Instant Pot Chicken Pho Recipe (Phở Gà)

December 3, 2018Van
Blog post

Prep time: 30 minutes

Cook time: 1 hour 5 minutes

Serves: 6

This Vietnamese chicken noodle soup / Phở Gà  is the ultimate comfort food.  The broth is fragrant and delicious, it’s no wonder that Phở is growing in popularity worldwide. There’s no need to go out to a restaurant to get this when you can make it right at home with your Instant Pot.  This version has less ingredients compared to beef pho, so it’s a little bit easier and quicker to make.

 

You can usually find either of these at an Asian Market, the one on the left is fresh pho noodles and you can find it in the refrigerated section and the dried pho noodles can also be ordered onlineInstant Pot Pho Recipe - Noodles

The BEST Instant Pot Pho Ga Chicken Pho Recipe

The BEST Instant Pot Pho Ga Chicken Pho Recipe

With Beef Pho, people like to dip the beef in a mix of Hoisin + Sriracha, but for Chicken Pho, you use Vietnamese Ginger Dipping Sauce (Nước Mắm Gừng).  This is the easiest way to make amazing ginger dipping sauce, use bottled Chấm Dipping Sauce (purchase here) mixed with some grated Ginger. 

Mix ½ Cup Chấm Dipping Sauce with 2 Teaspoons of Fresh Ginger grated with a microplanemicroplane (taste and add more ginger if you prefer) 
Vietnamese Ginger Dipping Sauce (Nước Mắm Gừng).

If you use your Instant Pot on the counter under your cabinets, this is an awesome accessory that diverts the steam downward and away from your cabinets (purchase here)

Be sure to click on the accessories list below to get the most out of your Instant Pot.
Best Instant Pot Accessories List

Print Recipe

Instant Pot Chicken Pho (Phở Gà Recipe)

  • Prep time: 30 minutes
  • Cook time: 1 hour 5 minutes
  • Serves: 6

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INGREDIENTS

  • 4 Pounds Free Range Whole Chicken
  • 2 Split Chicken Breasts, (bone-in)
  • 1 Large Onion, peeled and cut in half
  • 5 Inch piece of fresh Ginger Root, cut in half lengthwise and smashed
  • 1 Tablespoon Fish Sauce
  • 2 Tablespoons Kosher Salt or Coarse Sea Salt
  • 2 Tablespoons Granulated Sugar or Rock Sugar
  • 13 Cups Filtered Water
  • 1 Tablespoon Coriander Seeds
  • 2 Star Anise Pods
  • 2 Tablespoons Fennel Seeds
  • 3 Whole Cloves
  • Pho Noodles

Quick Vietnamese Ginger Dipping Sauce (Nước Mắm Gừng)

GARNISHES

  • Chopped Scallions
  • Cilantro
  • Thin vertically sliced onions
  • Sliced Thai Chilies or Jalapeño
  • Lime Wedges
  • Thai basil
  • Sawtooth herb
  • Bean Sprouts
  • Sriracha

Method

  • 1)

    Roast the onion and ginger

    Place a some foil on a baking sheet and lightly oil the the foil, place the onion and ginger on the foil and put the baking sheet on the top rack of your oven. Broil the onion and ginger for about 5-10 minutes – you can pull them out once you see the onions start to get a dark char. Slice the ginger into a few pieces and place them + onion into a large cotton soup bag (link here) or wrap them up in a fine cheese cloth to prevent your broth from getting cloudy and place into the Instant Pot.

  • 2)

    Add the Spices:

    Place 2 Star Anise Pods, 3 Whole Cloves, 2 Tablespoons of Fennel Seeds, 1 Tablespoon of Coriander Seeds into a spice bag & seal the bag well and place into the Instant Pot.

  • 3)

    Cook the chicken:

    Rinse your whole chicken and chicken breasts well with cold water and put into the Instant Pot and add 9 Cups of Water. Add 2 Tablespoons of Kosher Salt and 2 Tablespoons of Sugar to the pot. Lock and seal the lid, choose High Pressure for 20 minutes. When the timer is up, wait 5 minutes, then switch the knob to venting. When the pin drops, open the lid, remove the chicken with tongs and place on a large cutting board. Remove the meat off of the bones and refrigerate (reserve the carcass, bones and skin).

  • 4)

    Make the bone broth:

    Use a fat skimmer to remove any scum floating in the broth. Add 4 Cups of water to the pot, add the bones, skin, carcass back into the pot, seal the lid and cook on High Pressure for an additional 45 Minutes and once the timer is up, wait 20 minutes before switching the knob to venting. Remove all the bones, carcass, and spices, use a fat skimmer to remove anything floating in the broth – it should look clear.

  • 5)

    Season the broth:

    Add 1 Tablespoon of Fish Sauce. Your broth may need more seasoning, taste and season with more salt or fish sauce if needed. The broth should taste salty, since it will balance out after you add the noodles. If your broth tastes bland after you add noodles, you didn’t season enough. (Just omit fish sauce if you don’t like it, you can just substitute with more sugar + salt)

  • 6)

    Make Vietnamese Ginger Dipping Sauce (Nước Mắm Gừng):

    Combine ½ Cup Chấm Dipping Sauce (purchase here) with 2 Teaspoons of grated Fresh Ginger. Taste and add more ginger if you prefer. Serve as a dipping sauce with each bowl.

  • 7)

    Noodles:

    Cook your pho noodles according to the directions on the package. Times will be different for dry or fresh noodles. Add a portion to each bowl your are serving.

  • 8)

    Create your bowl:

    Slice or shred your chicken and place on top of each bowl. Top with the broth and garnish with plenty of chopped scallions, cilantro and sliced onions. The garnishes are optional and can be served on the side. Enjoy!

↓ Supplies to make this recipe ↓

       

 










15 Comments

  • Linda Craig

    January 28, 2018 at 2:29 am

    This looks delicious Van & your presentation is beautiful, thank you!

    1. Van

      February 1, 2018 at 3:30 pm

      Thank you very much Linda!

  • Elizabeth

    December 18, 2018 at 8:26 am

    If I were to make this in the 8 qt, do I need to increase any of the seasoning and spices?

    1. Van

      December 18, 2018 at 4:22 pm

      Hi Elizabeth, no you don’t have to increase the spices. You will need to season the broth more at the end before serving, but that’s for both the 6Qt and 8Qt.

      1. Elizabeth

        December 29, 2018 at 11:00 am

        Hi. I have an older version of your recipe from earlier in the year and it asked for peppercorn instead of fennel. Just curious why you changed it.

        1. Van

          December 30, 2018 at 2:07 am

          Hi Elizabeth, I’ll update my recipes if I find that I like it better with other ingredients or sometimes I’ll even change up the technique and for this, I like it with fennel more – you could still add black peppercorns if you prefer.

          1. Elizabeth

            January 20, 2019 at 12:50 pm

            Love your recipe. I have been sharing it with everyone. If I had 4 lbs of chicken leg quarters, would it work in place of the whole chicken or will it not turn out ok?

          2. Van

            January 20, 2019 at 9:37 pm

            Hi Elizabeth, chicken leg quarters would work great! So glad you love the recipe 😀

  • Elaine

    February 6, 2019 at 11:51 am

    Happy New Year! If I use the Que Huong Pho Bac Spice Seasoning, why should I remove the black cardamon pods? Is it personal taste or is there a deeper reason? Thanks!

    1. Van

      February 6, 2019 at 7:06 pm

      Hi Elaine, black cardamom is typically not used for pho ga so I take it out – the flavor can be a little over powering for the chicken broth.

  • Elizabeth

    April 14, 2019 at 9:58 am

    Do you need to adjust the time if the chicken is frozen?

    1. Van

      April 26, 2019 at 5:06 pm

      Hi Elizabeth, try adding 5 minutes to the cooking time. It will also take longer than usual for the IP to come to pressure if the chicken is frozen.

  • David

    October 21, 2020 at 3:02 pm

    Let’s say I order the spice packets (Que Huong Pho Bac Spice) for this dish. How many packets would I be using for the Chicken Pho?

    1. Van

      October 21, 2020 at 5:36 pm

      Hi David, use one spice package for Chicken Pho – I would also remove the black cardamon pod and half of the cloves.

  • Jessica

    February 17, 2021 at 8:30 pm

    Really happy with this recipe! Got 2 thumbs up from hubby! First time making it! Now I can do it anytime!! Thank you!

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