Instant Pot Chicken Pho with Rice Noodles
A pressure-cooker chicken noodle soup with warming spices, aromatic broth, and fresh herbs to finish.
On this page: Recipe card · Why you’ll love this recipe · Items needed · Ingredient notes · Tips for this recipe · Serving suggestions · Storage and make-ahead · Common questions
Why you’ll love this recipe
- The ingredient combination. Instant rice noodles, bone-in chicken thighs and star anise pods form the base of this soup.
- A bowl-centered meal. The ingredients come together in a broth or sauce, making the finished batch straightforward to divide.
- A defined yield. The card makes 4 servings. Use its serving control to scale ingredient amounts, then reassess pan space and cooking time.
Items needed
Gather the tools for the method you plan to use. Alternate cooking methods may need different appliances.
- Electric pressure cooker
- Knife and cutting board
- Measuring cups and spoons
- Food thermometer
Ingredient notes
- Grains and starches. Measure instant rice noodles in the form named in the card. A cooked measure is different from a dry measure.
- Optional additions. The card marks Bean sprouts as optional. Account for additions separately when tracking a portion.
- Packaged ingredients. Check labels for your dietary needs and use the products named in the card when matching its nutrition estimates. A brand change can also change salt, sweetness, or thickness.
Instant Pot Chicken Pho with Rice Noodles
Ingredients
Equipment
Method
- Use Sauté to toast the whole spices for 3–4 minutes. Add ginger and onion and cook for about 4 minutes more.
- Add apple, chicken, water, and 1 tablespoon fish sauce. Secure the lid and pressure-cook on high for 22 minutes. Let pressure release naturally for 10 minutes before carefully releasing the rest.
- Check that the chicken reaches 165°F, then remove it. Strain the broth and discard the spice and vegetable solids. Return broth to the pot.
- Add the instant rice noodles and let soften according to the package, about 3–4 minutes. Shred the chicken, discarding bones, and return it with the remaining fish sauce. Serve with desired toppings.
Nutrition
Notes
Tried this recipe?
Let us know how it was!Tips for this recipe
- Follow the pressure-release method in the card. Time spent building pressure and releasing it is separate from the timed pressure-cooking interval.
- When scaling the recipe, increase ingredients together but keep the same doneness checks. A larger batch does not necessarily cook in the same time.
Serving suggestions
Ladle into bowls after the finishing steps. A side of rice, bread, or a salad can round out the meal; these are separate from the recipe unless listed.
Storage and make-ahead
Refrigerate perishable portions in shallow, covered containers within 2 hours, or within 1 hour above 90°F. Keep the refrigerator at 40°F or below and use cooked leftovers within 3–4 days. If reheating cooked leftovers, heat them to 165°F throughout.
Food-safety reference: USDA leftover-storage guidance.
Common questions
Does the pressure-cook time include the full preparation?
No. Preparation, pressure-building, release, and any finishing steps also take time. Follow the complete method and the cooker’s capacity guidance.
What are the calories and macros per serving?
One serving provides an estimated 235 calories, 23 g protein, 22 g total carbohydrate, 5 g fat and 0 g fiber. One serving is 1/4 of the finished recipe.
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