Pho is a deeply aromatic and flavorful Vietnamese noodle soup that traditionally takes hours to prepare. However, with the magic of modern cooking, this classic dish can be made quickly using an instant pot.
This method retains all the rich, spiced broth flavors while significantly cutting down cooking time, making it one of the best instant pot recipes for a cozy and satisfying meal.
The Rich History Behind Pho
Pho has long been a staple in Vietnamese cuisine, known for its complex broth, fragrant spices, and delicate rice noodles. Traditionally, making pho requires simmering bones, herbs, and seasonings for hours to achieve the perfect depth of flavor.
While this slow-cooked method is still revered, today’s home cooks can recreate the same delicious results with a fraction of the time using an instant pot.
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Why Use an Instant Pot for Pho?
One of the biggest challenges of making pho at home is the lengthy broth preparation. Using an instant pot speeds up this process without sacrificing flavor.
The high-pressure cooking method intensifies the infusion of star anise, cinnamon, cloves, and other spices into the broth, mimicking the depth of a slow-simmered stock in under an hour.
Here’s why using an instant pot makes pho even more accessible:
- Faster cooking time – No need for hours of slow simmering.
- Enhanced flavor infusion – The pressure locks in deep, aromatic flavors.
- Less effort – Minimal stirring or monitoring needed.
- Perfect every time – The controlled heat ensures consistent results.
Tips for Making the Best Instant Pot Pho
To achieve an authentic, restaurant-quality pho at home, follow these essential tips:
- Toast Your Spices – Before adding them to the broth, briefly sauté the star anise, cloves, and cinnamon sticks in the instant pot. This enhances their fragrance and deepens the broth’s complexity.
- Char the Onions and Ginger – Traditional pho recipes call for charring onions and ginger to bring out their natural sweetness. Doing this directly in the instant pot before adding broth elevates the soup’s overall taste.
- Use a Combination of Broths – A mix of chicken and beef broth provides a rich, well-balanced flavor. The instant pot intensifies these broths, making them taste like they’ve been simmering all day.
- Don’t Skip Fish Sauce – Fish sauce is a key ingredient in pho, providing a savory umami depth. Though its smell may be strong at first, it mellows beautifully when cooked.
- Cook the Noodles Separately – While it’s tempting to cook everything in one pot, it’s best to prepare rice noodles separately to prevent them from becoming too soft. Simply soak them in hot water and add them to the bowl before serving.
Customizing Your Pho
One of the best things about pho is how customizable it is. Whether you prefer a light broth or a more robust, meaty version, here are some ways to tailor the recipe:
- For a vegetarian version: Use vegetable broth and replace chicken with tofu or mushrooms.
- For extra spice: Add sliced jalapeños, Sriracha, or chili oil.
- For more protein: Include thinly sliced beef, shredded chicken, or even seafood.
- For a gluten-free option: Stick to traditional rice noodles and ensure your fish sauce is gluten-free.
The Perfect Toppings for Homemade Pho
The toppings are just as important as the broth in pho. Traditional garnishes include:
- Fresh bean sprouts for crunch
- Thai basil for a fragrant touch
- Cilantro for a bright, herbal flavor
- Lime wedges for acidity
- Sliced onions for extra texture
- Hoisin sauce and Sriracha for added depth
Bringing Pho to Your Dinner Table
There’s something special about preparing a steaming bowl of pho at home. It’s a dish that brings warmth and comfort, perfect for chilly nights or when you need a nourishing meal.
Using an instant pot makes this recipe one of the easiest and most rewarding pho recipes you can try.
Now, you can enjoy a rich, aromatic bowl of pho without waiting hours.
Instant Pot Vietnamese Pho Recipe
Ingredients
The Broth
- 3 whole star anise not anise seed
- 5 whole cloves
- 2 cinnamon sticks broken in half
- 1 tbsp extra-virgin olive oil
- 1 ½ lbs chicken tenderloins or boneless, skinless chicken thighs, thinly sliced
- 2 tbsp fish sauce
- 1 tbsp sesame oil
- 3 cloves garlic minced
- 1 tbsp crushed/minced ginger
- 3 cups chicken broth
- 3 cups beef broth
- 2 tbsp hoisin sauce
- 1 tsp seasoned salt
- 8–16 oz dried banh pho/pad Thai rice noodles small or medium size
Toppings
- 1 yellow onion thinly sliced into rings
- 1 14 oz can bean sprouts, drained (or fresh bean sprouts if available)
- Fresh cilantro leaves
- 1 jalapeño pepper thinly sliced
- 1 lime sliced into wedges
Instructions
- Toast the Spices: Set the Instant Pot to "Sauté" on High. Add star anise, cloves, and cinnamon sticks and toast for 5 minutes, flipping halfway through. Remove spices, crush lightly, and place them in a spice bag or tea ball.
- Sear the Onions: Add olive oil to the pot and heat for 3 minutes. Add onion rings, stirring occasionally, until they are browned and slightly charred. Remove and set aside.
- Cook the Chicken: Add chicken pieces to the pot, followed by fish sauce and sesame oil. Stir constantly, scraping the bottom of the pot, and cook for about 2 minutes (some pink is okay).
- Sauté the Aromatics: Stir in garlic and ginger and cook for 1 minute, continuing to scrape the bottom to deglaze.
- Pressure Cook: Pour in chicken broth, beef broth, and hoisin sauce, deglazing the bottom once more. Add the spice bag and seasoned salt. Secure the lid, set the valve to "Sealing," and Pressure Cook on High for 7 minutes. Quick-release when done, discard the spice bag, and stir in the seasoned salt.
- Cook the Noodles: Add rice noodles directly into the broth, stirring often for about 8 minutes, until the noodles soften.
- Serve: Ladle the broth and noodles into bowls. Top with onions, bean sprouts, cilantro, jalapeño slices, and lime wedges. Customize with extra toppings as desired.
Notes
- For better noodle control, soak them in boiled water (8 cups) at the start of the recipe, then portion them into bowls before adding broth.
- Add sriracha or extra hoisin sauce for more depth.
- Try using thinly sliced beef instead of chicken for a beef pho version.
Nancy has been a plant person from an early age. That interest blossomed into a bachelor’s in biology from Elmira College and a master’s degree in horticulture and communications from the University of Kentucky. Nancy worked in plant taxonomy at the University of Florida and the L. H. Bailey Hortorium at Cornell University, and wrote and edited gardening books at Rodale Press in Emmaus, PA. Her interests are plant identification, gardening, hiking, and reading.