30-minute pressure cooker pho ga (Vietnamese chicken noodle soup) from Serious Eats

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Notes about this recipe

  • Eat Your Books

    Can substitute raw sugar for rock sugar.

  • aberne on January 03, 2026

    Super clean tasting broth and fill of flavor for such a short cook time. Never fails to please everyone.

  • Stephenn31 on February 04, 2025

    This came together quickly. I used the rest of a rotisserie chicken for the stock and let it pressure cook for 45 min. Really flavourful and easy. And a great way to get a bit more out of some chicken bones!

  • imaluckyducky on May 16, 2021

    5 stars. Wow! This will be my go-to when I don't want to work on a broth for 8+ hours. Taking the time to properly char the onions and ginger and having fragrant spices is key to having the broth turn deeply flavored in its own right. Family pack of chicken legs with 10 legs worked nicely, as did maybe 2 TBS soy sauce added before pressure cooking. I had time to kill so I let instapot depressurize itself. Took 1 hour since charring onions/ginger takes much longer than 5mins, plus time to get up to pressure. Served with mint, basil, cilantro, soy/sherry vinegar glazed mushrooms, the chicken, loads of bean sprouts, and sliced Thai peppers.

  • twoyolks on March 12, 2015

    This actually takes closer to 45 minutes but is still quite a lot of flavor in a very quick period of time. Instead of serving whole chicken drumsticks, I removed the meat from the bones which was very easy. The broth became much better with additional fish sauce, sugar, hoisin sauce, and Srircha.

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