Vietnamese Chicken Pho (Pho Ga) has an ambrosial scent that permeates throughout the house from the whole cloves, coriander seeds, cinnamon, star anise, onion and ginger, as they pressure cook in the Instant Pot. Using the IP will save you hours of cook time and will yield an authentic Vietnamese Pho the entire family will enjoy. Be sure to use fresh herbs and vegetables to enhance the pure satisfaction that only a hot bowl of Pho can provide. Fight off the chill, steady an upset tummy (from too much fun last night) or just because it is an absolutely fabulous dish. Whatever your reason, you will not be disappointed when following this recipe. If you are a Pho lover as I am, I suggest giving this recipe a try and see how convenient one of the best soups ever invented has just become when using your IP.
I love stove top Pho, but it takes hours (sometimes over night) to get the flavor just right. This Pressure cooking technique has changed the chemical process to the point where you can achieve a very authentic rich and soothing soup within an hour. I have tried many different methods when working to get the soup as close as possible to the stove top variety and I am very happy to say that my family loves this dish. I have a tasting commitee that meets at the dinner table and will give honest feedback when I am developing a new recipe. I am proud announce that we have voted unanimously to share this recipe with all of you, in the hopes you find it as tasty as we do. Watch the video, carefully follow the instructions below for your very own foodlicious scratch made chicken pho. Please feel free to browse my catalogue and subscribe to my YouTube channel for more recipes daily.
Flavorful clear chicken Pho soup.
Ingredients
Recommend using an organic chicken to achieve the best results.
Preferably fresh noodles but if you can’t get any; then dry noodles will be fine.
Place all seasonings in the pan and roast for 5-6 minutes or until very fragrant, then turn off the heat. Remove the seasonings, place them in a tea bag or ball infuser and set aside.
Place 2 onions and ginger in the pan; char each side for 4 minutes or until blackened.
Remove the ginger from the pan and transfer to a cuting board. Smash the ginger until it splits.
Place the charred onions and smashed ginger into the cooker.
Place the 2 halves of chicken atop of the vegetables. Add seasoning bag, rock sugar and salt.
Pour water in the cooker. Place the lid on. Pressure cook on high for 17 minutes and natural release for 30 minutes (exercise caution when releasing pressure from the cooker).
Remove the onions, ginger and seasoning bag. Remove chicken from the cooker and place in a bowl. Debone chicken and remove skin (optional). Shred or cut the chicken meat and set aside until ready to eat. Discard the bones.
Before filtering.
In a large bowl or pot: place in a mesh strainer lined with a coffee filter or cheesecloth.
Clear soup.
Arrange and Assemble.
Bring Pho to a boil prior to pouring over the noodles and meat.
Season with hoison sauce, sriracha sauce and lime (to taste). Optional: season with more fish sauce if you prefer. Add fresh herbs, mung beans, culantro, Thai basil leaves and sliced Jalapeño to the bowl.
ENJOY!
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Instant Pot Chicken Pho (Pho Ga)
Equipment
- Pressure Cooker / Instant Pot (8 QT)
Ingredients
- 4-4.5 lbs organic whole chicken cut in half
- 12 cups filtered water
- 2 onion peeled
- 4" ginger peeled
- 2 tbsp rock sugar can be substituted with white sugar
- 2 tbsp fish sauce
- 1 tbsp salt
Seasonings
- 2 tbsp coriander seeds
- 2 star anise
- 1 whole saigon cinnamon
- 4 whole cloves
Noodles & Toppings
- 1-2 lbs fresh pho noodles can be substituted with dry noodles
- 1 lb mung beans
- green onion thinly sliced
- white onion thinly sliced
- Jalapeño thinly sliced
- lime cut into wedges
- hoisin sauce to taste
- sriracha sauce to taste
- culantro top half
- Thai basil leaves only
Instructions
Roast & Char
- Heat a pan to medium-high. Place all seasonings in the pan and roast for 5-6 minutes or until very fragrant then turn off the heat. Remove the seasonings, place them in a tea bag or ball infuser and set aside.
- Heat the same pan to high.Place 2 onions and ginger in the pan; char each side for 4 minutes or until blackened. Turn off heat.
- Remove the ginger from the pan and transfer to a cuting board. Smash the ginger until it splits.
Pressure Cook
- Place the charred onions and smashed ginger into the cooker.
- Place the 2 halves of chicken atop of the vegetables.
- Add seasoning bag, rock sugar and salt.
- Pour 12 cups of boiling water into the cooker (this will help expedite the process of establishing optimal pressure). The water should be under the ⅔ max line (do not go over the max line).
- Place the lid on. Pressure cook on high for 17 minutes and natural release for 25 minutes (exercise caution when releasing pressure from the cooker). Follow the manufacture instructions for how to do a quick release. Remove lid. Press the cancel button.
- Remove and discard the onions, ginger and seasoning bag.
- Remove chicken from the cooker and place in a bowl. Debone chicken and remove skin (optional). Shred or cut the chicken meat and set aside until ready to eat. Discard the bones.
- In a large bowl or pot: place in a mesh strainer lined with a coffee filter or cheesecloth. Slowly pour the stock through the filter. Strain to remove all the vegetables and meat solids. This will help to significantly reduce the fat which leaves a clear pho broth. Clean the inner pot and place the pot back in the IP. Transfer the broth back in the cooker or stock pot.
- Pour fish sauce in the broth then stir. Season with sugar & salt if needed.
- Instant Pot: Press the sauté button and set to high ~20 minutes. Stovetop: Bring the broth to a boil.
Cook Noodles
- Preferred method: Place fresh noodles in a bowl. Pour boiling water in and blanch for 10-12 seconds. Drain and return the cooked noodles back to the bowl (exercise with caution as the bowl might be hot). On the stovetop: In a medium size pot: fill ~half way with water and bring to a boil. If using fresh pho noodles, blanch for 5-7 seconds in boiling water. If using dry noodles, follow the package instructions for cook time. Remove and strain the noodles then transfer to serving bowl(s).
Arrange and Assemble
- Place the cooked noodles in the middle of the bowl.
- Add shred/cut chicken to the bowl.
- Add chopped green onions and sliced white onions.
- Pour boiling broth over the noodles and meat.
- Season with hoisin sauce, sriracha sauce and lime (to taste). Optional: season with more fish sauce if you prefer.
- Add fresh herbs, mung beans, culantro, Thai basil leaves and sliced Jalapeño to the bowl.