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Easy Instant Pot Chicken Pho (Pho Ga)

Making chicken pho (pho ga) is ridiculously EASY with the Instant Pot. You only need a few ingredients and you'll have a steaming bowl of homemade pho in a few hours. No need to go through the hassle of going to a restaurant every time you have a pho craving.
Cuisine: Vietnamese
Keyword: chicken pho, chicken recipe, easy pho, homemade pho, instant pot chicken pho, instant pot pho, instant pot recipes, pho


  • Pressure Cooker
  • Stainless Steel Basket (nice to have)


Chicken Broth

  • 1 whole chicken drumsticks or bone in thighs
  • 2-3 whole carrots cut in 1/2 or 1/3
  • 1 whole onion cut in 1/2 or 1/4
  • 1 whole ginger cut in 1/2
  • 2-3 tbsp mushroom seasoning
  • 2-3 tbsp fish sauce

Pho Spices

  • 3-6 whole star anise
  • 3-6 whole whole cloves
  • 1 tbsp fennel seeds
  • 1 tbsp coriander seeds
  • 1 whole cinnamon stick
  • 1 pod cardamom


  • 1 whole thinly sliced onion
  • 1 bunch cilantro
  • 1 package bean sprouts
  • 1-2 whole lime or lemon wedges
  • 1-2 whole thinly sliced green onions
  • 1-2 tbsp sriracha

Keto Noodles Options

  • kelp noodles (needs to be soften) soak in baking soda & vinegar for 10 mins
  • shiratake noodles
  • zoodles

Protein Option

  • shredded chicken meat from the broth


Chicken Pho Broth

  • Clean chicken well with hot water and scrub with salt to remove any unwanted debris. When the water runs clear, your chicken is ready to go.
  • Fill the inner pot with hot water 3/4 of the way with the washed chicken. Press saute mode and allow the water to come to a boil.
  • Cut onions & ginger in half with the peels on. Char in the oven for about 10 minutes @400°F
  • Wash carrots and divide into 3-4 inch chunks
  • Toast the pho spices in a skillet for a few minutes. You don't need all the spices, but do the best that you can. Remove spices from heat and let it cool. Once it's cooled, put the loose spices in a spice bag or tea ball.
  • Place the carrots, charred onions & ginger and pho spices in the inner pot. Try to submerge all the ingredients.
  • Close lid & cook on high pressure for 8-10 minutes depending on the size of chicken.
  • Allow the broth to naturally release. In my 8 quart IP, it took about 40 minutes.
  • Remove everything from the broth. Discard the veggies and spices.
  • Shred the chicken when it's cool enough to touch. Reserve the bones for cook further in the broth.
  • Place the bones back in the broth. I used a steamer basket to make it easy to remove the bones after it's done cooking.
  • Add water to the max filled line.
  • Season the broth with 1-2 tbsp mushroom seasoning and 1-2 tbsp of fish sauce. Taste and adjust more if it's too bland.
  • Close the lid and cook on high pressure for 10 more minutes. Allow the pressure to naturally release.

Pho Bowl Assembly

  • Blanch onions & bean sprouts in boiling water for 10-20 seconds
  • Layer the bowl with noodles, bean sprouts, onions, shredded chicken.
  • Make sure the broth is boiling before ladling it in your bowl.
  • Garnish with green onions, cilantro, squeeze of lemon juice & Sriracha.
  • Enjoy while hot and steamy. It's okay to slurp and drink all the broth!



  • Pho spice packets can be purchased at some Asian grocery stores for your convenience
  • You don't have to have all the spices listed, it's okay to use what you got. If you're desperate, you can use bay leaf, but it probably won't have the authentic pho flavor.
  • You can put in as much or as little garnish/toppings as you like, you're the boss of your chicken pho!
  • You can also use regular pho noodles if you're not adhering to the low carb keto lifestyle.