Instant Pot Chicken Pho

Make Chicken Pho in less than 30 minutes with your Instant Pot or pressure cooker! A classic and authentic recipe for Vietnamese Chicken Pho or Instant Pot Pho Ga, just like my mother�s recipe. Instructions for stovetop, Instant Pot and pressure cooker.

• Author: eatlittlebird.com
• Prep Time: 10 mins
• Cook Time: 30 mins
• Total Time: 40 minutes
• Yield: Serves 4

Ingredients

For the broth

• 8 shallots or 2 small onions, unpeeled and left whole
• 4cm (1� inch) fresh ginger, unpeeled but sliced in half lengthwise
• 1 whole chicken, about 1.5kg (3� lb)
• 1 cinnamon stick
• 4 star anise
• 1 scant tablespoon Maldon sea salt
• 1 tablespoon sugar
• 1 tablespoon fish sauce, plus more to taste

To serve

• 800 g (28 oz) fresh rice noodles
• spring onions (scallions), finely sliced
• coriander (cilantro), finely chopped
• Thai basil, roughly torn
• red chillies, finely chopped
• lemon or lime wedges
• Hoisin sauce
• Sriracha hot sauce

Instructions

Instructions for Stove Top

1. Chargrill the shallots (or onions) and ginger on high heat, or over an open flame if you have a gas stove, until they are slightly charred.
2. Place the chicken in a large pot and add just enough cold water to just cover the chicken. Bring to the boil and remove any impurities.
3. Turn the heat down to a simmer and add the chargrilled onions and ginger, as well as the cinnamon stick and star anise.
4. Simmer for about 1 hour.
5. During this time, skim off any impurities from time to time, and top up with boiling water if the broth has reduced a lot. I try to maintain the same water level from start to finish.
6. Remove the chicken to a large bowl, and let it cool a little before shredding the meat.
7. Strain the broth through a fine sieve into a clean pot and return to the heat.
8. Season the broth with the salt, sugar and fish sauce. Taste for seasoning. If the broth is too strong or concentrated, add some boiling water.
9. Bring a pot of water to the boil and soften the fresh rice noodles for just a few seconds.
10. Divide the noodles between 4 large bowls with a handful of shredded chicken on top of each.
11. Ladle the hot broth into each bowl and serve with the fresh herbs and accompaniments.

Instructions for Instant Pot

1. Follow the instructions as for the stove top until Step 4.
2. Press the Manual button and cook under high pressure for 15 minutes.
3. Turn off the Instant Pot and let the pressure decrease naturally for 10 to 15 minutes. If the pressure hasn�t been completely released after this time, turn the valve at the top to release any remaining pressure.
4. Skim off any excess fat.
5. Follow Steps 6 to Step 11 as for the stove top.

Instructions for Pressure Cooker

1. Follow the instructions as for the stove top until Step 4.
2. Make sure that there is enough water to just cover the chicken, but that the liquid not does reach the 2/3 level mark, i.e. the pot should not be more than 2/3 full.
3. Cook according to the manufacturer�s instructions, but it should take about 15 minutes at high pressure.
4. After this time, carefully release the pressure before removing the lid.
5. Skim off any excess fat.
6. Follow Steps 6 to Step 11 as for the stove top.

Kitchen Notes

1. You will need roughly 200 g (7 oz) of fresh rice noodles per person, but use more or less as you wish. If you cannot find fresh rice noodles, you can also use dried rice noodles and rehydrate them as per the packet instructions. Make sure they are the flat noodles (not round).
2. To ensure that you have a flavourful broth, use a pot which will comfortably fit the chicken and pour in enough water so that it is only just covering the chicken. If you later find that the broth is too concentrated, simply dilute with some water. Usually, my method creates a fairly concentrated broth, but it is much easier to dilute a strong broth than to add flavour to a weak broth.
3. For more details and information on serving pho, please see my post on Vietnamese Beef Pho Noodle Soup.

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