Instant Pot Chicken Pho: Easy & Delicious Recipe

Instant Pot Chicken Pho: Craving a warm, comforting bowl of Vietnamese goodness but short on time? Forget spending hours simmering a traditional broth! This recipe delivers authentic Pho flavors in a fraction of the time, thanks to the magic of the Instant Pot. Imagine tender chicken, fragrant spices, and silky rice noodles swimming in a rich, aromatic broth – all ready in under an hour.

Pho, pronounced “fuh,” is Vietnam’s national dish, a beloved soup traditionally enjoyed for breakfast but savored any time of day. Its origins trace back to the early 20th century in Northern Vietnam, evolving from French influences and local culinary traditions. The soul of Pho lies in its meticulously crafted broth, typically simmered for many hours with beef bones and a blend of spices like star anise, cinnamon, and cloves.

What makes Pho so irresistible? It’s the perfect balance of flavors and textures. The savory broth, the tender meat, the chewy noodles, and the fresh herbs create a symphony in your mouth. Plus, it’s incredibly customizable! Everyone loves to personalize their bowl with a squeeze of lime, a sprinkle of chili flakes, or a dollop of hoisin sauce. This Instant Pot Chicken Pho recipe captures all the essence of traditional Pho, but with the convenience of modern cooking. Get ready to experience a taste of Vietnam without spending all day in the kitchen!

Ingredients:

• For the Broth:
• 1 whole chicken (about 3-4 lbs), giblets removed
• 1 large yellow onion, quartered
• 4-inch piece of ginger, unpeeled, smashed
• 4 cloves garlic, smashed
• 1 star anise
• 1 cinnamon stick
• 1 teaspoon coriander seeds
• 1/2 teaspoon fennel seeds
• 1 tablespoon fish sauce
• 1 tablespoon soy sauce
• 1 teaspoon sugar
• 1 teaspoon salt, or more to taste
• 10 cups water
• For Serving:
• 8 oz dried rice noodles (banh pho), wide or thin
• 1 cup bean sprouts
• 1/2 cup fresh cilantro leaves, chopped
• 1/2 cup fresh Thai basil leaves
• 2 green onions, thinly sliced
• 1 lime, cut into wedges
• Hoisin sauce, for serving
• Sriracha sauce, for serving
• Optional: thinly sliced jalapeños

Preparing the Broth:

1. Toast the Spices: This step is crucial for developing the rich, aromatic flavor of the pho broth. In a dry skillet over medium heat, toast the star anise, cinnamon stick, coriander seeds, and fennel seeds for about 3-5 minutes, or until fragrant. Be careful not to burn them, as this will make the broth bitter. Stir frequently to ensure even toasting. Once toasted, remove from the skillet and set aside.
2. Char the Onion and Ginger: Charring the onion and ginger adds a smoky depth to the broth. You can do this directly over a gas stovetop flame using tongs, or under the broiler in your oven. If using a gas flame, hold the onion quarters and ginger piece over the flame, turning occasionally, until the surfaces are blackened and slightly softened. If using the broiler, place the onion and ginger on a baking sheet and broil for about 5-7 minutes, turning once, until charred. Don’t worry if they’re quite blackened; that’s what you want!
3. Prepare the Chicken: Rinse the whole chicken thoroughly under cold water. Pat it dry with paper towels. This helps to remove any impurities and allows for better browning (though we won’t be browning it in this recipe).
4. Combine Ingredients in the Instant Pot: Place the chicken in the Instant Pot. Add the quartered onion, smashed ginger, smashed garlic, toasted spices, fish sauce, soy sauce, sugar, and salt. Pour in 10 cups of water. Make sure the chicken is mostly submerged; you may need to add a little more water if your chicken is particularly large.
5. Pressure Cook: Secure the Instant Pot lid and set the valve to the sealing position. Cook on high pressure for 25 minutes. The cooking time will vary slightly depending on the size of your chicken. A good rule of thumb is about 6 minutes per pound.
6. Natural Pressure Release: After the cooking time is complete, allow the Instant Pot to naturally pressure release for 20 minutes. This is important for preventing the chicken from becoming tough. After 20 minutes, carefully release any remaining pressure manually.

Shredding the Chicken and Straining the Broth:

1. Remove the Chicken: Carefully remove the chicken from the Instant Pot using tongs or a slotted spoon. Place it on a cutting board to cool slightly.
2. Strain the Broth: Pour the broth through a fine-mesh sieve lined with cheesecloth (if you have it) into a large bowl or pot. This will remove the solids (onion, ginger, garlic, spices) and create a clear, flavorful broth. Discard the solids.
3. Shred the Chicken: Once the chicken is cool enough to handle, shred the meat from the bones, discarding the skin and bones. Set the shredded chicken aside.
4. Defat the Broth (Optional): If you prefer a less fatty broth, you can skim off the fat that rises to the surface after the broth has cooled slightly. You can also refrigerate the broth for a few hours or overnight, which will allow the fat to solidify and be easily removed.

Preparing the Noodles and Assembling the Pho:

1. Cook the Rice Noodles: While the broth is simmering, prepare the rice noodles according to the package directions. Typically, this involves soaking the noodles in warm water for about 30 minutes to soften them, then cooking them in boiling water for a few minutes until tender. Be careful not to overcook the noodles, as they will become mushy. Drain the noodles well.
2. Warm the Broth: Return the strained broth to the Instant Pot or a large pot and bring it to a simmer. Taste the broth and adjust the seasoning as needed. You may want to add more fish sauce, soy sauce, salt, or sugar to achieve your desired flavor.
3. Assemble the Pho: Divide the cooked rice noodles among bowls. Top with shredded chicken, bean sprouts, cilantro, Thai basil, and green onions.
4. Ladle the Broth: Ladle the hot broth over the noodles and chicken.
5. Serve Immediately: Serve the Instant Pot Chicken Pho immediately with lime wedges, hoisin sauce, sriracha sauce, and optional jalapeños on the side. Let everyone customize their bowl to their liking!

Tips for the Best Instant Pot Chicken Pho:

• Don’t skip the toasting and charring steps! These steps are essential for developing the complex flavors of the broth.
• Use good quality fish sauce. Fish sauce is a key ingredient in pho, so using a good quality brand will make a big difference in the flavor of the broth.
• Adjust the seasoning to your taste. Pho is a very personal dish, so don’t be afraid to adjust the seasoning to your liking.
• Use fresh herbs. Fresh herbs are essential for adding brightness and freshness to the pho.
• Customize your bowl! Pho is all about customization, so feel free to add your favorite toppings and sauces.

Variations:

• Beef Pho: You can easily adapt this recipe to make beef pho by substituting the chicken with beef bones and beef chuck. You’ll need to adjust the cooking time accordingly.
• Vegetarian Pho: For a vegetarian version, use vegetable broth instead of chicken broth and add tofu or mushrooms for protein.
• Spicy Pho: Add more sriracha or chili flakes to the broth for a spicier kick.

Storage:

• Broth: The broth can be stored in the refrigerator for up to 3 days or in the freezer for up to 2 months.
• Chicken: The shredded chicken can be stored in the refrigerator for up to 3 days.
• Noodles: Cooked rice noodles are best served immediately, but can be stored in the refrigerator for up to 1 day.

This Instant Pot Chicken Pho recipe is a delicious and easy way to enjoy this classic Vietnamese soup at home. The Instant Pot makes it quick and convenient to prepare, and the flavorful broth is sure to warm you up on a cold day. Enjoy!

Conclusion:

So there you have it! This Instant Pot Chicken Pho isn’t just a recipe; it’s a passport to a warm, comforting, and incredibly flavorful experience, all achievable in a fraction of the time you might expect. I truly believe this is a must-try recipe for anyone craving authentic Vietnamese flavors without spending hours slaving over a hot stove. The depth of the broth, the tender chicken, and the vibrant toppings all come together in perfect harmony, creating a dish that’s both satisfying and incredibly nourishing.

Why is this Instant Pot Chicken Pho a must-try? Because it delivers authentic flavor with incredible ease. Forget simmering bones for hours; the Instant Pot works its magic to extract every last bit of deliciousness in a fraction of the time. It’s also incredibly versatile. Feel free to adjust the spices to your liking – a little more star anise for a bolder flavor, or a pinch of chili flakes for a touch of heat. The beauty of this recipe lies in its adaptability to your personal preferences.

Now, let’s talk serving suggestions and variations! While the classic toppings of bean sprouts, basil, cilantro, and lime wedges are essential, don’t be afraid to get creative. Sliced jalapeños add a fiery kick, while a drizzle of sriracha or hoisin sauce provides extra depth and sweetness. For a heartier meal, consider adding some sliced mushrooms or extra vegetables like bok choy or spinach. You can also experiment with different types of noodles. While rice noodles are traditional, glass noodles or even zucchini noodles (for a low-carb option) work beautifully.

Here are a few of my favorite serving variations:

• Spicy Pho: Add a generous pinch of red pepper flakes or a drizzle of chili oil to the broth before serving.
• Herby Pho: Load up on fresh herbs like mint, Thai basil, and cilantro for an extra burst of freshness.
• Veggie-Packed Pho: Add sliced mushrooms, bok choy, or spinach to the broth during the last few minutes of cooking.
• Protein Power Pho: Add shredded rotisserie chicken or sliced steak for an extra protein boost.

I’ve poured my heart into perfecting this recipe, and I’m confident that you’ll love it as much as I do. The aroma alone is enough to transport you to a bustling street food market in Vietnam! But the real magic happens when you take that first sip of the rich, flavorful broth. It’s an experience that’s both comforting and invigorating, perfect for a cozy night in or a quick and satisfying weeknight meal.

So, what are you waiting for? Dust off your Instant Pot, gather your ingredients, and get ready to embark on a culinary adventure. I promise you won’t be disappointed. And most importantly, I want to hear about your experience! Did you try this Instant Pot Chicken Pho recipe? What variations did you make? What did you think of the flavor? Share your photos, comments, and feedback in the comments section below. I can’t wait to see your creations and hear your stories. Happy cooking!

Don’t forget to rate the recipe and share it with your friends and family. Let’s spread the love of delicious, easy-to-make Instant Pot Chicken Pho far and wide!

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