Savory Instant Pot Chicken Pho

$- 1 lb boneless, skinless chicken breasts - 6 cups low-sodium chicken broth - 8 oz rice noodles - 1 medium onion, quartered - 3-4 star anise pods - 3-4 whole cloves - 1 cinnamon stick - 1 tablespoon ginger, thinly sliced - 2 tablespoons fish sauce - 1 tablespoon sugar - 1 teaspoon salt - Fresh herbs (basil, cilantro, mint) for garnish - Lime wedges for serving - Sliced jalapeños and fresh bean sprouts (optional) To make a great Instant Pot chicken pho, you need fresh and tasty ingredients. The chicken breasts are the star of this dish. They soak up the broth's flavor and stay tender. A good chicken broth gives depth to your pho. Low-sodium broth lets you control the saltiness. Rice noodles are perfect because they soak up all the goodness. Next, we have aromatic ingredients. The onion brings natural sweetness. Star anise and cloves add a warm spice. A cinnamon stick gives a nice, earthy taste. Ginger adds a fresh kick that brightens the broth. Then, we enhance the flavor. Fish sauce adds umami, while sugar balances the salt. Salt makes every flavor pop. Fresh herbs like basil, cilantro, and mint are key garnishes. They add color and freshness. Lime wedges give a zing, and optional jalapeños and bean sprouts let you customize your bowl. With these ingredients, you set the stage for a comforting and flavorful dish. {{ingredient_image_2}} - Start by setting your Instant Pot to sauté mode. - Add one quartered onion and cook for about 5 minutes. - Stir it often until it turns soft and caramelized. - This brings out the onion's sweetness and flavor. - Measure out your spices: 3-4 star anise pods, 3-4 whole cloves, and one cinnamon stick. - Slice 1 tablespoon of ginger thinly. - Prepare 6 cups of low-sodium chicken broth. - Add the boneless chicken breasts to the pot. - Include the spices, ginger, chicken broth, 2 tablespoons of fish sauce, 1 tablespoon of sugar, and 1 teaspoon of salt. - Stir well to mix all ingredients. - Secure the Instant Pot lid tightly. - Set it to manual or pressure cook mode for 15 minutes. - Ensure the steam valve is set to sealing. - After 15 minutes, let the pot naturally release pressure for 10 minutes. - Carefully switch the valve to quick release for any remaining steam. - Open the lid and take out the chicken breasts. - Add 8 oz of rice noodles to the broth in the pot. - Switch back to sauté mode and cook the noodles for 4-5 minutes. - While noodles cook, shred the chicken with two forks. - Mix the shredded chicken back into the pot with the noodles and broth. - Ladle the pho into bowls. - Garnish with fresh herbs, lime wedges, and optional jalapeños or bean sprouts. To make your Instant Pot chicken pho even better, add fresh herbs like Thai basil, mint, and cilantro. These herbs add a fresh burst of flavor. You can also try adding a touch of fresh lime juice for a zesty kick. For deep flavor, consider adding a pinch of ground coriander or a dash of chili flakes. For perfectly cooked rice noodles, let them soak in warm water for 20 minutes before cooking. This helps them soften and ensures they cook evenly in the broth. Stir them gently when you add them to the pot to keep them from clumping. When using the Instant Pot, set it to pressure cook for 15 minutes. Make sure the steam valve is in the sealing position. If you forget to seal it, your pho may not cook properly. Common mistakes include adding too much salt or not allowing the natural pressure release. Too much salt can overpower the dish. Always let the pot release pressure naturally for 10 minutes before using quick release. This helps keep the chicken tender. For a beautiful presentation, arrange fresh herbs and lime wedges artfully around the bowl. This not only looks great but also lets guests customize their pho. Place the herbs on the side so they stay fresh. You can also use a deep bowl for your pho. Ladle the broth in first, then sprinkle the shredded chicken on top. Finish with herbs and lime wedges for a restaurant-style look. This will impress your guests and make each bowl look appealing. Pro Tips Fresh Ingredients: Use fresh herbs and lime for garnishing to elevate the flavor profile of your pho. Customize Spice Level: Adjust the number of jalapeños based on your heat preference, or offer them on the side for guests to add as desired. Broth Depth: For a richer broth, consider simmering the spices in the chicken broth for a few minutes before adding the chicken. Perfect Noodles: Make sure to stir the noodles occasionally while cooking to prevent them from sticking together. {{image_4}} You can switch up the protein in your pho. Try using beef for a richer taste. Thinly slice beef and add it during the last few minutes of cooking. This helps keep it tender. Tofu is a great choice for a vegetarian version. Use firm tofu, cut into cubes, and add it in place of chicken. It soaks up the broth's flavor well. To make your broth even richer, add more spices. Consider adding a few more star anise or cloves. You can also toss in a bit of miso paste for depth. Cooking the broth longer brings out stronger flavors. If you have time, let it simmer for an extra 10 to 15 minutes after pressure cooking. This helps blend the spices perfectly. Pair your pho with fresh spring rolls for a light appetizer. You can also serve it with crispy egg rolls for a crunch. If you have leftovers, make a stir-fry. Just sauté the pho with some extra veggies. You can also turn it into a hearty soup by adding more broth and noodles. Enjoy your pho in new and exciting ways! To store leftovers in the fridge, let the pho cool down first. Place it in airtight containers. Make sure to separate the noodles from the broth to keep them from getting mushy. Store them in the fridge for up to 4 days. When you reheat your pho, do it gently. Use a pot on low heat or the microwave. Add a splash of broth if it seems too thick. Stir often to warm it evenly. You can freeze chicken pho for later use. Cool it down completely before freezing. It’s best to freeze the broth and chicken separately from the noodles. This helps keep the noodles fresh. Use freezer-safe containers or heavy-duty freezer bags. Remove as much air as you can from bags. Label the bags with the date so you know when you made it. In the refrigerator, chicken pho stays fresh for about 4 days. If frozen, it can last up to 3 months. Look out for signs of spoilage. If you see any mold or if it smells off, it’s time to toss it. Always trust your senses! The total cooking time is around 40 minutes. Here's how it breaks down: - Prep time: 10 minutes - Cooking time: 15 minutes in the Instant Pot - Natural release: 10 minutes - Cooking noodles: 5 minutes This method gives you a rich, tasty pho without spending hours in the kitchen. Yes, you can use frozen chicken in this recipe. Just follow these steps: - Increase cooking time: Set the Instant Pot to cook for 20 minutes instead of 15. - Add chicken directly: There is no need to thaw. Just add the frozen chicken breasts to the pot with the other ingredients. This makes it easy to whip up pho even if you're short on time. If you don't have fish sauce, you have options: - Soy sauce: A great choice for umami flavor. Use the same amount. - Coconut aminos: This is a sweeter option. Use it in equal parts. - Homemade mix: Combine soy sauce with a bit of lime juice for brightness. These substitutes change the taste slightly, but they still give a nice flavor to the pho. In this post, I guided you through making delicious Instant Pot chicken pho. We covered all the essentials: ingredients, cooking steps, and tips for perfect flavor. Remember to mix in fresh herbs and serve with lime for a tasty finish. Don't hesitate to try variations or store leftovers for later. Pho is versatile and fun to explore. Enjoy this comforting dish, and savor every bowl!$

Savory Instant Pot Chicken Pho

A delicious and aromatic chicken pho made easily in an Instant Pot.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 30

Total Time 40

Course Main Course

Cuisine Vietnamese

Servings 4

Calories 350 kcal

Ingredients

1 lb boneless, skinless chicken breasts
6 cups low-sodium chicken broth
1 medium onion, quartered
3 pods star anise
3 whole cloves
1 stick cinnamon
1 tablespoon ginger, thinly sliced
2 tablespoons fish sauce
1 tablespoon sugar
1 teaspoon salt
8 oz rice noodles
to taste fresh herbs (basil, cilantro, mint) for garnish
to taste lime wedges for serving
optional sliced jalapeños for serving
optional fresh bean sprouts for serving

Instructions

Begin by setting your Instant Pot to the sauté mode. Once hot, add the quartered onion and sauté for about 5 minutes, stirring occasionally, until the onion turns soft and caramelized, enhancing its natural sweetness.
Next, incorporate the boneless chicken breasts into the pot alongside the star anise, cloves, cinnamon stick, sliced ginger, chicken broth, fish sauce, sugar, and salt. Stir the mixture well to ensure all ingredients are evenly combined.
Secure the Instant Pot lid properly and set it to manual or pressure cook mode for 15 minutes. Make sure the steam valve is set to sealing.
Once the cooking time elapses, allow the Instant Pot to naturally release pressure for 10 minutes. After that, carefully switch the valve to quick release to let out any remaining steam.
Open the Instant Pot lid, then remove the chicken breasts and set them on a cutting board. Add the rice noodles directly into the broth in the pot, stirring gently. Switch the Instant Pot back to sauté mode and allow the noodles to cook for approximately 4-5 minutes, or until they reach a tender texture.
While the noodles are cooking, shred the cooked chicken using two forks. Once shredded, return it to the pot, mixing it thoroughly with the noodles and broth to incorporate all elements.
Ladle generous portions of the pho into individual bowls. Garnish each serving with a handful of fresh herbs, a squeeze of lime juice, and optional toppings like sliced jalapeños and fresh bean sprouts. Serve immediately for the best flavor!

Notes

For a beautiful presentation, arrange the herbs and lime wedges artfully beside the pho in each bowl.

Keyword chicken, instant pot, pho, soup