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Chicken Pho is an aromatic Vietnamese soup with flavors of clove and cinnamon. Usually taking hours, this pressure cooker chicken pho recipe is made within 30 minutes.
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5 from 1 vote

Pressure Cooker Chicken Pho

Chicken Pho is an aromatic Vietnamese soup with flavors of clove and cinnamon. Usually taking hours, this pressure cooker chicken pho recipe is made within 30 minutes.
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: Main Course, Soup
Cuisine: Asian, Vietnamese
Keyword: chicken pho, easy pho ga, pressure cooker pho, pressure cooker pho recipe
Servings: 6 servings
Calories: 215kcal
Author: Samantha Ferraro

Ingredients

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

Instructions

  • 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.

Notes

Recipe inspired by Amanda's Plate and Serious Eats

Nutrition

Calories: 215kcal | Carbohydrates: 9g | Protein: 14g | Fat: 13g | Saturated Fat: 3g | Cholesterol: 74mg | Sodium: 559mg | Potassium: 258mg | Fiber: 1g | Sugar: 5g | Vitamin A: 3465IU | Vitamin C: 2.9mg | Calcium: 63mg | Iron: 1.1mg