This delicious Instant Pot Beef Pho recipe is easy to prepare and bursting with flavor. The combination of tender beef, chewy noodles, and aromatic herbs and spices creates a complex and satisfying dish.
If you’re a fan of Vietnamese cuisine, you’ve probably heard of pho, a flavorful noodle soup that’s become a staple in many households. Traditionally, pho is made by simmering beef bones for hours to create a rich broth, but with an Instant Pot, you can achieve the same result in a fraction of the time.
With an Instant Pot, you can make pho in just a few hours, which means you can enjoy this delicious soup anytime you want. Whether you’re a seasoned cook or a beginner, our recipe is easy to follow and produces mouthwatering results every time. So grab your Instant Pot and get ready to make the best beef pho you’ve ever tasted!
Helpful Tips
- Use high-quality ingredients: The key to making good pho is to use high-quality ingredients. Use fresh herbs, quality meat, good noodles, and good-quality bones for the broth.
- Roast the bones: Roasting the beef bones before making the broth enhances the flavor and depth of the broth.
- Skim the broth: Skimming the broth will remove any impurities and fat that may rise to the surface and negatively affect the flavor of the broth.
- Don’t skip the spices: An aromatic and flavorful pho broth requires certain spices. Don’t leave any out or it will affect the flavor.
- Don’t overcook the noodles: Cook the noodles just until they are tender, and avoid overcooking them.
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Instant Pot Beef Pho Recipe
Ingredients
For the broth:
- 4 pounds beef bones neck bone, oxtail, beef knuckle or leg bone
- 4 ounce piece of ginger peeled and sliced
- 2 large onions peeled and quartered
- 3 cloves garlic crushed
- 3 tablespoons fish sauce
- 2 tablespoons rock sugar or cane sugar
- 2 teaspoons salt + more to taste at the end
- Water to 2/3 fill line
For the seasoning:
- 4 cloves
- 4 star anise
- 2 cinnamon sticks
- 1 tablespoon coriander seeds
- 1 tablespoon ground cardamom
- 1 tablespoon ground coriander
- 1 tablespoon whole black peppercorns
For the garnish:
- Sirloin flank steak or eye of round , thinly sliced
- 8 ounces bahn pho noodles https://amzn.to/41lyako
- 1 cup bean sprouts
- 1 cup fresh basil leaves
- 1 cup mint leaves
- 1 jalapeno thinly sliced
- 1 lime cut into wedges
- Sriracha sauce optional
Instructions
- Clean the beef bones, if desired (see notes above). Whether you clean them or not, you should roast them for additional flavor. To do so, place the bones on a baking sheet and roast in the oven for 30 minutes at 400° F(200°C).
- Add the broth ingredients to the Instant Pot. Fill with water to the 2/3 fill line. Lock on the lid and set the vent to sealing. Pressure cook on high for 45 minutes.
- While broth is cooking, cook the noodles according to package instructions, and arrange the garnishes on a plate.
- When the broth is done, let it naturally release pressure for 20 minutes, then let out any remaining pressure and open the lid.
- Using a fine-mesh spoon, remove impurities from the top of the broth. Discard ginger and onions.
- Transfer the bones to a plate to cool. Once cooled enough to touch, remove the meat from the bones, shred, and set aside.
- Strain the stock through a fine-mesh strainer to remove any bits, then return the broth to the pot.
- To assemble, add the cooked noodles to a large serving bowl. Top with shredded beef and thinly sliced beef. Pour the broth over the top.
- Add your desired garnishes. Serve hot.
Nutrition
Laura is a home cook, with 25 years experience behind the stove, who spends an extraordinary amount of time in the kitchen cooking. She loves making new recipes and finding wonderful new things to eat, both at home or abroad. She spends a lot of time researching, crafting, and perfecting her recipes.