Instant Pot Pho Ga (Vietnamese Chicken Noodle Soup)

Instant Pot Pho Ga Recipe (Pressure Cooker Pho Ga): this fragrant Vietnamese Chicken Noodle Soup warms the heart and nourishes the soul.

Make this Comforting homemade Instant Pot Pho Ga Recipe (Pressure Cooker Pho Ga)! This fragrant Vietnamese Chicken Noodle Soup warms the heart and nourishes the soul. So easy to make!

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5 from 32 votes

After studying (mostly eating 😛 ) bowls & bowls of Chicken Pho in pursuit of the yummiest bowl of Pho Ga, we’re finally ready!

Phở or pho (pronounced “fuh”, rhymes with “duh”), a steaming hot bowl of comfort, is taking North America by storm! 😀

This Vietnamese soothing sweet-savory broth filled with fresh, simple & familiar ingredients (at a cheap price!) is winning lots of hearts.

Make Easy Homemade Instant Pot Pho Ga Recipe (Pressure Cooker Pho Ga): this fragrant Vietnamese Chicken Noodle Soup warms the heart and nourishes the soul.

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Due to a big population of Vietnamese immigrants, we’ve been blessed with countless Vietnamese restaurants right in our community. So, Pho stops is a must for our dates since our teen years. 🙂

What’s awesome is that Vietnamese restaurants often offer a variety of options for you to create your own bowl of pho. You can choose the type of noodles and toppings or ingredients.

Chefs from different regions of Vietnam offer varying styles & flavors of Pho, and that’s the beauty of Pho!

Generally, Phở bò (Beef Pho) is the biggest player, Phở gà (Chicken Pho) is also well-loved. But bún bò Huế (Spicy Beef Noodle Soup) is the one that conquered our hearts. 😀

Instant Pot Pho Ga Recipe (Pressure Cooker Pho Ga): Vietnamese Chicken Pho Ga served by local authentic Vietnamese restaurants.
Our Pho Ga Quest: in pursuit of the yummiest bowl of Pho Ga!
Many dear readers have been asking for our Instant Pot Pho Ga Recipe, so it’s time for a little adventure.

We had some fun and went on a Pho Ga Quest, tasting various renditions of Pho Ga or Chicken Pho in town – in pursuit of the yummiest bowl of Pho Ga!!

As we study each bowl of Chicken Pho, we found that some restaurants serve it with the same broth as their Beef Pho; others serve Pho with barbecued chicken on the side; some broths are sweeter in flavor, some broths are clearer, while other broths are darker in color.

After all the hard work (eating 😛 ), we’re finally ready to share our Instant Pot Pho Ga Recipe!

Time to make Instant Pot Pho Ga! 😀

Make this Easy Homemade Instant Pot Pho Ga Recipe (Pressure Cooker Pho Ga): comforting, fragrant Vietnamese Chicken Noodle Soup that warms the heart and nourishes the soul.

What We Look for in Instant Pot Pho Ga:

  • Broth: clear broth with depths of chicken fragrance and flavors; light, delicate flavors
  • Chicken: flavorful chicken with a good mouthfeel
  • Noodles: al dente noodles that is cooked through with a satisfying mouthfeel
  • Garnishments/Herbs: fresh, balance the noodle soup’s flavors, and not overpowering

You’ll Enjoy Instant Pot Pho Ga Because:

  • Easy to make at home!
  • Healthy & nourishing Asian chicken noodle soup
  • Comforting hot bowl of noodles is satisfying & heartwarming to eat, especially during cool seasons
  • Simple, clear broth with lighter flavors, but full of chicken fragrance

Ingredients for Instant Pot Pho Ga Recipe


Make this Easy Homemade Instant Pot Pho Ga Recipe (Pressure Cooker Pho Ga) Ingredients

Broth

  • 1 (roughly 3 ~ 4lbs) good quality whole free range chicken, (or 3.5lbs drumsticks + thighs)
  • 2 medium onions (one yellow 241g, one white 249g), peeled and halved
  • 1 tablespoon (13g) ginger, unpeeled & cut into long strips
  • 1 (36g) small bunch fresh cilantro
  • 1 garlic clove, crushed
  • 15 grams yellow rock sugar or 1 tablespoon brown sugar
  • cloves
  • ½ (3g) cinnamon stick
  • 1 tablespoon (5g) coriander seeds
  • 8 cups (2L) cold water
  • 2 tablespoons (30ml) fish sauce
  • 1/2 teaspoon fine table salt + more to taste
  • 2 tablespoons (30ml) vegetable oil

Noodles

  • Medium banh pho (70g – 80g per person)

Garnishes on Noodles

  • 1/2 small white onion, thinly sliced
  • Fresh cilantro, leafy part
  • 1 – 2 stalks green onion, finely chopped
  • A touch of freshly ground black pepper
  • Optional: Hard boiled quail eggs

Pho Herbs Platter on the side

What is Yellow Rock Sugar 黃冰糖?


Yellow Rock Sugar 黃冰糖 are irregular hard lumps of crystallized sugar made from unprocessed sugar cane. They’re not the same as White Rock Sugar.

It’s commonly used in Chinese cuisine for making marinades, sauces, soups, traditional Chinese medicine, dessert soups, and in tea.

Since Yellow Rock Sugar is not as sweet as white sugar, it works well to balance flavors in Chicken Pho’s delicate broth by imparting a mild sweetness.

Where to Buy it? You can find them in Asian supermarkets or Amazon

*Fun Tidbit: When I was a kid, I often sneaked in the kitchen to hunt for hidden chocolate or candies. If I couldn’t find any snacks to satisfy my sweet cravings, my last resort would always be the Yellow Rock Sugar in the yellow paper box wrapped with cellophane. hehe~ 😛 I would make my way through the huge hard lumps to find some tiny ones I can suck on.

What is Free Range Chicken?


Make this Easy Homemade Instant Pot Pho Ga Recipe (Pressure Cooker Pho Ga): High Quality Free Range Whole Chicken

Free Range Chickens have been raised in farms that let them freely roam outdoors (for at least part of the day), rather than being locked in cages.

Why Free Range Chickens? They are more firm, flavorful, and have a better mouthfeel. 😀

*Pro Tip: The chicken is the soul of Chicken Pho. So the chicken’s quality makes a world of difference in making this Pho Ga. If you wish is to make a yummy bowl of Pho Ga, it’s essential to buy a high quality chicken!!

We highly recommend using Free Range Chickens because they have better texture & stronger chicken flavors to impart into the Chicken broth. But if you don’t have access to Free Range Chickens, regular chickens will also work. 🙂

Tools for Instant Pot Pho Ga Recipe


Instructions for Instant Pot Pho Ga Recipe


Step 1
Toast Spices

Ingredients & Tool

1 tablespoon (5g) coriander seeds
½ (3g)
4 cloves

Instant Pot Electric Pressure Cooker

Place 1 tbsp (5g) coriander seeds, half a cinnamon stick, and 4 cloves in the pressure cooker.

Make this Easy Homemade Instant Pot Pho Ga Recipe (Pressure Cooker Pho Ga): toast spices in Instant Pot Pressure Cooker

Heat up your pressure cooker over medium heat (Instant Pot: press Saute button).

When you smell the fragrance released from the spices (~2mins), remove and set aside the toasted spices.

Step 2
Char Onions and Ginger

Ingredients

2 tablespoons (30ml) vegetable oil
2 medium onions (one yellow 241g, one white 249g), peeled and halved
13 grams ginger, unpeeled & cut into long strips
1 garlic clove, crushed

Make sure your pot is as hot as it can be over medium heat (Instant Pot: wait until the indicator says HOT).

Pour in 2 tbsp (30ml) vegetable oil and ensure to coat the oil over whole bottom of the pot.

Carefully place 2 halved medium onions (flat side down) and the ginger pieces in the pressure cooker. Allow the onions and ginger to char without touching them (~5 mins).

Make this Easy Homemade Instant Pot Pho Ga Recipe (Pressure Cooker Pho Ga): char onions and ginger in Instant Pot Pressure Cooker

At the four minutes mark, add in the crushed garlic clove.

*Pro Tip: Don’t skip this step as charring the onions & ginger will bring out their flavors. It will not only deepens the Instant Pot Pho ga’s overall flavor.

Step 3
Pressure Cook Chicken Broth

Ingredients & Tool

8 cups (2L) cold water
Toasted spices from Step 1
15 grams yellow rock sugar or 1 tablespoon brown sugar
1 (36g) small bunch fresh cilantro
2 tablespoons (30ml) fish sauce
1/2 teaspoon fine table salt

1 (3 ~ 4lbs) whole free range chicken

Kitchen Tongs

Pour in ½ cup (125ml) cold water and fully deglaze the bottom of the pot with a wooden spoon.

Add in the toasted spices, 15g yellow rock sugar, 1 (36g) small bunch fresh cilantro, 2 tbsp (30ml) fish sauce, ½ tsp fine table salt.

Pour in 3½ cups (875ml) cold water.

Carefully add in the whole chicken (or chicken drumsticks + thighs) with a kitchen tong. If your chicken comes with neck and feet, add them in as well.

Make Easy Homemade Instant Pot Pho Ga Recipe (Pressure Cooker Pho Ga): pressure cook whole chicken in Instant Pot Pressure Cooker

Pour in 4 cups (1L) of cold water.

*Pro Tip: Try not to pour the water directly at the chicken as it can splatter chicken’s germs outside of the pressure cooker. Make sure the chicken is at least 90% submerged into the liquid.

Make this Easy Homemade Instant Pot Pho Ga Recipe (Pressure Cooker Pho Ga): add in whole chicken in Instant Pot to make Vietnamese Instant Pot Chicken Soup

Close lid and pressure cook at

  • Pressure Cooking Method: High Pressure for 10 minutes, then 20 minutes Natural Release

After 20 minutes, turn the venting knob to venting position to release the remaining pressure.

Open the lid carefully.

Step 4
Prepare Garnish

Ingredients

1/2 small white onion, thinly sliced
Fresh cilantro, leafy part
1 – 2 stalks green onion, finely chopped
Optional: Hard boiled quail eggs

While the pressure cooker is pressure cooking, thinly slice ½ small white onion and place the slices in a bowl of cold water for 15 minutes to reduce the pungency.

Prepare the remaining garnish as described in the ingredients list.

Step 5
Prepare Banh Pho

Ingredients & Tool

Medium banh pho
Lightly salted boiling water

Large mixing bowl

When the pressure cooker starts natural releasing, place dried Banh Pho (70 – 80g per person) in a large mixing bowl.

Pour lightly salted boiling water into the mixing bowl until the dried pho is fully submerged. Stir & loosen them up occasionally.

Once the Banh Pho are cooked through (for 18 – 25 minutes), drain and run them under cold tap water to stop the cooking process.

Step 6
Strain Chicken Broth

Ingredient & Tools

Pressure cooked whole chicken

Large mixing bowl
Fat Separator
Fine Mesh Strainer

Make Easy Homemade Instant Pot Pho Ga Recipe (Pressure Cooker Pho Ga): Vietnamese Chicken Soup

Transfer whole chicken to a large mixing bowl filled with cold water.

*Pro Tip: The whole chicken will most likely fall apart. This step firms up the skin and cools the chicken to touch.

Strain chicken broth through a fine mesh strainer and remove the fat with a fat separator or skim them off with a ladle.

Make this Easy Homemade Instant Pot Pho Ga Recipe (Pressure Cooker Pho Ga): skim fat from Instant Pot Chicken Soup with a fat separator or ladle

Step 7
Season Chicken Broth

Ingredient

Salt

Bring the chicken broth back to a boil over medium heat (Instant Pot: press Saute button).

Taste the chicken broth and adjust the seasoning accordingly by adding more salt. It will need quite a bit.

Once the chicken is cooled to touch, debone and serve in small pieces or serve in large bone-in pieces.

Step 8
Serve Instant Pot Pho Ga

Ingredients

Cooked banh pho
Cooked chicken pieces
White onion slices
Chopped green onions
Fresh cilantro (leafy part)
Optional: Hard boiled quail eggs
Freshly ground black pepper
Hot chicken broth

Place cooked Banh Pho and chicken pieces in a large bowl.

Garnish with white onion slices, chopped green onions, fresh cilantro (leafy part), hard boiled quail eggs (optional) and some freshly ground black pepper.

Pour in boiling chicken broth and serve it piping hot.

Step 9
Eat Pressure Cooker Pho Ga

Ingredients

Pho Herbs Platter
Bean sprouts (40g per person)
1 lime, cut into 6 wedges
Optional: Mint, Thai chili pepper, Thai basilHoisin sauceSriracha

Sip some of the hot soup first, then try adding the garnish one by one to taste how they change the flavor of the soup. When you add some Thai basil leaves, the soup will have more complexity. When you squeeze in some lime juice, the whole bowl will transform into another flavor profile.

Instant Pot Pho Ga Recipe (Pressure Cooker Pho Ga): Vietnamese pho herbs platter on the side

We served our Instant Pot Pho Ga with a side plate of Bean Sprouts, Lime Wedges, Thai Basil, Peppermint Leaves, and Thai Chili Pepper.

*Pro Tip: In our opinion, using Hoisin sauce and Sriracha as a dip on the side is more suitable for beef pho as those two sauces can overpower chicken meat.

Ta da! A steaming hot bowl of Instant Pot Chicken Pho Ga! Enjoy~

Make this Easy Homemade Instant Pot Pho Ga Recipe (Pressure Cooker Pho Ga): comforting, fragrant Vietnamese Chicken Noodle Soup that warms the heart and nourishes the soul.

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Instant Pot Pho Ga Recipe (Pressure Cooker Pho Ga): this fragrant Vietnamese Chicken Noodle Soup warms the heart and nourishes the soul.

Instant Pot Pho Ga (Vietnamese Chicken Noodle Soup)

Make this Easy Homemade Instant Pot Pho Ga Recipe: comforting & fragrant Vietnamese Chicken Noodle Soup that warms the heart & nourishes the soul.
5 from 32 votes
Print Rate This Recipe
Prep Time: 10 minutes
Cook Time: 1 hour 15 minutes
Total: 1 hour 25 minutes
Servings: 4
Calories: 556kcal
Author: Amy + Jacky

Ingredients

Broth

  • 1 roughly 3 ~ 4lbs good quality whole free range chicken (or 3.5lbs drumsticks + thighs)
  • 2 medium onions (one yellow 241g, one white 249g) , peeled and halved
  • 13 grams ginger , unpeeled & cut into long strips
  • 1 (36g) small bunch fresh cilantro
  • 1 garlic clove , crushed
  • 15 grams yellow rock sugar or 1 tablespoon of brown sugar
  • 4 cloves
  • ½ (3g) cinnamon stick
  • 1 tablespoon (5g) coriander seeds
  • 8 cups (2L) cold water
  • 2 tablespoons (30ml) fish sauce
  • 1/2 teaspoon fine table salt + more to taste
  • 2 tablespoons (30ml) vegetable oil

Noodles:

  • Medium banh pho , soaked in lightly salted hot water for 18 - 25 minutes (70g - 80g per person)

Garnishes on Noodles:

  • 1/2 small white onion , thinly sliced
  • Fresh cilantro , leafy part
  • 1 - 2 stalks green onion , finely chopped
  • A touch of freshly ground black pepper
  • Optional: Hard boiled quail eggs

Herb Platter on the side:

Instructions

  • Toast Spices: Place 1 tbsp (5g) coriander seeds, half a cinnamon stick, and 4 cloves in the pressure cooker. Heat up your pressure cooker over medium heat (Instant Pot: press Saute button). When you smell the fragrance released from the spices (~2mins), remove and set aside the toasted spices.
  • Char Onions and Ginger: Make sure your pot is as hot as it can be over medium heat (Instant Pot: wait until the indicator says HOT). Pour in 2 tbsp (30ml) vegetable oil and ensure to coat the oil over whole bottom of the pot. Carefully place 2 halved medium onions (flat side down) and the ginger pieces in the pressure cooker. Allow the onions and ginger to char without touching them (~5 mins). At the four minutes mark, add in the crushed garlic clove.
  • Pressure Cook Chicken Broth: Pour in ½ cup (125ml) cold water and fully deglaze the bottom of the pot with a wooden spoon. Add in the toasted spices, 15g yellow rock sugar, 1 (36g) small bunch fresh cilantro, 2 tbsp (30ml) fish sauce, ½ tsp fine table salt. Pour in 3½ cups (875ml) cold water. 
    Carefully add in the whole chicken (or chicken drumsticks + thighs) with a tong. If your chicken comes with neck and feet, add them in as well.
    Pour in 4 cups (1L) of cold water. Try not to pour the water directly at the chicken as it can splatter chicken’s germs outside of the pressure cooker. Make sure the chicken is at least 90% submerged into the liquid. Close lid and pressure cook at High Pressure for 10 minutes + 20 minutes Natural Release. After 20 minutes, turn the venting knob to venting position to release the remaining pressure. Open the lid carefully.
  • Prepare Garnish: While the pressure cooker is pressure cooking, thinly slice ½ small white onion and place the slices in a bowl of cold water for 15 minutes to reduce the pungency. Prepare the remaining garnish as described in the ingredients list.
  • Prepare Banh Pho: When the pressure cooker starts natural releasing, place dried Banh Pho (70 - 80g per person) in a large mixing bowl. Pour lightly salted boiling water into the mixing bowl until the dried pho is fully submerged. Stir & loosen them up occasionally. Once the Banh Pho are cooked through (for 18 - 25 minutes), drain and run them under cold tap water to stop the cooking process.
  • Strain Chicken Broth: Transfer whole chicken to a large mixing bowl filled with cold water. The whole chicken will most likely fall apart. This step firms up the skin and cools the chicken to touch. Strain chicken broth through a fine mesh strainer and remove the fat with a fat separator or skim them off with a ladle.
  • Season Chicken Broth: Bring the chicken broth back to a boil over medium heat (Instant Pot: press Saute button). Taste the chicken broth and adjust the seasoning accordingly by adding more salt. It will need quite a bit. Once the chicken is cooled to touch, debone and serve in small pieces or serve in large bone-in pieces.
  • Serve: Place cooked Banh Pho and chicken pieces in a large bowl. Garnish with white onion slices, chopped green onions, fresh cilantro (leafy part), hard boiled quail eggs (optional) and some freshly ground black pepper. Pour in boiling chicken broth and serve it piping hot.
  • Eat: Sip some of the hot soup first, then try adding the garnish one by one to taste how they change the flavor of the soup. When you add some Thai basil leaves, the soup will have more complexity. When you squeeze in some lime juice, the whole bowl will transform into another flavor profile. We served our Instant Pot Pho Ga with a side plate of Bean Sprouts, Lime Wedges, Thai Basil, Peppermint Leaves, and Thai Chili Pepper.
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Nutrition:

Calories: 556kcal | Carbohydrates: 19g | Protein: 39g | Fat: 36g | Saturated Fat: 14g | Cholesterol: 142mg | Sodium: 1144mg | Potassium: 737mg | Fiber: 4g | Sugar: 8g | Vitamin A: 17.5% | Vitamin C: 31.8% | Calcium: 8.9% | Iron: 16.3%
Course: Dinner, Easy, Lunch, Main Course, Meat, Soup
Cuisine: vietnamese
Tried this recipe?Mention @pressurecookrecipes or tag #AmyJacky!
Make this Easy Homemade Instant Pot Pho Ga Recipe (Pressure Cooker Pho Ga): comforting, fragrant Vietnamese Chicken Noodle Soup that warms the heart and nourishes the soul.
Food Lovers in our 30s who worked directly with Instant Pot CEO, Manufacturers, and 35+ Restaurants. Culinary Families & Food Magazine Publishers.
  1. Excellent! I made this a few times already. And it’s Super Delicious! My husband mentioned this broth is the best flavour wise and very clean tasting, that’s how Pho should be. Many Thanks for this Fantastic recipe.
    ps. Amy I also have the same condition as you. But that doesn’t stop us from doing what we love to do and more! Cheers!

  2. My first time making any kind of pho and with the InstaPot this exceeded my family’s and my expectations. Will make it again and again!

  3. Hello,

    Thank you so much for this recipe! When you say: “Taste the chicken broth and adjust the seasoning accordingly by adding more salt. It will need quite a bit.”,

    How much is “quite a bit”? 5 tablespoons?

    1. Hi Hen,

      Thank you for your question 🙂

      5 tablespoons will be too much. It will be roughly 1.5 teaspoons – 1 tablespoon. Please taste and adjust slowly.

      Have fun cooking & please take care
      Jacky

    1. Hi Elaine,

      Thank you for your question 🙂

      I recommend adding a few more minutes just to be on the safe side.

      Have fun cooking & please take care
      Jacky

    1. Hi Shayne,

      Late Reply! Thank you so much for your kind words on the recipe 🙂

      The broth will be quite clear without parboiling as there are not too much movement at high pressure.

      Have fun cooking & please take care
      Jacky

  4. Hi Amy and jack! I have an 8 qt instant pot and would like more broth as I have a big family. Do i simple add more water? Looking at making a 6-8 servings.

    1. Hi Molly,

      Hope you had a wonderful New Year & Christmas 🙂
      Thank you for your question. You will want to use a bigger chicken and increase the herbs/seasoning ingredients accordingly.

      Happy New Year & please take care
      Jacky

  5. Oh my! I just made this for dinner. It was soo yummy, husband loved it as did i. All the different deep flavors was amazing! This will be a regular on my dinner menu. I love it its perfect! Thank you amy and jackie!

  6. I think this is the best thing I’ve every made! The broth was so flavorful and all the instructions were super so easy to follow. I added star of anise to the toasted spices. The quail eggs are a must makes the pho pretty tasty!

    1. Hi Meesh,

      Hope you had a wonderful New Year & Christmas 🙂
      Thank you so much for your kind words on the recipe!

      Happy New Year & please take care
      Jacky

    1. Hi Greta!!!

      Really happy to hear from you again 🙂 Hope you are having a wonderful year!

      Thank you so much for your kind words and support throughout the year.

      Please take care and have an amazing week
      Jacky

  7. Hi!
    Can I use the chicken bones after to make bone broth? Or is it no good after being used once in the Instant Pot?
    Thanks!
    R

    1. Hi Rebecca,

      thank you so much for your question 🙂

      Some of the flavor has already gone to the soup so I will recommend adding more bones to make bone broth.

      Please take care & have a wonderful weekend
      Jacky

    1. Hi Stephanie,

      thank you for your question 🙂

      This will work fine in the 6 and 8 quart. Our recipes are developed with 6 quart Instant Pots.

      Please take care & have fun cooking
      Jacky

  8. Hello,

    I am super excited to try this recipe, but can I use Chinese 5 spice to substitute the cloves, cinnamon sticks and coriander seeds?

    Thanks,
    Andrea

    1. Hi Andrea,

      thank you so much for your question 🙂

      Chinese five spice will make the broth flavor bolder as it has Star anise.

      Please take care & have fun cooking
      Jacky

  9. Thank you very much for posting this recipe and all the others. This one was great! I spent a lot more time at the local Asian Grocery store than usual, but they had almost everything for this recipe (including the spices and the yellow rock sugar). We just received our Instant Pot and this was our first Instant Pot recipe (we hit a lot of inexperienced snags, so I do not recommend this be your first recipe). Looking forward to some other recipes – they all look great!

    1. Hi John + Michelle,

      So happy to hear from you two 🙂 Welcome to our site!

      Thank you so much for using our recipe as your first IP recipe!

      Please take care & have a great week ahead
      Jacky

  10. Thank you for sharing all these great Instant Pot recipes. I just got an Instant Pot and I am ready to start cooking.

    What is the size of the Instant Pot needed for this recipe? Six quart or 8 quart?

    1. Hi Thi,

      thank you for your question 🙂

      All our recipes are developed in the six quart, but they will work fine in the 8 quart.

      Take care & have fun cooking
      Jacky

  11. I made this yesterday and it was delicious! I love all of your recipes!

    Someone in the comments suggested making the broth concentrated and then diluting it afterwards to have more broth. How would I do this? Do I double the spices, onions, ginger, and even double the chicken (ie. Use more lbs of chicken)? And the amount of the water stays the same for cooking? Thanks so much!

    1. Hi Laura,

      thank you for your kind words and question 🙂

      The best way is to cook it as is, but doing a concentrated broth will work as well.

      Take care & have fun cooking
      Jacky

  12. I’m glad you used garlic in this. The world is a sad place without garlic 🙂 I can’t wait to make this but yes please do the beef version soon. It’s my favourite.

  13. Hi Amy & Jacky,

    Do you parboil the chicken to clean it before cooking it in the instant pot? In the traditional method, this allows for a clearer broth. Does this step it make a difference if using a pressure cooker?

    1. Hi Anh,

      thank you for your question 🙂

      In the pressure cooker, it is not a necessary step. Once it reaches pressure, the liquid will not boil and there will be no rapid movement in the liquid to make a cloudy broth.

      Take care & have fun cooking
      Jacky

  14. This recipe is incredible! I tested it plain, with lime and then with hoisin. Tomorrow I’ll try with Sriracha.
    It’s a completely different taste each time. I’d be happy if they served this to me in a restaurant 🙂

    The chicken was a little dry but it’s totally my fault, I bought the cheapest low quality chicken at my asian store. Lesson learned!

  15. Recipe sounds fabulous, but I have a question. I notice the recipe calls for one yellow and one white onion. I understand that one COULD use 2 white onions or 2 yellow onions or even 2 red onions and the world wouldn’t end 🙂 but I am curious. Have you made the pho broth with 2 yellow onions or with 2 white onions instead of 1 of each, and did it truly make a difference and if so, how would you describe the difference?

    1. Hi Razzy,

      thank you for your kind words and question 🙂

      We have tried using 2 yellow and white onions.

      Using 2 yellow onions will make the broth less sweet and using 2 white onions will make the broth a bit sweeter.

      Take care & have fun cooking
      Jacky

  16. Thanks so much for this recipe. It’s easy and delicious! When using a whole chicken, we always have a lot of left over chicken meat. Do you have any suggestions for what to do with the extra meat?

    1. Hi Aileen,

      thank you for your kind words & question 🙂

      You can use them for pulled chicken salad or make sesame shredded chicken with the extra meat.

      Take care & have fun cooking
      Jacky

  17. Loved the pho soup! Thanks so much for the detailed directions and the fantastic recipe. The fresh lime juice and onion slices were wonderful on the hot soup. I substituted brown sugar, but liked the soup so well that I will order the special yellow rock sugar from Amazon.

    1. Hi V,

      thank you for your question 🙂

      For the 3 qt Instant Pot, you will probably want to cut the recipe by 50%.

      The whole chicken can be used for more flavor. Cooking time will be the same!

      Take care & have fun cooking
      Jacky

  18. Looks amazing! Next on my list to make. Recipe calls for 2 onions but picture shows 3… is it better with 3? Also, would it be okay to put the coriander seeds into a tea bag to make it easy to toss out? Thank you so much for your amazing recipes.

    1. Hi Nancy,

      thank you for your question & kind words 🙂

      The picture has 2 onions, but the most outer layer of the onions were loosen so we placed them in the Instant Pot separately.

      Putting the coriander seeds in a teabag is a great idea.

      Take care & have a great weekend!
      Jacky

  19. I love how you guys did this recipe. Do you think you will try others, like Bun Bo Hue? Thanks! Always looking forward to your recipes.

    1. Hi Jen,

      Thank you for your question 🙂

      You can increase each of the ingredients by 20%.

      The cooking time will be decreased by 2 minutes.

      Take care & have fun cooking!
      Jacky

  20. This sounds so good! Can’t wait to make it. I wonder if adding a couple carrots or an apple be ok instead of or in addition to sugar? I know my vietnamese father uses carrots and apple in beef pho.

    1. Hi Kim,

      thank you for your kind words & question 🙂

      It will be fine! I would recommend adding an apple and using half of the sugar.

      Take care & have fun cooking
      Jacky

  21. I love pho soups. Thanks for the recipe. Just wondering if it is easy to change a normal pho soup like this to a sate one? (Would I just need to add a few additional spices/ingredients to this recipe or is it a completely different recipe?). Thanks!

    1. Hi Melissa,

      thank you for your question 🙂

      I assume you are asking for the beef version 🙂

      While there are some similarities, it will be a complete different recipe due to the longer cooking time.

      Take care & have fun cooking!
      Jacky

  22. Would love to try this recipe… not sure we have all the ingredients in our area. What is Medium banh pho, rice or wheat based? And are there any substitutes, ie udon noodles?
    Thanks in advance.

    1. Hi Gwen
      Sorry for the delay in replying as we are in the process of moving with limited internet access 🙁

      Pho is rice based. You should be able to find it in Asian grocery stores. Udon is not too suitable for pho.

      Take care & Have a great weekend
      Jacky

  23. I made this last night. It was pretty good once I got all the toppings in it. However, the broth was pretty weak and I used only 6 cups of water. I think I followed the recipe pretty closely.

    1. Hi Alan,

      thank you for your feedback. The broth will mostly depend on the kind of chicken you used.

      Not sure which kind you used, but a high quality free range chicken will work best 🙂

      Happy New Year to you and your family
      Jacky

  24. Hi Amy and Jacky,
    My husband is on a no salt diet. Can I make this without the fish sauce? Is there a no salt substitute?
    Thank you,

    1. Hi Sharon,

      thank you for your question 🙂

      There is no no salt substitution for fish sauce, but you can try making it without the fish sauce and see if you will like it. It should still be pretty good!

      Happy New Year to you and your family
      Jacky

  25. Hi AMy and Jacky, this recipe sounds yummy and can’t wait to try it! Im not a good cook and really bad at prepping/chopping stuff, but i’ll try for this one! When i put the whole chicken in the IP, are the internal organs/intestines supposed to be removed first? Or do we do this only once it is removed from the IP while we chop the chicken into pieces? Or when they sell it in super market – this is already taken out?

    thank you

    1. Hi Colina,

      thank you for your kind words and question 🙂

      The internal organs are usually removed already. Sometimes the organs are stored in a small bag tucked inside the chicken so make sure to check!

      Happy New Year to you and your family
      Jack

  26. OMG!!! This was amazing!! The only thing I did different was a put in a Pho seasoning pack that my neighborhood Asian market recommended. It had star anise, coriander,, cinnamon, and a few other spices I wasn’t familiar with. Still toasted them and then put it in the satchel to go into the broth.

  27. I made this today and am enjoying a bowl as I write this. It is delicious! I received an Instant Pot as a Christmas gift, and am so happy I found your website. I love my Instant Pot and look forward to cooking my way through your recipes!

    1. Hi Diana,

      I respect your opinion, but I will have to disagree with you on this one.

      Fish sauce is an essential ingredient to a good bowl of Pho Ga and garlic just pairs very well with chicken.

      Happy New Year to you and your family!
      Jacky

    2. Respectfully I am vietnamese and there’s no one i know of that makes authentic pho who puts in garlic. I’ve made it for over 20 years and garlic is not part of the recipe. Garlic may go well with chicken, but it’s not in pho broth.

      Fish sauce is debatable. But through experience, it imparts a sour note on the broth. The broth tastes much better when seasoned with simple salt and sugar. Again, learned this from my great grandmother who’s from Vietnam.

      A happy New Years to you too.

    3. Thank you for sharing this with us Diana.

      I am well aware of the huge debate on Northern and Southern Vietnamese pho recipes.

      I don’t want to get into a debate on food authenticity or cooking style as the beauty of cooking is to try things out and see what tastes better. There is really no right or wrong when it comes to food as we have previously worked with authentic Vietnamese restaurants that use garlic and fish sauce in their broths as well.

      One brand of fish sauce may not work well with Pho broth, but another brand may.

      This sentence will probably sum it out the best 🙂
      Chefs from different regions of Vietnam offer varying styles & flavors of Pho, and that’s the beauty of Pho!

      When time permits, I will have to make a version without Garlic and fish sauce and compare it with a version with Garlic and fish sauce to see which one taste better!

      Have an amazing weekend!!
      Jacky

  28. Made some to share on New Year’s Eve. I used all drumsticks since that’s what I had but it would probably taste even better if I had a whole chicken (a little breast meat is important for the broth). We really enjoyed it! The only change I made was to add a bouillon cube to the stock since I was worried about getting enough chicken flavor in. Thank you for the recipe!

  29. Tried this today. Flavor is pretty good. However, I parboiled the chicken first. Shouldnt youndo that with any meat soups? Therefore, it no longer was a one pot soup. And to reduce grease in the soup, I charred my onions and ginger in the oven, broiler setting.

    1. Hi Crazie,

      thank you for your kind words 🙂

      Parboiling the chicken is an optional step as there is not much rapid boiling when cooking in a pressure cooker.

      Parboiling the chicken first will remove some of the flavor so we didn’t recommend this step.

      The oil, the denatured protein scum & the fat will float to the top once it has natural released. You can just skim them off at the end.

      Happy New Year & Have a wonderful week
      Jacky

  30. Hi Amy and Jacky, thank you for the care you put into your recipes and for answering questions so quickly. Can I use granulated coconut palm sugar to replace the yellow rock sugar? If so, how much?

    Thank you.

    1. Hi Sharon 🙂

      Thank you for your kind words once again!

      Granulated coconut palm sugar will work just fine. I would add 1/2 tablespoon as a start (I think it will need 1 tablespoon in total).

      Please taste and adjust accordingly.

      Take care
      Jacky

  31. The broth is just so good! Between this and the congee recipe you’ve made me a bit of a hero here at home. Next up is the beef stew and I can’t wait.

    1. Thank you for your kind words Gerry 🙂

      I am sure you are already a hero at home before using our recipes!!

      Merry Christmas & Happy New Year to you and your family.
      Jacky

  32. Wow. I’m still experimenting with the IP and this is the first recipe that actually worked. I’m going to try many more from Amy + Jacky. The flavor and aroma are so different from traditional chicken noodle soup, in a really good way but equally comforting than traditional chicken noodle soup. Nice job on the recipe Amy +Jacky!

  33. It’s almost unbelievable how authentic the flavor of this soup is with so little time and effort. I used to cook my pho for hours and hours in my Le Creuset to get nearly the same taste. This is now my go to recipe for chicken pho. It’s an absolute favorite amongst all my family and friends and people will always ask me for the recipe ! Thank you so much for posting this !

    1. Thank you Ceecee! 🙂
      So happy to hear you’re enjoying your Instant Pot/Pressure Cooker and the Pho Ga!
      Wish you & your loved ones a very Merry Christmas and Happy New Year!
      Take care,
      Amy

    2. So happy to hear from you Ceecee 🙂

      The higher cooking temperature makes pressure cooking excel in soup/stew recipes!!

      Thank you for your kind feedback!

      Take care & have fun cooking
      Jacky

  34. Thank you for posting this! 🙂 I am going to make it right now. I have a 5.5 lbs whole chicken that I will use in a 8 qt instant pot. Do I need to change the cooking time? Thanks again!

    1. Thank you for your lovely feedback, Christina.
      It makes us both really happy knowing your family has been enjoying the recipes!! 🙂
      We’ll definitely continue to create more. Have fun cooking & have a great weekend!
      Take care,
      Amy

  35. Hi Amy + Jacky

    This is by far the most delicious thing I have ever cooked. I loved it so much, I made it twice this month. Any chance there will be a beef pho or bun bo hue recipe coming soon?

    Thank you both so much!
    Chris

    1. Hi Chris,

      thank you so much for your kind words and using our recipe!!

      Beef pho & Bun bo hue are two of my all-time favorites so they are definitely on our long to-make list.

      No timeline yet! Please stay tuned 🙂

      Take care & have a great Sunday
      Jacky

  36. Hi Jacky & Amy! What do you suggest if there’s not enough broth because the chicken and veggies take up so much space in the IP? Should I make another batch? Make it super concentrated and then add water after?

  37. hello! i love your recipes and am dying to try this one since pho ga is my fave!!
    any chance for a substitution recommendation for the yellow rock sugar? just so hard to try to shop around to look for that one ingredient and costs so much on amazon!

    thank you!

  38. Thank you so much for sharing this recipe. I made pho ga using your recipe. It was a success! My boyfriend and I enjoyed this very much. I highly recommend this to all my instant pot lovers. With that being said, I trust you guys!

  39. Great recipe Amy and Jacky! I just made this tonight and it was a hit with the family. Even my 2 year old, who is going through his picky phase, ate it all up! Keep up the amazing work and thank you again for inspiring another non-boring weeknight dinner.

  40. Hi,

    i tried making this and i usually don’t follow the recipe to the T, because i usually just eye everything and the amount i’m making might not be the same as the recipe calls for. that being said, i used 3 chicken carcass (cause they sell them at the asian market for cheap), 2 drumsticks and 1 thigh, and i threw in 8 chicken feet as well. i even browned the chicken and toasted the herbs. i pressure cooked it for 2 hours even though this recipe calls for 20 minutes, since 2 hours is supposed to extract the most flavor. however after its done, i tasted it and it does not taste like the pho ga that i eat at vietnamese restaurants. I’m wondering where i went wrong, is it because i didnt use a whole chicken like the recipe calls for? or is 2 hours too much? or something else?

    1. Hi Dee,

      thank you for your question 🙂

      1) Browning the chicken and toasting the herbs will change the flavor profile of the soup.
      2) 2 hours is way too long as the ingredients in the recipe is designed for 20 minutes cooking time. 2 hours will also extract most of the chicken’s nutrient/taste to the broth. You don’t want that as you will be eating the chicken as well along with the soup.
      3) Sometimes a Vietnamese restaurant will use their beef broth for their pho ga so it can be that too.

      Take care & have fun cooking
      Jacky

  41. Do you know how long I should cook for if usuing frozen while chicken? I only took out chicken in the morning unfortunately. Thanks! Love all you recipes

  42. I tried your recipe on the Instant Pot last night and it was soooooo good. Thank you very much! I love it!!

  43. Just got my instant pot in the mail a few days ago .this was the first thing I made in it and my family just loved it ! It was absolutely delicious , followed the entire recipe (minus quail eggs) and it was delicious . Thank you ! I am now an official fan of your page and website ! 🙂

    1. Hi Chrystel,

      Congrats on your new Instant Pot 🙂

      Thank you for using our Pho ga recipe as your first meal.

      So happy to hear you family liked it!!

      Take care & have fun cooking
      Jacky

  44. Thank you so much for the recipe suggestion. I have saved it to try for him. I do know that some rices are off limits as are most root vegetables. I have been using the Mayo Clinics info on low fiber diets. Allowed foods include:
    White bread without nuts and seeds
    White rice, plain white pasta, and crackers
    Refined hot cereals, such as Cream of Wheat, or cold cereals with less than 1 gram of fiber per serving
    Pancakes or waffles made from white refined flour
    Most canned or well-cooked vegetables and fruits without skins or seeds
    Fruit and vegetable juice with little or no pulp, fruit-flavored drinks, and flavored waters
    Tender meat, poultry, fish, eggs and tofu
    Milk and foods made from milk — such as yogurt, pudding, ice cream, cheeses and sour cream — if tolerated
    Butter, margarine, oils and salad dressings without seeds
    Not allowed foods:
    Whole-wheat or whole-grain breads, cereals and pasta
    Brown or wild rice and other whole grains, such as oats, kasha, barley and quinoa
    Dried fruits and prune juice
    Raw fruit, including those with seeds, skin or membranes, such as berries
    Raw or undercooked vegetables, including corn
    Dried beans, peas and lentils
    Seeds and nuts and foods containing them, including peanut butter and other nut butters
    Coconut
    Popcorn
    It would be fantastic and probably beneficial to others to have Instant Pot recipes for special diets. I know I will be very appreciative.
    Thank You,
    Cammy

    1. Hi Cammy,

      Salmon filet and Chicken Breast may be the perfect choices for meat as they are really healthy and don’t really need much seasoning (Just black pepper and kosher salt will make them taste very good).

      Here is a recipe for Salmon filet

      For the best chicken breast, I would suggest using the sous vide method at 138F – 140F for 2 hours and then pat-dry. Season with ground black pepper and kosher salt then sear the skin side down for 1 – 2 minutes. It will taste very good!

      If time doesn’t permit the sous vide method, here is a pressure cooker method. Pat-dry. Season with ground black pepper and kosher salt then sear the skin side down for 1 – 2 minutes.

      For breakfast, you can make waffles using this recipe (Skip the pulled pork & serve with maple syrup?)

      Please take care Cammy!
      Jacky

  45. I need low fiber meals for my husband who has been diagnosed with possible pancreatic cancer. We hope to know for sure this coming week. But, he has another problem that also requires the low fiber food. I have searched the internet and found about 20 recipes! I have been cooking them but, they are so bland and he has already become burned out on them since I am repeating them. He can’t have spices, dried beans of any type, no raw vegies, no raw fruits and most of his favorite foods are off limits. Everything has to be cooked to a consistency that an infant could handle.
    Any help would be very much appreciated.
    Thank you.

    1. Hi Cammy,
      Both our hearts are heavy hearing this news from you. I hope you are staying strong as things may be tough right now.
      Since we’re not nutritionists, we did a little research on his situation. It seems like chicken is a good choice.
      Will recipe like this Chicken Congee work for him? You can skip the ginger and green onions.
      It would be great if you can send us a complete list of ingredients he can and can’t eat. That will be helpful for us to determine which recipes are suitable.
      Let us know. Please take care, Cammy!
      ~Amy

    1. Hi Shiu,

      thank you so much for your comment 🙂

      Can’t promise the time as there are many recipes on the to-make list. However, it will definitely come in the future!

      Take care & have fun cooking
      Jacky

  46. Dear Amy and Jacky; This recipe sounds delicious and am going to attempt to make it this week. I understand that rabbit can be substituted for chicken in most recipes. I raise meat rabbits and wonder if I could use a rabbit fryer in place of a chicken. What do you think?
    Thank you. Dennis

    1. Hi Dennis,

      It’s great to hear from you again! Hope you have been doing well for the past few months 🙂

      Since the chicken is the star and soul of this recipe, rabbit will not be a good substitution.

      Take care & have fun cooking
      Jacky

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