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Disabled Kitchen Recipe: Instant Pot Vietnamese Chicken Pho for Canning or Freezing

This Instant Pot Vietnamese Chicken Pho recipe is another one of my recipes that is perfect for pressure canning. It’s a bit more labour-intensive than my other recipes, but it’s well worth it. If you don’t have a pressure canner, you can freeze it. Just be sure that you’re freezing it in a air-tight container so that it doesn’t leak all over your freezer.

Prep time is 20 – 30 minutes. Cook time is 25 minutes. And there is a whole bunch of hurrying up and waiting while the Instant Pot and pressure canner does its things.

Heat index is none. This is a recipe that you spice to preference when serving.

Makes 4 x 500 ml (1 pint) jars. It is super important that you either pressure can this recipe or freeze it. Do not water-bath can this recipe.

When I cook this recipe, I double it to save me from having to cook often.

If you’re new to Instant Pot-ting, these Instant Pot Resources are a great place to start.

Instant Pot Vietnamese Chicken Pho for Canning Needed Items

5 from 1 vote

Disabled Kitchen Recipe: Vietnamese Chicken Pho for Canning or Freezing

Servings 4 500 ml jars
Prep Time 20 mins
Cook Time 25 mins
Passive Time 2 hrs
Total Time 2 hrs 45 mins


Instant Pot Vietnamese Chicken Pho

  • 1 tbsp coriander seeds
  • 1 1/2 whole cinnamon stick
  • 5 whole star anise
  • 1 1/2 tbsp green cardamom pods
  • 1 1/2 tsp black pepper corns
  • 1 1/2 tsp vegetable oil
  • 4 tbsp Ginger/Garlic Masala Recipe for Ginger/Garlic Masala. For Pho, I make Ginger/Garlic Masala without the Serrano pepper, but you can do it with Serrano.
  • 1 medium yellow onion peeled and cut in half
  • .906 kg bone-in skin-on chicken thighs
  • 2 tbsp fish sauce
  • 2 tbsp brown sugar
  • 6 cup water
  • 1 1/2 tbsp sriracha chili sauce optional, can be added to preference when serving

Vietnamese Chicken Pho Noodles

  • .225 kg rice noodles
  • 1/2 cup chopped fresh cilantro optional if fresh uncooked cilantro leaves a soapy taste in your mouth
  • .225 kg bean sprouts
  • 1 whole jalapeno pepper thinly sliced, or your favourite chili for Asian food if you want something with a bit more heat
  • 6 springs fresh Thai basil or more
  • 1/2 cup chopped green onion
  • 1 medium lime cut in wedges
  • sriracha chili sauce to taste
  • black pepper to taste


Instant Pot Vietnamese Chicken Pho

  • Preheat a small frying pan over medium heat. Once warm, add coriander, cinnamon, star anise, cardamom and black pepper corns. Cook for 1 - 2 minutes, just enough to begin releasing their natural oils.
  • Place the spice mixture, minus the cinnamon, in a spice ball, cheesecloth, tea bag, or anything else you can use to make a spice pouch.
  • Turn the 6 qt Instant Pot on to saute. When warm, add oil, ginger/garlic masala and onions. Saute for 2 - 3 minutes.
  • Turn off the Instant Pot. Add the water, spices from Step 2, cinnamon, chicken, fish sauce, brown sugar and sriracha. Cook on High Pressure for 20 minutes (25 minutes if cooking the chicken from frozen). Natural release pressure. If you're doubling this recipe, you could wait up to an hour for all of the pressure to naturally release. After 10 minutes, you can quick release the remaining pressure.
  • Using a slotted ladle, remove the chicken and onions. You may need a fine-mesh strainer to remove smaller pieces of onion. Remove the spice pouch and cinnamon, Discard the onions and spices. Let the chicken cool for a bit before removing the meat from the bones. Discard the chicken skin and bones. Add the chicken back to the stock.


  • While the Instant Pot is releasing pressure, fill your canning jars with hot water. Prepare your pressure canner with a bit over the minimum required amount of hot water per manufacturer instructions and 2 tbps white vinegar. Place the pressure canner on low heat to keep the water hot.
  • Put the lids in a small pot and boil for at least 5 minutes.
  • Once you've finished cooking the Vietnamese Chicken Pho, fill the jars leaving 3 cm (1 inch) of head space. Use a plastic ladle.
  • Wipe clean the jar's threads. Add the lids. Immediately place in the pressure canner as each jar is filled.
  • Following the manufacturer instructions for your pressure canner, process for 60 minutes at 11 pounds, making any necessary adjustments for altitude.
  • When done processing, remove the pressure cooker from heat. Once the pressure has released from the canner, remove the jars, placing them on a tea towel to seal. You'll hear a popping noise as the lids seal.

Vietnamese Chicken Pho Noodles

  • When ready to serve, open the jar(s) of chicken and broth, and reheat.
  • While the broth is reheating, dip the rice noodles in boiling water for 1 minutes just to loosen them. Detangle them and place in a bowl (or bowls). Note: My grocer was out of Vermicelli rice noodles, so I had to use Pad Thai noodles this time.
  • To the bowl in Step 2, add portion-sized amounts of bean sprouts, cilantro, jalapeno (or whatever chili pepper you are using), a couple sprigs of Thai basil, green onions and pepper.
  • Add the hot broth and chicken on top. Squeeze in the lime juice from a lime wedge over top and place the remainder in the broth. Add sriracha to taste. Let the noodles finish cooking in the hot broth.


Recipe for Ginger/Garlic Masala
It is super important that you either pressure can this recipe or freeze it. Do not water-bath can this recipe.
Author: Jules Sherred
Calories: 494kcal
Course: Main Dish
Cuisine: Vietnamese


Nutrition Facts
Disabled Kitchen Recipe: Vietnamese Chicken Pho for Canning or Freezing
Amount Per Serving
Calories 494 Calories from Fat 108
% Daily Value*
Fat 12g18%
Saturated Fat 3g19%
Polyunsaturated Fat 3g
Monounsaturated Fat 5g
Cholesterol 65mg22%
Sodium 1217mg53%
Potassium 624mg18%
Carbohydrates 74g25%
Fiber 10g42%
Sugar 9g10%
Protein 27g54%
Vitamin A 750IU15%
Vitamin C 38mg46%
Calcium 170mg17%
Iron 7mg39%
* Percent Daily Values are based on a 2000 calorie diet.


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