Instant Pot Chicken Pho | Phở Gà

Chicken Pho is the Vietnamese version of Chicken Noodle Soup.  This is our version comfort food and we can eat it for breakfast, lunch or dinner.  It is ironic since I did not really like Pho growing up.  But after moving away from home after college, I ate Beef and Chicken Pho a few times per week since I was so home sick.  The taste and the aroma of Pho means home to me and there is no dish I rather serve to my family.

Unfortunately, cooking Chicken Pho also means that you have to watch and tend to your broth for 5-6 hours.  And most of us will not have that kind of time.  With an Instant Pot, however, you would be able to serve Chicken Pho in a little over an hour.  The cost of an Instant Pot is worth it for me just for the fact alone that I can make Pho anytime I want to without much time commitment. 

Please Note: I am using the largest Instant Pot size which is 8-quart.

Instant Pot Chicken Pho | PhởGà


Ingredients for making the Broth:

  • 2 Pieces Chicken Carcasses I buy 2 young whole chickens and remove breast and wings. The rest will be used for my Chicken Pho Broth. Chicken Breast will be poached and shredded. I save the wings for another dish.
  • 2 Large Onions
  • Large Gingers approximately 5-6 inches in length
  • 1 Small Daikon or ½ of a large Daikon
  • 1 Pack Pho seasoning I highly recommend getting these Pho seasoning packages as it makes your life so much easier. Each package contains gloves, cinnamon, cardamom, coriander seeds, fennel seeds and star anise. You can buy these in most Chinese and Vietnamese grocery stores.
  • 1 Gallon Water

Broth seasoning:

  • 1/4 Cup  Rock Sugar
  • 1/4 Cup Fish Sauce
  • 1 Bunch Green onions White part only
  • Chicken Meatballs Optional


  • Shredded Chicken Breast
  • Thinly sliced onions
  • Green onions
  • Cilantro
  • Thai Basil
  • Bean Sprouts
  • Jalapeno peppers or Thai Chili peppers if you like it extra hot
  • Wedges of lime


  • Flat Rice Noodles


  • I purchase 2 small young chickens, each about 4 lbs. I remove the breast which will be poached and shredded later. I also remove the wings and save those for another dish.
  • Rub all parts of the chicken with salt and vinegar, then rinse thoroughly.
  • If possible, char the onion and ginger over open fire. That is the very best way to develop the amazing flavors and aromas of these two beautiful ingredients. But if that is not an option, char in a toaster oven under broil for 15-20 minutes.
  • Set onions and ginger aside to cool. Once cooled, rinse under water and remove the charred skin.
  • Toast all the ingredients in the Pho seasoning package over medium heat. Do not skip this step as it will bring out some amazing aroma and flavors that are quintessential Pho. Keep moving the aromatics around so they do not burn.
  • Once toasted, put all the dry aromatics in a tea bag. If you buy a ready-made seasoning package, it usually comes with a draw string or tea bag.
  • Add all ingredients to your Instant Pot – chicken, daikon, charred ginger and onion as well as the bag with all the toasted dry aromatics.
  • Set Instant Pot to High Pressure for 45 minutes.
  • Once 45 minutes is over, allow it to naturally release for 10 minutes and then released manually.
  • While broth is cooking, we will poach the chicken breasts. This is the EASIEST method to poach chicken breast. It always comes our perfectly and never dry!
  • Add chicken breasts to a pot of cold water. Bring I to a light boil. Once it is on a light boil, set the timer for 5 minutes.
  • Make sure the water is not boiling heavily. You want it only on a light and small rolling boil.
  • Once 5 minutes is over, turn OFF the heat, put on the lid and set the timer for 25 minutes. The chicken will cook perfectly in the residual heat. If your chicken breast is very thick, you may want to let it go for 30 minutes. By cooking it the “passive” way, there is almost no risk of overcooking and the meat will be nice and juicy.
  • Now strain the chicken broth to remove excess fat and impurities.
  • Season the broth with ¼ cup of rock sugar and ¼ of fish sauce.
  • I highly recommend adding a bunch of green onions (white part only) to the broth. This will add a beautiful natural sweetness to the broth.
  • In this vlog, I am adding some frozen homemade chicken meatballs Vo Vien but this is totally optional since we already have poached and shredded chicken as a topping.
  • Bring the broth to a boil and 5 minutes and it is ready to be served.
  • Vietnamese Cuisine relies heavily on fresh herbs and Pho is not an exception. Garnishes will include green onions, Cilantro, sawtooth Coriander, Thai Basil, Jalapenos, sliced onion and lime wedges.
  • Assembling your Pho bowl: Start with cooked rice noodles, add sliced onions, chopped cilantro, green onions, sawtooth coriander and jalapenos. Now add broth to the bowl and squeeze some lime into your Chicken Pho bowl.
  • Optional: add Hoisin Sauce and Sciracha.


Course Breakfast, Soup
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