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Instant Pot Pho Recipe

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4.9 from 71 reviews

This Instant Pot Pho recipe delivers a rich and aromatic Vietnamese classic in a fraction of the traditional cooking time. Using beef bones, fragrant spices, and tender cuts of beef, the broth is deeply flavorful and perfect for assembling a fresh, customizable bowl of pho with rice noodles, fresh herbs, and condiments.

Ingredients

Units Scale

For Broth:

  • 4 lb beef bones (mixture of knuckle and shank)
  • 1 cinnamon stick
  • 8 to 10 cloves
  • 4 green cardamom pods or 1 black cardamom pod
  • 2 to 3 star anise pods
  • 1 large onion, peeled and halved
  • 6 oz ginger, roughly chopped
  • 4 garlic cloves, smashed
  • 2 1/2 Tbsp brown sugar
  • 1/3 cup fish sauce
  • Kosher salt (to taste, about 1 tsp or more)
  • 1 lb beef brisket or chuck, cut into large pieces

For Assembly:

  • 3/4 lb flank steak or round eye
  • 1 lb banh pho noodles (rice noodles)
  • 1 bunch cilantro (half roughly chopped, half whole for garnish)
  • Green onions, green parts thinly sliced
  • 1 small onion, thinly sliced and soaked in cold water for 10 minutes
  • Lime wedges (for serving)
  • Bean sprouts (for serving)
  • Hoisin sauce (for serving)
  • Sriracha (for serving)

Instructions

  1. Parboil the bones: Fill a large pot with enough water to cover the beef bones and bring to a rolling boil. Add bones and boil for 10 minutes to remove impurities and scum. Strain and rinse bones under cold water thoroughly to clean off any residue.
  2. Toast spices and prepare broth: Set the Instant Pot to sauté mode. Once heated, add cinnamon, cloves, cardamom, and star anise; toast for 3 to 4 minutes until fragrant. Turn off sauté. Add the cleaned bones, onion halves, chopped ginger, smashed garlic, 6 cups water, brown sugar, fish sauce, and a generous pinch of kosher salt to the pot. Stir gently. Layer the brisket pieces on top and add more water as needed without exceeding the max fill line.
  3. Pressure cook the broth: Secure the Instant Pot lid and seal the vent. Set Instant Pot to high pressure cook for 1 hour. Allow 10-15 minutes for the cooker to come to pressure before timing begins.
  4. Release pressure: Once cooking time is complete, carefully release steam using the valve and wait for the pot to depressurize fully before opening the lid.
  5. Strain and store broth: Remove the brisket and set aside. Strain the broth through a fine mesh sieve into another container or pot. Refrigerate broth if not using immediately, up to 5 days.
  6. Optional fat removal: Cool broth in the refrigerator for 4 hours or overnight to solidify fat on top, then skim off the fat for a clearer broth.
  7. Prepare beef slices: Place the flank steak or round eye beef in the freezer for 15-20 minutes to firm up. Slice as thinly as possible against the grain and set aside.
  8. Soak noodles and heat broth: Place banh pho noodles in a large heatproof bowl. Cover with boiling water and soak for 15-20 minutes until tender. Drain, rinse under cold water, and set aside. Meanwhile, bring the strained broth to a boil on the stovetop in a large saucepan.
  9. Assemble pho bowls: Place a portion of noodles into each bowl. Top with chopped cilantro, green onion, and soaked sliced onion. Arrange a few slices of raw beef on top. Pour the boiling broth over the beef to cook it instantly. Serve immediately with lime wedges, bean sprouts, hoisin sauce, and sriracha on the side for garnishing according to taste.

Notes

  • Parboiling the bones is essential to produce a clean and clear broth.
  • Freezing the raw beef before slicing makes it easier to cut thin slices.
  • Adjust seasoning of the broth after pressure cooking by adding more fish sauce or salt if needed.
  • For a richer broth, do not remove the fat layer; for a lighter broth, chill and skim the fat off.
  • The broth can be made in advance and refrigerated or frozen for convenience.
  • Rice noodles should not be boiled as they get mushy; soaking in boiling water preserves texture.
  • Serve pho with fresh herbs and lime wedges to enhance the aroma and flavor.

Find it online: https://yummelle.com/instant-pot-pho-recipe/