Chicken Pho is an aromatic Vietnamese soup with flavors of star anise and cinnamon. Usually taking hours, this pressure cooker chicken pho recipe is made within 30 minutes.
Vietnamese Pho recipe has been on my bucket list for years!
For years I have been intimidated to make pho. I heard about its labor intensiveness. The hours of simmering the flavorful broth. The steps to take to roast the bones, then rinse them, then par-boil them.
I was nervous and each and every time I enjoyed pho ga at a restaurant, I appreciated every sip and slurp because I knew how much work and energy went into the pho recipe.
Pressure Cooker Pho makes it easy
Making stock in the pressure cooker is one of my favorite ways to use the tool (including pressure cooker soups). It condenses the flavor and is made in a fraction of the time. And of course, like any other stock, pho will take on the flavors you present to it, in this case clove, cinnamon and ginger.
What chicken bones did I use?
Oh I had SOOOO much fun making this part of the broth. I wanted a really gelatinous broth and I have heard chicken feet is the way to go. So yes, I purchased a package of chicken feet and used about half which was 5-6 chicken feet and added them to the broth along with chicken thighs and other aromatics.
The other variation I made to the broth was that I roasted the ginger and onion. You can do this over a flame or on the grill, but I found a simple roast at high heat did the rick. The onion and ginger charred on the outside and the onion softened just enough as I didn’t want it too soft before the onion was headed to the pressure cooker.
Can chicken pho be made in the slow cooker?
Yes it can. Follow all the same steps up to adding it to the pressure cooker and instead cook on high for 4-5 hours or on low for 6-8 hours.
Overall I am quite pleased with how my pressure cooker chicken pho came out. With a few trials of different bones, beef and chicken and playing around with the level of aromatics, I have to say my version of pressure cooker chicken pho is pretty spot on.
And if you are looking for other Asian flavors to be inspired with, I’d love to suggest my Rice Noodle Salad with Vietnamese Grilled Lemongrass Chicken or Kalbi Beef Bowl with Kimchi .
Pressure Cooker Chicken Pho
Chicken Pho Broth
- 1 whole onion cut in half
- 1 2-3 inch piece of ginger cut in half lengthwise
- 1 cinnamon stick
- 5 star anise
- 1 tsp ground coriander
- 2 bay leaves
- 5-6 chicken feet
- 3-4 chicken thighs bone in and skin on
- 2 carrots cut in half
- 1-2 celery stalks cut in half
- Bunch of cilantro stems same leaves for garnish
- 6 cups water
- 2 tablespoons fish sauce
- 2 tablespoons brown sugar
Chicken Pho Accompaniments
- Pho rice noodles
- Fresh mint leaves
- Fresh Thai basil leaves
- Fresh cilantro Leaves
- Fresno chili sliced thinly
- Bean Sprouts
- Lime wedges
- Sambal or sriracha
- Hoisin sauce
- Begin by pre-heating oven to 550 degrees Fahrenheit and pace cut onion and ginger in a shallow baking dish. Roast vegetables for 15 minutes until the outsides are charred and onion has slightly softened.
- Set pressure cooker on saute and add cinnamon stick, star anise and coriander and dry toast for 1 minute. Add bay leaves and dry toast for another few seconds.
- Next, add in chicken feet and thighs, carrots, celery, cilantro stems, water, fish sauce and brown sugar. Add in the charred onion and garlic.
- Place lid on pressure cooker and set timer for 20 minutes on high pressure.
- While pho is cooking, cook rice noodles according to package directions and set aside along with other garnishes.
- Once pho is done, do a quick release and allow broth to cool for a few minutes. Remove chicken thighs from broth and shred meat, discarding bones and skin.
- Once cool enough to handle, carefully strain broth, discarding aromatics and taste for seasoning.
- To serve, divide noodles into large bowls along with shredded chicken. Pour broth into bowls and top with fresh mint, basil and cilantro, bean sprouts, Fresno chili and lime wedges. Stir in sambal and hoisin for added flavor.