Instant Pot Chicken Pho-Style Soup (One-Pot, Freezer-Friendly)

By Rossi Voss | February 28, 2025 | Prep: 10 mins | Cook: 20 mins | Servings: 6 | Cost: $3.20/serving

As someone who wrote Stockpot Cookbook: 139 Simple and Hearty Recipes (only $0.99!), I know few dishes comfort the soul like a steaming bowl of pho. But traditional versions take hours.

This **Instant Pot Chicken Pho-Style Soup** delivers all the depth and aroma — star anise, ginger, onion, herbs — in just 30 minutes. No broth simmering required. Just layer, seal, and walk away.

Why This Recipe Works

• Fast & flavorful: Deep, aromatic broth in under 30 minutes.
• Meal prep magic: Freeze portions for quick lunches or late-night comfort.
• Budget-smart: Uses affordable ingredients you likely have on hand.
• Freezer-friendly: Stores beautifully for up to 3 months.

Ingredients

• 2 chicken breasts (or 4 thighs)
• 8 cups low-sodium chicken broth
• 1 large onion, halved and charred*
• 1-inch piece fresh ginger, sliced and smashed
• 2 star anise
• 1 cinnamon stick
• 1 tsp coriander seeds (optional)
• 1 tbsp fish sauce (or soy sauce for vegetarian version)
• Salt and pepper to taste

*Tip: Char onion and ginger under broiler or on gas stove for deeper flavor.

Step-by-Step Instructions

1. Char aromatics: Place onion (cut-side down) and ginger on a baking sheet. Broil 5–7 mins until blackened in spots.
2. Add to IP: Place onion, ginger, star anise, cinnamon, and coriander (if using) in Instant Pot.
3. Pour in broth: Add chicken broth and fish sauce.
4. Add chicken: Nestle chicken breasts into liquid.
5. Cook: Seal → Manual High Pressure 10 mins → Quick release.
6. Shred chicken: Remove chicken, shred with forks, return to pot.
7. Taste & season: Adjust salt, pepper, or fish sauce as needed.
8. Serve: Ladle over rice noodles with fresh herbs, lime, bean sprouts, and chili.

Serving Suggestions

• Noodles: Rice noodles, soba, or zucchini ribbons for low-carb.
• Toppings: Fresh cilantro, Thai basil, green onions, bean sprouts, lime wedges, sliced jalapeño.
• Protein boost: Add soft-boiled eggs or marinated tofu.

Storage & Reheating

• Fridge: Store broth and shredded chicken separately from noodles for up to 5 days.
• Freeze: Portion into 1–2 cup containers — lasts 3 months.
• Reheat: Warm broth on stove or in Instant Pot. Add cooked noodles and toppings just before serving.

Internal Links & Resources

• More Instant Pot recipes
• Back-to-School Meal Prep Guide
• Global Noodle Bowls: 5 20-Minute Meals

Cookbook Pick: Want more comforting soups? Try my Stockpot Cookbook: 139 Simple and Hearty Recipes — packed with chowders, stews, and brothy meals!

Free Printable: Download your Free 4-Week High-Protein Meal Plan PDF — includes grocery lists and appliance guides.

Frequently Asked Questions

Can I use frozen chicken?

Yes! Add 2–3 mins to cook time if starting from frozen. Ensure internal temp reaches 165°F.

Do I need to char the onion and ginger?

Charring adds depth, but it’s optional. You can skip or roast them quickly under the broiler.

How do I store leftovers?

Keep broth and chicken separate from noodles. Reheat with a splash of water or broth to prevent drying.

Final Thoughts

This Instant Pot Chicken Pho proves that restaurant-quality comfort doesn’t require hours of work. With just a few quality ingredients and proper technique, you can serve a dish that warms both body and soul.

Want more soup mastery? Try my Stockpot Cookbook for easy chowders, stews, and brothy wonders — all under $3.50/serving.

What’s your favorite way to customize pho? Share your creations with #RossiVossSoups.

Happy Cooking!
Rossi Voss

About Rossi Voss: A cookbook author and culinary educator with over 20 years of professional experience, Rossi specializes in demystifying complex restaurant techniques for the home cook. After training in French and Italian kitchens, Rossi now focuses on teaching through bestselling cookbooks and cooking classes that emphasize both the science and soul of cooking.