Instant Pot Chicken Pho (Pho Ga)
This Instant Pot chicken pho (pho ga) delivers a fragrant, deeply spiced broth in under an hour — no overnight simmer required.
Servings: 5
Calories:
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 until very fragrant, then turn off the heat. Remove seasonings, place in a tea bag or ball infuser, and set aside.
- Heat the same pan to high. Place the 2 onions and ginger in the pan; char each side for 4 minutes until blackened. Turn off heat.
- Remove ginger, transfer to a cutting board, and smash until it splits.
Pressure Cook
- Place charred onions and smashed ginger into the cooker.
- Place the 2 chicken halves atop the vegetables.
- Add the seasoning bag, rock sugar, and salt.
- Pour 12 cups of boiling water into the cooker. Water should remain 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. Press cancel.
- Remove and discard onions, ginger, and the seasoning bag.
- Remove chicken and place in a bowl. Debone, remove skin (optional), and shred or cut the meat. Set aside and discard bones.
- Strain the broth using a mesh strainer lined with a coffee filter or cheesecloth to remove solids and reduce fat for a clear broth.
- Pour fish sauce into the broth and stir. Season with sugar and salt if needed.
- Press sauté and set to high for about 20 minutes (or bring the broth to a boil on the stovetop).
Cook Noodles
- Preferred method: Place fresh noodles in a bowl. Pour boiling water over and blanch for 10–12 seconds. Drain and return to the bowl. Stovetop alternative: Fill a pot halfway with water and bring to a boil. Blanch fresh pho noodles for 5–7 seconds (or follow package instructions for dry noodles). Strain and transfer to serving bowls.
Arrange and Assemble
- Place cooked noodles in the center of a bowl. Add shredded/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.