Instant Pot Chicken Pho

$- 1 lb skinless chicken thighs - 8 cups chicken broth - 1 large onion, halved - 4 cloves garlic, crushed - 1 piece of ginger (2 inches), thinly sliced - 2 cinnamon sticks - 4 star anise pods - 4 whole cloves - 1 tablespoon fish sauce - 1 tablespoon sugar - 1 teaspoon salt - 8 ounces rice noodles - Fresh garnishes: basil leaves, cilantro, lime wedges, sliced jalapeños, bean sprouts The main ingredients are the heart of your pho. Skinless chicken thighs add rich flavor and moisture. Using chicken broth instead of water gives depth to your soup. The onion, garlic, and ginger create a strong base. They fill your kitchen with warm, inviting scents. Next, let's talk spices. Cinnamon, star anise, and cloves elevate your dish. They bring warmth and complexity. Toast them briefly to unlock their full flavor. Now, listen to the additional components. Fish sauce gives umami. Sugar balances flavors. Salt enhances everything. Rice noodles soak up the broth, making each bite delightful. Fresh herbs and lime add brightness and freshness. Gather these ingredients, and you are ready to cook a comforting bowl of pho! {{ingredient_image_2}} Start by turning on the 'Sauté' function on your Instant Pot. Add the halved onion, crushed garlic cloves, and thinly sliced ginger. You want to cook these for about 3-4 minutes. Stir them until they smell great and the onion gets a bit charred. Next, introduce the cinnamon sticks, star anise pods, and whole cloves. Keep cooking for an additional minute. This step helps the spices release their amazing flavors into the pot. Now, add the skinless chicken thighs to the pot. Pour in the chicken broth, fish sauce, sugar, and salt. Mix everything well so all the ingredients blend together before sealing the pot. Secure the lid on the Instant Pot. Make sure the valve is set to sealing. Cook on high pressure for 15 minutes. Once done, let the pot naturally release for 10 minutes. After that, do a quick release to let out any remaining steam. Carefully open the lid after the steam is gone. Remove the chicken thighs from the pot. Use two forks to shred the chicken into bite-sized pieces. Then, return the shredded chicken to the pot and stir it all well. Finally, add the rice noodles to the pot. Stir them into the hot broth. Let the noodles soak for about 5-7 minutes or until they are al dente. This makes sure they have the right texture for your pho. Using fresh ingredients makes a huge difference in flavor. Choose plump chicken thighs, crisp herbs, and vibrant vegetables. They bring your pho to life. Sauté your aromatics just right. Cook the onion, garlic, and ginger for about 3-4 minutes. This builds a strong aroma that enriches your soup. You can easily adjust the spice levels in your pho. Want it hotter? Add more sliced jalapeños. Prefer a milder taste? Skip the heat altogether. For broth richness, add more fish sauce or sugar. This will elevate the flavors to your liking. Consider adding garnishes like bean sprouts or fresh herbs to enhance presentation. They add texture and color to your dish. Choose deep bowls for serving your pho. This helps show off the beautiful colors of your dish. Arrange lime wedges and fresh herbs on the side. Guests can add these to their bowls as they like. This not only looks nice but also allows for personalized flavor. Pro Tips Use Fresh Herbs: Fresh basil and cilantro elevate the flavor profile of your pho. Always opt for fresh over dried for the best results. Adjust Spice Levels: If you enjoy more heat, include more jalapeños or add a splash of sriracha to your bowl before serving. Prep Ingredients Ahead: To save time, chop your herbs and vegetables in advance. This will streamline the cooking process and make assembly quicker. Let the Broth Simmer: For an enriched flavor, let your broth simmer with the spices for an additional 10 minutes after pressure cooking before adding the noodles. {{image_4}} You can switch the chicken thighs for chicken breast. Chicken breast cooks faster, so reduce the pressure cooking time to 12 minutes. If you want a plant-based option, use tofu. Press the tofu to remove extra water and cut it into cubes. Cook tofu with broth for 10 minutes. Both options keep the dish flavorful and satisfying. To make a vegetarian or vegan broth, skip the chicken and use vegetable broth instead. Add mushrooms for depth. Try adding lemongrass for a fresh taste. For spices, mix in coriander seeds or cardamom pods. These tweaks create a unique flavor while keeping the spirit of pho. If you need gluten-free options, look for rice noodles labeled gluten-free. They work just as well. You can also try using zucchini noodles or other vegetable noodles for a lighter dish. Just remember to adjust the cooking time for each type of noodle. Enjoy the flexibility in your pho recipe! To store leftover pho, place it in an airtight container. Make sure the broth cools before sealing. You can keep it in the fridge for up to three days. This way, the flavors stay fresh and tasty. If you wait too long, the noodles might get soggy. So, enjoy your pho soon! Freezing pho is a great option for quick meals. First, separate the broth and noodles. This helps keep the texture right. Use freezer-safe containers to store the broth. It can last up to three months in the freezer. When you want to eat it, thaw the broth overnight in the fridge. Reheat on the stove for best flavor. Add the noodles fresh for the best results. You can make parts of pho ahead of time. The broth can be made a day or two early. Store it in the fridge until you are ready to use it. You can also chop the herbs and vegetables ahead of time. Keep them in separate containers to keep them fresh. This method saves time and keeps the flavors bright. Yes, you can use frozen chicken. Just add a few extra minutes to the cooking time. Frozen chicken may require about 5-10 more minutes of pressure cooking. This ensures it cooks through fully. Always check the chicken's internal temperature. It should reach 165°F for safety. To adjust the spice level, add more or fewer spices. For more heat, include sliced jalapeños or red pepper flakes. You can also try adding a dash of sriracha. Start with a little, then taste. It’s easier to add more than to take away heat. Reheat pho gently on the stove. Use low heat to avoid losing flavor. Add a splash of broth or water to keep it moist. Stir occasionally to heat evenly. Avoid microwaving, as it can make the noodles mushy. Enjoy your pho as fresh as possible! You now have the knowledge to create a delicious Instant Pot Chicken Pho. We covered key ingredients like chicken thighs, broth, and spices for rich flavor. Following simple steps, you can sauté, combine, and cook everything under pressure. Don't forget to personalize your pho with fresh garnishes and spices. With the right tips, storage, and variations, this dish can be your new favorite. Enjoy making this comforting bowl of pho anytime you want!$

A flavorful and aromatic Vietnamese noodle soup made with chicken, spices, and fresh herbs, cooked quickly in an Instant Pot.

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Prep Time 10

Cook Time 30

Total Time 40

Course Main Course

Cuisine Vietnamese

Servings 4

Calories 350 kcal

Ingredients

1 lb skinless chicken thighs
8 cups chicken broth
1 large onion, halved
4 cloves garlic, crushed
1 piece ginger (2 inches), thinly sliced
2 sticks cinnamon
4 pods star anise
4 whole cloves
1 tablespoon fish sauce
1 tablespoon sugar
1 teaspoon salt
8 ounces rice noodles
handful fresh basil leaves
to taste fresh cilantro, chopped
to taste lime wedges
to taste sliced jalapeños (optional, for heat)
to taste bean sprouts

Instructions

Begin by selecting the 'Sauté' function on your Instant Pot. Add the halved onion, crushed garlic cloves, and the thinly sliced ginger. Sauté for approximately 3-4 minutes, or until the mixture becomes fragrant and the onion is slightly charred.
Introduce the cinnamon sticks, star anise pods, and whole cloves into the pot. Continue cooking for an additional minute, allowing the spices to toast and enhance their flavors.
Next, carefully add the skinless chicken thighs to the pot along with the chicken broth, fish sauce, sugar, and salt. Stir well to ensure all components are integrated.
Secure the lid of the Instant Pot, ensuring the valve is set to sealing. Cook on high pressure for 15 minutes. Once the cooking time has elapsed, let the pot naturally release pressure for 10 minutes before switching to a quick release to eliminate any remaining steam.
Once the pressure has been released, open the lid cautiously and remove the chicken thighs. Use two forks to shred the chicken into bite-sized pieces and return it to the pot, stirring to combine.
Add the rice noodles to the pot, stirring them into the hot broth. Allow the noodles to soak for about 5-7 minutes, or until they achieve an al dente texture.
Ladle the warm pho into individual bowls. Garnish generously with fresh basil leaves, chopped cilantro, lime wedges, and a handful of bean sprouts. For those seeking a spicy kick, include sliced jalapeños on top.

Notes

Serve with lime wedges and fresh herbs for added flavor.

Keyword chicken, instant pot, noodles, pho, soup