Instant Pot Chicken Pho with Star Anise

Name: Instant Pot Chicken Pho with Star Anise
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4 servings
Cuisine: Vietnamese
Ingredients: 2½ lb (1134 g) bone-in, skin-on chicken thighs; 1 whole (150 g) medium yellow onion, halved lengthwise, unpeeled; 3 oz (85 g) fresh ginger, 2-inch piece, halved lengthwise, unpeeled; 4 whole star anise pods; 1 whole cinnamon stick, 3-inch piece, broken in half; 3 whole whole cloves; ½ tsp (2½ g) coriander seeds; 6 cup (1440 ml) water; 2 tbsp (30 ml) fish sauce; 1 tsp (4 g) sugar; to taste kosher salt; 8 oz (227 g) dried rice noodles, about ¼-inch wide; 2 cup (50 g) fresh Thai basil, cilantro, and mint (mixed), leaves picked and left whole; 1 whole (15 g) fresh jalapeño pepper, thinly sliced into rings; 1 whole (60 g) fresh lime, cut into 4 wedges; ½ whole (60 g) white onion, thinly sliced into rings; 1 bottle (optional condiment) sriracha sauce (optional)

From the MyKitchenBank Kitchen

Aromatic Vietnamese chicken pho made quickly in the Instant Pot. Star anise, cinnamon, and charred onion create a deep, complex broth infused with fresh ginger and fish sauce. Served over rice noodles with fresh herbs, lime, and jalapeño for customizing at the table.

Prep: 20 min
Cook: 35 min
Wait: 15 min
Total: 1 hr 10 min
Makes: 4 servings (about 10 cups total)

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Ingredients

4 servings

2½ lb (1134 g) bone-in, skin-on chicken thighs
1 whole (150 g) medium yellow onion, halved lengthwise, unpeeled
3 oz (85 g) fresh ginger, 2-inch piece, halved lengthwise, unpeeled
4 whole star anise pods
1 whole cinnamon stick, 3-inch piece, broken in half
3 whole whole cloves
½ tsp (2.5 g) coriander seeds
6 cup (1440 ml) water
2 tbsp (30 ml) fish sauce
1 tsp (4 g) sugar
to taste kosher salt
8 oz (227 g) dried rice noodles, about ¼-inch wide
For serving
2 cup (50 g) fresh Thai basil, cilantro, and mint (mixed), leaves picked and left whole
1 whole (15 g) fresh jalapeño pepper, thinly sliced into rings
1 whole (60 g) fresh lime, cut into 4 wedges
½ whole (60 g) white onion, thinly sliced into rings
1 bottle (optional condiment) sriracha sauce (optional)

Equipment (6)

Instant Pot (8-quart or 6-quart)
Large skillet or cast-iron pan
Cutting board and chef's knife
Fine-mesh strainer
Large pot for noodles
4 large soup bowls

Steps

Before you start

Have all fresh herbs and garnishes prepped and on the table before serving—pho is best assembled fresh at the end.
Bring a large pot of water to boil for the rice noodles so they're ready when the broth is done.
If using store-bought rotisserie chicken, shred it ahead so you can add it to bowls quickly.

1
Char the aromatics
- Heat a large skillet over medium-high heat for 1 minute.
- Place the halved onion (skin-on, cut-side down) and ginger halves directly on the skillet with no oil.
- Char for 3–4 minutes until the cut sides are blackened and fragrant, pressing occasionally with tongs.
- Flip and char the skin sides for 1 minute more.
- Transfer to a cutting board and cool slightly—this builds depth in the broth.
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Ready when: Cut surfaces are deeply blackened and smell sweet and caramelized
Tip: Don't skip charring—it adds a toasted, caramelized sweetness that defines good pho broth.
2
Assemble Instant Pot base
- Add 6 cups of water to the Instant Pot.
- Arrange chicken thighs on the trivet that came with your pot, nestling them in the water so they're mostly submerged.
- Place the charred onion and ginger on top of the chicken.
- Add the star anise, cinnamon stick pieces, cloves, and coriander seeds directly to the pot around the chicken.
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Tip: If your Instant Pot is 6-quart, you can stack the chicken thighs slightly; if 8-quart, arrange them in a single layer for even cooking.
3
Pressure cook the broth
- Close the Instant Pot lid and set the valve to 'Sealing'.
- Cook on high pressure for 20 minutes.
- (The pot will take 4–5 minutes to come to pressure, which is part of the cooking process.) When the timer beeps, allow natural pressure release for 10 minutes, then carefully switch the valve to 'Venting' to release any remaining steam.
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Ready when: Chicken thighs are tender and easily shred; broth is fragrant and amber-colored
Tip: Natural release is essential—it keeps the broth clear and flavorful rather than turning cloudy.
4
Strain and season the broth
- Carefully open the pot.
- Using a slotted spoon or tongs, remove the charred onion and ginger pieces and discard them (they've given their flavor).
- Transfer the chicken thighs to a cutting board to cool.
- Pour the broth through a fine-mesh strainer into a large heatproof bowl, discarding the spices.
- Return the clean broth to the Instant Pot and stir in the fish sauce and sugar.
- Taste and add a pinch of kosher salt if needed—the fish sauce adds saltiness, so go easy.
- The broth should taste rich, aromatic, and balanced between savory and slightly sweet.
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Ready when: Broth is clear and all spices/solids are removed; flavor is balanced and aromatic
Tip: Strain carefully so you get every drop of flavorful liquid. Discard spices after straining—their flavor is now in the broth.
5
Shred the chicken
- When the chicken thighs are cool enough to handle (about 5 minutes), pull the meat from the bones using two forks or your fingers, discarding the skin and bones.
- Shred into bite-sized pieces and set aside on a small bowl or plate.
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Ready when: Meat easily separates from bones; no pink remains
Tip: Keep the shredded chicken separate from the broth until serving so it stays tender and doesn't break apart.
6
Cook the rice noodles
- In a large pot, bring plenty of water to a rolling boil.
- Add the dried rice noodles and cook, stirring occasionally, until tender but still slightly chewy (usually 4–5 minutes, or follow package instructions).
- Drain in a colander and rinse briefly with warm water to prevent sticking.
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Ready when: Noodles are pliable and tender; a piece bends without cracking
Tip: Don't overcook the noodles—they'll continue softening slightly in the hot broth. A gentle rinse prevents them from clumping.
7
Warm the broth for serving
- Set the Instant Pot to the 'Sauté' setting on medium heat.
- Let the broth warm through for 2–3 minutes (it should still be hot from cooking, but this ensures it's piping hot for serving).
- Turn off the pot once steam rises gently from the surface.
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Ready when: Steam rises gently from the broth surface
Tip: Don't let the broth boil vigorously—gentle heat preserves the delicate, clear appearance.
8
Assemble bowls
- Divide the cooked rice noodles among four large soup bowls.
- Top each with a portion of the shredded chicken.
- Ladle the hot broth (about 1.5 to 2 cups per bowl) over the noodles and chicken until the bowl is three-quarters full.
- Arrange the fresh herb mix, jalapeño slices, white onion slices, and lime wedges on a plate or in small bowls in the center of the table so each diner can customize their pho.
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Tip: Pho is best enjoyed with fresh garnishes added at the table—each diner can adjust heat, freshness, and acidity to their taste.
9
Serve and customize
- Serve immediately while the broth is very hot.
- Each diner squeezes lime juice into their bowl, adds as many fresh herbs and jalapeños as desired, and can stir in sriracha for extra heat.
- The contrast of hot broth with cool, fresh herbs is essential to traditional pho.
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Tip: The lime juice and fresh herbs are not optional—they brighten and balance the rich, savory broth.

Good to know

Tips

Charring the onion and ginger is not optional—this step builds the savory, slightly sweet depth that defines excellent pho. Don't rush it.
The Instant Pot's speed is a huge advantage, but quality comes from using bone-in, skin-on chicken (not breasts) and allowing natural pressure release so the broth stays clear and flavorful.
Pho is as much about the experience of customizing your bowl with fresh herbs, lime, and heat as it is about the broth itself. Set up a garnish station so each diner can adjust the flavor profile.
If you want to use store-bought rotisserie chicken instead of cooking it in the pot, omit the chicken thighs, cook the broth with just the aromatics and spices for 15 minutes under pressure, then shred and add rotisserie chicken when serving (this saves time if you're in a hurry).

Make ahead

The broth (steps 1–4) can be made up to 2 days ahead and stored in the refrigerator. Reheat gently in the Instant Pot using 'Sauté' mode, then add fresh chicken or store-bought rotisserie chicken (shredded), cooked noodles, and fresh garnishes. Do not store cooked chicken in the broth for more than 1 day, as it will break apart.

Storage & reheating

Broth (without noodles or chicken): refrigerator for up to 3 days, or freeze in airtight containers for up to 2 months. Thaw overnight in the refrigerator and reheat gently on the stovetop. Cooked rice noodles: best used immediately; if storing, toss with a touch of oil and keep in the refrigerator for up to 1 day. Shredded chicken: refrigerator for up to 2 days. Assemble fresh for best results.

Substitutions

star anise pods → Use 1 tsp anise seeds (less flavor but similar warmth). Reduce to 1 tsp if substituting to avoid muddying the broth.. Anise seeds are less potent than whole star pods, so you'll need more volume and should adjust to taste.
fish sauce → Soy sauce (use 2 tbsp, then taste and adjust by adding salt gradually). Fish sauce is traditional, but soy sauce provides umami and saltiness. The broth will be less authentically Vietnamese but still delicious.
fresh Thai basil, cilantro, and mint (mixed) → Cilantro and mint alone, or add fresh dill or parsley. Thai basil is ideal but sometimes hard to find; any combination of fresh herbs adds freshness and brightness.
dried rice noodles → Wheat noodles or egg noodles. Rice noodles are traditional, but other noodles work. Cook each type according to its package directions.