One-pot weeknight dinners that taste like they simmered for hours are my kind of magic. This Instant Pot Vietnamese Chicken Pho delivers that comfort—clear, fragrant broth; tender, bone-in chicken; slippery rice noodles; and a mountain of fresh herbs and crunchy bean sprouts. It’s a fragrant, satisfying bowl that’s perfect any night you crave something warming but light. The method leans on your pressure cooker to coax big, layered flavors out of a short cook time, and the garnishes bring the dish alive with brightness and texture.

Why this recipe works

This version uses bone-in chicken—either a whole chicken or bone-in parts like breast or thigh—as the backbone of the broth. Bones = flavor, and the pressure cooker extracts it fast. A few whole spices and aromatics give the broth its classic pho character without needing hours on the stovetop. Rice noodles keep the bowl light, and the fresh toppings finish it with lift and a touch of heat. The result tastes complex and deeply comforting while being broadly approachable for home cooks.

Ingredients

3 pounds bone-in chicken (either a whole chicken or bone-in parts: breast or thigh)
1 tablespoon cooking oil
2 teaspoons of whole coriander seeds (not ground coriander)
2 star anise pods
2″ nub of ginger, peeled and sliced a few times
1/2 onion
3 whole cloves garlic
3 tablespoons fish sauce
1 1/2 teaspoons sugar
1 package dried rice noodles (about 10–12 ounces), prepared according to package instructions, and drained
1/2 onion, thinly sliced and soaked in cold water
1 handful fresh cilantro, chopped
few sprigs of Thai basil or regular basil
1 lime, in wedges
1/2 pound fresh bean sprouts
1 jalapeño chile, sliced
Sriracha and Hoisin Sauce, to serve

Equipment

6-quart or larger Instant Pot or electric pressure cooker
skillet or small pan for toasting
knife and cutting board
fine mesh sieve or slotted spoon
bowls for serving

Prep at a glance

Toast the whole spices briefly to release aroma.
Char the ginger and onion slightly for depth (optional but recommended).
Prepare rice noodles according to the package directions and drain.
Thinly slice the remaining 1/2 onion and soak it in cold water to mellow the bite.

Step-by-step instructions

Follow these rewritten directions for clear, reliable results while keeping the original ingredient amounts and order intact.

Toast the spices. Heat a dry skillet over medium heat. Add 2 teaspoons whole coriander seeds and 2 star anise pods. Toast, shaking the skillet or stirring, until fragrant and slightly darker, about 2 to 3 minutes. Transfer the toasted spices to a small bowl to cool.
Char the ginger and half an onion. Wipe the skillet clean or use a different pan. Lightly oil the surface with a teaspoon of the 1 tablespoon cooking oil if needed. Add the 2″ nub of ginger (peeled and sliced a few times) and the 1/2 onion. Sear until the surfaces are browned and slightly charred, about 4 to 5 minutes, turning as needed. This step deepens the broth’s flavor.
Set up the Instant Pot for sautéing. Turn the Instant Pot to the Sauté setting and add the remaining cooking oil (if you used only a small amount for charring). When the pot is hot, add the 3 whole cloves garlic and briefly sauté until fragrant, about 30 seconds to 1 minute—don’t let it burn.
Add aromatics and toast spices in the pot. Add the toasted coriander seeds and star anise to the Instant Pot along with the charred ginger and charred 1/2 onion. Stir to combine and let the aromatics bloom for 30–60 seconds.
Add the chicken and liquid seasonings. Place the 3 pounds bone-in chicken (whole chicken or bone-in parts: breast or thigh) into the Instant Pot on top of the aromatics. Pour in 3 tablespoons fish sauce and sprinkle 1 1/2 teaspoons sugar over the chicken. Add enough water to the pot to cover the chicken by about an inch—most 6-quart Instant Pots will need roughly 6 to 8 cups of water depending on the size of the chicken pieces and pot.
Pressure cook the broth and chicken. Secure the lid and set the valve to Sealing. Select Manual/Pressure Cook on High for 15 minutes for bone-in parts, or 20 minutes if using a whole chicken to ensure the bird is cooked through and the broth extracts maximum flavor. After the cook time ends, allow a Natural Pressure Release for 10 minutes, then carefully switch the valve to Venting to release any remaining pressure.
Remove the chicken and strain the broth. Open the lid and use tongs or a slotted spoon to lift the chicken out onto a cutting board or platter. Set a fine mesh sieve over a large bowl or pot and carefully ladle or pour the broth through the sieve to remove the solids and spices. Discard the solids. If you prefer a clearer broth, line the sieve with cheesecloth before straining.
Shred or portion the chicken. When the chicken is cool enough to handle, remove the meat from the bones and shred or slice it into bite-sized pieces. Reserve some of the meat for each bowl.
Adjust seasoning. Taste the strained broth and add more fish sauce if it needs depth or a pinch of sugar if it needs balance. The original 3 tablespoons fish sauce and 1 1/2 teaspoons sugar are a strong starting point; small adjustments may be needed to suit your taste.
Heat the broth and prepare noodles. Return the strained broth to the Instant Pot or a separate pot and bring it to a gentle simmer on Sauté or the stovetop. Meanwhile, prepare the 1 package dried rice noodles (about 10–12 ounces) according to the package instructions, drain them well, and divide the noodles among serving bowls.
Assemble the bowls. Divide the shredded chicken over the noodles in each bowl. Ladle the hot broth over the noodles and chicken, ensuring everything is heated through.
Garnish and serve. Top each bowl with the thinly sliced 1/2 onion that you soaked in cold water, 1 handful fresh cilantro (chopped), a few sprigs of Thai basil or regular basil, a wedge or two of 1 lime, and a portion of 1/2 pound fresh bean sprouts. Offer sliced 1 jalapeño chile, Sriracha, and Hoisin Sauce at the table so diners can customize heat and sweetness.

Troubleshooting and tips

Broth clarity: For the clearest broth, strain through a fine mesh sieve lined with cheesecloth or let the broth sit in the refrigerator and skim the fat off the top once chilled.
More depth: If you’d like a deeper spice note, char the ginger and onion a little longer, or toast the coriander and star anise until very fragrant but not burned.
Noodle texture: Rice noodles have a short window of perfect doneness. Cook according to package directions, drain, and rinse with cool water to stop cooking if you’re not serving immediately.
Serving size: This recipe makes several generous bowls—perfect for family dinner or leftovers. The broth keeps well refrigerated for up to 3 days or frozen for up to 3 months.

Variations

Spicy broth: Add a small piece of crushed jalapeño to the pot while pressure cooking, or stir in a spoonful of Sriracha when serving.
More herbs: Add thinly sliced green onion, fresh mint, or culantro if available for extra brightness.
Vegetable boost: While not traditional, you can add carrot chunks and celery pieces with the chicken for extra body—strain them out with the other solids after cooking.

Storage

Store leftover broth and shredded chicken separately from noodles and garnishes. Keep broth in airtight containers in the refrigerator for up to 3 days or freeze for longer storage. Reheat the broth until steaming before pouring over freshly prepared noodles and toppings.

Final notes

This Instant Pot Vietnamese Chicken Pho is all about balance: a clear, aromatic broth that’s richly flavored without being heavy, tender chicken straight from the bones, soft rice noodles, and vibrant garnishes that make each bite sing. The pressure cooker does the heavy lifting, turning a traditionally long process into an efficient, foolproof weeknight solution. Invite friends or family to the table and let everyone finish their bowls exactly how they like—extra lime, a drizzle of Hoisin, and a hit of Sriracha for good measure.

Enjoy the ritual of assembling each bowl and savoring the layered flavors in every spoonful.

Instant Pot Vietnamese Chicken Pho

A fragrant, easy Instant Pot version of Vietnamese chicken pho with a clear spiced broth and fresh herbs.

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Prep Time 10

Cook Time 30

Total Time 40

Servings: 4 servings

Ingredients Equipment Method Notes

Ingredients

3 pounds bone-in chicken either a whole chicken or bone-in parts (breast or thigh)
1 tablespoon cooking oil
2 teaspoons whole coriander seeds not ground
2 star anise pods
2 inch ginger peeled and sliced
1/2 medium onion halved
3 garlic cloves
3 tablespoons fish sauce
1 1/2 teaspoons sugar
1 package dried rice noodles about 10–12 ounces; prepare according to package instructions and drain
1/2 medium onion thinly sliced and soaked in cold water for serving
1 handful fresh cilantro chopped
few sprigs Thai basil or regular basil
1 lime cut into wedges
1/2 pound fresh bean sprouts
1 jalapeño chile sliced
Sriracha to taste
Hoisin sauce to taste

Equipment

Instant Pot or electric pressure cooker
Large Bowl
Fine-mesh sieve or strainer
Tongs
Cutting board and knife
Saucepan or pot for noodles

Method

Set the Instant Pot to Sauté and heat the oil until shimmering. Add the halved onion and sliced ginger and cook, turning occasionally, until they are nicely browned, about 4 minutes.
Add the whole garlic cloves, whole coriander seeds, and star anise; sauté for about 2 minutes until fragrant.
Add the chicken to the pot and pour in enough water to cover the chicken (about 2 quarts). Seal the lid and set the cooker to high pressure for 20 minutes.
While the chicken cooks, prepare the rice noodles according to package instructions and drain; chill the thinly sliced onion in cold water.
When pressure cooking finishes, carefully release the pressure and remove the lid. Transfer the chicken to a large bowl and set aside to cool slightly.
Strain the broth through a fine-mesh sieve to remove solids and spices; discard the solids and return the clear broth to the Instant Pot on Sauté/Boil to keep it hot.
Stir the fish sauce and sugar into the hot broth, taste, and adjust seasoning with more fish sauce or sugar if needed.
Remove the meat from the chicken bones and shred into bite-size pieces; discard bones and skin as desired.
Divide the cooked rice noodles and shredded chicken among bowls. Top each bowl with drained sliced onion, cilantro, basil, bean sprouts, and jalapeño slices.
Bring the broth to a full boil and ladle the hot broth over each assembled bowl. Serve with lime wedges, Sriracha, and hoisin sauce for individual seasoning.