Instant Pot Chicken Pho (Phở Gà Recipe)

January 3, 2018Van
Blog post

Prep time: 15 minutes

Cook time: 60 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. My version is made with bone broth so you also reap all the wonderful health benefits from the broth as well. 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.

Are you looking for the beef version? Check out my Beef Pho Recipe.

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Instant Pot Chicken Pho (Phở Gà Recipe)

  • Prep time: 15 minutes
  • Cook time: 60 minutes
  • Serves: 6

Vietnamese Chicken Noodle Soup


  • 4 Pounds Whole Chicken
  • 2 Medium Onions
  • 5 Inch piece of fresh Ginger Root
  • 2 Tablespoons Fish Sauce, Optional
  • 2 Tablespoons Kosher Salt
  • 2 Tablespoons Rock Sugar or Brown Sugar
  • Filtered Water
  • Pho Noodles
  • 5 Whole Star Anise Pods
  • 3 Whole Cloves
  • 2 Cinnamon Sticks
  • 1 Tablespoon Whole Black Peppercorns
  • 1 Tablespoon Coriander Seeds


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


  • 1)

    Roast the Onion and Ginger:

    Preheat your Oven to 425 F. Peel the skin off of your onions and ginger root. Cut the onions in half vertically and toast them until the onions are charred and softened – about 30-40 mins. Cut the roasted ginger root piece in half and smash it with the butt of your knife. Wrap them up in a cheese cloth so it’s easier to fish them out.

  • 2)

    Toast the Spices:

    In a dry pan on medium high heat, toast the Star Anise, Cloves, Cinnamon Sticks, Black Peppercorns and Coriander Seeds for about a minute or two. Add them to a spice bag or wrap them up in a fine cheesecloth.

  • 3)

    Cook the chicken:

    Rinse your chicken well with cold water and put into the Instant Pot, fill the pot to just below the max line. Add the salt and sugar to the pot. Turn on sauté. Once it comes to a boil, start skimming any scum and some of the fat. Let it boil for 5 minutes, then lock and seal the lid, hit cancel so you can switch it to Manual / High Pressure for 15 minutes. Natural pressure release for 10 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, cover and place into the fridge until you’re ready to use it.

  • 4)

    Make the bone broth:

    Place the carcass, bones and skin back into the pot. Add the onions, ginger and toasted spices (in a spice bag). The onions should be wrapped up in a fine cheese cloth, they get very mushy and can cloud your broth if they aren’t wrapped up.  

    If you are using the 6 Qt Instant Pot, fill the pot with more filtered water to just below the max line.  If you are using an 8 Qt, you don’t need to add any additional water.

    Lock and seal the lid and set to Manual / High Pressure for 45 minutes, once the timer is up, wait 10 minutes then switch the knob to Venting to release the rest of the pressure. Using tongs, remove and discard the bones, skin, onion, ginger and spices. Using a fine mesh strainer, remove any scum or pieces that are floating in the broth.

  • 5)

    Season the broth:

    Start by adding 2 Tablespoons of Fish Sauce. Your broth will need more seasoning, you’ll have to taste several times and keep adding salt, fish sauce and sugar a little at a time until it tastes great. The broth should taste slightly 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)

  • 6)


    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.

  • 7)

    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. The rest of the garnishes are optional and should be served on the side.


Supplies to make this recipe


  • 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!

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