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.
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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! 🙂