How to make Instant Pot Pho Ga or Chicken Pho

Ingredients

• 3 pounds Whole Chicken (Preferably with skin; excess fat and skin trimmed before cooking; used for broth and shredded meat)
• 1 large Onion (Charred, skin removed; adds smoky base)
• 4 inch Ginger (Knob about 4 inches long, peeled and charred)
• 1 piece Cinnamon Stick (Roasted with spices)
• 4 pieces Star Anise (Roasted to release aroma)
• 1 piece Shallot (Roasted with spices)
• 1 tablespoon Coriander Seeds (Roasted before adding to broth)
• 1 tablespoon Rock Sugar (If unavailable, use regular granulated sugar)
• 2.5 teaspoons Chicken Bouillon Powder (Low‑sodium; 1 tbsp for broth plus 1½ tsp for final seasoning)
• 1 tablespoon Fish Sauce (Authentic Vietnamese flavor)
• 2 teaspoons Salt (Adjust to taste after broth is skimmed)
• 8 oz Rice Pho Noodles (Soak in water at least 30 minutes before cooking)
• 2 stalks Green Onions (Chopped for garnish)
• 0.25 cup Cilantro (Chopped for garnish)
• 0.5 cup White Onion (Thinly sliced for garnish)
• 1 piece Lemon (Cut into wedges for serving)
• 1 piece Jalapeno (Thinly sliced for heat (optional))
• 1 cup Bean Sprouts (Fresh, for garnish)
• 0.25 cup Thai Basil Leaves (Fresh, for garnish)
• to taste Black Pepper (Freshly cracked, added at the table)

Instructions

1. Soak Pho Noodles

   Place the rice pho noodles in a large bowl and cover with cold water. Soak for at least 30 minutes until softened, then drain.

   Time: PT30M

2. Prepare the Chicken

   Rinse the whole chicken under cold water, scrub with a little salt, then pat dry. Trim excess fat and remove the skin if desired.

   Time: PT5M

3. Char Onion and Ginger

   Heat a large skillet over medium‑high heat. Add the whole onion and the ginger knob, turning occasionally, until the skins are blackened and the outsides are toasted, about 5 minutes.

   Time: PT5M

4. Roast Spices and Shallot

   In a small pan, add the cinnamon stick, star anise, shallot, and coriander seeds. Toast over medium heat, stirring constantly, until fragrant, about 3‑4 minutes. Transfer to a cheesecloth bag and seal tightly.

   Time: PT5M

5. Build the Broth in the Instant Pot

   Place the washed chicken into the Instant Pot. Add the charred onion, ginger, and the sealed spice bag. Fill with water up to the max line (about 4.5 quarts). Stir in rock sugar, 1 tbsp chicken bouillon, and fish sauce. Close the lid, set the valve to sealing, and pressure‑cook on high for 30 minutes.

   Time: PT30M

6. Prepare Garnishes While Cooking

   While the broth is pressure‑cooking, finely chop the green onions and cilantro, thinly slice the white onion, cut the lemon into wedges, and slice the jalapeno. Place all garnishes in a serving bowl and toss together.

   Time: PT10M

7. Release Pressure and Finish the Broth

   When the 30‑minute cycle ends, carefully turn the valve to venting to release pressure. Open the pot, remove and discard the onion, ginger, and spice bag. Take the chicken out, let it cool slightly, then shred the meat. Skim the surface of the broth to remove any fat, then season with an additional 1½ tsp chicken bouillon and 2 tsp salt, adjusting to taste.

   Time: PT5M

8. Assemble the Pho Bowls

   Divide the soaked noodles among serving bowls. Top each with a generous amount of shredded chicken. Ladle hot broth over the noodles and chicken until the bowl is steaming. Garnish with the prepared onion‑cilantro mix, bean sprouts, Thai basil, lemon wedges, jalapeno, and a sprinkle of freshly cracked black pepper. Serve with sriracha and hoisin sauce on the side.

   Time: PT5M

Nutrition Facts

Calories

350

Protein

25 g

Carbohydrates

45 g

Fat

8 g

Fiber

2 g

Ingredient Substitutions

• Instead of Whole Chicken: Chicken thighs or legs (about 2.5 lb), Bone‑in, skin‑on chicken pieces
• Instead of Onion: Yellow onion
• Instead of Ginger: Fresh ginger root
• Instead of Cinnamon Stick: Ground cinnamon (½ tsp)
• Instead of Star Anise: 5 whole star anise
• Instead of Shallot: Small red onion
• Instead of Coriander Seeds: Ground coriander (1 tsp)
• Instead of Rock Sugar: White granulated sugar
• Instead of Chicken Bouillon Powder: Chicken stock cubes, Homemade chicken stock
• Instead of Fish Sauce: Soy sauce (use less salt), Tamari
• Instead of Salt: Sea salt
• Instead of Rice Pho Noodles: Flat rice noodles
• Instead of Green Onions: Scallions
• Instead of Cilantro: Fresh parsley
• Instead of White Onion: Red onion
• Instead of Lemon: Lime
• Instead of Jalapeno: Thai bird chili, Serrano pepper
• Instead of Bean Sprouts: Mung bean sprouts
• Instead of Thai Basil Leaves: Regular basil
• Instead of Black Pepper: White pepper

Equipment Needed

• Instant Pot (8‑quart)
• Large Skillet or Pan
• Small Pan (optional)
• Cheesecloth or Spice Bag (optional)
• Cutting Board
• Chef's Knife
• Mixing Bowls
• Ladle
• Tongs
• Fine Mesh Strainer (optional)

Critical Steps — Do Not Skip

• Char onion and ginger for smoky flavor
• Roast spices and shallot to release aromatics
• Pressure cook broth for 30 minutes
• Skim fat from the broth for clarity
• Season broth to taste before serving

Chef Tips from the Video

• Char the onion and ginger directly over an open flame for the deepest smoky aroma.
• Toast the whole spices just until fragrant; burnt spices give a bitter taste.
• Skim the fat off the broth in stages – first after cooking, then again after cooling for a crystal‑clear soup.
• Add fresh herbs (cilantro, basil) at the last minute to preserve their bright flavor.

Troubleshooting

Storage

Refrigerator: Store broth in an airtight container for up to 4 days; reheat gently before serving.

Freezer: Freeze broth in portion‑size containers for up to 2 months.

Room temperature: Do not store at room temperature; cool to room temperature then refrigerate promptly.

Make-Ahead Tips

• Broth can be made a day ahead; refrigerate and reheat before assembling the bowls.
• Shredded chicken can be stored separately in the fridge for up to 3 days.
• Soaked noodles should be used the same day; if left too long they become mushy.

Frequently Asked Questions