Instant Pot Chicken Pho

$- 1 lb chicken thighs, skinless - 8 cups chicken broth - 1 onion, halved - 4 cloves garlic, crushed - 1 piece of ginger (2 inches), sliced - 2 cinnamon sticks - 4 star anise pods - 4 cloves The main ingredients create a rich base for the pho. Skinless chicken thighs give a tender texture. Chicken broth adds depth and flavor. The onion, garlic, and ginger bring warmth and aroma. Spices like cinnamon, star anise, and cloves add a unique taste that makes pho special. - 1 tablespoon fish sauce - 1 tablespoon sugar - 1 teaspoon salt - 8 ounces rice noodles - Fresh basil leaves - Fresh cilantro, chopped - Lime wedges - Sliced jalapeños (optional) - Bean sprouts These other ingredients enhance the dish. Fish sauce brings umami, while sugar balances the flavor. Salt is crucial to season the broth. Rice noodles soak up the broth, making them soft and flavorful. Fresh herbs like basil and cilantro add brightness. Lime wedges and bean sprouts add crunch and zest. Jalapeños are a fun option if you like heat. {{ingredient_image_1}} To start, set your Instant Pot to the 'Sauté' function. Add the halved onion, crushed garlic, and sliced ginger. Cook them for about 3-4 minutes. You want the onion to get a little charred and fragrant. This step builds a strong flavor base. Next, toss in the cinnamon sticks, star anise, and cloves. Toast these spices for another minute. The heat brings out their rich aromas. This makes your pho taste authentic and warm. Now, it's time to combine all the main ingredients. Add the chicken thighs, chicken broth, fish sauce, sugar, and salt to the pot. Stir the mixture well so everything blends. Close the lid and set the valve to sealing. Cook on high pressure for 15 minutes. After the time is up, let it naturally release for 10 minutes. Then, do a quick release to let out the steam. This method keeps the chicken juicy and tender. Once the pressure is released, open the lid carefully. Remove the chicken thighs and shred them using two forks. Shredding helps the chicken soak up the broth's flavor. Return the shredded chicken back to the pot. Next, stir in the rice noodles. Let them soak in the hot broth for about 5-7 minutes. This cooks them to al dente. The noodles should be soft but still firm to the bite. Now, you are ready to serve! To make your Instant Pot chicken pho taste real, focus on your broth. Use a good quality chicken broth. Homemade broth works best, but store-bought is fine too. Add more flavor with these tips: - Fish sauce: This adds a salty, savory depth. It’s key to pho. - Sugar: A touch balances the flavors. Don’t skip it. - Fresh herbs: Add fresh basil and cilantro right before serving. They boost the taste. Spices are very important in pho. Use these spices: - Cinnamon sticks: They give warmth. - Star anise pods: They add a sweet, licorice flavor. - Cloves: These add a hint of spice. To get the best flavor, toast the spices for a minute. This step wakes them up and deepens their taste. Understanding how to release pressure is key. There are two methods: - Natural release: Let the pot sit after cooking. This keeps the chicken tender. - Quick release: Turn the valve to let steam out fast. Use this if you’re in a hurry. If your Instant Pot has a problem, here are common fixes: - Burn notice: This can happen if there’s not enough liquid. Always check that you have enough broth. - Not sealing: Ensure the lid is on correctly. The valve should be set to sealing. With these tips, your chicken pho will turn out great every time! Pro Tips Use Bone-In Chicken: For a richer flavor, consider using bone-in chicken thighs. The bones add depth to the broth as it cooks. Customize Your Spices: Feel free to adjust the spices according to your taste. Adding more ginger or extra star anise can create a more aromatic broth. Fresh Herbs are Key: The freshness of the basil and cilantro elevates the dish. Always add them just before serving for the best flavor. Perfect Noodle Texture: To achieve the ideal noodle texture, soak them in the hot broth rather than cooking them directly in the pot. {{image_2}} You can switch out chicken for beef or tofu in this pho. For beef, use flank steak or brisket. Slice the beef thinly. You should add it to the pot during the last few minutes of cooking. This way, it cooks just right without being tough. If you choose tofu, use firm or extra-firm tofu. Cut it into cubes and add it to the pot with the broth. To keep the flavors strong, you can sauté the tofu first. This gives it a nice texture and taste. To make a plant-based pho, swap chicken broth for vegetable broth. Use mushrooms for depth of flavor. Shiitake or portobello mushrooms work best. You can also add more spices like extra star anise or cinnamon sticks. For protein, add tofu or chickpeas. Fresh herbs are key. They add brightness and freshness to your dish. Keep the fish sauce out, and use soy sauce or tamari instead. This keeps the umami flavor without meat. To keep your chicken pho fresh, first cool it down. Place it in the fridge within two hours of cooking. Use airtight containers for storage. This helps keep your pho tasty. You can store it for up to three days. For longer storage, freeze it. In the freezer, it lasts for about three months. Just remember, the noodles will soak up broth over time. When reheating pho, the stove is your best friend. Heat it gently in a pot over low heat. This way, it warms evenly. If you want to use the microwave, do it in short bursts. Stir between each burst to avoid hot spots. To keep the noodles from getting soggy, heat the broth separately. Add the noodles just before serving. This keeps them firm and tasty. To make chicken pho gluten-free, you can swap out certain ingredients. Use gluten-free fish sauce instead of regular fish sauce. Also, ensure your chicken broth is gluten-free. For the rice noodles, choose brands that are labeled gluten-free. Check labels for any hidden gluten sources. This way, you can enjoy pho without the gluten. Yes, you can use frozen chicken thighs. The cooking time will change a bit. Instead of 15 minutes, cook the chicken for about 20 minutes on high pressure. The extra time helps the frozen chicken cook through. Make sure to let the Instant Pot release pressure naturally for 10 minutes before a quick release. Pho goes well with many side dishes. Here are some great options: - Spring rolls with fresh veggies - Crispy fried tofu - A light salad with citrus dressing - Pickled vegetables for crunch - A refreshing Thai iced tea or lemonade These sides will enhance your pho experience and make your meal complete. This blog post showed you how to make delicious chicken pho. We covered the main and other ingredients you need, like skinless chicken thighs and fresh herbs. I explained each step, from preparing aromatics to cooking the chicken in the Instant Pot. You also learned some tips for flavor and ways to make the dish vegetarian. Now, enjoy creating your own pho at home. This dish offers warmth and comfort, perfect for any occasion. Trust me, you'll love how it turns out!$

Instant Pot Chicken Pho

A flavorful Vietnamese noodle soup made with chicken, aromatic spices, and fresh herbs.

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Prep Time 10

Cook Time 30

Total Time 40

Course Main Course

Cuisine Vietnamese

Servings 4

Calories 350 kcal

Ingredients

1 lb chicken thighs, skinless
8 cups chicken broth
1 whole onion, halved
4 cloves garlic, crushed
1 piece ginger (2 inches), sliced
2 sticks cinnamon
4 pods star anise
4 cloves cloves
1 tablespoon fish sauce
1 tablespoon sugar
1 teaspoon salt
8 ounces rice noodles
to taste fresh basil leaves
to taste fresh cilantro, chopped
to taste lime wedges
optional sliced jalapeños
to taste bean sprouts

Instructions

Set the Instant Pot to the 'Sauté' function. Add the halved onion, crushed garlic cloves, and sliced ginger. Cook for about 3-4 minutes until fragrant and the onion is slightly charred.
Toss in the cinnamon sticks, star anise, and cloves, cooking for another minute to toast the spices.
Add the chicken thighs, chicken broth, fish sauce, sugar, and salt to the pot. Stir to combine the ingredients.
Close the lid, set the valve to sealing, and cook on high pressure for 15 minutes. Once complete, allow a natural release for 10 minutes before performing a quick release.
Open the lid and carefully remove the chicken thighs. Shred the chicken using two forks and return it to the pot.
Stir in the rice noodles and let them soak in the hot broth for about 5-7 minutes, or until al dente.
Ladle the pho into bowls. Top with fresh basil, chopped cilantro, lime wedges, and bean sprouts. Add sliced jalapeños for extra heat if desired.

Notes

Add sliced jalapeños for extra heat if desired.

Keyword chicken, Instant Pot, pho, soup