Instant Pot Pho Ga (Vietnamese Chicken Noodle Soup)

Author: Neliza Ly

Prep Time: 15 mins | Cook Time: 15 mins | Pressure Release: 20 mins | Servings: 4–6

Pho Ga is one of our all-time favorite meals at home—my mama makes the absolute best version! Whenever she cooks a pot, we end up eating it at least three times a day for the next couple of days. While we’ve tried Pho at many different restaurants across New Jersey and Philadelphia, Mama’s home cooking still wins every time.

I originally learned how to make Pho Ga on the stovetop, but I converted the recipe for the Instant Pot and made a few tweaks for even richer flavor. I discovered that cooking skinless chicken in the Instant Pot yields a wonderfully clear, low-fat broth that is perfect for Pho. With my husband and Mama as my official taste-testers—and after incorporating a few of Mama's expert suggestions—this recipe officially has her stamp of approval!

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Equipment

• Instant Pot (6-quart or larger)

• Spice bag or cheesecloth

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Ingredients

For the Broth & Chicken:

• 7–9 pieces chicken thighs (bone-in, skinless), drumsticks (bone-in, skin-on for light fat), or 5 chicken leg quarters

• 1 whole yellow onion

• 1 piece (90g) fresh ginger

• 1 sprig spring onion (scallion)

• 1 tbsp (15g) rock sugar (or brown sugar)

• ¼ cup fish sauce

• 1 tbsp chicken-flavored soup base (optional; Quoc Viet brand recommended)

• Filtered water (up to the 10-cup line)

Whole Spices (for the spice bag):

• 1 tbsp coriander seeds

• 2 star anise

• 1 cinnamon stick

• 1 tbsp whole peppercorns

For Serving:

• 450g Pho rice noodles (prepared according to package directions)

Garnishes & Toppings:

• Fresh bean sprouts

• Thai basil (Asian basil)

• Fresh cilantro & sliced spring onions

• Lime wedges

• Hoisin sauce & sliced chili (optional)

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Instructions

1. Toast the Spices: In a dry skillet over medium heat, toast the coriander seeds, star anise, cinnamon stick, and peppercorns for about 3 minutes until fragrant. Transfer the spices into a large tea bag or cheesecloth pouch.

2. Char the Aromatics: Char the whole onion and ginger under a oven broiler or in a dry pan until lightly blackened. Place the charred onion, ginger, and spring onion into a spice bag (or directly into the pot).

3. Assemble the Pot: Place the chicken pieces into the Instant Pot inner pot. Add the spice bag, charred aromatics, rock sugar, fish sauce, and chicken soup base (if using). Pour in filtered water up to the 10-cup line.

4. Pressure Cook: Secure the lid and set the valve to Sealing. Select Manual / Pressure Cook on High for 15 minutes.

5. Natural Release: Once the cooking cycle finishes, allow the pressure to release naturally (NPR) for 20 minutes. Vent any remaining steam before carefully opening the lid.

6. Prep the Chicken & Broth:

   • Transfer the cooked chicken to a large bowl and allow it to cool slightly.

   • Remove and discard the spice/aromatic bags. Strain the broth through a fine-mesh sieve. Taste the broth and adjust with a pinch of salt if needed.

   • Once cool enough to handle, debone and shred or slice the chicken into bite-sized pieces.

7. Assemble & Serve: Divide the cooked rice noodles into individual bowls. Top with shredded chicken, fresh bean sprouts, and sliced spring onions. Ladle the piping-hot broth over top, and serve immediately with Thai basil, cilantro, lime wedges, hoisin sauce, and fresh chili.

Toasted coriander seeds, star anise, cinnamon stick and peppercorn

Charred onion and ginger