Description
This Instant Pot Pho recipe offers a quick and flavorful twist on the traditional Vietnamese noodle soup. Using the pressure cooker, the aromatic broth is developed with spices, chicken thighs, and fresh herbs in just 35 minutes, making it an accessible, comforting meal perfect for any day of the week.
Ingredients
Broth and Aromatics
- 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
Protein and Liquids
- 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
Noodles and Toppings
- 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
Instructions
- Saute Aromatics: Set your Instant Pot to the saute setting and heat the canola oil. Add the quartered onion, sliced ginger, and smashed garlic cloves. Cook, stirring frequently, until the onion is browned and fragrant, about 4-5 minutes.
- Add Spices: Stir in the cilantro, whole cloves, star anise pods, cinnamon stick, fennel seeds, coriander, and black peppercorns. Turn off the saute function by pressing cancel.
- Cook at High Pressure: Add the chicken thighs, chicken stock, fish sauce, brown sugar, 1/2 teaspoon kosher salt, and 2 cups of water to the pot. Secure the lid and select the manual/high pressure setting. Cook for 18 minutes. After cooking, perform a quick-release of the pressure according to the manufacturer’s instructions.
- Remove and Cut the Chicken: Open the Instant Pot and transfer the chicken thighs to a plate. Slice or shred the chicken using two forks, discarding any bones. Set the shredded chicken aside.
- Strain the Broth: Strain the broth through a fine-mesh sieve lined with cheesecloth to remove solids. Skim off any excess fat from the surface. Season the broth with salt and pepper to taste, and add extra fish sauce if desired. Return the broth to the Instant Pot to keep warm.
- Cook the Noodles: In a large pot of boiling water, cook the rice noodles according to the package instructions until tender. Drain well.
- Serve with Toppings: Divide the cooked noodles and shredded chicken among serving bowls. Pour the hot broth over the top. Garnish with bean sprouts, fresh herbs (Thai basil, mint, cilantro), sliced scallions, sliced Thai bird chilies, and lime wedges. Serve immediately.
Notes
- For a richer broth, you can char the onion and ginger under the broiler before adding them to the Instant Pot.
- If you prefer a beef pho, substitute chicken thighs with beef bones and adjust cooking time accordingly.
- The quick-release method prevents overcooking the chicken and keeps the broth clear and flavorful.
- Use fresh herbs and lime wedge garnish generously to brighten the soup.
- The noodles must be cooked separately to avoid overcooking and becoming mushy in the broth.
