Instant Pot Chicken Pho – Authentic Hanoi Phở Gà

Phở is like Vietnam’s edible pride flag – the dish everyone knows us for. That’s why I went with “Savour the Phở” for my blog name, even though, let’s be honest, my heart secretly beats faster for Bún Bò Huế 😂.

Today’s recipe? Instant Pot Chicken Phở. Nope, it’s not the old-school way grandma does it, but trust me – this shortcut still brings that soulful, Hanoi-style flavor to your bowl.

Hanoi, Vietnam’s graceful old soul, is a foodie wonderland. Every corner hums with the smell of something sizzling, simmering, or brewing. As a girl from the South, I’ll admit it – Hanoi’s cuisine has a special charm that totally wins me over.

Of course, Hanoi is more than just Phở. There’s the smoky-sweet Bún Chả (seriously addictive grilled pork with rice noodles), the iconic Chả Cá Lã Vọng (turmeric fish with dill that’s practically a rite of passage here), and Cà Phê Trứng – egg coffee so creamy it’s basically dessert disguised as caffeine.

I’ll always choose Hanoi’s Chicken Phở, but when it comes to beef? The southern version wins my heart with its rich broth, beef balls, and mountain of fresh herbs. (Curious about the difference? I’ve broken it all down in my Northern vs. Southern Phở guide.)

And don’t stop at the classics – Vietnam’s Phở family is way bigger than just beef and chicken:

• Phở Bò Sốt Vang (beef stew-style Phở)
• Phở Trộn (dry Phở with a tangy-sweet soy sauce)
• Phở Áp Chảo (stir-fried Phở noodles)
• Phở Sa Tế (spicy Phở for chili lovers)

If Hanoi taught me anything, it’s that you don’t “just eat” Phở – you fall in love with it.

What You Need for Hanoi-Style Chicken Phở

A lot of folks swear by those ready-made Phở spice packets – and honestly, there’s no shame in that. But when I’m chasing that true Hanoi vibe, I like to craft my own spice mix.

Here’s the thing about Phở in Vietnam: if you’ve slurped a bowl in Hanoi, you’ll notice it’s not swimming in heavy cinnamon or star anise flavors. Nope. The soul of that broth comes from charred ginger, shallots, onions, and peppercorns.

For Chicken Phở, coriander seeds are the real MVP. Hanoi street vendors have this little secret – they toss in coriander roots (or stems) and even scallion roots to add a deeper, almost earthy sweetness to the broth.

And here’s a must-have: lime leaves. They’re the Beyoncé to chicken’s Jay-Z in Vietnamese cooking (hello, Gà Xào Sả Ớt!). No lime leaves? Kaffir leaves will do the job.

Other warm spices – like star anise, fennel, cinnamon, black cardamom, cloves – are more of a “your call” thing for Hanoi-style Chicken Phở. A little pinch adds a whisper of fragrance.

• Fish sauce: Don’t skimp – cheap fish sauce cooked for hours will betray you with a weird sour note. Add fish sauce at the very end, just enough to make the flavors pop.
• Rock sugar: It’s my Southern touch – a little sweetness rounds out the broth. Granulated sugar is fine if you don’t have rock sugar.
• Salt, chicken powder, MSG: This time, I’m sticking with just salt. But chicken powder or a pinch of MSG can be your best friend if your broth needs a flavor boost.

Instructions for Instant Pot Chicken Phở

Step 1: Prepare the Broth

(Skip this if you’re using store-bought chicken stock or just water.)

1. Set your Instant Pot to “Sauté” mode. Add the pork bones, a pinch of salt, and enough water to cover. Parboil for a few minutes to get rid of impurities.
2. Drain, then wash and rinse the bones until the water runs clear.
3. Place the bones back in the pot and fill with water up to the fill line (about 2.5–2.6 liters/2.6 quarts). Add 1 tablespoon of salt.
4. Pressure cook: High pressure for 7 minutes (or 5 minutes if using chicken bones). Let it naturally release for 5 minutes.
5. Discard the bones. You should now have around 2.6 quarts (2.5 liters) of clean broth.

Step 2: Prep the Chicken

1. Rub the chicken all over with salt, rinse, and clean it thoroughly.
2. Remove the chicken butt (yep, take it off!) and any leftover organs inside the cavity.
3. Give it one final rinse and set it aside.

Step 3: Toast & Char the Aromatics

1. Slice the ginger into thick pieces and cut the onions in half.
2. Char the onions, shallots, and ginger until slightly blackened – an air fryer, oven, or hot stainless steel pan works. Peel off any overly burnt parts.
3. Toast the smaller spices (coriander seeds, fennel seeds, cloves, peppercorns) in a dry stainless steel pan until fragrant.
4. Toast the larger aromatics (star anise, cinnamon, black cardamom, kaffir leaves, coriander roots, and scallion roots) separately.
5. Once cooled, place all spices into tea bags or spice pouches. (You can toss them straight into the broth, but then you’ll have to strain it later.)

Step 4: Cook the Chicken Phở Broth

1. Add the prepared chicken, charred aromatics, and spice bags to your pot of broth.
2. Top up with water if needed (to the fill line) and add 1 tablespoon of rock sugar.
3. Pressure cook on High Pressure mode:
   • For an old hen: 15 minutes, then natural release for 15 minutes.
   • For chicken leg quarters or thighs: 0 minutes, then natural release for 10–15 minutes.
4. Remove the chicken and set it aside to cool.
5. Discard the spice bags, onion, and shallot from the broth.
6. (Optional) Add 1 liter (1 quart) of boiling water to dilute if the broth is too rich. This should yield enough broth for 5–6 bowls.
7. Season with salt, fish sauce, and chicken powder (plus a pinch of MSG if you like). Make it slightly saltier than you think – the noodles and toppings will tone it down.

Step 5: Assemble the Bowls

1. Shred the cooked chicken. Thinly slice a fresh onion.
2. Blanch bean sprouts quickly in boiling water.
3. Cook the Phở noodles as per package instructions, then rinse under cold water to remove extra starch.
4. Divide noodles into bowls. Top with shredded chicken and sliced onion.
5. Pour the steaming hot broth over everything.

First things first: sip that broth. It’s the soul of the bowl. Taste it as is, then tweak it to your liking – a squeeze of lime, a dash of fish sauce, or a hit of chili sauce if you want to bring the heat.

Next, toss in the bean sprouts and tear up the herbs. Give them a little dunk so they soften and release all their fragrance into the broth.

When it’s time to dig in, use chopsticks and a spoon – one for the noodles and meat, one for slurping that liquid gold. And heads up: in Vietnam, slurping noodles like you’re eating Japanese ramen is a big no-no. Keep it classy!

In Hanoi, they keep things simple – no bean sprouts, no mountain of herbs, and definitely no hoisin sauce. What they do love? Dipping crispy quẩy (youtiao) into the broth and enjoying it alongside the noodles. Trust me, it’s a game-changer.

Phở Facts You Probably Didn’t Know

• Phở Gà wasn’t always a thing. It was born during the French colonial era when beef was in short supply on certain days of the week. The clever Beef Phở vendors thought, “Why not try chicken?” – and boom, Chicken Phở was born.
• Beef and chicken Phở are not just the same soup with different meats. Their broths and spices are completely different. In Hanoi, no serious Phở vendor would dare serve both from the same pot – it’s practically a recipe for failure.
• Hanoi vs. Saigon broth. Hanoi’s broth is delicate, subtle, and whisper-light. Saigon broth? Rich, bold, and a little extra – just like the city itself. And of course, Chicken Phở is always lighter than its beefy sibling.
• Breakfast vibes: Up North, Phở and Bánh Cuốn rule the mornings. Down South, we’re less obsessed with Phở – we’ll happily wake up to Xôi Mặn, Hủ Tiếu Nam Vang, or Cơm Tấm instead.