Pressure Cooker Chicken Pho
- 2 tablespoons neutral cooking oil
- 2 yellow onions, halved
- 1 large piece fresh ginger, halved lengthwise
- 2 teaspoons fennel seeds
- 1 teaspoon red pepper flakes
- ½ teaspoon coriander seeds
- 2 star anise
- 8 cups water
- 4 bone-in, skin-on chicken thighs (about 1½ pounds)
- 2 teaspoons salt
- 8 ounces Maifun rice noodles
- To Serve: 1 cup bean sprouts, 8 sprigs fresh cilantro, 8 sprigs fresh basil, 1 lime quartered, 1 fresh chile pepper sliced into rounds, sliced green onions
For best results, we recommend using:
- Heat oil in pressure cooker set to Sauté on Normal.
- Lay onions and ginger into the oil, cut-sides down; cook until browned, about 4 minutes; add fennel seeds, red pepper flakes, coriander, and star anise to the pot; cook and stir for 1 minute. Pour water into the pot; add chicken and salt.
- Lock pressure cooker lid in place and set steam vent to Sealing.
- Select Pressure Cook (Manual) and cook for 60 minutes on High pressure.
- Once the cooking cycle has completed allow pressure to release naturally for 10 minutes, then set steam vent to Venting to quick-release remaining pressure.
- While the pho cooks, soak rice noodles in hot water until softened and pliable, about 8 minutes; drain and rinse with cold water to stop cooking process. Divide noodles between four soup bowls.
- Remove chicken to a cutting board. Remove and discard chicken skin and bones. Shred chicken meat and divide between the bowls.
- Strain solids from the broth. Ladle strained broth over noodles and chicken; season soup with red pepper flakes. Garnish with bean sprouts, cilantro, basil, lime quarters, chile pepper slices, and green onion as desired.
Never tried pho? It’s basically chicken noodle soup with fresh Vietnamese flavor! Adding the fennel and coriander seeds to the MultiPot on the saute setting allows the seeds to lightly toast in the oil. This brings out the natural oils and incredible flavor of these ingredients. Here's a look at more Pressure Cooker Recipes.
What others are saying
Shelly D says:
This was so good!! Used chicken broth instead of water for more flavor. Added siracha for an extra kick before serving! Yum!!!
Hector Jonass says:
This recipe gets you a much better pho broth than you'd think possible in such a short time. I know most phos take hours and hours to get the right flavors, which is why it has been one of those dishes I don't bother to attempt for the most part. My sons, however, LOVE pho. I think it's because I didn't put everything together and they get to assemble. Whatever, it was a fun and tasty dinner!
Leah M says:
I couldn't find star anise, but I just added more fennel seeds to capture that licorice flavor. It's a little sweeter, and more mild but it's a close substitute. The only thing that was missing for me was the spice. I was able to remedy that by adding some sriracha to my bowl. I love a spicy broth!
Laura Griffin says:
So yummy! Pho is so good, I never thought I would learn how to make it on my own. The rice sticks are so light! I love this recipe and all the spices and flavors. The basil and cilantro give it a nice, fresh finish.
Sam Dalton says:
Really good chicken pho! The broth was really delicious. I added a little sriracha to the broth because I like it spicy. Other than that I did not make any changes. All in all really flavorful.
Greg Jones says:
Very good pho. I've tried both of the recipes on this site and loved them both. This one required a couple more steps than the beef pho, but both very good and very easy recipes. I liked the basil, chile and lime in this recipe. Very good flavor, especially with Sriracha.
Katie Hason says:
I had so much fun making this recipe! It was truly an experience. The pho broth was very authentic-tasting. I also loved all the toppings - the cilantro, basil, red onion, and chile pepper were very flavorful and the perfect addition to this dish.