Colin FosterBy Colin Foster

Updated November 2026

Instant pot chicken pho gives you a clear, aromatic Vietnamese noodle soup in roughly an hour, most of it hands-off. The trick is to char your aromatics first, pressure-cook the chicken in a spiced broth, then finish with fresh herbs and rice noodles. This guide walks through each stage so you end up with a bowl that tastes simmered for hours.

Prep the Aromatics and Chicken

Start by charring a 3-inch piece of fresh ginger and one large yellow onion, halved. Use a dry skillet or a gas flame over medium-high heat for 5 to 8 minutes until the cut sides are blackened in spots. This adds the smoky depth that defines good pho.

Shopping for one? See our guide: 5 Best Instant Pot Chicken Wings Cookbooks and Accessories for Home Cooks (2026).

For the chicken, plan on about 2 pounds of bone-in thighs or a whole cut-up chicken. Bone-in pieces give the broth body, and the skin adds fat that carries flavor. Rinse the chicken briefly and pat it dry to reduce surface scum in the pot.

Build the Broth in the Pot

Add 8 cups of water, the charred ginger and onion, the chicken, and these spices: 2 star anise, 4 whole cloves, 1 cinnamon stick, 1 tablespoon coriander seeds, and 1 tablespoon fish sauce. Add 1 tablespoon kosher salt. Stir once to combine.

Lock the lid, set the valve to sealing, and cook on high pressure for 25 minutes. Let the pressure release naturally for 10 minutes, then quick-release any remaining steam. Remove the chicken, shred the meat, and discard the skin and bones.

Strain and Season the Broth

Strain the broth through a fine-mesh sieve lined with cheesecloth to keep it clear. Taste it and adjust with fish sauce, salt, and a teaspoon of sugar if you want a rounder finish. The broth should taste slightly stronger than you want in the bowl, since the noodles and toppings will dilute it.

Cook the Noodles and Assemble

Cook flat rice noodles according to the package directions, usually a few minutes in boiling water, then drain and rinse. Divide them among bowls, top with shredded chicken, and pour the hot broth over everything. Serve with bean sprouts, sliced white onion, Thai basil, cilantro, lime wedges, and sliced jalapeño.

Ingredient and Timing Checklist

  • 3-inch piece fresh ginger, halved lengthwise
  • 1 large yellow onion, halved
  • 2 lb bone-in chicken thighs or cut-up chicken
  • 8 cups water
  • 2 star anise, 4 whole cloves, 1 cinnamon stick, 1 tbsp coriander seeds
  • 1 tbsp fish sauce, 1 tbsp kosher salt
  • Flat rice noodles, bean sprouts, herbs, lime, and jalapeño for serving
Stage Time
Charring aromatics 5 to 8 minutes
Pressure cooking 25 minutes plus 10-minute natural release
Straining and seasoning 5 minutes
Noodles and assembly 10 minutes

Common Mistakes

  • Skipping the char. Raw ginger and onion taste flat and grassy in the finished broth.
  • Using boneless breast. It dries out and contributes little body to the soup.
  • Over-spicing with star anise. Two pods are usually enough for a full pot.
  • Adding noodles to the pot. Cook them separately so they stay firm and the broth stays clear.
  • Under-salting. Taste after straining, since pressure cooking concentrates flavor unevenly.

If you want more pressure-cooker ideas for weeknights, see Easy Instant Pot Recipes: 7 Simple Dinners for Busy Weeknights and Instant Pot Soup Recipes: 7 Easy Steps to Perfect Soup Every Time. For a similar broth-based dinner, Instant Pot Chicken Soup: 7 Best Picks for Easy Dinners (2026) covers another approach to chicken stock.

  • A fine-mesh strainer paired with cheesecloth keeps the broth clear and free of spice debris. View on Amazon
  • A long-handled tongs set makes it easy to lift charred aromatics and shredded chicken out of the pot. View on Amazon

FAQ

Can I use chicken breast instead of thighs?

You can, but breast meat tends to turn dry and stringy under pressure. Thighs or a mix with bone-in pieces give better flavor and a richer broth.

Do I need to char the ginger and onion?

Charring is not strictly required, but it adds a toasty, smoky note that is characteristic of pho. Skipping it gives a milder, greener broth.

How long does the broth keep?

Refrigerate the strained broth in a sealed container for up to 4 days, or freeze it for up to 3 months. Store the noodles and toppings separately so they stay fresh.

Conclusion

With charred aromatics, a 25-minute pressure cook, and a careful strain, instant pot chicken pho becomes a practical weeknight soup. Season the broth a little strong, keep the noodles separate, and finish with plenty of herbs and lime. Once you have the method down, it is easy to adjust the spices to your taste.

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Colin Foster

About Colin Foster

Colin Foster is part of our editorial team and reviews and edits our home cooking with appliances guides, checking product details against manufacturer specifications and owner feedback.