Weeknight Chicken Phở Pressure Cooker Broth (Phở Gà, Homey & Clear Broth)
A light, homey chicken phở made fast in the pressure cooker using a clean Vietnamese shortcut: dry‑roasting the onion, ginger, and spices directly in a skillet. The broth stays clear, fragrant, and traditional, while the method keeps it weeknight‑friendly. Tender poached chicken, fresh herbs, and a bright ginger‑forward broth make this a soothing, everyday bowl.
Equipment
- Instant Pot or Pressure Cooker
- Large skillet
- Tongs
- Fine mesh strainer
Ingredients
- 1 whole chicken about 3–3.5 lbs, or 2–3 lbs bone‑in chicken parts
- 1 large yellow onion halved
- 1 large piece ginger 3–4 inches, halved lengthwise
- 1 cinnamon stick
- 3-4 4 whole star anise
- 4 cloves
- 1 tsp coriander seeds
- 1 tbsp fish sauce to start; adjust later
- 1 tbsp sugar or small piece of rock sugar
- 1 tsp salt to start; adjust later
- 8 cups water
For Serving
- Cooked rice noodles
- Shredded chicken from the broth
- Thinly sliced onion
- Green onions
- Cilantro
- Lime wedges
- Bean sprouts
- Jalapeño optional
- Hoisin + sriracha optional
Instructions
- Dry‑roast the aromatics: Heat a dry skillet over medium‑high. Place onion and ginger cut‑side down and cook until deeply browned and fragrant. Flip once to lightly toast the other side.
- Toast the spices: In the same skillet, add cinnamon, star anise, cloves, and coriander seeds. Toast 1–2 minutes until fragrant.
- Build the broth: Add chicken, dry‑roasted onion, dry‑roasted ginger, toasted spices, fish sauce, sugar, salt, and water to the pressure cooker.
- Pressure cook: Cook on High Pressure for 20 minutes, then allow natural release (10–15 minutes).
- Remove chicken: Transfer chicken to a bowl. When cool enough, shred the meat. Discard skin and bones.
- Strain the broth: Remove aromatics and spices. Strain broth through a fine mesh strainer for clarity.
- Season to finish: Taste and adjust with more fish sauce, salt, or sugar.
- Chicken phở should be light, clean, and ginger‑forward.
- Assemble bowls: Add cooked noodles to bowls. Top with shredded chicken, sliced onion, green onions, and cilantro. Ladle hot broth over everything.
- Serve: Add lime, sprouts, jalapeño, and sauces to taste.
Notes
- Natural release keeps the broth clear and prevents cloudiness.
- Dry‑roasting is a classic Vietnamese shortcut — fast, fragrant, and low‑mess.
- Whole chicken gives the cleanest, most flavorful broth.
- Add more ginger if you prefer a brighter, more traditional phở gà profile.
- Freeze broth in portions for quick weeknight phở anytime.