Instant Pot Chicken Pho
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.
Servings: 6
Calories: 390kcal
Equipment
- pan with lid
- fine mesh strainer
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
Additional Pho Toppings
- Cilantro
- Bean sprouts
- Green onions
- Chili oil
- Shredded cabbage
Nutrition
Calories: 390kcal | Carbohydrates: 44g | Protein: 32g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 80mg | Sodium: 546mg | Potassium: 750mg | Fiber: 2g | Sugar: 5g | Vitamin A: 53IU | Vitamin C: 4mg | Calcium: 43mg | Iron: 2mg