As you already know, “Pho” is one of the most well known Vietnamese cuisines. It’s our comfort food. We can eat pho any meal of the day.

I remember my Mom would always cook chicken pho when I am sick. The soup base comes from the whole chicken. Pho fills with a good amount of nutritious, delicious, and lean protein.

Pho is normally taken about half a day to finish because you have to simmer the bones and all the ingredients to get the full delicious soup base. But thanks goodness for instant pot invention. We can cook this within an hour.

Cook bones in instant pot also help to have a clearer broth.

Let’s get started. Don’t forget to share and hashtag #annieteattravel on IG and FB if you try my recipes. Below are some basic spices that you can find at any Asian market. I have input the links below to make it easier for you to purchase on Amazon as well.

Winco MS3A-8S Strainer with Single Fine Mesh, 8-Inch Diameter

Pho Hoa Vietnamese Special Spice for Pho, 2 oz, 2 Count

Quoc Viet Foods Chicken Flavored Pho Soup Base 10 oz Cot Pho Ga Brand

Instant Pot Chicken Pho Recipe

Delicious Healthy Vietnamese Chicken Noodle Soup

5 from 1 vote

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Prep Time 15

Cook Time 40

Total Time 55

Course Breakfast, dinner, lunch

Cuisine Vietnamese

Servings 6

Ingredients

1 whole chicken
5 quarts water
1 tbsp fish sauce
2 tbsp salt
1 white onion
1 pc ginger
1/2 Fuji apple
1 cup minced cilantro
1 bag fresh rice stick noodle banh pho tuoi
1/2 cup minced Vietnamese coriander
2 tbsp chicken flavored (pho) soup base "Quoc Viet" brand
1 bag Vietnamese special spice for pho "Pho Hoa" brand

Instructions

Place onion and ginger in the oven and bake for 10 minutes.
Remove from oven, and peel the onion skins off.
Add the whole chicken, onion, ginger, and apple in instant pot.
Pour the water inside the pot. Turn on pressure cook for 10 minutes. Quick release pressure according to instruction.
Remove onion, ginger, and apple from instant pot.
Next remove the whole chicken from the instant pot and shredded chicken using the folk. Set the bones aside.
Place all the shredded chicken in the bowl. Seasoning with some salt, ground pepper, lime juice, and minced Vietnamese coriander. Set aside.
Add the bones back to instant pot and set pressure cook for another 10 minutes. Quick-release pressure according to instruction.
Use the strainer and transfer all your soup base to a medium pot.
Place a soup pot over medium heat, add the spice bag, soup base, salt, fish sauce, and simmer for another 15 minutes.
Remove the spice bag. Taste it and add more seasoning if needed.
In the medium pot, boil some water. Add the rice stick noodle and quickly remove from heat.
Divide noodles and chicken into serving bowls. Ladle over the broth mixture and serve immediately, garnished with some minced cilantro and fresh ground peppers.
Use siracha and hoisin sauce for dipping chicken or add more flavors to your soup.