Instant Pot Chicken Pho

If you have an Instant Pot or Pressure Cooker, you can easily make pho right at home - perfect for our current winter weather.

This version is the basic plain chicken pho. Depending on every individual you can keep pho basic or garnish your pho for a more authentic bowl - includes: scallion, mung bean sprouts, thai basil, lime, jalapeño chiles, cilantro, mint, lime/lemon, hard boiled quail eggs, and so forth. Optional dipping sauce or sauce for your pho: hoisin sauce and sriracha.


Prep Time: 5-10 minutes

Cook Time: 35 minutes

Total Time: 40-45 minutes

Yield: 4 bowls



  1. Over medium heat sauté spices for a few minutes (you can actually do all these steps directly in the instant pot).
  2. Add a dash of oil to pan. Char halved onions and sliced ginger pieces.
  3. Add everything (chicken, onions, ginger, spices, fish sauce, salt, brown sugar and water) into your instant pot.*
  4. Use the manual button and set your instant pot to cook for 14 minutes with high pressure. Once finished, allow instant pot to naturally release; about 20 minutes.
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  6. This is what your chicken broth will look like when completed cooking. Skim any scum and strain broth so it is clear.
  7. Take chicken out and shred.
  8. I wanted non-traditional pho noodle (thick rice noodle) so I shredded the noodles from the package and then added shredded chicken and topped off with the broth. Dice some scallions for finishing touches and ready to eat!

*Optional: You can use a spice bag for your spices, but I will strain the broth after cooking for an extra clear broth!


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December 29, 20180 found this helpful

what size is your instant pot? Mine is small.

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