Pho Ga
By :Healthy Instant Pot Cookbook by Dana Angelo White
Print Recipe
Famous for being a hangover cure, this slurpable Vietnamese soup features high protein chicken, a mineral-rich broth and anti-inflammatory spices.
Votes: 6
Rating: 3.5
Rate this recipe!
Course Main Course
Cuisine Modern
Difficulty Easy
Browse Category Soups, Stews & Broths
Duration 30-60 min
Cooking Technique Pressure Cook, Sauté
Main Ingredient Bean Sprouts, Cilantro, Rice Noodles
Prep Time 15 minutes
Cook Time 55 minutes
Servings
6 servings
Ingredients
  • 1 tbsp canola oil
  • 1/2 red onion peeled and cut in half
  • 1 inch piece fresh ginger root
  • 1 clove garlic
  • 2 tsp coriander seeds
  • 1 cinnamon stick
  • 2 whole star anise
  • 2 lbs bone-in, skin-on chicken thighs (about 4 chicken thighs)
  • 1 tbsp fish sauce
  • 8 cups Water
  • 12 ounces rice noodles
  • 1 cup fresh cilantro leaves stems removed
  • 1 cup bean sprouts
  • 1 Jalapeno pepper stem removed and thinly sliced
  • Sriracha sauce (optional)
  • Lime wedges to serve
Course Main Course
Cuisine Modern
Difficulty Easy
Browse Category Soups, Stews & Broths
Duration 30-60 min
Cooking Technique Pressure Cook, Sauté
Main Ingredient Bean Sprouts, Cilantro, Rice Noodles
Prep Time 15 minutes
Cook Time 55 minutes
Servings
6 servings
Ingredients
  • 1 tbsp canola oil
  • 1/2 red onion peeled and cut in half
  • 1 inch piece fresh ginger root
  • 1 clove garlic
  • 2 tsp coriander seeds
  • 1 cinnamon stick
  • 2 whole star anise
  • 2 lbs bone-in, skin-on chicken thighs (about 4 chicken thighs)
  • 1 tbsp fish sauce
  • 8 cups Water
  • 12 ounces rice noodles
  • 1 cup fresh cilantro leaves stems removed
  • 1 cup bean sprouts
  • 1 Jalapeno pepper stem removed and thinly sliced
  • Sriracha sauce (optional)
  • Lime wedges to serve
Votes: 6
Rating: 3.5
Rate this recipe!
Instructions
  1. Select Sauté and add the canola oil to the inner pot. Heat the oil until it shimmers, and then add the onion. Sauté for 2–3 minutes, or until the onion is lightly browned and slightly translucent. Add the ginger root, garlic, coriander seeds, cinnamon stick, and star anise.
  2. Sauté for 1 additional minute, and then add the chicken thighs, fish sauce, and water.
  3. Cover, lock the lid, and flip the steam release handle to the sealing position. Select Pressure Cook (High) and set the cook time for 20 minutes. When the cook time is complete, allow the pressure to release naturally (about 30 minutes).
  4. While the broth is cooking, fill a large bowl with warm water and place the rice noodles in the bowl to soften (about 20 minutes).
  5. Once the cooking time for the broth is complete, remove the lid and transfer the chicken thighs to a plate to cool slightly. When the thighs are cool enough, remove and discard the skin, shred, and discard the bones.
  6. Drain the noodles. Place a fine mesh sieve over a large bowl, carefully remove the inner pot from the base, and strain the broth. Discard the solids and return the strained broth to the inner pot. Select Sauté and bring the broth to a simmer. Add the noodles and simmer for an additional 2–3 minutes. Add the chicken to the pot.
  7. Using tongs, transfer the noodles to serving bowls, and then ladle in the broth and chicken. Top each serving with the cilantro leaves, bean sprouts, jalapeño slices, and a dollop of the Sriracha, if using.
6 replies
  1. Iula72
    Iula72 says:

    Really good. I used half chicken broth and half water. Still could use a little more flavor, but overall a great recipe. This will be my winter go to.

  2. Wontquit8
    Wontquit8 says:

    I liked how simple this was, and filling. I just didnt feel there was lot of flavor with all the spices added. Although it smelled awesome.
    I’ll definitely make it again and try more flavor combinations

  3. Martymaxx
    Martymaxx says:

    Not enough flavour to call it Pho. Also do not add the noodles to the broth and heat together. Place the noodles in the your serving bowl and ladle the broth on top. There are better recipes on the internet but if you tried this at least you now practices the technique of making pho and can make alterations as you see fit.

  4. Kdbo
    Kdbo says:

    Awful. I love pho and this recipe is so bland and not worth making!!! There are better recipes out there people!

  5. Amandayaj
    Amandayaj says:

    Made this, but used my own ingredients my mother taught me. I used lemon grass, garlic clove, thai chili, beef powder paste for pho and chicken. Taste like how I would make it in a pot over the stove quick and easy.

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