons fish sauce - 1 tablespoon sugar - 1 teaspoon salt - 8 oz rice noodles - Fresh herbs (basil, cilantro, mint) for garnish - Lime wedges, for serving - Sliced jalapeños, for serving (optional) - Bean sprouts, for serving (optional) When making Instant Pot chicken pho, each ingredient plays a key role. The chicken provides protein. The broth is the base, giving depth to the dish. Fresh herbs add bright flavors, while spices create warmth. Using low-sodium broth helps control salt levels. This way, you can adjust flavors to your taste. Fresh herbs are a must. They add aroma and taste that make pho special. Lime wedges brighten the soup and add a fresh zing. I find that garnishing with jalapeños and bean sprouts gives a nice crunch. You can add them if you like spice or texture. Each bite should feel balanced and flavorful. When you gather these ingredients, you're on your way to making a dish that warms the heart. {{ingredient_image_1}} To start, set your Instant Pot to sauté mode. Add the quartered onion and let it cook for about five minutes. You want to watch it closely. The goal is to caramelize the onion. This brings out its natural sweetness. Stir it occasionally to prevent burning. Caramelizing the onion adds a rich flavor to your pho. Next, add the chicken breasts, spices, and broth. Don’t forget to include the star anise, cloves, cinnamon stick, ginger, fish sauce, sugar, and salt. Give everything a good stir. Make sure all the ingredients mix well. Now, secure the lid on the Instant Pot. Set it to manual or pressure cook mode for 15 minutes. Ensure the valve is sealing to keep the steam inside. This step builds a deep, savory broth. After the timer goes off, let the pot naturally release pressure for 10 minutes. Then, carefully switch to a quick release to let out any remaining steam. Open the lid and take out the chicken. Shred it using two forks. This technique makes it easy to get perfectly shredded chicken. Return the shredded chicken to the pot. Now, add the rice noodles to the broth. Stir them in and set the pot back to sauté mode. Cook the noodles for about 4-5 minutes until they become tender. This method ensures they soak up all that delicious broth flavor. Once everything is ready, your Instant Pot Chicken Pho is set to serve! To make your Instant Pot chicken pho shine, consider adding a few simple tweaks: - Use fresh herbs: Fresh basil, cilantro, and mint elevate the dish. Add them just before serving for a burst of flavor. - Adjust the spices: If you love bold flavors, try adding more star anise or a pinch of cayenne pepper for heat. - Add lime juice: A squeeze of fresh lime juice brightens the soup and balances the flavors. Fresh herbs are vital for pho. They bring a bright taste that cuts through the richness of the broth. Without them, your dish may feel flat and lifeless. Always keep a handful of herbs on hand for garnishing. While making pho is fun, there are pitfalls to avoid: - Don’t overcrowd the pot: If you add too many ingredients, pressure cooking may fail. Stick to the recipe for best results. - Watch the pressure release: Always allow for a natural release before switching to quick release. This step keeps the broth clear and flavorful. Common mistakes include not sealing the lid properly or opening it too soon. Always ensure the valve is in the sealing position. This gives you the perfect broth and chicken every time. Pro Tips Marinate for Extra Flavor: For a deeper flavor, marinate the chicken in fish sauce and ginger for 30 minutes before cooking. Customize Your Herbs: Feel free to mix and match herbs based on what you have; cilantro, Thai basil, and mint all add unique flavors. Use Homemade Broth: If possible, use homemade chicken broth for a richer and more authentic taste. Adjust Spice Levels: Control the heat by adding more or fewer jalapeños according to your spice preference. {{image_2}} You can easily change the protein in your Instant Pot chicken pho. If you want to swap chicken for beef, use boneless chuck or brisket. These meats add a rich flavor. Cook them in the pot for about 20 minutes. Shred the beef just like the chicken. For a vegetarian or vegan option, try tofu or mushrooms. Use firm tofu and cut it into cubes. Sauté it briefly before adding the broth. Shiitake or portobello mushrooms also work well. They add depth and umami to the broth. Do you like a kick in your pho? Add fresh sliced jalapeños for heat. You can also stir in chili paste or sriracha. Adjust the amount based on your spice level. Want to mix it up? Try adding different herbs like Thai basil or green onions. You can also use hoisin sauce for a sweet twist. If you're out of fish sauce, soy sauce is a good alternative. It keeps the savory flavor intact while being plant-based. To keep your Instant Pot chicken pho fresh, use these tips: - Refrigeration Tips for Leftovers: Store leftover pho in an airtight container. Keep it in the fridge for up to three days. If you have broth and noodles mixed, the noodles may get mushy. It's best to store them separately. - Freezing Instructions for Pho: You can freeze pho for later. Place the broth and shredded chicken in freezer-safe bags. Be sure to leave some space for expansion. The noodles can also be frozen, but it's best to cook them fresh if you can. To enjoy your pho again, follow these methods: - Best Ways to Reheat Pho: The best way to reheat pho is on the stove. Pour the broth into a pot and heat until simmering. If using the microwave, heat in short bursts, stirring often. - Maintaining Flavor and Texture: To keep the flavor, avoid boiling the broth too long. When reheating noodles, add them to the broth for just a minute. This way, they stay soft and tasty. Add fresh herbs and lime right before serving to revive the dish. Pho is a Vietnamese soup that warms the soul. It has a rich broth, tender meat, and rice noodles. Pho is more than just food; it connects people. Families gather around bowls of pho. Street vendors serve it hot and fresh. The flavors come from spices like star anise and cloves. Each bowl tells a story of culture and tradition. Pho is often enjoyed with fresh herbs and lime. This dish is a staple in Vietnam and loved worldwide. Yes, you can use frozen chicken! Just make sure to thaw it first. The best way to thaw chicken is in the fridge overnight. If you're short on time, you can use the microwave. Set it to defrost and check often. For cooking, you may need to add a few extra minutes. Make sure the chicken reaches 165°F for safety. Using frozen chicken can still give you tasty pho. To make authentic pho broth, focus on the spices. Traditional methods simmer bones for hours, but the Instant Pot saves time. Use spices like star anise, cloves, and cinnamon. Sauté them first to release their flavors. Add your chicken broth, and let the pot work its magic. The Instant Pot infuses flavors quickly, which is great for busy cooks. While it may not be the same as the long simmer, you still get a delicious, aromatic broth. This blog post covered everything you need to make delicious pho at home. We explored the key ingredients like chicken, spices, and garnishes. You learned step-by-step instructions for cooking and flavoring the broth. I shared tips to enhance your dish, cooking precautions, and variations for different tastes. Lastly, we discussed storage solutions and reheating methods to keep your pho tasty. Now, with these insights, you're ready to create your perfect bowl of pho. Enjoy the process and savor each bite!

Savory Instant Pot Chicken Pho

A delicious and aromatic chicken pho made easily in an Instant Pot.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Main Course
Cuisine Vietnamese
Servings 4
Calories 300 kcal

Ingredients
  

  • 1 lb chicken breasts, boneless and skinless
  • 6 cups low-sodium chicken broth
  • 1 whole onion, quartered
  • 3 pieces star anise
  • 4 cloves cloves
  • 1 stick cinnamon stick
  • 1 tablespoon ginger, sliced
  • 2 tablespoons fish sauce
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • 8 oz rice noodles
  • 1 bunch Fresh herbs (basil, cilantro, mint) for garnish
  • 1 whole lime wedges, for serving
  • 1 whole sliced jalapeños, for serving (optional)
  • 1 cup bean sprouts, for serving (optional)

Instructions
 

  • Set your Instant Pot to the sauté mode. Add the quartered onion and sauté for 5 minutes until caramelized.
  • Add chicken breasts, star anise, cloves, cinnamon stick, ginger, chicken broth, fish sauce, sugar, and salt to the pot. Give everything a good stir.
  • Secure the lid and set the Instant Pot to manual or pressure cook mode for 15 minutes. Ensure the valve is sealing.
  • After the cooking time is complete, allow a natural release for 10 minutes, then carefully switch to a quick release to let out remaining pressure.
  • Open the lid and remove the chicken. Add the rice noodles to the pot, stir, and set to sauté mode. Cook for about 4-5 minutes, or until the noodles are tender.
  • While the noodles are cooking, shred the chicken with two forks and return it to the pot. Stir everything to combine.
  • Ladle the pho into bowls, garnishing with fresh herbs, lime wedges, jalapeños, and bean sprouts. Serve immediately.

Notes

Feel free to adjust the spices according to your taste.
Keyword chicken, instant pot, pho, soup