A good place to begin

A pressure cooker builds a savory chicken broth with little evaporation. Bone-in thighs fit easily in a 6-quart cooker and are forgiving during the pressure cycle.

The pressure setting is only part of the total time. Heating and natural release are included here so dinner is not promised sooner than the appliance can deliver. Keep noodles out of the cooker; they need their own short cook.

Why this recipe works

  • Bone-in thighs contribute broth flavor while staying moist.
  • Natural release reduces the risk of hot soup sputtering through the valve.
  • Final seasoning after straining accounts for the cooker’s low evaporation.

Know your ingredients

Use fully thawed bone-in thighs and leave room below the appliance’s soup or pressure maximum. If your manual specifies a lower fill limit, reduce the batch proportionally. Never use the noodles to thicken the liquid under pressure.

Substitutions that make sense

  • Use drumsticks of a similar total weight; check every large piece with a thermometer.
  • For a smaller cooker, make a smaller batch following its minimum liquid and maximum fill rules. Do not simply pack ingredients more tightly.

The recipe

Instant Pot Chicken Pho

Pressure-cooker chicken pho with bone-in thighs, ginger, and coriander. Includes time for coming to pressure and a natural release.

Prep
15 min
Cook
20 min
Additional
40 min
Total
1 hr 15 min
Serves
4

Allow about 20 minutes to pressurize and at least 20 minutes for natural release. Appliance timing varies; never force open the lid.

Equipment

6-quart or larger electric pressure cooker · Fine-mesh strainer · Noodle saucepan · Food thermometer

Ingredients

For 4 servings. Check off ingredients as you cook.

Broth and bowls

Instructions

  1. Toast the aromatics

    Use Sauté to brown onion and ginger on their cut surfaces for about 6 minutes. Add coriander and cloves for 1 minute. Pour in a little of the measured water and scrape the base thoroughly so nothing remains stuck.

  2. Load the cooker

    Turn off Sauté. Add chicken, remaining water, salt, and sugar. Confirm the contents are below your model’s applicable maximum fill line. Close the lid and set the valve according to the manufacturer’s instructions.

  3. Pressure cook

    Cook on High Pressure for 12 minutes. The cooker may take about 20 minutes to reach pressure. Let pressure release naturally for at least 20 minutes; for a soup, allow it to finish naturally if pressure remains. Open only after the pin drops and the manual says it is safe.

  4. Check and strain

    Check the thickest part of the chicken for 165°F / 74°C without touching bone. If needed, simmer on Sauté until it reaches that temperature. Remove chicken; strain broth into a saucepan. Remove meat from bones when cool enough to handle.

  5. Season and serve

    Add fish sauce to the broth and keep it hot. Cook noodles separately following their packet timing. Divide noodles and chicken among four bowls, add broth, and finish with scallions, cilantro, and lime.

All times are estimates. Check chicken with a food thermometer.

Small details, better results

  • Never quick-release a full pot of soup if your appliance manual prohibits it.
  • Scrape browned bits from the base before pressure cooking to avoid a burn warning.
  • Do not count pressurization as zero time when planning the meal.

Bring it to the table

Serve immediately in deep bowls with lime and optional sliced chili. Taste the broth before reaching for additional sauces.

Storage and reheating

Divide leftovers into shallow containers and refrigerate within 2 hours (within 1 hour above 90°F / 32°C). Keep at 40°F / 4°C or colder for 3–4 days. Reheat chicken and broth to 165°F / 74°C. Store noodles and herbs separately; cook fresh noodles for the best texture.

Food safety reference: USDA guidance on leftovers

Questions from the kitchen

Can I double it in a 6-quart cooker?

No. This batch already takes substantial volume. Use separate batches rather than exceeding the appliance’s specified fill line.

Why is the broth lighter than stovetop pho?

Very little water escapes under pressure. If you want a stronger broth, reduce it uncovered after straining, then add the fish sauce.

Keep cooking, keep learning