Name: Instant Pot Chicken Pho
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Ingredients: 2 lbs bone-in, skin-on chicken pieces (thighs, drumsticks, or a mix); 1 large yellow onion, halved; 3-4 inch piece of ginger, sliced and lightly smashed; 4-5 star anise pods; 2 cinnamon sticks (3-4 inches each); 8-10 whole cloves; 1 tsp black peppercorns; 2 tbsp fish sauce, plus more to taste; 1-2 tsp granulated sugar (or a small piece of rock sugar); 10-12 cups water or low-sodium chicken broth; Salt to taste; For Serving:; 16-20 oz flat rice noodles (Banh Pho); Fresh cilantro, chopped; Fresh mint leaves; Fresh Thai basil leaves; Bean sprouts; Thinly sliced red onion; Lime wedges; Sliced bird’s eye chilies (optional); Sriracha (optional); Hoisin sauce (optional)

Description

Unlock the secrets to restaurant-quality pho at home with this streamlined Instant Pot recipe. Enjoy rich, aromatic broth and tender chicken in a fraction of the traditional time.

Ingredients

2 lbs bone-in, skin-on chicken pieces (thighs, drumsticks, or a mix)
1 large yellow onion, halved
3–4 inch piece of ginger, sliced and lightly smashed
4–5 star anise pods
2 cinnamon sticks (3–4 inches each)
8–10 whole cloves
1 tsp black peppercorns
2 tbsp fish sauce, plus more to taste
1–2 tsp granulated sugar (or a small piece of rock sugar)
10–12 cups water or low-sodium chicken broth
Salt to taste
For Serving:
16–20 oz flat rice noodles (Banh Pho)
Fresh cilantro, chopped
Fresh mint leaves
Fresh Thai basil leaves
Bean sprouts
Thinly sliced red onion
Lime wedges
Sliced bird’s eye chilies (optional)
Sriracha (optional)
Hoisin sauce (optional)

Instructions

1. Prepare Aromatics & Spices: Rinse chicken. Char onion and ginger over a gas flame or under a broiler until blackened. Lightly toast whole spices (star anise, cinnamon, cloves, peppercorns) in a dry pan over medium heat until fragrant, about 2-3 minutes.
2. Sear Chicken (Optional): Select ‘Sauté’ on Instant Pot. Add a drizzle of oil. Sear chicken pieces for 2-3 minutes per side until lightly browned. Remove chicken and set aside.
3. Pressure Cook Broth & Chicken: Return chicken to Instant Pot (or add un-seared chicken). Add charred onion, ginger, toasted spices, fish sauce, sugar, and water/broth up to the max fill line, ensuring chicken is submerged.
4. Cook: Secure lid, set valve to ‘Sealing’. Pressure cook on High for 20 minutes (for bone-in) or 15 minutes (for boneless). Allow natural pressure release for 10-15 minutes, then quick release remaining pressure.
5. Strain Broth & Shred Chicken: Carefully remove chicken; let cool. Strain broth through a fine-mesh sieve, discarding solids. Skim fat if desired. Discard chicken skin and bones, then shred chicken meat. Season broth to taste with more fish sauce and sugar.
6. Assemble & Serve: Just before serving, cook rice noodles according to package directions. Divide noodles among bowls, top with shredded chicken, then ladle hot broth over. Garnish generously with fresh cilantro, mint, Thai basil, bean sprouts, red onion, and a lime wedge. Serve immediately with optional chilies, Sriracha, and hoisin.

Prep Time: 20 mins
Cook Time: 45 mins