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Instant Pot Chicken Pho Recipe

~ Written by Wynn Austin
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Instant Pot (Pressure cooker) Chicken Pho
For 6-8 quart pot Ingredients:
For the broth:
2 tbs extra virgin olive oil
1 packet of Wynn's Kitchen Pho Spice Mix 
1/2 of a large onion- cut up in quarters
2-3 knobs of ginger (1 in. each)
3-4 cloves of garlic
2 tbs of fish sauce (I use Red Boat or Mega Chef)
1 quartered Fuji apple
1/2 tsp of kosher salt
3-4 Large chicken legs with bone. You can also add a couple chicken breast as well. (I prefer dark meat, and my kids like white meat)
6 cups good chicken stock (homemade preferred)
Water to fill up the pot
For the bowl:
Noodles or Zoodles: 1 package of rice vermicelli noodles (cook according to package) I will add some olive oil to the noodles after I drain them to prevent the noodles from sticking together. or 4 spiralized zucchinis blotted dry with a paper towel
¼ cup chopped fresh cilantro
Thai basil leaves
Fresh bean sprouts
Lime wedges
Sliced Jalapenos (optional)
Wynn's Kitchen Saté Sauce  
Hoisin sauce (optional)
Instructions for the broth:
1. On your Instant Pot- select the saute button and add the oil. Wait 5 minutes for the oil to heat up.
2. Add the pho spice mix, onion, ginger to the pot. Let it sit for 3-5 minutes then give it a stir. Saute for another 2 minutes.
3. Add the garlic, apple, and the chicken and fill up the pot with all of the chicken stock. Fill up to the max line with water. Add the fish sauce and salt.
4. Hit cancel. Hit the Manual button on high and set for 15 minutes. 5. After the cooking time is complete, let it rest naturally for at least 15 minutes then release the rest of the steam.
5. Remove the chicken carefully and set aside in a bowl to let it cool. Once it's cooled, shred the chicken with 2 forks into bite sizes. Throw away the bones and any skin.
6. Skim some of the fat out of the broth
Instructions to Assemble: The garnishes are optional, and traditionally it's meant for each person to add the garnishes that they desire in their own bowl.
1. Put your noodles or zoodles in the bowl, put some chicken on top.
2. Using a fine mesh metal strainer with a handle, I strain the broth from the instant pot, straight into the bowl.
3. Then garnish with cilantro, green onions, thai basil, sliced jalapenos, bean sprouts, hoisin, and saté sauce with a fresh squeeze of lime.
Enjoy immediately!
TIP: If there is remaining broth left, strain into containers and pop in the freezer. I always have pho broth in the freezer! If you tried this recipe, please snap a pic, share and tag me at @wynnskitchen on Instagram or Facebook.
INGREDIENTS:
  • 2 Tbs extra virgin olive oil
  • 1 packet of Wynn's Kitchen Pho Spice Mix
  • 1/2 of a large onion- cut up in quarters
  • 2-3 knobs of ginger (1 in. each)
  • 3-4 cloves of garlic
  • 2 Tbs of fish sauce (I use Red Boat or Mega Chef)
  • 1 quartered Fuji apple
  • 1/2 teaspoon of kosher salt
  • 3-4 Large chicken legs with bone. You can also add a couple chicken breast as well. (I prefer dark meat, and my kids like white meat)
  • 6 cups good chicken stock (homemade preferred)
  • Water to fill up the pot

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DIRECTIONS:
  • Step 1:

    For the Bowl: Noodles or Zoodles: 1 package of rice vermicelli noodles (cook according to package) I will add some olive oil to the noodles after I drain them to prevent the noodles from sticking together. Or 4 spiralized zucchinis blotted dry with a paper towel. ¼ cup chopped fresh cilantro Thai basil leaves Fresh bean sprouts Lime wedges Sliced Jalapenos (optional) Wynn's Kitchen Saté Sauce Hoisin sauce (optional)
  • Step 2:

    For the Broth: On your Instant Pot- select the saute button and add the oil. Wait 5 minutes for the oil to heat up. Add the pho spice mix, onion, ginger to the pot. Let it sit for 3-5 minutes then give it a stir. Saute for another 2 minutes. Add the garlic, apple, and the chicken and fill up the pot with all of the chicken stock. Fill up to the max line with water. Add the fish sauce and salt. Hit cancel. Hit the Manual button on high and set for 15 minutes. After the cooking time is complete, let it rest naturally for at least 15 minutes then release the rest of the steam. Remove the chicken carefully and set aside in a bowl to let it cool. Once it's cooled, shred the chicken with 2 forks into bite sizes. Throw away the bones and any skin. Skim some of the fat out of the broth
  • Step 3:

    To Assemble: The garnishes are optional, and traditionally it's meant for each person to add the garnishes that they desire in their own bowl. Put your noodles or zoodles in the bowl, put some chicken on top. Using a fine mesh metal strainer with a handle, I strain the broth from the instant pot, straight into the bowl. Then garnish with cilantro, green onions, thai basil, sliced jalapenos, bean sprouts, hoisin, and saté sauce with a fresh squeeze of lime. Enjoy Immediately!
  • Step 4:

    TIP: If there is remaining broth left, strain into containers and pop in the freezer. I always have pho broth in the freezer! If you tried this recipe, please snap a pic, share and tag me at @wynnskitchen on Instagram or Facebook.

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