Instant Pot Vietnamese Chicken Pho
If you’re seeking a warm, fragrant bowl of comfort food that’s both satisfying and nourishing, look no further than this Instant Pot Vietnamese Chicken Pho. This beloved Vietnamese noodle soup is traditionally simmered for hours to extract the deep flavors from the bones and spices, but with the help of an Instant Pot, you can enjoy this delicious dish in a fraction of the time without sacrificing any of the rich taste. The combination of tender chicken, aromatic spices, and fresh garnishes creates a delightful meal that’s perfect any day of the week.
Why Instant Pot Vietnamese Chicken Pho is Worth Your Time
Instant Pot Vietnamese Chicken Pho is not just a meal; it’s an experience. The Instant Pot cooks the broth to perfection, allowing you to enjoy the authentic flavors of this Vietnamese classic in about an hour. Imagine a steaming bowl of rice noodles topped with fresh herbs, crispy bean sprouts, and the warmth of spices that fill your kitchen with irresistible aromas. This dish is not only comforting but also incredibly versatile, making it ideal for various occasions—from family dinners to casual gatherings with friends. Plus, the ease of preparation means you’ll have more time to enjoy the company of your loved ones.
The Ingredient Lineup
To create an enticing bowl of Instant Pot Vietnamese Chicken Pho, gather the following ingredients:
- 3 pounds bone-in chicken (either a whole chicken or bone-in parts: breast or thigh)
- 1 tablespoon cooking oil
- 2 teaspoons of whole coriander seeds (not ground coriander)
- 2 star anise pods
- 2″ nub of ginger, peeled and sliced a few times
- 1/2 onion
- 3 whole cloves garlic
- 3 tablespoons fish sauce
- 1 1/2 teaspoons sugar
- 1 package dried rice noodles (about 10-12 ounces, prepared according to package instructions, and drained)
- 1/2 onion, thinly sliced and soaked in cold water
- 1 handful fresh cilantro, chopped
- Few sprigs of Thai basil or regular basil
- 1 lime, cut into wedges
- 1/2 pound fresh bean sprouts
- 1 jalapeno, sliced
- Sriracha and Hoisin Sauce for serving
Setup & Equipment
Before diving into the cooking process, ensure you have the following setup and equipment ready:
- Instant Pot (6-quart or larger recommended)
- Cutting board and knife
- Measuring spoons
- Large bowl for soaking the onion
- Strainer for draining noodles
- Serving bowls for presentation
Instant Pot Vietnamese Chicken Pho: Step-by-Step Guide
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 the oil is hot, add the whole coriander seeds, star anise pods, sliced ginger, and chopped onion. Sauté for about 2-3 minutes until fragrant. The spices will begin to release their delightful aromas, creating a fragrant base for your pho.
Step 2: Add the Chicken
Next, add the bone-in chicken to the pot. This could be a whole chicken or your preferred parts. Sear the chicken for about 4-5 minutes, allowing it to develop a bit of color. This step adds depth to the flavor of the broth.
Step 3: Pour in the Liquid
Once the chicken is seared, add in the garlic cloves, fish sauce, sugar, and enough water to cover the chicken (about 8-10 cups). Stir everything together, ensuring that the sugar dissolves completely.
Step 4: Pressure Cook
Secure the lid on your Instant Pot, making sure the valve is set to sealing. Select the manual high-pressure setting and cook for 25 minutes. Once the cooking time is complete, allow the pressure to release naturally for 10 minutes, then switch to quick release to release any remaining pressure.
Step 5: Prepare the Noodles
While the broth is cooking, prepare the dried rice noodles according to the package instructions. Once cooked, drain them and set aside.
Step 6: Strain the Broth
After releasing the pressure, carefully remove the chicken from the pot and set it aside to cool slightly. Strain the broth into a large bowl, discarding the solids. This will leave you with a clear, aromatic broth.
Step 7: Shred the Chicken
Once the chicken is cool enough to handle, shred the meat, discarding any bones and skin. Set the shredded chicken aside for serving.
Step 8: Assemble Your Pho
To serve, divide the prepared rice noodles among bowls. Top with shredded chicken and ladle the hot broth over the top. Garnish with soaked onion slices, fresh cilantro, Thai basil, lime wedges, bean sprouts, and jalapeno slices. Don’t forget to offer Sriracha and Hoisin sauce on the side for extra flavor!
Adaptations for Special Diets
If you’re looking to adapt this Instant Pot Vietnamese Chicken Pho for specific dietary needs, consider the following options:
- For a gluten-free version, ensure the fish sauce and noodles are gluten-free.
- To make it vegetarian, substitute the chicken with tofu and use vegetable broth instead of water.
- If you’re avoiding sugar, you can omit it or replace it with a sugar substitute.
- For a low-carb version, replace rice noodles with zucchini noodles or shirataki noodles.
Cook’s Commentary
This Instant Pot Vietnamese Chicken Pho is truly a game-changer for busy weeknights. The Instant Pot makes it possible to enjoy this traditionally time-consuming dish in a fraction of the time. The broth is rich and flavorful, while the fresh garnishes add a delightful crunch and brightness. If you find yourself craving more noodle dishes, Saucy Peanut Noodles With Chicken is another delicious option to consider.
Keep It Fresh: Storage Guide
Leftover Instant Pot Vietnamese Chicken Pho can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm the broth on the stove or in the microwave and add fresh noodles and garnishes as needed. The flavors often deepen overnight, making it even more enjoyable the next day!
Top Questions & Answers
Can I make this Pho ahead of time?
Absolutely! You can prepare the broth and store it in the fridge for up to 3 days or freeze it for longer storage. Simply reheat the broth and assemble the pho when you’re ready to serve.
Is there a vegetarian version of Pho?
Yes! You can make a delicious vegetarian pho by using vegetable broth and adding tofu or mushrooms for protein. Adjust the spices to ensure the flavor remains rich and satisfying.
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 vegan fish sauce alternative, which can provide a similar umami flavor.
Can I use leftover cooked chicken for this recipe?
Yes, you can use leftover cooked chicken! If you do, simply skip the chicken cooking steps and start with making the broth. Add the cooked chicken at the end to warm it through.
One Pan, More Ideas
If you’re looking for more delicious recipes to make in your Instant Pot, consider trying out these options:
- Instant Pot Hard Boiled Eggs – Perfect for meal prep!
- Green Chili Chicken Soup – A spicy twist for soup lovers.
Make It Tonight
Now that you have all the information you need, it’s time to enjoy a bowl of Instant Pot Vietnamese Chicken Pho! This recipe not only brings the essence of Vietnamese cuisine into your kitchen but also allows you to savor a delicious meal with minimal effort. Gather your ingredients, follow the step-by-step guide, and treat yourself to a delightful dinner that will warm your heart and satisfy your cravings. Enjoy your culinary adventure!
Instant Pot Vietnamese Chicken Pho
Ingredients
Equipment
Method
- Begin by turning your Instant Pot to the sauté setting. Add the cooking oil and let it heat up. Once the oil is hot, add the whole coriander seeds, star anise pods, sliced ginger, and chopped onion. Sauté for about 2-3 minutes until fragrant.
- Next, add the bone-in chicken to the pot. Sear the chicken for about 4-5 minutes, allowing it to develop a bit of color.
- Once the chicken is seared, add in the garlic cloves, fish sauce, sugar, and enough water to cover the chicken (about 8-10 cups). Stir everything together.
- Secure the lid on your Instant Pot, making sure the valve is set to sealing. Select the manual high-pressure setting and cook for 25 minutes. Allow the pressure to release naturally for 10 minutes, then switch to quick release.
- While the broth is cooking, prepare the dried rice noodles according to the package instructions. Once cooked, drain them and set aside.
- After releasing the pressure, carefully remove the chicken from the pot and set it aside to cool slightly. Strain the broth into a large bowl, discarding the solids.
- Once the chicken is cool enough to handle, shred the meat, discarding any bones and skin. Set the shredded chicken aside for serving.
- To serve, divide the prepared rice noodles among bowls. Top with shredded chicken and ladle the hot broth over the top. Garnish with soaked onion slices, fresh cilantro, Thai basil, lime wedges, bean sprouts, and jalapeno slices.
Notes
- Leftover pho can be stored in an airtight container for up to 3 days.
- The flavors deepen overnight, enhancing the dish!
- For gluten-free, ensure noodles and fish sauce are gluten-free.
- Substitute chicken with tofu for a vegetarian version.
- Use zucchini noodles for a low-carb version.
