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Amazing Instant Pot Beef Pho in 45 Minutes

Instant Pot Beef Pho (Weeknight Vietnamese Soup)
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Create a rich and flavorful Beef Pho quickly using your Instant Pot. This recipe simplifies the traditional long simmer time, letting you enjoy authentic Vietnamese soup on a busy weeknight.

Ingredients

Scale
  • 2 lbs beef bones (marrow or knuckle), rinsed
  • 1.5 lbs beef chuck roast or brisket
  • 1 large yellow onion, halved
  • 4-inch piece of ginger, halved lengthwise
  • 4 whole star anise
  • 3 whole cloves
  • 1 cinnamon stick
  • 1 tablespoon coriander seeds
  • 1/4 cup fish sauce
  • 1/4 cup rock sugar or granulated sugar
  • 8 cups water
  • 1 lb dried rice noodles (pho noodles)
  • 1 lb thin-sliced raw beef (eye of round or sirloin, for topping)
  • Fresh garnishes: bean sprouts, lime wedges, Thai basil, cilantro, sliced jalapeños

Instructions

  1. Place the beef bones, onion halves, and ginger halves on a baking sheet. Broil for 5-7 minutes until lightly charred. This step adds depth to the broth.
  2. In the Instant Pot liner, toast the star anise, cloves, cinnamon stick, and coriander seeds over medium heat for about 1 minute until fragrant. Remove the spices and set aside.
  3. Add the charred onion, ginger, toasted spices, fish sauce, sugar, beef roast, and water to the Instant Pot.
  4. Secure the lid and set the vent to sealing. Cook on High Pressure for 45 minutes.
  5. Allow for a Natural Pressure Release (NPR) for 15 minutes, then carefully quick release any remaining pressure.
  6. Remove the beef roast and set it aside to rest. Strain the broth through a fine-mesh sieve into a large pot, discarding solids. Return the broth to the Instant Pot if you prefer to keep it warm.
  7. Taste the broth and add more fish sauce or sugar if needed. Skim off any excess fat from the surface.
  8. While the broth is simmering gently, cook the rice noodles according to package directions. Drain well.
  9. Thinly slice the rested beef roast against the grain.
  10. To serve, divide the cooked noodles among bowls. Arrange slices of cooked beef and the raw, thin-sliced beef on top of the noodles.
  11. Ladle the hot broth over the meat and noodles. The heat of the broth will cook the raw beef slices.
  12. Serve immediately with your chosen fresh garnishes on the side.

Notes

  • For the best flavor, you must char the onion and ginger before adding them to the pot.
  • If you have extra time, allow the broth to simmer on the Keep Warm setting for another 30 minutes after straining for deeper flavor.
  • Use high-quality, thinly sliced raw beef for the best texture when the hot broth hits it.

Nutrition

Find it online: https://tasteportfolio.com/instant-pot-beef-pho-weeknight-soup/