Instant Pot Vietnamese Chicken Pho

If you’ve ever walked the bustling streets of Vietnam, the fragrant aroma of pho wafting through the air beckons you to stop and savor a bowl. This traditional noodle soup, brimming with flavor and warmth, is an experience that transcends mere sustenance. But what if I told you that you could recreate this beloved dish in your own kitchen with just a few easy steps? Enter the Instant Pot Vietnamese Chicken Pho—a comforting dish made possible with the convenience of modern cooking technology. In this recipe, you’ll learn how to harness the flavors of bone-in chicken, aromatic spices, and fresh herbs to create a delightful bowl of pho that’s perfect for any occasion.

Reasons to Love Instant Pot Vietnamese Chicken Pho

Instant Pot Vietnamese Chicken Pho is not just quick and easy; it’s packed with flavor and nutrition. Here are a few reasons to fall in love with this dish:

• Quick Cooking Time: The Instant Pot significantly reduces the cooking time, allowing you to enjoy a hearty bowl of pho in under an hour.
• Flavorful Broth: The pressure cooking process extracts deep flavors from the chicken and spices, creating a rich broth that is the soul of pho.
• Customizable: Pho is incredibly versatile; you can adjust the toppings and spices according to your preferences.
• Healthy Ingredients: Packed with fresh herbs, lean protein, and rice noodles, this dish is nutritious and satisfying.
• Great for Meal Prep: Make a big batch and enjoy it throughout the week—pho tastes even better the next day!

What’s in the Bowl

Creating the perfect bowl of Instant Pot Vietnamese Chicken Pho involves several key ingredients that come together to create a symphony of flavors. Here’s what you’ll need:

• 3 pounds bone-in chicken: Either a whole chicken or bone-in parts like breast or thigh will work beautifully.
• 1 tablespoon cooking oil: For sautéing the aromatics.
• 2 teaspoons whole coriander seeds: These provide a warm, earthy flavor.
• 2 star anise pods: Essential for the distinct licorice-like flavor in pho.
• 2-inch nub of ginger: Peeled and sliced to infuse the broth with warmth.
• 1/2 onion: A key aromatic to build flavor.
• 3 whole cloves of garlic: Adds depth to the broth.
• 3 tablespoons fish sauce: This savory ingredient is crucial for umami flavor.
• 1 1/2 teaspoons sugar: Balances the savory elements.
• 1 package dried rice noodles: About 10-12 ounces, prepared according to package instructions.
• 1/2 onion: Thinly sliced and soaked in cold water for garnish.
• 1 handful fresh cilantro: Chopped for freshness.
• Few sprigs of Thai basil: For traditional flavor, or regular basil if preferred.
• 1 lime: Cut into wedges for serving.
• 1/2 pound fresh bean sprouts: For added crunch.
• 1 jalapeño: Sliced for those who like a kick.
• Sriracha and Hoisin Sauce: For drizzling and dipping, adding a bit of heat and sweetness.

Tools & Equipment Needed

Before diving into the cooking process, here are a few essential tools you’ll need:

• Instant Pot: The star of the show for quick and effective cooking.
• Large bowl: For soaking the rice noodles and soaking onions.
• Knife: For chopping ingredients.
• Measuring spoons: For accurate ingredient measurements.
• Serving bowls: To present your pho beautifully.

Instant Pot Vietnamese Chicken Pho: Step-by-Step Guide

Let’s get started on making your Instant Pot Vietnamese Chicken Pho!

Step 1: Sauté the Aromatics

Begin by turning your Instant Pot to the “Sauté” setting. Add the cooking oil and let it heat up. Once hot, add the whole coriander seeds, star anise pods, sliced ginger, and onion. Sauté for about 3-5 minutes until the onions are translucent and the spices are fragrant.

Step 2: Add the Chicken

Carefully add the bone-in chicken to the pot. Pour in the fish sauce and sprinkle the sugar over the chicken. This will help in building the base flavors for your broth.

Step 3: Pressure Cook the Broth

Pour in enough water to cover the chicken, usually around 8 cups. Close the lid of the Instant Pot and ensure the valve is set to “Sealing.” Select the “Manual” or “Pressure Cook” setting and set the timer for 25 minutes.

Step 4: Release the Pressure

Once the cooking time is complete, allow the pressure to release naturally for about 10 minutes, then switch to a quick release to let out any remaining steam.

Step 5: Remove the Chicken

Carefully remove the chicken from the pot and set it aside to cool slightly. Once cool, shred the chicken into bite-sized pieces, discarding the bones and skin.

Step 6: Prepare the Rice Noodles

While the chicken cools, prepare the rice noodles according to package instructions. Drain and set aside.

Step 7: Strain the Broth

Strain the broth through a fine mesh sieve to remove the solids, returning the clear broth to the Instant Pot. Taste and adjust the seasoning if necessary.

Step 8: Assemble the Bowls

To serve, place a portion of the prepared rice noodles in each bowl. Top with shredded chicken, thinly sliced onion soaked in cold water, fresh cilantro, Thai basil, bean sprouts, and jalapeño slices. Ladle the hot broth over the top and serve with lime wedges, Sriracha, and Hoisin sauce on the side.

Seasonal Flavor Boosts

To elevate your Instant Pot Vietnamese Chicken Pho, consider these seasonal flavor boosts:

• Spring: Add fresh spring peas or asparagus for a pop of color and freshness.
• Summer: Incorporate colorful bell peppers and corn for a sweet crunch.
• Fall: Try adding thinly sliced mushrooms for an earthy flavor.
• Winter: Include greens like bok choy or kale for a hearty touch.

Frequent Missteps to Avoid

Cooking pho can be a delicate process. Here are some common mistakes to watch out for:

• Not sautéing the spices: Skipping the sauté step can lead to a less flavorful broth.
• Overcooking the chicken: Make sure to monitor the cooking time to keep the chicken tender.
• Not straining the broth: Leaving spices and aromatics in the broth can result in a cloudy soup and overpowering flavors.
• Forgetting to soak the onions: This step helps soften the sharpness of raw onions, making them more palatable as a topping.

Store, Freeze & Reheat

To keep your Instant Pot Vietnamese Chicken Pho fresh and delicious:

• Store: Refrigerate any leftovers in an airtight container for up to 3 days.
• Freeze: The broth can be frozen for up to 3 months. Just be sure to cool it completely before transferring to freezer-safe containers.
• Reheat: For best results, reheat the broth on the stove or in the microwave before serving. Add fresh noodles and toppings as needed.

Questions People Ask

Can I use boneless chicken for this recipe?

Yes, you can use boneless chicken, but be aware that the flavor of the broth may not be as rich. Bone-in chicken contributes to a deeper, more complex flavor in the broth.

What can I use instead of fish sauce?

If you prefer not to use fish sauce, you can substitute it with soy sauce or a mixture of soy sauce and a hint of sugar for sweetness.

Can I add other vegetables to the pho?

Absolutely! Feel free to add your favorite vegetables like bok choy, mushrooms, or even carrots for added nutrition and flavor.

How do I make this recipe vegetarian?

To create a vegetarian version, substitute the chicken with tofu and use vegetable broth in place of water. Add mushrooms for depth of flavor and maintain the aromatics for a delightful broth.

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Next Steps

Now that you have mastered the art of making Instant Pot Vietnamese Chicken Pho, it’s time to gather your ingredients and get cooking! Be sure to experiment with toppings and flavors to make this dish your own. Share your pho creations with friends and family, and don’t hesitate to explore other recipes that celebrate the delightful world of Vietnamese cuisine.

Your culinary adventure awaits—enjoy every sip and slurp!