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–+ servings

Instant Pot Vietnamese Pho Recipe

This quick and flavorful Instant Pot pho recipe delivers the deep, rich broth of traditional pho in under an hour.
Using a mix of chicken and beef broth, warm spices, and classic pho toppings, this method simplifies the process while maintaining authentic taste.
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Total Time 45 minutes
Course Soup
Cuisine Vietnamese
Servings 4

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.
Keyword Easy pho recipe, Fast Pho Noodle Soup, Homemade Pho in Instant Pot, Instant Pot Chicken Pho, Instant Pot Pho, instant pot recipes, pressure cooker pho, Quick Vietnamese Pho Recipe, Vietnamese Soup Instant Pot
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