Instant Pot Chicken Pho Recipe (Phở Gà)

December 3, 2018Van
Blog post

Prep time: 30 minutes

Cook time: 20 minutes

Serves: 6

This Vietnamese chicken noodle soup is the ultimate comfort food.  The broth is fragrant and delicious, it’s no wonder that it’s 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.

If you have an Asian Market near you, you can look for this Pho Spice Packet (or order on Amazon here) instead of buying all the spices separately. The only things I would omit from the packet are the the black cardamon pods – those are good in beef pho, but the flavor is too overpowering for chicken pho.

Order this Spice Packet on Amazon here (click on pic)
Instant Pot Pho Recipe - Pho Spice Packet

I recently found this yellow sriracha (purchase here) at the market and it has become one of my favorites condiments. It’s tangy, slightly sweet & spicy – you can use it as a dipping sauce for the chicken.

Instant Pot Chicken Pho Recipe

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)

Print Recipe

Instant Pot Chicken Pho (Phở Gà Recipe)

  • Prep time: 30 minutes
  • Cook time: 20 minutes
  • Serves: 6

www.foodisafourletterword.com

INGREDIENTS

  • 4 Pounds Free Range Whole Chicken
  • 1 Large Onion
  • 5 Inch piece of fresh Ginger Root
  • 1 Teaspoon Fish Sauce, Optional
  • 2 Tablespoons Kosher Salt
  • 2 Teaspoons Chicken Boullion
  • 2 Tablespoons Rock Sugar or Brown Sugar
  • 13 Cups Filtered Water
  • Pho Noodles

*PHO SPICES

  • 7 Whole Star Anise Pods
  • 3 Whole Cloves
  • 1 Cinnamon Sticks
  • 3 Tablespoons Fennel Seeds
  • 3 Tablespoons Coriander Seeds
  • Or purchase Que Huong Pho Bac Spice Seasoning instead using the above spices

*OPTIONAL GARNISHES

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

Method

  • 1)

    Roast the onion and ginger

    Peel the skin off of your onion and ginger root, cut the onion in half vertically.  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. Place them 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:

    In a pan, dry roast 7 Whole Star Anise Pods, 3 Whole Cloves, 2 Cinnamon Sticks, 3 Tablespoons of Fennel Seeds, 3 Tablespoon of Coriander Seeds on high heat for about 1 minute. Place the spices into a large soup / spice bag & seal the bag well and place into the Instant Pot. Or use Que Huong Pho Bac Spice Seasoning instead using the above spices, but remove the black cardamon pod and half of the cloves from the pack.

  • 3)

    Cook the chicken:

    Rinse your chicken well with cold water and put into the Instant Pot and add 13 Cup of Water. Add 2 Tablespoons of Kosher Salt, 2 Tablespoons of Brown Sugar and 2 Teaspoons of Chicken Bouillon to the pot. Turn on Sauté (on High) once it comes to a slight simmer, use a fat skimmer to skim any scum that floats to the top – this helps keep your broth clear. Lock and seal the lid, hit cancel so you can switch it to Manual / High Pressure for 20 minutes. Natural pressure release for 20 minutes, then quick release. Skim again for any scum. Remove the chicken with tongs and place on a large cutting board. Remove any useable meat off of the bones.

    *OPTIONAL STEP:  For a more flavorful, rich broth, add the bones, carcass and skin back into the pot 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.

  • 4)

    Season the broth:

    Add 1 Teaspoon of Fish Sauce. Your broth may need more seasoning, taste and season with more salt if needed. The broth should taste salty, since it will balance out after you add the noodles. If you 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)

  • 5)

    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.

  • 6)

    Create your bowl:

    Slice or shred your chicken and place on top of each bowl. Top with the broth and garnish with scallions, cilantro and onions. You can dip the chicken in hoisin/sriracha sauce. The rest of the garnishes are optional and can be served on the side. Enjoy!

↓ Supplies to make this recipe ↓

 










14 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.

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