Easy Instant Pot Chicken Pho
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This easy Instant Pot Chicken Pho brings comforting, authentic flavors to your table in minutes! Simmered with cinnamon, cloves, and peppercorns, the savory broth pairs perfectly with tender chicken and rice noodles. Top with fresh jalapeños, basil, and lime for a vibrant, delicious bowl of pho.
If this homemade soup looks delicious to you, you’ll probably also enjoy my flavor-packed Thai Coconut Soup that is ready in just 20 minutes, my popular Chicken White Bean Soup or this super simple Keto Chicken Noodle Soup.
Table of Contents
What is Pho?
Pho is a traditional Vietnamese soup that features a flavorful broth, rice noodles and either thinly sliced beef or chicken. Garnished with fresh herbs, bean sprouts, lime and chili for extra flavor, toppings round out the recipe. Pho is known for its aromatic broth, which is made by simmering bones, spices and other ingredients for hours before enjoying for breakfast or lunch.
Why You’ll Love This Easy Instant Pot Chicken Pho
This recipe showcases all the great features of the traditional soup but adds a unique twist by reducing the time it takes to make by using an instant pot. As an added bonus, you have control on what goes into the recipe so you can make a customizable version of this classic dish. Soon enough, it will be a popular comfort food in your home!
Ingredients
- Coconut oil: a fragrant oil that helps to soften the garlic and onion before the other ingredients are added.
- Spices: the addition of onion, ginger, garlic, cloves, peppercorns and a cinnamon stick are the key ingredients to creating the classic aromatic broth.
- Chicken stock: chicken stock or bone broth are both options to create the soup base.
- Chicken breasts: the tender chicken adds a rich flavor to the broth and protein to the soup. Swap with boneless, skinless chicken thighs if desired.
- Rice noodles: rice noodles soak up the delicious broth to round out the meal.
How To Make Chicken Pho
STEP ONE: Sauté onions and garlic. Turn your instant pot to sauté mode and let it heat for a minute. Then, add the coconut oil, allowing it to melt and coat the bottom of the pot evenly. Once the oil is hot, cook the onions and ginger for about 4 minutes. The onions should become soft and translucent while the ginger releases its fragrant aroma. Next, add the garlic, peppercorns, cloves, and cinnamon stick and cook for an additional minute.
STEP TWO: Cook the soup. Add the chicken stock and chicken breasts to the aromatic mix. Place the lid onto the instant pot, turn the valve to sealing. Cook on high pressure for 10 minutes. When time is up, turn valve to vent and remove the lid carefully. Remove the chicken and shred in a separate bowl.
STEP THREE: Cook the rice noodles. While you wait for the chicken to fully cook in the instant pot, bring water to a boil and cook the rice noodles per package instructions. Be cautious not to overcook rice noodles as they will become mushy.
STEP FOUR: Serve. Place some cooked noodles and shredded chicken into the bottom of a serving bowl. Ladle the soup mixture through a fine mesh strainer into the bowls. Garnish with toppings and serve hot.
Chicken Pho Toppings
I recommend garnishing with jalapenos, basil, and a slice of lime. Plus, adding a drizzle of sriracha if a hint of spice is desired. Here are other flavorful toppings to elevate this instant pot pho:
- Cilantro
- Bean sprouts
- Green onions
- Chili oil
- Shredded cabbage
Chicken Pho Recipe Tips and Notes
- Taking the time to char the onion and ginger in the coconut oil before adding the rest of the soup ingredients is worth every second as it will enhance the overall flavor of the dish.
- Use bone-in chicken thighs or breasts to add extra richness and flavor to the broth.
- The fine mesh strainer is a helpful tool to ensure spices like the cinnamon, peppercorns and cloves do not end up in a serving bowl.
- Cook rice noodles separately instead of in the instant pot to prevent them from becoming mushy.
- Rinse noodles under cold water if making in advance to stop the cooking process and keep them from sticking together.
- Traditional pho is made with rice noodles but there are several alternatives such as glass, egg or soba noodles. Zucchini or sweet potato noodles can also be used as a low carb option.
FAQs
Yes! I think the broth tastes better the next day so make ahead then store in the fridge separate from the chicken and noodles. When ready, reheat all the components then assemble in a bowl.
Absolutely! Swap the chicken broth for vegetable broth and omit the chicken. Tofu, portabella mushrooms, or other plant-based proteins can be used as an alternative to meet dietary needs or preferences.
Add fresh chili peppers, chili oil or double the amount of Sriracha sauce for extra heat. Adjust the spice level to your liking by adding more or less of these ingredients.
Yes, this pho recipe is gluten-free when rice noodles are used. Always double check the ingredients of packaged products to ensure they are certified gluten-free.
Storage Instructions
If you have leftovers or are looking to meal prep in advance, store the broth and noodles separately for best results.
Broth Storage:
- Let the broth cool completely then transfer to an airtight container. Store in the fridge for up to 4 days.
- If freezing, pour the cooled broth into containers or a freezer Ziploc bag then store for up to 3 months.
Noodle Storage
- Store cooked noodles in a container in the fridge. Rinsing with water or tossing in a little olive or avocado oil will prevent sticking.
- If possible, I recommend cooking the noodles right before serving instead of prepping in advance.
Chicken & Topping Storage:
- The chicken can be stored in the container with the broth or separately up to 4 days.
- Fresh toppings such as herbs, bean sprouts and sliced limes should be stored separately in sealed containers for optimal freshness.
Reheating Instructions
Heat the broth on the stovetop until it is simmering then add the chicken to warm it through. This method is preferred over microwaving, so the chicken stays moist and tender. The noodles can be reheated by dipping in boiling water for a few seconds. Pour the reheated chicken and broth over the noodles then add the fresh toppings when ready to serve.
More Instant Pot Soup Recipes
Instant Pot Chicken Pho
Ingredients
- 1 tablespoon coconut oil
- 1 onion quartered
- 1 inch ginger peeled and diced
- 3 cloves garlic smashed
- 1 tablespoon cloves
- 1 tablespoon whole peppercorns
- 1 cinnamon stick
- 6 cups chicken stock
- 1.5 pound chicken breasts
- 1 package rice noodles
Instructions
- Saute onions and garlic. Turn your instant pot to saute mode. Add the coconut oil then cook the onions and ginger for about 4 minutes. Add the garlic, peppercorns, cloves, and cinnamon stick and cook for an additional minute.
- Cook the soup. Add the chicken stock and chicken breasts. Place the lid onto the instant pot, turn the valve to sealing. Cook on high pressure for 10 minutes. When time is up, turn valve to vent, remove the lid, then remove and shred the chicken.
- Cook the rice noodles. While the chicken is cooking bring water to a boil and cook the rice noodles per package instructions.
- Serve. Place some cooked noodles and shredded chicken into the bottom of a bowl. Ladle the soup mixture through a fine mesh strainer into the bowls. Garnish with jalapenos, basil, and a slice of lime. Drizzle with sriracha if desired.
Video
Notes
- Cilantro
- Bean sprouts
- Green onions
- Chili oil
- Shredded cabbage
Equipment
- pan with lid
- fine mesh strainer
