How to make Instant Pot Pho Ga or Chicken Pho

Soak pho noodles in water for at least 30 minutes.

Scrub whole chicken with salt and rinse well.

Remove excess fat and skin from the chicken.

Char onion and ginger for a few minutes until toasty on the outside.

Roast spices and shallot in a pan for a couple of minutes until fragrant.

Place roasted spices and shallot in a bag and seal tightly.

Remove charred skin from onion and ginger.

Add washed chicken into the instant pot along with onion, ginger, and spices.

Fill water to the max line (about 4.5 quarts).

Add 1 tablespoon of rock sugar, 1 tablespoon of chicken bouillon, and 1 tablespoon of fish sauce.

Close the instant pot and turn the knob to sealing position.

Pressure cook for 30 minutes.

After 30 minutes, carefully turn the knob to venting to release pressure.

Remove and discard the onion, ginger, and spices.

Remove the chicken and let it cool down.

Skim the broth and remove the top layer of fat.

Season broth to taste with 1.5 teaspoons of chicken bouillon and 2 teaspoons of salt.

Prepare the bowl by adding cooked pho noodles and shredding the chicken generously.

Pour over hot broth and garnish with onions and cilantro.

Add freshly cracked pepper, serve with lemon, bean sprouts, jalapenos, sriracha, and hoisin sauce.

Equipment Needed

Allergens