Pressure Cooker Pho Ga
Pho Ga is a Vietnamese chicken soup recipe for the pressure cooker. The authentic flavors of Vietnamese pho, but made in only 20 minutes in an Instant Pot! This Pho recipe for beginners is a cozy, feel good soup that is the perfect way to warm up on a cool autumn evening.
Today we’re featuring a recipe for Pressure Cooker Pho Ga, from Serious Eats.
Hi there, it’s Jessie from Kitschen Cat! I’m so glad to be with you again – this is such a fantastic and supportive pressure cooking community.
A couple of weeks ago I spent 6 days in San Francisco and found myself eating at a few different hole in the wall Asian restaurants. The night before we flew back home, I was feeling a bit under the weather and we happened to be closing our trip at a simple and homey Vietnamese restaurant. Before even looking at the menu, I knew I needed some Pho Ga – a Vietnamese chicken noodle soup in simplest terms. The broth is so calming and the fresh vegetables and savory chicken were just what the doctor ordered!
Making Pho Ga in an Instant Pot
Pho is one of my favorite things to make in the pressure cooker because it is done in less than 30 minutes and it makes a beautifully aromatic broth that not only tastes good, but makes your house smell wonderful! To make this pho specifically, you start with a base of onions and fresh ginger, then follow by layering your spices. Star anise, cinnamon stick, peppercorns, cilantro, coriander, fennel, and cloves are what I use. If you don’t have all of those spices, no need to worry – the flavors of pho are very forgiving!
While you cook the pressure cooker chicken is a great time to prep the rest of the ingredients. The rice noodles need to be softened according to package directions and you have just a few ingredients to chop up for garnishing your soup. I like to keep the pho simple because the broth really is the star. The vegetables I chose this time around are green onions, thinly sliced white onion, bean sprouts, and an herb mixture of fresh cilantro, mint, and basil. Again, if you don’t have all of those ingredients on hand, whatever you have in your produce drawer will be perfect!
After you’ve separated your chicken from the bone and strained your broth, it’s time to assemble your soup. Start by layering the softened rice noodles with your chicken and vegetables. Then, pour the steaming broth over top and add in some sriracha, hoisin sauce, more fish sauce, red chili paste or pepper flakes, and enjoy!
Visit Serious Eats for the Pressure Cooker Pho Ga recipe and more great pressure cooking recipes.
Pressure Cooking recipes from Kitschen Cat:
This pressure cooker sausage jambalaya made in less than 20 minutes is so packed with flavor that you’ll be craving it day after day!
These Pressure Cooker Italian Meatballs are tender, flavorful, the perfect base for a meatball sandwich, and best of all, cooked in only 5 minutes!
This Pho from Serious Eats was one of the first recipes I made with my pressure cooker. So delicious. One of my favorites in the pressure cooker.
Looking forward to cooking this, thank you.
I have heard so much about Pho….I’ll confess though, the one thing that stops me is the fish sauce. I have a small bottle of it here that I haven’t opened yet….just working up the nerve to give it a try. Your soup looks so good-and that broth sounds AMAZING. The star anise, coriander, ginger and fennel really drew me in….I’m gonna just have to put on my big girl pants and get over my fish sauce phobia. My husband keeps telling me that it’s probably the one ingredient in things we’ve had that I love that I don’t know is in there but is what makes them taste so good….he’s probably right. But shhhhhhhhh-don’t tell him I said so. 🙂
Thanks so much-soup weather is right around the corner here in New England-I’ll be adding this one to my to try list.
Carol, get that fish sauce opened! It’s the difference between good and GREAT and I agree with your husband.
Fish sauce tastes just slightly different than soy sauce. Please don’t fear! Maybe don’t smell it first, lol.
Thanks for the recipe, can’t wait to try it.