Instant Pot Pho
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How to quickly (and easily!) make restaurant-quality pho right at home in the pressure cooker in less than 1 hour! The broth comes out perfectly – so flavorful and comforting. You can’t beat that!
So we made it to Cinque Terre!
It was quite a trek to get here – from cruise, to shuttle, to taxi, to train, we were able to visit 3 of the 5 seaside villages – Monterosso, Vernazza, and Manarola.
All were so unique and adorable, as I quickly told Ben we had to move here immediately.
But before that happens, I have the best homemade pho for you guys!
And guess what? You can make it right in the Instant Pot® in less than 1 hour! No need to simmer for 5-6 hours as you would for traditional pho.
The IP takes care of all that for you. It’s just as flavorful and cozy – and the broth is simply perfect.
Instant Pot Pho
Ingredients
- 1 tablespoon canola oil
- 1 large sweet onion, quartered
- 1 2-inch piece ginger, sliced
- 2 cloves garlic, smashed
- 3 whole cloves
- 2 star anise pods
- 1 cinnamon stick
- 1 teaspoon ground cardamom
- 1 teaspoon ground coriander
- ½ teaspoon black peppercorns
- 1 ½ pounds bone-in chicken thighs, skin removed
- 4 cups chicken stock
- 2 tablespoons fish sauce
- 1 ½ teaspoons brown sugar
- Kosher salt and freshly ground black pepper, to taste
- 8 ounces rice noodles
- 1 cup bean sprouts
- 1 cup fresh basil leaves
- 1 cup torn mint leaves
- 1 Thai bird chili pepper, thinly sliced
- 1 lime, cut into wedges
Instructions
- Set 6-qt Instant Pot® to the high saute setting. Heat canola oil; add onion, ginger and garlic. Cook, stirring frequently, until browned, about 4-5 minutes.
- Stir in cloves, star anise pods, cinnamon, cardamom, coriander and peppercorns until fragrant, about 1 minute.
- Stir in chicken thighs, chicken stock, fish sauce, brown sugar, 1/2 teaspoon salt and 2 cups water. Select manual setting; adjust pressure to high, and set time for 15 minutes. When finished cooking, quick-release pressure according to manufacturer’s directions.
- Remove chicken from the Instant Pot® and shred, using two forks; set aside.
- Strain broth through a fine-mesh sieve lined with cheesecloth; discard solids. Skim any remaining fat from surface and discard; season with salt and pepper, to taste.
- In a large pot of boiling water, cook noodles according to package instructions; drain well.
- Divide noodles and chicken into serving bowls. Ladle over the broth mixture and serve immediately, garnished with bean sprouts, basil, mint, chili pepper and lime.
Did you make this recipe?
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I’m used to very onion-y broth, and messed up when I chose chicken bone broth. There was kind of no taste, other than the seasonings that were really doing it for me. Maybe add green onions to the broth before pressure cooking it? Overall, v good with the topping, fall apart chicken, and hoisin sauce.
This was delicious! I am not the cook in the house, but half of the home is currently sick so I needed to fill the role. We all enjoy pho, and I wanted to make something that would ease a soar throat. Everyone was pleased. Even my wife, the usual chef, was thrilled with the result. It really did taste like restaurant-quality pho. I made some minor tweaks: no fish sauce, 2 instead of 3 cloves, breasts instead of thighs, and minced ginger instead of sliced. This meal is now officially a regular dinner option.
Thank you!
Family favorite!
This is a revelation! I love, love, love Pho but never knew how to get an authentic flavor with acceptable effort. This is it! It’s so easy to make and so flavourful. Thanks for creating and sharing this recipe – it means I can eat great Pho any time I want from here on out.
I always have hot toddy ingredients on hand for when someone gets a cold – and what a huge crossover of ingredients. Turns out I already had all the ingredients I needed in my fridge and pantry. I usually order my pho with brisket and beef round. Possible to someday get an alt recipe with beef in the future? Loved this recipe as-is though – love all the recipes from this site. Always a win at our house!!
So dang delicious!! Followed recipe exactly and my family and I were blown away. My kids and I usually order beef while my husband orders his with meatballs so I wasn’t sure if they would appreciate the chicken. We all loved it. The thighs are so flavorful and soak up the aromatics. The broth has the complex favors. It all works so well. Thank you for this!!
We love Pho and this recipe is amazing. So much so that my hubby and kids prefer it over going to our favorite Pho restaurant. Say what?!? Yes, it’s that good and so easy to make! I tend to add a little extra of the aromatics and I use frozen chicken breasts because I am terrible at meal planning. Can’t recommend this enough, you gotta try it!!
This is a weekly staple in our home! It’s so delicious!!! Don’t change a thing of you have tastebuds. Thank you!
This was so incredible and my very first recipe in the insta pot. Our family loves pho and now I can make it at home! Flavors were amazing just like the pho restaurants. I did have to go to several stores to get all the whole spices/herbs but worth it. I used the chicken thighs and it gave it so much flavor. Will be putting on our regular dinner rotation.
I didn’t think I could make this as good as a restaurant! It is simple and amazing and is going into the “regular rotation.”
This was incredible! I made the mistake of using chicken breasts instead of thighs, but other than that it was so delicious and not too difficult. Trying again tonight with chicken thighs. Thanks for this recipe!
Absolutely amazing flavor!! This will definitely be in my weekly rotation. ❤️
I don’t think I’ve ever made such a flavorful and fragrant broth before! Really nice.
Wow!!! First recipe in our new instapot and amazingly delicious! Having no prior instapot experience this recipe has not only made me a believer but had us blown away with the flavor! We followed directions to a T and will make this in the future without question. Thanks for a great recipe!!!
Can this be done in a slow cooker? My family would love this! Plus I already have all the ingredients! Also, can I use frozen chicken thighs? Thanks!
I don’t usually leave reviews but this recipe is outstanding! It’s so good that I typically double the recipe…..can’t get enough!
Wondering if you can cook the chicken thighs from frozen, and if so, what the cooking time would be?
Amazing soup. Absolutely love the flavor. I have done this using frozen chicken thighs, usually its in a huge round block of chicken (i freeze in rounds specifically for the instant pot) depending on how much chicken I’m cooking i usually add about 15-30 minutes and slow release. Check a piece for doneness just to make sure.
This recipe looks amazing! 🙂 Would it still work if one doesn’t have an instant pot (e.g. simmer for longer in a pot or dutch oven)?
My husband made this recipe to try to make chicken pho at home. We used chicken breasts and it would likely taste a lot better with chicken thighs as they are more flavorful, so I would stick with thighs in the future. We found that this particular recipe had too much ginger and anise for our taste buds and too little fish sauce, but once again the chicken breasts might have been the problem. We added a little more salt and fish sauce at the end and that helped to balance the flavors. Thank you for sharing this recipe. We appreciate the time you took to share it with your readers.
I make this once a week! I have also made it with bone in chicken breasts with excellent results. When are you going to give us a beef version?!
This came out amazing! I subbed coconut sugar for brown and used jalapeño peppers instead of the Thai bird chili pepper (husband couldn’t find them at the store). Used only half a stick of cinnamon. Also threw in green onions at the end, which added a lot to the dish…not that it necessarily NEEDED it since the flavors were so complex already—but I’m a big green onion fan. Thanks for the delicious recipe!
This recipe lived up to it’s name! My family loved it.
1st time making this Pho and its Amazing And so easy, will definitely be making this again.
One of my all time favorite recipes! I would love an instant pot beef version! Thank you!!!
I doubled everything, made it in my 8 qt instant pot, pressure cooked for 15 minutes. Delectable!
LEAH
Pho is one of my favorite soups! This recipe is amazing! The broth tastes just like one from my fave Vietnamese restaurant. I love how quick the recipe is too. I always thought if I made pho at home it would take forever. I will be making this again for sure. Thank you for making this Instant Pot version!
This was so good, and so easy. You’re a legend.
Unfortunately, I had to substitute powdered ginger for the fresh ginger and anise seeds for the star anise (not the same plant, I know) because I forgot to put ginger on my shopping list and the store was out of star anise that day. So I don’t really have a realistic idea if the broth turned out authentic or not. It was different from the ones we’ve had at restaurants, but it gets five stars from me because my kids ate it up (well, mostly the noodles and chicken, but that’s just how they eat their pho) and it made my tummy feel really cosy and comfortable. There was an overpowering flavor of something – or a combination of somethings perhaps – that was slightly less satisfying, but it’s hard to tell what it was. Maybe I’ll try less cinnamon too next time and use all the correct ingredients to see if it turns out even better. Definitely saving this recipe!
This was the first recipe I tried in my new Instant-Pot! I was amazed at how easy and delicious it was – the chicken was so tender. We will definitely be making it again, but next time I would use less cinnamon (maybe half a stick instead of a whole stick, the cinnamon was overwhelming for me), definitely needed more salt and pepper in the end, and perhaps I would add some chiles to the instant pot while cooking the chicken to infuse some spicy flavor in the broth and chicken. I would also note that the 6-serving portion size is NOT a restaurant portion, it is about 1 cup of broth per person. I’d say in reality it makes about 3 dinner-sized portions. If you are cooking for a group of 3 or more increase the recipe!
Question, would I need to make any adjustments if I’m using a later IP. You mention the one you’re using is 6 qt and I believe mine is 8 qt. I know this matters for some recipes.
Yummy and flavorful recipe! As far as fresh herb toppings, we added THAI basil (which is an absolute MUST) and cilantro in addition to the mint. We also added spoonful of rooster sauce. Fabulous comfort food!
Can Bone broth be used?
Has anyone tried freezing this? How did it turn out?
Good But only two cups of water. Not enough for 4 servings NO??
I thought the same thing, but it’s 2 C. water (in the instructions) plus the 4 C. stock from the ingredients list. I think I’d still add another cup or so of water, but the recipe yields at least 6 C. liquid. Cheers!
This was the first meal I made with my Instant Pot. It came out amazing! The broth is super flavorful and as good as any restaurant I’ve been too. The Chicken was amazing! So tender and flavorful. I was eating it by itself. I ended up making a second batch the next day to freeze.
This recipe is so delicious and easy I love it for the nights we just can’t make it out to get our pho!! I love that it’s an instant pot recipe and would soooo look forward to your beef version
Quick question.. would I be able to use boneless thighs for this? My local supermarket does not often have bone-in available.
Absolutely!
My husband and I love this recipe. Yes, I had to go get some of the ingredients, but I make it so often it wasn’t a problem. I like to make it when the weather is cold, but even in hot weather my husband comments on the freshness of the ingredients. Excellent dish!
Hint: I strain everything from the IP into a strainer lined with cheesecloth. That allows me to pick out the chicken (by now in shreds and leave behind the spices. So much easier this way.
Question. I love beef pho, but it takes me hours to do. Could I sub beef shanks or ox tail and use beef stock? Would the cooking time vary? Also, I have whole cardamom, both the green and black. Which one would you use and how much? Do you recommend charring the onion and ginger first? When I get to craving pho, I don’t’ want to wait all day to eat it so I am SOOO excited to give this a go. The flavor profile looks on point! I have made several of your recipes with great success and this looks like it will not disappoint. I’ll be sure to let you know how this goes! Thank you!
What a great idea! But unfortunately, without having tried this myself, I cannot answer with certainty. But if you get a chance to try it, please let me know how it turns out! 🙂
Let me know if you figured it out, the recipe I’m watching simmers beef & ox tail for 12 hours, then the rest for another 12 hours. Would be great to cut this time down to an hour if possible!
I loved this recipe! I made it for my family and they gobbled it right up! The one thing I did have trouble with was finding the calories. Does anyone know how many calories are in this? I say this only because I’m on a diet and counting my calories. Other than that, it was delicious and I will definitely be making it again!
Hi Maurice! Nutritional information is provided only for select recipes at this time. However, if it is not available for a specific recipe, we recommend using free online resources at your discretion (you can Google “nutritional calculator”).
I’m a pretty solid cook but a relative novice with the instant pot so I’m always hesitant to try an IP recipe. I made this tonight and it was a hit with the whole family, picky kiddos included! The broth was legit… it really was restaurant quality. Thank you so much for this easy and delicious IP recipe!
I feel the exact same way – there’s something about the IP that makes me nervous every time, but so far everything has turned out delicious! So happy you gave this one a try, Megan!
Can this recipe be made in an 8 quart instant pot?
Yes! When using an 8qt Instant Pot, the timing should stay relatively the same. It would just take a little longer for it to come to pressure. But as always, please use your best judgment when making substitutions and modifications. We hope you’ll enjoy this one, Elise!
My husband is officially obsessed with this. I’m making it for my son’s family tonight. Delicious!
Awesome, Marie!
I’m wondering if it is necessary to use chicken broth or if using just plain water would work as well?
Water should be just fine but I recommend using chicken stock.
My family LOVED this recipe. The broth was so delicious and easy to pull together.
That’s awesome!
Hi, I was going to make this for dinner tomorrow and wanted to use up some roast chicken and some homemade chicken broth I have in the fridge. Is it important to the flavor of the pho to pressure cook fresh chicken in the recipe or can I add the roast chicken I have just before serving to warm it up? Thanks for the help!
Will this recipe fit a 3-qt instant pot or should I divide the recipe in 2?
When using a 3qt or “mini” Instant Pot, the general rule of thumb is to divide the recipe in half with the same cook time. But as always, please use your best judgment when making substitutions and modifications.
Oh my goodness… I lived in the Pacific Northwest for 30 years, where there is a pho or teriyaki joint on every corner. I never had the patience to make real pho and was sadly disappointed by my attempts to make quick versions. I now live in the midwest, where the nearest Pho shop is an hour away. This is absolutely a game-changer! Amazing! Thank you so much for the recipe. Also, I do not have an IP so I made it in a pressure cooker. Turned out great.
Delicious! My 13 year old son gobbled his pho up and ask for the leftovers for lunch the next day! Will make again!
Awesome!
I can’t wait to make this recipe! The ingredient combination sounds so fresh and delicious!
Question: how do you strain the broth whole keeping the chicken separate?
You can set the chicken aside first and strain the broth. 🙂
Sooo yummy! Thank you!!
Making this tonight and can’t wait to try it! I’ve always wanted to try making my own Pho but always too intimidated. Thanks for making it look simple! Quick question- I just realized I only have ground cloves instead of whole cloves. Can I substitute it for ground? Will it make a big difference? Thanks!!
I recommend using whole cloves for the best results possible.
This was so quick and easy.. and so delicious! Exactly what I needed on a cold Seattle night. My only issue was lack of enough broth, but I like a ton of broth. Next time I will probably double the amount.
I also made your amazing kimchi beef tacos the day before the pho.
Awesome, Chelsea!
What can you use in place of the star anise, where can you buy it? Thanks!
Most grocery store chains should have them readily available. 🙂
I always get them from Cost Plus World Market if you have one nearby!
Does it have to be chicken thighs?? We have breasts in the freezer and Id love to use whats on hand 🙂 Thank you!
You can certainly substitute chicken breasts but thighs would be best, of course! 🙂
Hey there, I love this recipe but recently started keto. Do you have any nutritional facts for this dish so I know if I’m good to make it again? Thanks! 🙂
Nutritional information is provided only for select and new recipes at this time. However, if it is not available for a specific recipe, we recommend using free online resources at your discretion (you can Google “nutritional calculator”) to obtain such information. Hope that helps!
Thanks for the recipe! I’m confused though, are you using pho noodles or just standard vermicelli noodles? I’ve only eaten the flat rice sticks, now I’m confused as to which ones are more authentic?
Dave, you can really use either noodle but I am using rice noodles here (primarily used in pho), which is not to be confused with vermicelli noodles which is from mung bean starch or rice starch rather than rice grains itself. Hope that helps!
I made this dish on Sunday.
My husband: is this damndelicious again?
Me: what do you think?
Him: I love that girl.
You’re a hit in our house!! And this pho is amazing!
Hahaha that’s awesome! Thank you, Kate!
Sorry, just saw your link to my question below! Thanks, Monika.
Could you provide instructions on how to make this in a crock pot? If not, I’m sure I could do a search and find something. Thank you, Monika.
I’ve made this three times now and each time I love it more. It is in rotation with your Thai Red Curry soup–about once every week to week and a half I make one of them and enjoy every bowl immensely. Thank you for all you do and I cannot wait until you crack the IP Beef Pho recipe. 🙂
Those are both such good recipes! Glad you’re enjoying them.
This looks amazing! Have you tried or do you know how to double this recipe? Would you just double everything but keep the cooking time the same? Thanks for the recipe!!
Hi Dee! Unfortunately, without having tried this myself, it’s hard to answer with certainty. As always, please use your best judgment regarding substitutions and modifications.
I declare this the best thing I ever made! I used my own chicken stock (also made in IP) but when I sautéed all those spices…oh my gosh! Thank you, thank you. Easiest best pho and so glad to be able to have it anytime in the comfort of my house. Also…WE LOVE BUTTERS!
Yay! That’s awesome!
Made this last weekend and it was AWESOME! Thank you for such a great and easy recipe!
Of course! Thanks for sharing with us.
Gracias!! For posting this recipe I look forward to making it soon. Looks delicious
I want you to know that your cookbook is AMAZING! and ANY recipe of yours Ive tried the only word
FABULOUS!!!!! thank you
That’s so great Lori! Thanks!
Do you have an adaptation for beef pho in the instant pot?
Not at this time! But it’s on my culinary bucket list! 🙂
Oh I’d love the beef one too!!
Question what if you don’t have a one pot or pressure cooker. Can you make pho soup on top of stove or use a slow cooker?
Shirley, you can try this recipe instead! 🙂
https://damndelicious.net/2015/10/01/cheater-pho-asian-noodle-soup/
Wow that looks delicious!! Love a good pho dish (:
This is the first time I’ve not understood your recipe. First, there is no instruction on whether to turn off saute mode before or after the chicken thighs are added. Second, how do you remove the broth to strain and discard solids without removing the chicken. Third, after the chicken is shredded, why put it back into the instant pot if all the liquid is gone. Finally, when the shredded chicken is put back in the Instant Pot, is it off, on keep warm mode, or back on to saute. Otherwise, anxious to try the recipe.
If I misread the recipe, please accept my sincere apologies
Thank you
1. There is no instruction on whether to turn off the saute mode before or after the chicken thighs are added because it really doesn’t matter when you turn it off – you go straight to pressurizing for 15 minutes once the chicken is added.
2. You can use a ladle to remove the broth.
3. You’re right. No need to return the chicken back to the Instant Pot®.
Barry, there’s no need to overthink this recipe – it’s meant to be super easy! 🙂