Name: Instant Pot Pho Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Vietnamese
Ingredients: 1 tablespoon canola or vegetable oil; 1 large onion, quartered; 1 (2-inch) piece ginger, sliced; 2 cloves garlic, smashed; 1 small bunch of cilantro; 3 whole cloves; 2 star anise pods; 1 cinnamon stick; 1 teaspoon fennel seeds; 1 teaspoon ground coriander (or 1 teaspoon coriander seeds); 1/2 teaspoon black peppercorns; 6 chicken thighs, bone-in, skin off; 5 cups chicken stock; 2 tablespoons fish sauce; 1 1/2 teaspoons brown sugar; Kosher salt and freshly ground black pepper (to taste); 2 cups water; 8 ounces dry rice noodles; 1 cup bean sprouts; 2 cups mixed fresh herbs (fresh Thai basil leaves, fresh torn mint leaves, cilantro); 1/4 cup scallions, thinly sliced; 1-2 Thai bird chili peppers, thinly sliced; 1-2 limes, cut into wedges

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I absolutely love sharing this Instant Pot Pho Recipe because it combines the comforting, fragrant, and deeply satisfying flavors of traditional pho with the convenience and speed of the Instant Pot. From the moment I first made it, I felt like I had uncovered a secret to enjoying this iconic Vietnamese noodle soup anytime without hours of simmering. Each bowl bursts with aromatic spices, tender chicken, and fresh herbs that brighten every spoonful. It’s simply one of my favorite meals to cozy up with, especially when I want something both nourishing and soul-soothing.

Why You’ll Love This Instant Pot Pho Recipe

What makes this Instant Pot Pho Recipe so special to me is the incredible depth of flavor it packs into just about 35 minutes of cooking. Using the Instant Pot means you can saute the aromatics and toast the spices directly in the pot, which really unlocks their essential oils and sets the stage for a broth that’s rich and layered. I love how the spices like star anise, cinnamon, and cloves mingle perfectly with the brightness of fresh ginger and cilantro, creating that signature pho aroma that fills the kitchen and instantly lifts your spirits.

Another thing I adore about this recipe is how approachable it is. If you’ve ever been intimidated by making pho from scratch, this takes all the guesswork and long simmer times away without sacrificing authenticity. The Instant Pot does the heavy lifting, and you get tender, juicy chicken thighs paired with perfectly cooked rice noodles in no time. It’s fantastic for weeknight dinners, casual gatherings, or even impressing family and friends with a homemade meal that feels special but requires less effort than you’d expect. Personally, I usually make it on weekends, then savor leftovers that taste just as amazing warmed up.

Ingredients You’ll Need

A bowl of noodle soup with three main layers is shown. The bottom layer is a clear broth with some green herbs floating in it. On top of the broth is a layer of shredded light brown meat mixed with sliced green onions and a red chili pepper on the side. The third layer shows thick, white, soft rice noodles being lifted by a woman's hand using brown wooden chopsticks. The bowl is white and sits on a white marbled surface, with blurred green leaves in the background. photo taken with an iphone --ar 4:5 --v 7

The ingredients for this Instant Pot Pho Recipe are elegant in their simplicity but each plays a crucial role in bringing the dish to life. Fresh herbs, warming spices, and quality chicken stock come together to form the base of the broth, while rice noodles and crisp bean sprouts add texture and freshness to every bite.

Canola or vegetable oil: Used for sautéing aromatics to develop deep, caramelized flavors.
Onion, quartered: Adds natural sweetness and depth when browned.
Ginger, sliced: Brings a subtle heat and refreshing zing essential to pho.
Garlic, smashed: Enhances the savory foundation of the broth.
Cilantro bunch: Adds an earthy, aromatic note especially when added whole during cooking.
Whole cloves: Provide warm, slightly sweet undertones to the broth.
Star anise pods: Key for that signature pho licorice-like aroma.
Cinnamon stick: Adds a soft, woody warmth balancing the spices.
Fennel seeds: Introduce a delicate sweetness that complements the broth.
Ground coriander (or coriander seeds): Offers a citrusy, floral brightness.
Black peppercorns: Bring subtle heat and complexity.
Chicken thighs, bone-in, skin off: Provide rich, tender meat and body to the broth.
Chicken stock: The flavorful base that carries all the spices and aromatics.
Fish sauce: Adds depth, umami, and authentic Vietnamese flavor.
Brown sugar: Balances saltiness with a touch of caramel sweetness.
Kosher salt and fresh black pepper: To season and adjust flavor perfectly.
Dry rice noodles: The chewy, light foundation of each bowl.
Bean sprouts: Add crispness and freshness as a classic pho topping.
Fresh herbs (Thai basil, mint, cilantro): Give the final aromatic flourish.
Scallions, thinly sliced: Add mild onion flavor and vibrant green color.
Thai bird chili pepper, thinly sliced: Provide spicy heat for those who like a kick.
Limes, cut into wedges: Bring brightness and acidity to balance the broth.

Directions

Step 1: Set your Instant Pot to the sauté setting and heat the canola oil until shimmering. Add the quartered onion, sliced ginger, and smashed garlic. Cook, stirring frequently, until the onion is nicely browned and fragrant, about 4 to 5 minutes. This step builds the foundation of flavor by caramelizing the aromatics.

Step 2: Stir in the cilantro bunch, whole cloves, star anise pods, cinnamon stick, fennel seeds, coriander, and black peppercorns. Mix everything well to release the spices’ aroma. Then press cancel to turn off sauté mode.

Step 3: Place the chicken thighs in the pot. Pour in the chicken stock along with fish sauce, brown sugar, ½ teaspoon kosher salt, and 2 cups of water. Give everything a gentle stir to combine.

Step 4: Seal the Instant Pot lid and select manual or pressure cook mode set to high pressure for 18 minutes. Once cooking is complete, carefully perform a quick pressure release following your model’s instructions.

Step 5: Open the lid and transfer the chicken thighs to a plate with tongs or slotted spoon. Remove the bones by slicing or shredding the chicken using two forks, then set the meat aside.

Step 6: Strain the broth through a fine-mesh sieve lined with cheesecloth into a large bowl, discarding all solids including the cilantro bunch and spices. Skim off any excess fat from the surface. Taste the broth and adjust salt, pepper, and additional fish sauce if desired. Return the clear, flavorful broth to the Instant Pot on the warm setting.

Step 7: Cook the dry rice noodles separately in a large pot of boiling water according to package instructions, then drain thoroughly.

Step 8: To serve, divide the drained noodles and shredded chicken among bowls. Ladle the hot broth generously over the top, then garnish with bean sprouts, fresh herbs, scallions, sliced chili peppers, and lime wedges. Encourage everyone to squeeze lime and add herbs or chili to taste.

Servings and Timing

This Instant Pot Pho Recipe yields about 6 hearty servings, perfect for a family meal or sharing with friends. The prep time is approximately 10 minutes, mostly for assembling and prepping spices and aromatics. The total cook time in the Instant Pot is 18 minutes under high pressure, plus a quick 5-minute sauté and about 5 minutes for pressure release and finishing. Including cooking noodles and serving, plan for roughly 35 minutes from start to table. There’s no resting time needed, so you can enjoy this delicious pho piping hot right away.

How to Serve This Instant Pot Pho Recipe

A shallow white bowl filled with clear broth holds a neat pile of smooth white rice noodles on the left side. To the right, light brown shredded chicken rests partially in the soup. Sprinkled on top are fresh bright green chopped scallions, red chili slices, and green mint and basil leaves. Near the chicken, two lime wedges sit on the edge of the bowl. Bean sprouts with pale white and yellow tones spread over the noodles and broth. A white spoon leans inside the bowl across the rim. The bowl is placed on a metal plate set on a dark rustic surface, with wooden chopsticks resting at the front. In the background, there are small bowls filled with lime wedges, green herbs, and more garnishes. Photo taken with an iphone --ar 4:5 --v 7

I find pho is all about the experience, so how you serve it really elevates the meal. I love arranging bowls with freshly cooked rice noodles and shredded chicken, then pouring steaming broth right before serving so everything stays warm and fresh. The toppings are essential – crisp bean sprouts, fragrant Thai basil and mint, bright scallions, spicy chili slices, and plenty of lime wedges that let everyone customize their bowl just the way they like it. I like to offer all these on a platter for a fun, interactive meal.

When it comes to sides, I often keep it simple with crunchy spring rolls or a light cucumber salad dressed in rice vinegar and chili for contrast. For drinks, a crisp, aromatic white wine like a dry Riesling or Gewürztraminer pairs beautifully, as does a refreshing iced jasmine tea or a tangy citrusy cocktail. Pho is my go-to for cozy weeknight dinners but also makes an impressive and comforting dish for casual dinner parties or even a weekend family lunch.

I always recommend serving the pho hot so the broth’s flavors really shine and the noodles don’t get soggy. As for plating, I portion about one cup noodles with a generous handful of shredded chicken per bowl, then ladle the broth generously. The colorful herbs and chili peppers make for a beautiful presentation that invites everyone to dig in.

Variations

One of the things I love about this Instant Pot Pho Recipe is how adaptable it is. If you prefer beef to chicken, simply swap the chicken thighs for beef bones and thinly sliced beef sirloin added after cooking. For a vegan twist, replace chicken with firm tofu or mushrooms, use vegetable broth, and increase the quantity of aromatic spices to keep that deep pho flavor. I also sometimes use gluten-free tamari instead of fish sauce to accommodate dietary needs.

For a bolder flavor, I occasionally toast the whole spices a little longer on the sauté setting before pressure cooking to intensify the aroma. If you want a lighter broth, you can reduce the brown sugar slightly or omit it altogether. I have also experimented with slow cooker versions that cook overnight on low, though the Instant Pot speeds up the process while still delivering excellent taste and texture.

Finally, don’t hesitate to adjust the fresh herb mix to suit your palate—adding more mint for a cooling effect or extra Thai basil for a slightly peppery note. The beauty of pho is that it’s truly customizable to your taste, so I encourage experimenting until you find your perfect bowl.

Storage and Reheating

Storing Leftovers

I always store leftover broth and chicken separately in airtight containers so the noodles don’t get soggy from sitting. The broth will keep well in the refrigerator for up to 4 days, and the shredded chicken for about 3 days. I use glass or BPA-free plastic containers to preserve freshness and avoid any lingering odors.

Freezing

This Instant Pot Pho Recipe broth freezes remarkably well, making it a convenient meal prep option. I pour cooled broth into freezer-safe containers or heavy-duty freezer bags, leaving room for expansion, and freeze for up to 3 months. I don’t recommend freezing cooked rice noodles, as they have a tendency to become mushy. Instead, freeze just the broth and chicken separately and prepare fresh noodles when reheating.

Reheating

To reheat, I gently warm the broth on the stove over medium heat, stirring occasionally until steaming hot. Add shredded chicken to the broth just long enough to warm through without toughening. Cook fresh rice noodles separately to maintain perfect texture and assemble your bowl just before serving. Avoid reheating everything together to keep the noodles from overcooking and preserve that authentic pho experience.

FAQs

Can I use other types of meat instead of chicken for this Instant Pot Pho Recipe?

Absolutely! Beef is a classic alternative—typically beef bones for the broth and thinly sliced brisket or sirloin added after cooking. You can also use pork or even go vegetarian by substituting mushrooms and vegetable broth, though the flavor profile will shift slightly. The Instant Pot makes it easy to adapt the recipe to suit your preferences.

Is it necessary to use fish sauce in this pho recipe?

Fish sauce is traditional and adds essential umami depth and authenticity to the broth. However, if you avoid fish or follow a vegetarian or vegan diet, you can either omit it or replace it with soy sauce or tamari for a similar salty, savory note. Just remember to adjust the seasoning to taste since these alternatives can vary in saltiness.

How do I prevent the rice noodles from getting mushy?

The key is to cook the rice noodles separately just before serving, following package instructions closely, and drain them well. Avoid adding noodles to the broth too early or reheating leftover noodles in broth, as they soak up liquid and become overly soft. Cooking fresh noodles every time ensures they stay chewy and perfect in texture.

Can I make this Instant Pot Pho Recipe ahead of time?

Definitely! The broth actually tastes even better after resting overnight as the flavors marry beautifully. Just store the broth and shredded chicken separately in the refrigerator and keep the noodles apart. Reheat the broth and chicken gently, then prepare noodles fresh before assembling your bowl. This makes it a great option for meal prep or entertaining.

What are some good garnishes and toppings to serve with this pho?

Fresh herbs like Thai basil, mint, and cilantro are must-haves that add brightness and aroma. Bean sprouts provide a satisfying crunch, while thinly sliced scallions contribute mild onion flavor. Thin slices of Thai bird chili offer heat for those who like spice, and lime wedges add essential acidity to balance the rich broth. You can also offer hoisin sauce or Sriracha for dipping or drizzling to customize each bowl further.

Conclusion

I can’t recommend this Instant Pot Pho Recipe enough if you’re craving a bowl full of warmth, rich flavors, and fresh herbs that transport you straight to Vietnam. It’s a recipe I return to time and again when I want something comforting yet impressive without spending hours in the kitchen. Whether for a cozy weeknight supper or sharing with loved ones, this pho hits all the right notes. I hope you enjoy making and savoring it as much as I do!