I perfected a quick, rich Instant Pot Pho with tender chicken, rice noodles and fresh herbs that begins with an impossibly flavorful Instant Pot Broth you’ll want to read about.

Jump to Recipe

I never thought pho could be this fast, but making Instant Pot Pho changed my mind. I throw in boneless chicken thighs and a couple of star anise, hit the button, and the Instant Pot Broth somehow gets deep, savory, and strangely complex for something made so quick.

I love that the broth still feels layered, like it actually cares about flavor, even when I’m short on time. Sometimes I forget spices on purpose just to see what happens and this one still surprises me.

Give it a try on a weeknight and you might stop believing in long simmers.

Ingredients

Print Recipe (No Advertisments)

Chicken thighs or breasts: Rich in protein, keeps you full, adds savory body to the broth, not dry.
Rice noodles: Mostly carbs for energy, low fiber, soft slippery texture that soaks up the broth.
Ginger: Bright, peppery zing, aids digestion, warms the stomach, gives pho fresh lift.
Warm spices (star anise, cinnamon, cloves, coriander): Add sweet licorice and cinnamon notes, antioxidants, deep flavor.
Fish sauce: Powerful umami, salty and slightly funky, small amount boosts savory complexity, low calories.
Thai basil and cilantro: Herbs add freshness, bright herbal lift, vitamin C and aroma, tear em in.
Lime, chiles, hoisin, sriracha: Lime adds sour brightness, chiles give heat, hoisin sweet, sriracha spicy tang.

Ingredient Quantities

8 cups low sodium chicken broth (about 2 liters)

1 1/2 to 2 pounds boneless skinless chicken thighs or breasts

1 large yellow onion halved

3 inch piece fresh ginger halved

4 whole star anise

1 cinnamon stick about 3 inches

6 whole cloves

1 tablespoon coriander seeds

2 green cardamom pods lightly crushed optional

1 tablespoon granulated sugar or 1 small piece rock sugar

3 tablespoons fish sauce

1 to 1 1/2 teaspoons kosher salt adjust to taste

8 ounces dried flat rice noodles (pho noodles)

2 cups bean sprouts rinsed

1 cup fresh Thai basil leaves

1/2 cup fresh cilantro leaves

3 to 4 green onions thinly sliced

2 limes cut into wedges

1 jalapeño or 2 Thai chiles thinly sliced

1 tablespoon neutral oil (vegetable or canola) optional

Hoisin sauce for serving optional

Sriracha or chili garlic sauce for serving optional

How to Make this

Print Recipe (No Advertisments)

1. Prep and char: preheat broiler or a dry skillet, rub the halved yellow onion and halved 3 inch piece of ginger with 1 tablespoon neutral oil if you want, then char them until the cut edges are blackened and smoky, about 6 to 8 minutes; set aside.

2. Toast spices: in the same skillet dry-toast 4 whole star anise, 1 cinnamon stick (3 inches), 6 whole cloves, 1 tablespoon coriander seeds and the 2 lightly crushed green cardamom pods (optional) until fragrant, about 2 to 3 minutes; put the spices into a piece of cheesecloth or a small tea infuser and tie/seal it so nothing escapes.

3. Build the pot: turn Instant Pot to Sauté, add the charred onion and ginger and sauté briefly to loosen bits, then add 8 cups low sodium chicken broth, 1 1/2 to 2 pounds boneless skinless chicken thighs or breasts, the spice bag, 1 tablespoon granulated sugar or a small piece of rock sugar, 3 tablespoons fish sauce and 1 to 1 1/2 teaspoons kosher salt (start low and adjust later).

4. Pressure cook: seal and cook on High pressure for about 10 minutes for thighs or 8 minutes for breasts; allow a natural pressure release for 10 minutes, then carefully quick release the remaining pressure.

5. Remove and strain: take out the chicken and the spice bag, strain the broth through a fine mesh into a clean pot or large bowl to remove solids and any grit; skim fat if you want a clearer broth.

6. Shred and return: shred the cooked chicken with two forks (or slice), return the meat to the strained broth and reheat to a gentle simmer; taste and adjust seasoning with more fish sauce, salt or a pinch more sugar if needed.

7. Prepare noodles and garnishes: soak or cook 8 ounces dried flat rice noodles (pho noodles) per package directions – either soak in hot water 15 to 20 minutes or blanch in boiling water 3 to 4 minutes until tender, then drain; rinse and prep 2 cups bean sprouts, 1 cup Thai basil leaves, 1/2 cup cilantro leaves, 3 to 4 green onions thinly sliced, 2 limes cut into wedges and 1 jalapeño or 2 Thai chiles thinly sliced.

8. Assemble bowls: divide the drained noodles among bowls, top with shredded chicken and fresh bean sprouts, basil, cilantro and green onions, then ladle the piping hot broth over everything so it sizzles and the herbs wilt.

9. Finish and serve: serve with lime wedges, sliced chiles, hoisin sauce and Sriracha or chili garlic sauce on the side so people can season their own bowls, and enjoy right away; leftover broth and chicken store well refrigerated for 3 to 4 days.

Equipment Needed

1. Instant Pot or electric pressure cooker
2. Heavy dry skillet or broiler pan for charring the onion and ginger
3. Chef’s knife and cutting board
4. Small piece of cheesecloth or a tea infuser to hold the toasted spices
5. Fine mesh strainer for clear broth
6. Tongs and two forks for handling and shredding the chicken
7. Ladle for ladling hot broth into bowls
8. Measuring cups and spoons
9. Colander or large sieve for draining the rice noodles

FAQ

Q: How long do I pressure cook the chicken and spices for best results? A: Cook on high pressure for 10 minutes for fresh thighs or breasts, then let the pot naturally release for about 10 minutes before doing a quick release. If the chicken is frozen, set 15 minutes then natural release 10 minutes. Thighs stay juicier than breasts so they forgive a little overcooking, breasts can dry out if you overdo it.

Q: Do I need to char the onion and ginger or toast the spices? A: Yes it's worth the extra step. Char the onion and ginger over a gas flame or under the broiler until the outside is blackened, and toast the whole spices in a dry pan 1 to 2 minutes until fragrant. Put spices in a tea ball or cheesecloth so you can strain them out. These tiny steps give the broth that deep pho flavor.

Q: How do I cook the rice noodles so they dont get mushy? A: Soak dried noodles in warm water 20 to 30 minutes or follow package directions, then plunge them briefly into boiling water 20 to 60 seconds until just tender and rinse with cold water. Or drop them into hot strained broth off the heat for 1 to 2 minutes. Never cook them under pressure with the broth or they'll turn to mush.

Q: The broth tastes flat or too salty what should I do? A: Taste after cooking and adjust. If flat add a little more fish sauce and a pinch of sugar and a squeeze of lime to brighten it. If too salty dilute with low sodium broth or water and rebalance with acid and fresh herbs. Fish sauce adds umami so add it slowly and taste.

Q: Can I swap chicken thighs for breasts or make other substitutions? A: Yes you can use either, thighs are more forgiving and stay tender, breasts are leaner so watch time. You can swap rock sugar for granulated sugar, skip the cardamom if you dont have it, or use store bought chicken stock in a pinch. For vegetarian pho use mushroom broth and miso for umami but the flavor will be different.

Q: How should I store and reheat leftovers? A: Cool broth quickly and refrigerate up to 4 days or freeze up to 3 months. Store noodles and fresh herbs separately, they get soggy if left in the soup. Reheat broth on the stove until simmering, warm the noodles briefly in boiling water then assemble bowls with fresh basil, sprouts, lime and chiles.

Instant Pot Pho Recipe Substitutions and Variations

Chicken (1 1/2 to 2 lbs):
- Thinly sliced beef (flank or brisket) for a classic beef pho style, cook under pressure then slice thin.
- Firm tofu, pressed and sliced, add near the end so it warms but stays firm for a veg option.
- Rotisserie or leftover cooked chicken, just shred and stir into the hot broth to save time.
Fish sauce (3 tbsp):
- Light soy sauce or tamari, similar salty umami, use a bit less then taste and adjust.
- Miso paste diluted with water, gives savory depth for vegetarian broths.
- Oyster sauce, richer and slightly sweet, use sparingly and cut back on sugar if needed.
Rice noodles (8 oz dried flat pho noodles):
- Rice vermicelli, cooks faster and works great if you want thinner noodles.
- Wide rice sticks or pad thai style rice noodles, similar chew, may need slightly different soak time.
- Brown rice noodles for a nuttier flavor and whole grain option.
Thai basil (1 cup):
- Sweet basil, more common and milder, still tasty in pho.
- Fresh mint, gives a bright cooling note, pairs well with cilantro.
- Baby spinach or watercress, adds fresh greens if herbs arent available.

Pro Tips

1) Use bones if you can. If you want a deeper, richer broth add a few bone in pieces or a leftover carcass to the pot, even if you still cook the boneless meat for the bowls. Pressure cooking bones for longer gives way more collagen and mouthfeel, and you can always remove the bones before shredding.

2) Don’t be afraid to char more than just the cut sides. Get a nice blackened crust on the onion and ginger, but watch it so it doesnt turn chemically bitter. If you over-char one side scrape off the really burnt bits, you still keep the smoky flavor without the acrid taste. A kitchen torch or the hottest skillet works great if you dont have a broiler.

3) Clarify and cool for a clearer, cleaner broth. After you strain, chill the broth in the fridge so the fat solidifies on top — it lifts off super easy. Also avoid furious boiling after straining; keep it at a gentle simmer to keep the broth clear and the aromatics bright.

4) Time the noodles for texture and serve speed. Soak the dried rice noodles in hot (not boiling) water until pliable, then give them a quick blanch only if needed. Rinse with cold water and toss with a little neutral oil so they dont clump. When serving, ladle very hot broth over the cold noodles so they finish cooking in the bowl and dont turn gummy from overcooking beforehand.