30-minute?! PHO GA Vietnamese Chicken Noodle Soup INSTANT POT Recipe Test

Ingredients

• 6 pieces Chicken Drumsticks (bone‑in, skin‑on, about 2.5 lb total)
• 1 large Yellow Onion (halved, charred on cut side)
• 3 inches Fresh Ginger (peeled and sliced)
• 1/2 cup Cilantro Stems (roughly chopped, added to broth)
• 2 whole Star Anise (whole pods)
• 1 teaspoon Coriander Seeds (toasted)
• 1 teaspoon Fennel Seeds (toasted)
• 1 piece Cinnamon Stick (2‑inch stick)
• 3 whole Cloves
• 2 quarts Water
• 0.25 cup Fish Sauce (Vietnamese style, like Red Boat)
• 1 tablespoon Rock Sugar (or substitute with light brown sugar)
• 200 grams Dried Rice Noodles (Pho) (break into smaller strands before cooking)
• 1 cup Bean Sprouts (rinsed)
• 1/4 cup Fresh Cilantro Leaves (chopped, for garnish)
• 2 stalks Green Onions (thinly sliced, for garnish)
• 1/4 cup Thai Basil (torn, for garnish)
• 1 piece Thai Chili or Jalapeño (thinly sliced, optional for heat)
• to taste Sriracha (optional, served on the side)
• to taste Hoisin Sauce (optional, served on the side)
• to taste Salt
• to taste Sugar

Instructions

1. Char Onion

   Set the Instant Pot to Sauté mode, add 1 tbsp oil, and place the onion halves cut‑side down. Cook, turning occasionally, until the surface is deeply blackened, about 5 minutes.

   Time: PT5M

2. Add Aromatics & Spices

   Add the sliced ginger, cilantro stems, star anise, coriander seeds, fennel seeds, cinnamon stick, and cloves to the pot. Pour in 2 quarts water, then add the chicken drumsticks, 1/4 cup fish sauce, and 1 tbsp rock sugar.

   Time: PT2M

3. Pressure Cook

   Close the Instant Pot lid, set the valve to Sealing, and select High Pressure for 20 minutes. Allow the cooker to come up to pressure (≈10‑15 minutes) then the timer will start.

   Time: PT20M

4. Quick Release & Strain

   When the timer ends, carefully perform a quick pressure release. Remove the chicken drumsticks and set aside. Strain the broth through a fine‑mesh sieve into a clean bowl, discarding the solids.

   Time: PT5M

5. Shred Chicken (optional)

   Using two forks, pull the meat off the bones. Set the shredded chicken aside to add to each bowl later.

   Time: PT3M

6. Prepare Rice Noodles

   Bring a pot of water to a rolling boil. Drop the dried rice noodles in and stir for 10 seconds, then immediately transfer to a colander and rinse briefly with cold water.

   Time: PT3M

   Temperature: 100°C

7. Assemble Bowls

   Divide the noodles among 4 bowls, top with shredded chicken, then ladle the hot broth over. Garnish with bean sprouts, cilantro leaves, sliced green onions, torn Thai basil, and sliced chili. Serve sriracha and hoisin on the side.

   Time: PT5M

Nutrition Facts

Calories

350

Protein

25 g

Carbohydrates

45 g

Fat

8 g

Fiber

3 g