Instant Pot Pho Recipe

If you’ve ever craved that soul-soothing bowl of Vietnamese pho but thought it was too complicated to make at home, let me change your mind. This Instant Pot Pho Recipe is my go-to for capturing that rich, aromatic broth and tender beef without the all-day simmer. Trust me, once you try this method, you’ll wonder why you ever hesitated. Grab your Instant Pot, and let’s dive into creating a pho that’s as comforting as your favorite street vendor’s but done in a fraction of the time.

Ingredients & Why They Work

This Instant Pot Pho Recipe uses classic ingredients that build layers of flavor. From aromatic spices toasted just right to quality beef bones that give your broth a velvety richness, these components meld beautifully. My top tip? Use fresh spices and good quality bone cuts for a broth that feels like a warm hug in a bowl.

• Beef bones: A mix of knuckle and shank bones provides collagen that makes the broth silky and full-bodied.
• Cinnamon stick: Adds gentle warmth and sweetness that lingers in the broth.
• Cloves: These little aromatics bring a deep, spicy undertone that’s essential for traditional pho.
• Cardamom pods: Provide a fragrant citrusy note that balances the richness.
• Star anise pods: Iconic in pho, star anise gives that recognizable licorice aroma.
• Onion and ginger: Charred or peeled, they add a smoky depth and brightness to the broth.
• Garlic cloves: For subtle savory warmth.
• Brown sugar: Balances acidity and enhances the caramelized notes.
• Fish sauce: The heart of umami – don’t skimp on this!
• Kosher salt: Adjusts seasoning carefully to your taste.
• Beef brisket or chuck: Slow-cooked in broth to tender perfection.
• Flank steak or round eye: Thinly sliced raw beef added last for that classic pho experience.
• Banh pho noodles: The traditional rice noodles that soak up the broth beautifully.
• Cilantro & green onions: Fresh herbs kick up the flavor and aroma.
• Lime wedges, bean sprouts, hoisin, and sriracha: Customize your bowl with these garnishes to your liking.

Note: Exact ingredients and measurements are listed in the recipe card below.

Make It Your Way

One of the best things about this Instant Pot Pho Recipe is how easy it is to tweak. Whether you prefer extra-rich broth or a lighter soup, this recipe lets you play around. I often swap brisket cuts or add a touch more star anise depending on my mood – feel free to tailor yours too.

• Variation: I love trying it with chicken bones for a lighter broth but following the same pressure cooker steps—it’s just as comforting.
• Diet tweak: For a vegetarian twist, swap beef bones and meat for mushrooms and vegetarian broth, but keep those aromatic spices!
• Spice level: Adjust the amount of cloves and star anise for a milder or more pungent broth.

Step-by-Step: How I Make Instant Pot Pho Recipe

Step 1: Parboil and Clean the Bones

First thing’s first—parboiling those beef bones makes a big difference in your broth’s clarity. Fill a large pot with enough water to cover the bones, bring it to a boil, and let the bones cook for about 10 minutes. You’ll notice some scum and cloudiness rising to the top—totally normal. After that, strain and scrub the bones under cold water until clean. This little extra step helped me transform my broth from cloudy to crystal clear, and I swear it’s worth those 15 minutes.

Step 2: Toast Your Spices in the Instant Pot

Switch your Instant Pot to sauté mode and toss in the cinnamon, cloves, cardamom, and star anise. Keep them moving for about 3 to 4 minutes until fragrant—your kitchen will smell incredible. This toasting step really wakes up the spices and is key to that authentic pho flavor. Then turn off sauté, add the cleaned bones, onion, ginger, garlic, brown sugar, fish sauce, and a big pinch of kosher salt. Add brisket pieces on top and pour in water to just below the max pressure line.

Step 3: Pressure Cook the Broth and Beef

Secure the lid and set the steam release valve to “sealing.” Pressure cook on high for one hour. It takes about 10-15 minutes for the Instant Pot to come up to pressure, so grab a cup of tea or prep your garnishes. After cooking, let the pressure release naturally for a bit, then carefully release any remaining steam. If you’re cautious like me, this part is where patience really pays off.

Step 4: Strain and Chill

Remove the cooked brisket and set aside. Strain the broth through a fine mesh strainer, then if you want an extra clear, less fatty broth, cool it in the fridge for a few hours or overnight. A solid fat layer will form on top—simply lift it off. This little step gives your pho broth a beautiful clarity and clean finish that I love serving to guests.

Step 5: Prepare the Beef and Noodles

To get those thin, perfect slices of flank steak or round eye, pop the meat in the freezer for 15-20 minutes—it firms up and is way easier to slice against the grain. Meanwhile, soak your banh pho noodles in boiling water for 15-20 minutes until tender but not mushy. Rinse in cold water once drained to stop cooking and prevent sticking.

Step 6: Assemble and Enjoy!

Layer the softened noodles, chopped cilantro, green onion, and soaked onions in your bowls. Add a few slices of raw beef on top and pour piping hot broth right over everything—the hot broth cooks the slices perfectly right at your table. Serve with lime wedges, bean sprouts, hoisin sauce, and sriracha so everyone can personalize their bowl. This last step is my favorite—watching the raw beef gently cook in the hot broth never gets old.

How to Serve Instant Pot Pho Recipe

Garnishes

I keep garnishes simple but fresh: plenty of bean sprouts for crunch, fresh cilantro and green onions for brightness, lime wedges for that citrus hit, and a little hoisin and sriracha on the side. I soak thinly sliced onions in cold water for 10 minutes before adding them—they get milder and prettier. These garnishes bring your bowl alive and let each person customize their perfect bite.

Side Dishes

Sometimes I pair this Instant Pot Pho with fresh spring rolls or crispy fried tofu bites for extra texture contrasts. A light Vietnamese iced coffee or jasmine tea also complements the warm flavors beautifully. Really, simple sides that don’t overpower the broth work best in my book.

Creative Ways to Present

For special occasions, I’ve presented pho in individual mini hotpots at the table with portable burners—everyone loves the experience of watching their broth simmer and beef cook at their own pace. You can also serve pho in clear bowls to showcase the colorful layers, or use edible flower herbs (like Thai basil) to elevate the look.

Make Ahead and Storage

Storing Leftovers

I store leftover broth separately from noodles and beef in airtight containers in the fridge—this keeps everything fresh and prevents sogginess. Broth stays great for up to 5 days; just reheat on the stove before serving.

Freezing

Broth freezes beautifully. I pour it into freezer-safe containers in portion sizes, leaving space for expansion. When thawed overnight in the fridge, it tastes as good as fresh. I avoid freezing cooked noodles or raw beef since texture can suffer.

Reheating

Reheat broth gently on the stove, bringing it just to a boil before ladling over fresh noodles and raw sliced beef for that fresh-cooked pho experience. Avoid microwaving noodles or beef to keep textures perfect.

FAQs

Final Thoughts

This Instant Pot Pho Recipe has become my secret weapon for a cozy weekend dinner that fills the house with incredible aromas and brings folks together around the table. I love how it marries convenience with authentic flavor, and I promise you’ll feel like a pho pro in no time. Give it a try—you deserve a homemade bowl of comfort that’s easier than you think.

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