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Instant Pot Chicken Pho Recipe

Chicken Pho Gao, a beloved Vietnamese dish, becomes a breeze to prepare with an Instant Pot. Dive into the flavor-packed world of this aromatic, comforting soup.

My husband introduced me to Chicken Pho Goa early in our marriage. It was our date night. Then it was our lunch with the kids. Now it’s a part of our meal rotation.

Pronounced fuh this soup is delicious. It’s the Vietnamese version of chicken noodle soup and features chicken and rice noodles in an aromatic broth that you then top with fresh herbs, bean sprouts, and hoisin sauce.

Trust me, it’s good.

History of Chicken Pho

Pho is a popular Vietnamese street food known for its rich, flavorful broth and tender, aromatic chicken. It’s a dish steeped in tradition and cherished for its warm, soothing qualities.

instant pot chicken pho gao, Instant Pot Chicken Pho #Recipe #instantpot #phogao #vietnamesesoup #chicken

Instant Pot Chicken Pho Gao – A Speedy Vietnamese Classic

Prep Time: 20 minutes
Cooking Time: 4-4.5 hours (SLOW COOK)
Servings: 6

Instant Pot Pho Goa Recipe Ingredients:

  • 1 Tablespoon coconut oil (or oil of choice)
  • 6 bone-in chicken thighs, without skin
  • 1/2 tsp. salt
  • 1/4 tsp black pepper
  • 2 large shallots, finely chopped
  • 1/2 tsp sugar
  • 8 oz sliced shiitake mushrooms
  • 4 cups chicken broth (I make my own, find the recipe here)
  • 2 cups water
  • 2 tsp. fish sauce
  • 2-inch piece of fresh ginger, finely sliced
  • 1 cinnamon stick, broken in half
  • 3 whole cloves
  • 1 star anise
  • 8-12 ounce package rice noodles (cook to package directions)
  • 1 bunch cilantro, chopped
  • 1 bunch sweet basil, chopped
  • 2 cups bean sprouts
  • 1/2 cup scallions
  • 2 jalapeno peppers, sliced
  • 1 lime, cut into wedges
  • Hoisin sauce, optional

Expert Tips

    • For a vegetarian twist, replace chicken with tofu or use a mixture of your favorite vegetables.
    • Customize spice levels by adjusting the quantity of jalapeno peppers.
    • Homemade chicken broth adds depth to the soup, but store-bought works too.

Instant Pot Chicken Pho Goa Recipe Directions:

Select SAUTE and adjust to NORMAL.

Add vegetable oil to Instant Pot.

Season chicken with salt and pepper.

instant pot chicken pho gao season chicken

When oil is hot, add half the chicken to the Instant Pot.

Cook chicken until browned, turning once, for about 12 minutes.

instant pot pho gao browned chicken

Remove chicken from Instant Pot.

Repeat with the other half of seasoned chicken.

Add sugar (note: I use coconut sugar)

adding spices to the instant pot pho goa chicken

Add shallots.

instant pot chicken pho gao scallions

Cook and stir until shallots are softened and lightly browned; about 3 minutes.

Add mushrooms.

instant pot chicken pho gao shiitake mushrooms

Cook and stir for 2 minutes.

Press CANCEL on Instant Pot.

Add chicken broth, and water.

Instant Pot Chicken Pho Gao adding chicken broth

Add the fish sauce.

instant pot pho gao adding fish sauce

Add browned chicken back to pot.

instant pot pho gao adding browned chicken

Prepare spice bag.

Cut a double-thick, 6-inch square piece of 100% cotton cheesecloth.

instant pot chicken pho gao spice bag cheese cloth

Add ginger.

instant pot chicken pho gao ginger

Add cinnamon stick.

instant pot chicken pho gao cinnamon

Add cloves.

instant pot chicken pho gao cloves

Add star anise.

instant pot chicken pho gao ginger and star anise

Bring up corners of cheesecloth and tie closed with 100% cotton string (or unflavored dental floss).

instant pot chicken pho gao spice bag

Add spice bag to Instant Pot.

instant pot chicken pho gao with spice bag in broth

Select SLOW COOK and adjust to MORE. Cook for 4-4.5 hours or until chicken is tender.

Press CANCEL.

When done, carefully remove the chicken and spice bag from the pot.

Discard the spice bag.

Remove the meat from the chicken bone and return the meat to the pot.

Discard bones.

Cook rice noodles per instructions on the bag.

Chop and prepare your garnishes.

instant pot chicken pho gao garnishes

Add soup to large bowls.

Add rice noodles.

Top soup with garnishes as desired.

Serve with lime wedges and hoisin sauce (optional).

 

instant Pot chicken pho gao

instant pot chicken pho gao with label

Instant Pot Chicken Pho #Recipe

Yield: 4-6
Prep Time: 20 minutes
Cook Time: 4 hours
Total Time: 4 hours 20 minutes

Discover the speedy delight of Instant Pot Chicken Pho Gao - a Vietnamese classic made quick and easy. #PhoInAnInstant

Ingredients

  • 1 Tablespoon coconut oil (or oil of choice)
  • 6 bone-in chicken thighs, without skin
  • 1/2 tsp. salt
  • 1/4 tsp black pepper
  • 2 large shallots, finely chopped
  • 1/2 tsp sugar
  • 4 cups chicken broth (I make my own, find the recipe here
  • 2 cups water
  • 2 tsp. fish sauce
  • 2-inch piece of fresh ginger, finely sliced
  • 1 cinnamon stick, broken in half
  • 3 whole cloves
  • 1 star anise
  • 8-12 ounce package rice noodles (cook to package directions)
  • 1 bunch cilantro, chopped
  • 1 bunch sweet basil, chopped
  • 2 cups bean sprouts
  • 1/2 cup scallions
  • 2 jalapeno peppers, sliced
  • 1 lime, cut into wedges
  • Hoisin sauce, optional

Instructions

  1. Select SAUTE and adjust to NORMAL.
  2. Add vegetable oil to Instant Pot.
  3. Season Chicken with salt and pepper.
  4. When oil is hot, add half the chicken to the Instant Pot.
  5. Cook chicken until browned, turning once, for about 12 minutes.
  6. Remove chicken from Instant Pot.
  7. Repeat with other half of seasoned chicken.
  8. Add sugar (note: I use coconut sugar)
  9. Add shallots.
  10. Cook and stir until shallots are softened and lightly browned; about 3 minutes.
  11. Add mushrooms.
  12. Cook and stir for 2 minutes.
  13. Press CANCEL on Instant Pot.
  14. Add chicken broth, and water.
  15. Add the fish sauce.
  16. Add browned chicken back to pot.
  17. Prepare spice bag.
  18. Cut a double-thick, 6-inch square piece of 100% cotton cheese cloth.
  19. Add ginger.
  20. Add cinnamon stick.
  21. Add cloves.
  22. Add star anise.
  23. Bring up corners of cheesecloth and tie closed with 100% cotton string (or unflavored dental floss).
  24. Add spice bag to Instant Pot.
  25. Select SLOW COOK and adjust to MORE. Cook for 4-4.5 hours or until chicken is tender.
  26. Press CANCEL.
  27. When done, carefully remove chicken and spice bag from pot.
  28. Discard the spice bag.
  29. Remove the meat from the chicken bone and return meat to pot.
  30. Discard bones.
  31. Cook rice noodles per instructions on bag.
  32. Chop and prepare your garnishes.
  33. Add soup to large bowls.
  34. Add rice noodles.
  35. Top soup with garnishes as desired.
  36. Serve with lime wedges and hoisin sauce (optional)

Notes

  • For a vegetarian twist, replace chicken with tofu or use a mixture of your favorite vegetables.
  • Customize spice levels by adjusting the quantity of jalapeno peppers.
  • Homemade chicken broth adds depth to the soup, but store-bought works too.
Nutrition Information:
Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 838Total Fat: 22gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 170mgSodium: 1336mgCarbohydrates: 119gFiber: 7gSugar: 5gProtein: 42g

The Nutritional Information may not be accurate. This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.

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About Julee: Julee Morrison is an experienced author with 35 years of expertise in parenting and recipes. She is the author of four cookbooks: The Instant Pot College Cookbook, The How-To Cookbook for Teens, The Complete Cookbook for Teens, and The Complete College Cookbook. Julee is passionate about baking, crystals, reading, and family. Her writing has appeared in The LA Times (Bon Jovi Obsession Goes Global), Disney's Family Fun Magazine (August 2010, July 2009, September 2008), and My Family Gave Up Television (page 92, Disney Family Fun August 2010). Her great ideas have been featured in Disney's Family Fun (Page 80, September 2008) and the Write for Charity book From the Heart (May 2010). Julee's work has also been published in Weight Watchers Magazine, All You Magazine (Jan. 2011, February 2011, June 2013), Scholastic Parent and Child Magazine (Oct. 2011), Red River Family Magazine (Jan. 2011), BonAppetit.com, and more. Notably, her article "My Toddler Stood on Elvis' Grave and Scaled Over Boulders to Get to a Dinosaur" made AP News, and "The Sly Way I Cured My Child's Lying Habit" was featured on PopSugar. When she's not writing, Julee enjoys spending time with her family and exploring new baking recipes.
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