Instant Pot Vietnamese Pho

This Instant Pot Pho is perfect for busy home cooks craving a fragrant and comforting bowl of Vietnamese noodle soup without spending hours at the stove. The pressure cooker cuts down the simmering time while still delivering a rich, aromatic broth loaded with layers of flavor.

I first made this on a chilly weeknight when I wanted comfort food fast and it has since become a regular in our rotation whenever we crave something warming and different.

Ingredients

• Canola oil: is a neutral oil allowing the aromatics to shine choose a fresh bottle for best flavor
• Onion and ginger: get caramelized to add depth to the broth cooking them slowly is key
• Whole spices like star anise, cloves and cinnamon: are the soul of pho broth pick quality spices from a reputable source for intensity
• Chicken thighs: provide richness and tender meat that holds up well to shredding
• Fish sauce: delivers that unmistakable umami and salty tang make sure it is good quality
• Rice noodles: cook quickly and soak up the broth so select fresh rice noodles if possible for a smooth texture
• Fresh herbs like Thai basil and mint: add brightness and complexity grab fresh bunches from the store or grow at home for best results
• Limes and chili: add acidity and heat to finish the bowl to your taste

Instructions

Build The Flavor Base:

Heat oil in your Instant Pot on saute setting. Add quartered onion, sliced ginger and smashed garlic cloves. Stir frequently as they cook until nicely browned about five minutes this forms the backbone of your broth for full flavor develop the caramelized notes by not rushing this step.

Toast The Spices:

Add cilantro bunch, whole cloves, star anise, cinnamon stick, fennel seeds, coriander and peppercorns. Saute briefly just a minute to release aromatic oils then turn off saute. Toasting the spices gently wakes them up and intensifies their fragrance which is essential for authentic pho.

Add Liquid and Chicken:

Place chicken thighs into the pot followed by chicken stock fish sauce brown sugar half a teaspoon salt and two cups water. Seal the Instant Pot and cook on manual high pressure for eighteen minutes pressure cooking extracts maximum flavor quickly while keeping the chicken juicy.

Shred Chicken and Strain Broth:

Release pressure according to your cooker’s instructions. Remove chicken and shred or slice discarding bones. Pour broth through a fine-mesh sieve lined with cheesecloth discard solids and skim fat. Season broth to taste with salt pepper and extra fish sauce if desired. This step ensures a clear flavorful broth.

Cook Noodles and Assemble Bowls:

Boil rice noodles in a separate pot until tender then drain well. Divide noodles and chicken between bowls ladle hot broth over top. Garnish with bean sprouts fresh herbs scallions chili slices and lime wedges for that classic pho finishing touch.

I love the contrast between the woody spices and the fresh brightness of herbs it brings me right back to my first meal at a street vendor in Hanoi years ago a moment I will never forget.

Storage Tips

Store leftover broth in an airtight container in the refrigerator up to four days or freeze for up to three months Cooked noodles are best fresh but can be refrigerated separately for one day and reheated gently in hot broth Keep fresh herbs and garnishes separate to maintain their vibrant flavors and textures

Ingredient Swaps

Chicken thighs can be swapped for chicken breast though thighs stay moister under pressure If star anise or fennel seeds are unavailable, substitute with a small pinch of Chinese five-spice powder cautiously Rice noodles can be replaced with glass noodles or flat wheat noodles though traditional pho uses rice noodles

Serving Ideas

Serve with extra lime wedges fish sauce chili sauce and hoisin sauce on the side for customized bowls Add sliced cooked beef or tofu to vary the protein for family preferences Pair your pho with a light cucumber salad or fresh spring rolls for a complete Vietnamese-inspired meal

This recipe brings the essence of Vietnamese street food to your home with ease and convenience.

Frequently Asked Recipe Questions

→ How do the spices contribute to the broth’s flavor?

Star anise, cloves, cinnamon, and fennel seeds infuse the broth with warmth and complexity, creating the signature aromatic profile characteristic of pho.

→ What’s the best way to prepare chicken for serving?

After cooking, remove the chicken thighs, shred the meat using forks, and discard the bones to achieve tender, bite-sized pieces ready for your bowl.

→ How should the noodles be cooked?

Cook dry rice noodles separately in boiling water according to the package instructions until tender yet firm, then drain well before serving.

→ Can I adjust the heat level in this dish?

Yes, adding thinly sliced Thai bird chili peppers offers a spicy kick. Adjust the amount to suit your preferred heat level.

→ What fresh herbs complement this broth best?

Fresh Thai basil, mint, and cilantro provide bright, herbaceous notes that lift the rich broth and add vibrant aroma to each bowl.

→ How do I maintain a clear broth after cooking?

Strain the broth through a fine-mesh sieve lined with cheesecloth and skim off any fat to ensure clarity without sacrificing rich flavor.