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Instapot Chicken Pho (Pho Ga)

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(For 8-quart IP)

  • 1 Whole Chicken (Broiler or Fyer) – cleaned
  • 1 lb of daikon radish (peeled and halved) – Optional but highly recommended
  • 1 large onion (toasted to slightly charred)
  • 1 large knob of ginger, roughly 1/3 to 1/2 lb (peeled or unpeeled, halved and toasted to slightly charred)
  • 1 bag of dry Pho Seasoning (My preference – Gia Vi Pho Pasteur)
  • 18 cups of boiling water (use boiling water to speed up pressure building time)
  • 2 tbsp size of rock sugar

Option # 1 Seasoning with Soup Base (Highly recommend)

  • 7 tbsp of Quoc Viet Chicken Pho Soup Base 
  • 3 tbsp Fish Sauce or to your satisfaction

Option # 2 Seasoning without Soup Base

  • 1 tbsp of sea salt 
  • 1 chicken bullion cube
  • 3 tbsp of Fish Sauce or to your satisfaction
  • 2 tbsp of granulated sugar

Noodles, Garnishes, vegetables and condiments:

  • Pho noodles (I prefer fresh Pho Noodles typically stored in the refrigerated section.  Dry should be fine too.  Please cook according to package instructions) – 1 bag usually makes about 4 bowls
  • Bean sprout
  • Basil and/or Culantro (Ngo Gai)
  • 4 green onion and a handful of cilantro, chopped
  • white onion (thinly sliced)
  • sliced jalapeno pepper or fresh chili of choice
  • lime wedges
  • hoisin sauce
  • sriracha sauce


1. To the inner pot, add chicken, daikon, onion, ginger, Pho spices bag, rock sugar.  If you select seasoning option #1 then add 7 tbsp of Quoc Viet Chicken Pho Soup Base.  If you select option #2 then add 1 tbsp of sea salt and chicken bullion cube..  Cover all ingredients with 8 cups of boiling water (or more to cover all ingredients).  Close lid and be sure knob is on Sealing.  Select Pressure Cook/Manual, High Pressure, 10 minutes, 8 minutes NPR.

2. Once cook time over wait 8 minutes then Quick Release by slowly move knob to Venting).  When all pressure has been released, open lid and pull out chicken, place in a colander and immediately flush it with cold sink water for about 2 minutes.  This step stops the chicken from being overcooked and the skin from turning brown.  Drain and set aside to cool.  You can de-bone and shred chicken or chop it with a sharp cleaver.  OPTIONAL: Add the bones back into the broth and continue with Step 3.

3. Discard onion and daikon radish.  Use a sieve to remove any bits in the broth.  Add about 10 more cups of boiling water.  Cancel “keep warm” and switch to “Saute” mode to bring the broth to a boil.  If you selected seasoning option #1, then taste the broth to see if extra seasoning is needed.  If yes, add mushroom seasoning (1 tbsp at a time) and cater to your taste.  If you selected seasoning option # 2, then add 3 tbsp of mushroom seasoning and 2 tbsp of granulated sugar.  Again, cater to your taste and adjust accordingly using extra salt, fish sauce, and sugar.

4. To serve, add cooked Pho noodles and chicken to a large bowl.  Ladle the boiling broth over noodle and chicken.  Sprinkle with chopped green onion and cilantro.  Top with white onion and ground pepper.  Serve with fresh bean sprout, basil/culantro, hoisin and sriracha sauce.  OPTIONAL: Make a quick dipping sauce for the chicken meat with lime juice, salt and pepper (strips of kaffir lime leaves can mixed into the sauce to bring out the chicken flavor)!

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