Instant Pot Pressure Cooker Chicken Pho Recipe

This Instant Pot pressure cooker chicken pho is made with a rich broth, scallions, spices, and topped with bean sprouts, jalapenos, and more!

The days are getting colder, my schedule is getting busier, and all the while, everyone is hungry, hungry, hungry.

So, I need easy solutions for meals around here. Hearty, but easy meals that EVERYONE in my family will eat.

And the Crock Pot® Express Crock Multi-Cooker is helping me do just that. An Instant Pot would follow this same recipe, too!

Today, I am sharing a delicious recipe for Chicken Pho that is so fast, yet flavorful, that it just may become a new family favorite in your home, too.

A rich broth full of tender chicken, scallions, Asian-inspired spices, and topped with bean sprouts, spinach, mint, cilantro, tomatoes, and spicy jalapeno, this pho made in a pressure cooker will rock your world.

Grab the recipe below.

Pressure Cooker Chicken Pho Recipe

Yield: 6

Prep Time: 10 minutes mins

Cook Time: 35 minutes mins

Total Time: 45 minutes mins

A rich broth full of tender chicken, scallions, Asian-inspired spices, and topped with bean sprouts, spinach, mint, cilantro, tomatoes, and spicy jalapeno, this pho made in a pressure cooker will rock your world.

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Ingredients

pho:

• 1 lb boneless skinless chicken breast boneless skinless chicken thighs would work as well
• 32 oz chicken broth
• 1 tbsp soy sauce
• 2 garlic cloves crushed
• 3/4 cup scallions thinly sliced
• 4 oz rice noodles rice vermicelli works, too
• 1 tsp ground coriander
• 1/2 tsp ground ginger
• 1 tbsp anise seed
• 1 tsp whole cloves
• 1/4 tsp salt
• 1/2 tbsp black peppercorns

toppings:

• 1/2 cup bean sprouts
• 1 jalapeno thinly sliced
• 2 cups fresh baby spinach
• 1 cup cherry or grape tomatoes halved
• 2 tbsp fresh mint leaves
• 1/4 cup fresh cilantro chopped
• 1 fresh lime wedges

Instructions 

• Place uncooked chicken breast, garlic, scallions, ginger, cloves, coriander, anise, salt, pepper, and chicken broth into the Crock Pot® Express Crock Multi-Cooker. Attach and lock lid, then cook on "SOUP" (high pressure) for 35 minutes.
• While cooking, cook rice noodles per package instructions and prepare pho toppings.
• When pho is done cooking, quick release the pressure, remove chicken, then strain the broth using a fine strainer or cheesecloth. Add broth back to pot.
• Shred chicken using forks, then add the pot with broth. Add soy sauce and stir.
• Serve in large bowls, then add noodles and desired toppings.

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Amy @ Mom Spark

For 16 years, I have been the creator & full-time blogger of Mom Spark. I’ve also created content for numerous outlets such as Good Housekeeping, Better Homes & Gardens, & Huff Post.