Instant Pot Chicken Pho

clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Instant Pot Chicken Pho

  • Author: Lillian Jacobs
  • Total Time: 1 hour 5 minutes
  • Yield: 6-8 servings 1x


I’m a huge fan of Pho, a super flavorful Vietnamese noodle soup that I can pretty much eat at any time of the year. Unfortunately, restaurants use too much sugar and unhealthy oils so I’ve started experimenting with making my favorite restaurant dishes in my Instant Pot. I adapted this Instant Pot Chicken Pho recipe from Little Spice Jar   and not only do I not miss ordering this in restaurants but I actually prefer the flavor of this homemade soup. I hope you enjoy it!



4 whole star anise

4 whole cloves

1 cinnamon stick

1 tbsp whole coriander seeds

1 tsp fennel seeds

1 tsp black peppercorns

2 cardamom pods, crushed

1 medium onion, chopped 

4 inch piece ginger root, peeled and coarsely chopped

2 lbs. chicken breast or bone-in chicken thighs (I like to mix 1 lb. of each)

1/4 cup fish sauce (Red Boat is the best brand I’ve found because it doesn’t have any added sugar or weird additives)

12 tbsp coconut palm sugar (just depends on how sweet you like it)

2 tsp pink salt

1 bunch (or bag) organic spinach

Optional additions for serving: 

Rice noodles, basil leaves, cilantro leaves, sliced jalapeños,  sprouted mung beans, lime wedges, chopped green onions, siracha


  1. Heat the instant pot on saute setting. Add all of the spices in and allow them to toast for 2-3 minutes, or until fragrant. Stir frequently to prevent them from burning. Once you begin to smell the spices add the chopped onion and ginger and stir well. Continue to toast for another 3-5 minutes while the onions become translucent. Be careful not to stop stirring for too long or the mixture will burn on the bottom of the pan.
  2. Once the onions are translucent turn the saute function off. Add 9.5 cups purified water, the chicken, salt, fish sauce and coconut sugar. Put the top on, seal and cook on manual high pressure for 25 minutes. When the 25 minutes is up release the pressure manually. Add in the spinach, re-cover and sit for 5 minutes as the spinach wilts.
  3. Remove the chicken from the pot and shred into small pieces, removing any bones if using chicken thighs. Place back into the soup and serve!



While serving you may want to use a fine-mesh sieve to strain out any whole spices. I love the whole spices but not everyone will. Serve over rice noodles with any of the additional toppings.

  • Prep Time: 20 minutes
  • Cook Time: 45 minutes
  • Method: instant pot
  • Cuisine: vietnamese

Keywords: instant pot recipes, instant pot pho, chicken soup, chicken pho soup, instant pot soup



Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating

    want Ayurvedic wisdom in your inbox?

    Lillian Jacobs

    back to top

    BASED IN LOS Angeles, 

    Ayurvedic health coaching

    Lillian Jacobs

    Ayurvedic Health Coaching