Instant Pot Pho Ga: 30 Minutes

I have at least 8 chicken backs and 2 turkey backs from all the spatchcock birds I made this summer, and I saved them for this very purpose. I used 4 backs, 4 thighs, and the appropriate Pho spices and was shocked to have created such a rich authentic stock.

Instant Pot, you're the real MVP .

Ingredients

4-6 lbs of chicken, a good quality bird, (or drumsticks, thighs, backs, carcasses, whatever you got)
2 medium onions, peeled and halved
1 knob (thumb sized piece) of ginger, smashed or sliced
1  bunch fresh cilantro
2 garlic clove, crushed
1 piece (about 2 tbsp) rock sugar or 1 tablespoon brown sugar
4 cloves
1 cinnamon stick
1 tablespoon coriander seeds
8-10 cups cold water
5 tablespoons fish sauce to start ( I add 4-5 more to taste afterwards)
1 teaspoon fine table salt
2-3  tablespoons grapeseed or other flavorless oil

Noodles + Garnish

Banh Pho Noodles 
1/2 small white onion, thinly sliced
Fresh cilantro
1 – 2 stalks green onion, finely chopped
Freshly ground black pepper
Hard boiled eggs (6-8 minutes)
Fresh Basil Leaves
Lime
Bean sprouts (40g per person)
1 lime, cut into 6 wedges

Optional: Mint, Thai chili pepper, Thai basil, Hoisin sauce, Sriracha

Instructions

  1. Set Instant Pot to Saute on Medium Heat. Once hot, add the dry spices and toast until fragrant. Set Aside.
  2. Add oil to Instant Pot. Once hot, add Onions flat side down and Ginger to char. About 5 minutes
  3. Next Add 1/2 of the Water, Toasted spices, rock sugar, cilantro, fish sauce, salt, and chicken. Then cover with other half of water.
  4. Pressure Cook On High for 10 Minutes, then allow 15-20 minutes for steam to naturally release.
  5. Prep Garnishes and Noodles. (Remember noodles with cook more with boil hot broth, so cook according to package instructions)
  6. Once broth is done, release the steam, and strain the broth. Return to instant pot and hit saute to bring it back to a boil. Season to your liking with more salt or fish  sauce, etc.
  7. Plate em up and enjoy.

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