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Instant Pot Vietnamese Chicken Pho (Pho Ga)

This recipe for Instant Pot Vietnamese Chicken Pho is an easy, short-cut style noodle soup using leftover rotisserie chicken bones. The result is a clear, lightly spiced broth that is comforting and delicious.
Course Dinner, Main Course
Cuisine Asian, Vietnamese
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 6
Calories 100kcal
Author Michelle

Equipment

  • 1 pressure cooker

Ingredients

Chicken soup broth:

  • 1 whole rotisserie chicken carcass/bones
  • 2 cinnamon sticks
  • 4 star anise
  • 1 tablespoon coriander seeds
  • 4 cloves
  • 1 tablespoon fennel seed
  • 3 green cardamom pods
  • 1 large onion halved
  • 1" piece ginger
  • ½ teaspoon sea salt or to your taste
  • 1 tablespoon granulated sugar or rock sugar or to your taste
  • 2 tablespoon fish sauce or to your taste
  • 10 C water

For serving:

  • 1 pkg (1 lb) rice noodles cooked
  • 1 large cooked chicken breast sliced or shredded
  • green onions or white onion thinly sliced
  • bean sprouts
  • lime
  • sriracha
  • hoisin
  • basil
  • mint

Instructions

Make the chicken soup:

  • Add the chicken carcass/bones to the Instant Pot liner.
  • In a dry frying pan over medium heat, lightly toast the cinnamon sticks, star anise, coriander seed, cloves, fennel seed, and cardamom pods, a few minutes.
  • Once aromatic, add the spices to a cheesecloth and tie it up with kitchen twine.
  • Drop the cheesecloth bundle into the pot.
  • Using the same dry frying pan, turn up the heat to high and add the halved onion and ginger and char until blackened.
  • Transfer the charred onion and ginger to the pot.
  • Add in sea salt, sugar, fish sauce and cover with water.
  • Place the lid on, set the vent to SEAL and press the SOUP function -- 45 minutes at HIGH PRESSURE.
  • Let the pressure naturally release.
  • Remove the lid and take out the spice bundle and bones.
  • Strain the broth through a sieve into a large pot and skim off any fat.
  • Give the soup a taste and adjust the seasoning to your liking.

Poach the chicken breast:

  • Place raw chicken breast in the cooled chicken broth.
  • Bring to a boil over medium heat, and then reduce the heat to a simmer for 10 minutes, with the lid partially covered.
  • Turn off the heat and cover with the lid. Let it sit for 15-20 minutes undisturbed, with the lid on.
  • Remove the cooked chicken from the broth and cover. Let it rest for 10 minutes before slicing.

Assemble:

  • Bring the chicken broth up to a simmer.
  • Place noodles into a bowl.
  • Add slices of chicken and onion.
  • Ladle the soup over top of the noodles and garnish with bean sprouts, cilantro, lime and fresh herbs.
  • Enjoy immediately.

Nutrition

Calories: 100kcal | Carbohydrates: 8g | Protein: 10g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 24mg | Sodium: 720mg | Potassium: 187mg | Fiber: 2g | Sugar: 3g | Vitamin A: 14IU | Vitamin C: 3mg | Calcium: 64mg | Iron: 1mg