Basic Phở Gà Instant Pot (Chicken Pho)

  • Servings: 5 or more bowls
  • Difficulty: easy
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Author: Katie Le | Katie’s Test Kitchen


    (For 6-quart IP)
  • 4 chicken leg quarters
  • 1 medium daikon (peeled and halved) – Optional but highly recommended
  • 1 large onion (toasted to slightly charred)
  • 1 large knob of ginger (peeled or unpeeled, halved and toasted to slightly charred)
  • 1 bag of dry Pho Seasoning, Old Man brand is good (toasted for about minute until fragrant, added to white filter bag that came with it)
  • about 5 tbsp of Quoc Viet Chicken Pho Soup Base
  • about 2 tbsp size of rock sugar
  • boiling water (to speed up pressure building time)
  • Pho noodle (can be fresh or dry, cooked according to package instructions) – 1 bag usually makes 4 bowls
  • Garnishes, vegetables and condiments:

  • Bean sprout
  • Basil and/or Cultrano (Ngo Gai)
  • chopped green onion and cilantro
  • white onion (thinly sliced)
  • sliced jalapeno pepper or fresh chili of choice
  • lime wedges
  • hoisin sauce
  • sriracha sauce
  • ground pepper
  • salt


1. In the inner pot, add chicken, daikon, onion, ginger, Pho spices filter bag, Quoc Viet Soup Base, rock sugar along with 7 cups of boiling water (or more to cover all ingredients).  Select Pressure Cook/Manual, High Pressure, 8 minutes.  Allow 5 minutes NPR then slowly release pressure by turning the knob to “Venting”.

2. Once pressure is released, open lid and pull out chicken, place in a colander and immediately flush it with cold sink water for about 2 minutes.  This step stops the chicken from being overcooked and the skin from turning brown.  Drain and set aside to cool.  De-bone and shred chicken.

3. Discard onion and daikon.  Add about 7 more cups of boiling water.  Cancel “Keep Warm” and switch to “Saute” mode to bring the broth to a boil.  Season to your taste salt, mushroom seasoning, soup base and/or rock sugar.

4. To serve, add cooked Pho noodle and chicken to a large bowl.  Ladle the boiling broth over noodle and chicken.  Sprinkle with chopped green onion and cilantro.  Top with white onion and ground pepper.  Serve with fresh bean sprout, basil/cultrano, hoisin and sriracha sauce.  OPTIONAL: Make a quick dipping sauce for the chicken meat with lime juice, salt and pepper!

Happy Cooking!


15 Comments on “Basic Phở Gà Instant Pot (Chicken Pho)”

  1. Hi! What would the time and measurements of water be if I were to cook this in an 8qt IP? Thanks in advance!

    • Hi Christine, You can cook the chicken breast for the meat but the stock needs bones to be flavorful. If you use chicken breast also add chicken bones of some sort and cook for HP, 8 minutes and let it NPR for about 15 minutes. QR will make the breast dry.

  2. could you use a crock pot if you don’t have an IP? Do you have a rec for cooking time?

  3. Thanks for sharing all your awesome recipes. Just like you, I’m working full time and have two little ones so it’s hard to find time to cook, especially with the traditional Vietnamese style of cooking. Now, with during shelter in place it’s a great opportunity for me to learn and I’m glad to come across your blog! If you have a recipe on instant pot Thai Tom yum or Tom kha, please share :). Thank you.

    • Hi Nga, thanks for your kind words! I focus mainly on Vietnamese dishes because I’m more confident in our home country cuisine. But I’ll let you know when I have a Tom Yum or Tom Kha recipe! Thank you and take care!

  4. Great recipe. Quick and easy, delicious as well. A favorite for our family in needing for a quick fix of hearty and flavorful noodle soup.

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