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This Instant Pot Chicken Pho Soup Recipe made in only 35 minutes with Pho spices, lime, cilantro, tomatoes, hoisin, and bean sprouts! You will fall in love with this tasty and quick pho soup!
I had my first Pho soup at a Thai fusion restaurant years ago. For some reason, the town that I grew up in did not have a Vietnamese restaurant. It makes me sad because I fell in love with Pho right away, but it would be years before I tried any other Vietnamese dishes. The salads are my next favorite! If you haven’t eaten Vietnamese food, it’s time to start!! I realize that some people have never had Pho and I wanted to make something so you can taste this amazing dish!!
Instant Pot Chicken Pho Soup Recipe
You can cut the time in half or more by making your pho soup in a pressure cooker. It goes so much faster that you will never make it in a stock pot again!
Pho Spices
I want to discuss the Anise spice included in this recipe because it is something that my husband does not like. I cannot tell you how many times I’ve heard him say – I hate Anise – it’s black licorice!
This makes me sad, and I was determined to convince him that Pho was worth a try even with the vehement hatred of one of the ingredients. I am happy to report that he loved the soup even with the Anise flavor. As I explained to him, the flavors work together to create an absolutely perfect spiced broth that is like no other!
Today, I made the Pho soup in the Instant Pot with the Stew setting of High Pressure set for 35 minutes. I’ve seen reports that people leave it longer, but I am all about the quick and easy meal! You don’t need the extra time. The chicken breast I used shredded beautifully at after 35 minutes and quick release of the pressure.
If you are using a tougher meat like an inexpensive beef cut or oxtail, you will probably need to let it go longer to break up the toughness. We are trying to eat less beef, so the chicken was a natural choice for this Pho Recipe. The Instant Pot is one of my kitchen devices and part of myUltimate Kitchen Tool and Equipment Buying Guide.
Another note that I want to point out is that you can either keep the spices contained in a tea infusing ball or you can add them straight in like I did and used a cheesecloth to strain them out later. Pho broth is pretty clear and that usually because it’s been strained. I like the idea of the tea-infused mesh ball, but I haven’t bought one yet. I have one in my Amazon cart and dying to order it for the next time I want to make a Chicken Pho Recipe.
Instant Pot Pho Soup Recipe Ingredients
Here are the pho ingredients to make a fully stocked pho soup. If you are missing some of these, you can still make a good pho soup.
1 Cup White/Light Green Scallions
2 32-Ounce Containers of Reduced Sodium Chicken Broth
1 Pound of Chicken Breast
1-inch piece of Ginger
2 garlic cloves, lightly crushed
1 1/2 teaspoons of Coriander seeds
, crushed
1 tbsp of anise
1/2 tbsp black pepper or black pepper corns
4 ounces of rice stick noodles
1/4 teaspoon of salt
2 1/2 cups of baby spinach
1 1/2 cups of halved cherry tomatoes
1/2 cup bean sprouts
1/4 cup coarsely chopped fresh cilantro
2 tablespoons fresh mint leaves
Lime wedges, to taste
1 tsp Whole Cloves
Sriracha or Hoisin Sauce
, to taste
1 Jalapeños, diced
1 tbsp fish sauce
The fish sauce and salt are to taste. I recommend starting with 1 tablespoon of fish sauce and then adding more salt or fish sauce to your own liking.
Paleo Pho / Whole 30 Tips
To make this Paleo Pho and Whole 30 friendly, use paleo approved chicken broth or make your own at home. Also, swap the noodles out for zucchini noodles and swap the regular sriracha out for a paleo sriracha like this one.You can learn all about how to eat paleo here.
Tools & Supplies
Instant Pot
Tea Infused Mesh Ball or Cheesecloth
Pho Bowls
Mini Spice Bowls
How to Make Pho Soup in the Instant Pot?
Place the chicken breast, coriander seed, ginger, garlic, Thai basil, cloves, anise seed, pepper, salt, scallions, and chicken broth into the instant pot and cook for 35 minutes on high pressure.
While it is cooking, let the rice stick noodles soak in water. Cut the cherry tomatoes into halves, slice rounds of the jalapeños, slice a lime into wedges, pluck the mint off the stems, wash the bean sprouts and spinach, and dice the cilantro.
Let the pressure out using quick release at the end of 35 minutes. Strain the broth using cheesecloth. Take the chicken out and shred it with forks. Add the chicken back into the strained broth. Add 1 tbsp of fish sauce into broth and mix.
Ladle the soup into large bowls.
Then, insert the noodles, spinach, tomatoes, cilantro, bean sprouts, jalapeños, and a small dash of Sriracha or hoisin to your liking. Remember, the more Sriracha you add, the hotter it will be! Then finish with a squeeze of lime juice from a lime wedge.
Instant Pot Pho Soup
Instant Pot Pho Chicken Soup Recipe made in only 35 minutes with Pho spices, lime, cilantro, tomatoes, hoisin, bean sprouts for this Chicken Pho Recipe
Course Soup
Cuisine Vietnamese
Keyword instant pot, spinach
Prep Time 15 minutes minutes
Cook Time 35 minutes minutes
Total Time 50 minutes minutes
Servings 4 people
Calories 314kcal
Author April Golightly
Ingredients
- 1 Cup Scallions green & white
- 32 oz Bone Broth
- 1 Pound Chicken Breast
- 1/2 oz Ginger peeled & diced
- 2 tsp garlic crushed
- 1 1/2 teaspoons coriander seeds crushed
- 1 tbsp anise
- 1/2 tbsp pepper
- 4 ounces rice noodles
- 1/4 teaspoon salt
- 2 1/2 cups baby spinach fres
- 1 1/2 cups cherry tomatoes halved
- 1/2 cup bean sprouts
- 1/4 cup fresh cilantro coarsely chopped
- 2 tablespoons mint leaves fresh
- 4 Lime wedges to taste
- 1 tsp cloves whole
- 1/2 tsp Sriracha
- 1/4 cup Jalapenos diced & seeded
- 1 tbsp fish sauce add more if needed to taste
- 1 stem Thai Basil
Instructions
Place the chicken breast, coriander seed, ginger, garlic, Thai basil, cloves, anise seed, pepper, salt, scallions, and chicken broth into the instant pot and cook for 35 minutes on high pressure.
While it is cooking, let the rice stick noodles soak in water. Cut the cherry tomatoes into halves, slice rounds of the jalapeños, slice a lime into wedges, pluck the mint off the stems, wash the bean sprouts and spinach, and dice the cilantro.
Let the pressure out using quick release at the end of 35 minutes. Strain the broth using cheesecloth. Take the chicken out and shred it with forks. Add the chicken back into the strained broth. Add 1 tbsp of fish sauce into broth and mix.
Ladle the soup into large bowls.
Then, insert the noodles, spinach, tomatoes, cilantro, bean sprouts, jalapeños, and a small dash of Sriracha or hoisin to your liking. Remember, the more Sriracha you add, the hotter it will be! Then, finish with a squeeze of lime juice from a lime wedge.
Nutrition Facts
Instant Pot Pho Soup
Amount Per Serving (1 Bowl)
Calories 314Calories from Fat 27
% Daily Value*
Fat 3g5%
Saturated Fat 0g0%
Cholesterol 72mg24%
Sodium 460mg19%
Potassium 839mg24%
Carbohydrates 34g11%
Fiber 3g12%
Sugar 3g3%
Protein 36g72%
Calcium 88mg9%
Vitamin C 40mg48%
Vitamin A 2550IU51%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.
Notes
Paleo Pho / Whole 30 Tips
To make this Pho paleo and Whole 30 friendly, use paleo approved chicken broth or make your own at home. Also, swap the noodles out for zucchini noodles or Pasta Zero Miracle Noodles and swap the regular sriracha out for a paleo sriracha like this one.
Tips on Fish Sauce and Salt
The fish sauce and salt are to taste. I recommend starting with 1 tablespoon of fish sauce and then adding more salt or fish sauce to your own liking.
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More Instant Pot Recipes
If you like this chicken pho recipe, here are some more Instant Pot Recipes to try.
- Instant Pot Beef Roast Recipe
- Paleo Shredded Buffalo Chicken Recipe
- Instant Pot Carrot Soup Recipe
