Learn how to make this delicious and easy Instant Pot Pho with an incredibly rich and delicious homemade broth that tastes like it's been cooking for days!
This Instant Pot Pho recipe is incredibly easy to make, only requiring a few minutes of hands-on cooking time to get an intensely rich, flavorful broth!
Years ago a friend introduced me to this magical soup called pho. I had never had such a thing before, and was in love at first taste.
With it's deliciously light but beefy broth, slurpable noodles, fresh herbs and tender slices of beef, it's just so DAMN GOOD. I like it almost as much as I like this Instant Pot Ramen or Bun Bo Hue.
Using the Instant Pot to pressure cook beef bones with spices and seasonings results in a deep, flavorful broth, much like you find in Vietnamese restaurants. Right in your own home.
You may also want to try this Instant Pot Chicken Pho (Pho Ga), pho tai or Banh Canh.
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The Ingredients
Beef bones are a must for this recipe. I sometimes have difficulty finding them at my local grocery store (it's hit and miss), but I am always able to find them at the Asian grocery. Also, if you have a local butcher he/she should have some if you ask. Buy beef bones online.
Fresh whole cloves, star anise, cinnamon sticks, coriander, peppercorns and ginger are also needed for this recipe.
For the slices of beef in the soup, I use tenderloin as it is the most tender, like I do in this Bo Luc Lac, this Beef Stroganoff or this Thai Beef Salad. You can use whatever cut you'd like, as long as it's sliced thin. Buy tenderloin online.
The remaining ingredients are included in the recipe card if you scroll to the bottom of the post.
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Step By Step Instructions
Heat a skillet over medium heat and add the cloves, cinnamon, coriander, peppercorns and star anise until they become fragrant. Remove from heat and set aside.
Place the beef bones in a strainer and rinse them well under warm water. It may help to lightly scrub them to get them as clean as possible. This helps the clarity of our broth.
Heat oven to 450F degrees and roast the beef bones on a baking sheet for 20 minutes. Remove and set aside.
If you're looking to reduce the fattiness of the broth, I suggest refrigerating your broth overnight and scraping the solidified fat off the top the next day. This is what I do when I make it now.
Heat the cooking oil in the Instant Pot (I use a 6 quart version) on the "saute - more" setting and add the ginger and onion. Cook until charred on all sides, about 10 minutes. The charred onion and ginger give more depth to the flavor of the broth.
Add the toasted spices, soy sauce, fish sauce, coconut sugar and roasted beef bones to the Instant Pot. Add water up to the max fill line and turn the Instant Pot to pressure cook. Cover and cook on high for 120 minutes.
While the broth is cooking, soak the rice noodles in warm water for about 45 minutes. In a large saucepan, heat water to boiling and cook noodles for 1-2 minutes. **If your package has instructions, follow those instructions.
You can also take this time to slice the beef into thin slices (as thin as you can get it). I recommend placing it in the freeze for about 30 minutes before slicing it. This makes it MUCH easier to slice in thin pieces.
When the broth is done cooking, use the quick release to release the pressure and strain thoroughly.
Place noodles in bowls and add the sliced beef. Ladle the broth into bowls over the noodles and beef. The hot broth will cook the thin slices of beef.
Garnish with mint leaves, Thai basil, and sliced jalapenos. Add hoisin sauce and sriracha to taste.
Expert Tips
- Place the beef in the freezer for about 30 minutes to make it easier to slice into thin pieces.
- If you're looking to reduce the fattiness of the broth, I suggest refrigerating your broth overnight and scraping the solidified fat off the top the next day.
- You can skip roasting the beef bones, but you won't get quite the same deep roasted flavor.
- If you can't get Thai basil, substitute regular basil.
Make it a Meal
- Start with these Vietnamese Egg Rolls or these Chicken Summer Rolls;
- Try this Lotus Stem Salad;
- If you have a big appetite, this Pork Banh Mi is INCREDIBLE;
- Feed your sweet tooth with these Banh Bong Lan (Vietnamese Sponge Cakes).
Slow Cooker Instructions
If you haven't made the plunge to buy an Instant Pot yet, you can also make this using the slow cooker.
- Toast the spices and roast the beef bones just as you would in the pressure cooker recipe.
- Char the onions and ginger in a cast iron skillet and transfer them to the slow cooker.
- Add the toasted spices, roasted beef bones, coconut sugar, soy sauce, and fish sauce to the slow cooker.
- Cover the bones with water (water should be 2-4" below the top of the slow cooker).
- Cook on low heat for 16-18 hours for the best flavor.
- Strain and follow the rest of the recipe instructions.
More Instant Pot Favorites
- Chicken Paprika;
- Instant Pot Beef Short Ribs;
- Instant Pot Oxtail;
- Instant Pot Turkey Chili;
- Browse ALL the Instant Pot Recipes!!
Did you make this easy Instant Pot Pho recipe? Rate it and leave me a comment below and let me know how it turned out!
Recipe
Instant Pot Pho (Beef Pho)
Ingredients
Pho Broth:
- 4 pounds beef bones rinsed
- 1-2 star anise
- 1 cinnamon stick
- 1 ½ teaspoons whole coriander seeds
- 6 whole cloves
- 1 tablespoon salt
- 1 teaspoon whole black peppercorns
- 1 small onion sliced in chunks
- 1 tablespoon cooking oil
- 4 " slice ginger cut in pieces
- 1 tablespoon coconut sugar
- 4 tablespoons soy sauce
- 5 tablespoons fish sauce
Toppings:
- ½ pound beef tenderloin (filet mignon)
- 12 ounces rice noodles
- 4 sliced jalapenos
- 2 cups bean sprouts
- 1 cup fresh mint leaves
- 1 cup fresh Thai basil (substitute regular basil)
- hoisin sauce (as needed for flavor)
- sriracha (as needed for flavor)
Instructions
- Heat a skillet and toast the cloves, cinnamon, coriander, peppercorns and star anise over medium heat until fragrant. Set aside.
- Place the beef bones in a strainer and rinse them well under warm water. It may help to lightly scrub them to get them as clean as possible. This helps the clarity of our broth.
- Heat oven to 450 degrees and roast beef bones on a baking sheet for 20 minutes. Remove and set aside.
- Heat the cooking oil in the Instant Pot (6 quart)Â on the "saute" setting (use more) and add the ginger and onion. Cook until charred on all sides, about 10 minutes. The charred onion and ginger give more depth to the flavor of the broth.
- Add the roasted beef bones, toasted spices, salt, soy sauce, coconut sugar, fish sauce and peppercorns to the Instant Pot and fill with water to the max line. Cook on the "pressure" setting (high) for 2 hours.
- While broth is cooking, soak rice noodles in warm water for about 45 minutes. In a large saucepan, heat water to boiling and cook noodles for 1-2 minutes (or according to the package instructions).
- Slice the beef into thin slices (as thin as you can get it). I recommend placing it in the freeze for about 30 minutes before slicing it. This makes it MUCH easier to slice in thin pieces.
- When broth is done cooking, use the quick release, and strain thoroughly. Skim any excess fat off the top of the broth. Can also refrigerate to remove fat easier (see notes).
- Place noodles in bowls and add the slices of beef. Pour the boiling hot broth in the bowls over the noodles and beef. The hot broth will cook the beef slices.
- Garnish with bean sprouts, mint leaves, Thai basil, and sliced jalapenos. Add hoisin sauce and sriracha to taste.
Slow Cooker Instructions
- Toast the spices and roast the beef bones just as you would in the pressure cooker recipe.
- Char the onions and ginger in a cast iron skillet and transfer them to the slow cooker.
- Add the toasted spices, roasted beef bones, coconut sugar, soy sauce, and fish sauce to the slow cooker.
- Â Cover the bones with water (water should be 2-4" below the top of the slow cooker).
- Cook on low heat for 16-18 hours for the best flavor. Strain and follow the rest of the recipe instructions.
Expert Tips:
- Freeze the beef briefly before slicing. About 30 minutes in the freezer makes it much easier to cut very thin slices.
- Refrigerate the broth to remove fat. If you prefer a less fatty broth, chill it until the fat solidifies on top, then scrape it away.
- Use whole spices. The recipe calls for whole spices, which are easy to strain out after cooking.
- Prepare the toppings while the broth cooks. Slice the jalapeños, rinse the bean sprouts and herbs, and get the sauces ready so serving is easy.
- Cook the noodles separately. This makes it easier to assemble bowls and store leftovers without the noodles becoming overly soft.
- Serve the broth piping hot. Pour it over the thin beef slices just before serving so the heat cooks the beef.
Nutrition
rochelle fitzpatrick says
Step 5, Instant Pot Instructions, it calls for pepper...?
Danielle says
It does, that is the black peppercorns in the pho broth ingredients. The instructions should have been mor specific!
Kasey says
I have made this several times and love it! Never skip toasting the bones. I did once and never will again. Also instead of washing the bones I boil about 20 minutes on the stove first to clean. I skim the gunk off the top with a slotted spoon. Then I use that water in the instant pot so I don’t waste any flavor and have nice clean bones.
Danielle says
Great tips! So glad you're liking the recipe 🙂
Emily says
Do you cook the broth for 120 minutes or 1 hour?
Danielle says
It's cooked for 2 hours.
Lorraine says
Is this recipe used in a 6 L instant pot or 8 L
Danielle says
I use a 6 quart.
Cindy says
Can't wit to try this recipe! I have a 8qt IP. Since the instructions says to fill water to the max line, I'm wondering if I need to make adjustments to the amount of ingredients? Will my broth be diluted in taste if I'm filling a 8qt IP rather than the 6qt as in your recipe? Thanks.
Danielle says
Yes, I would go ahead and reduce the water so the broth isn't diluted. I would probably reduce it by 2 quarts. Hope you enjoy it!
Nicole Grimes says
This is the third time I've made this recipe and my family loves it! It's my daughter's 11th birthday today and she requested it for her birthday meal : ) Thanks for the great recipe!
Danielle says
I am so glad to hear you guys are enjoying it! That makes my day 🙂
Jacque Hastert says
This is on my menu for Thursday! I can't wait to make this in my instant pot!
Danielle says
Hope you love it!
Kacey Perez says
Wow I bet using actual beef bones to create the broth for the beef pho is incredibly tasty! I have never done this before but want to now!
Danielle says
It makes it so yummy!
Natalie says
Such an interesting recipe. I will definitely give this a try. I just got instant pot and I'm always looking for delicious new recipes to try. And this recipe is something my family will love too I'm sure.
Danielle says
I hope you get a chance to try it 🙂
Mama Maggie's Kitchen says
Yum! I only had Pho dish once. But this Instant Pot Pho recipe of yours looks really delicious and satisfying to eat. My husband will surely enjoy a bowl of this Pho recipe.
Danielle says
The IP makes it so easy 🙂
Cathleen @ A Taste of Madness says
Wow, what CAN'T you make in the Instant Pot?? This looks so good!! Pinned for later, thanks for the recipe 🙂
Danielle says
You're welcome!
Jessica says
Stunning! I can't wait to recreate this in my own home.
Danielle says
I hope you do!
Jennifer says
Thank you for talking about charring the onions and garlic. That really made a difference in my ultimate flavor.
Danielle says
It just gives it an extra boost of flavor!
Anita says
We love pho and always like going to a restaurant for it, but with the current situation, it's so nice to stumble on your recipe and make it at home myself. Now, not so sure if ever need to return to a pho restaurant. 🙂
Danielle says
Hope you get a chance to make it!
Roxana says
What a lovely recipe this is! So flavorful and nicely laid out. Coming back here.
Danielle says
Thanks!
Sharon says
This beef pho is the perfect healthy comfort food without much work since it's made in the Instant Pot.
Danielle says
Totally!
Paige says
Wow! Beautiful and delicious and easy too! I love the flavor combination of this recipe!
Danielle says
Thanks!
Bernice Hill says
I love making any stock in my instant pot...it gets so much flavour in such a short amount of time. Such a time saver! This reminds me that I have some soup bones in the freezer that need using.
Danielle says
It's such a great way to use those leftover bones!
Maxine says
Awesome recipe! I used some meaty beef bones and didn't even need to use the flank steak for the protein. I was also able to get a pho spice packet from my local Asian supermarket. The packet even included a cheesecloth bag for the spices.
Danielle says
Super convenient to find that spice packet! I'll have to see if ours has one 🙂 Glad you liked it!
Kushigalu says
I have never tried pho earlier. Your recipe sounds amazing. I will soon give this a try!
Danielle says
Hope you love it!
Lacey DeGagne says
So impressed with this recipe. Taste like the real thing. I doubled the time in my instapot to 2 hours instead of one. I made it a day ahead, refrigerated it and then skimmed the fat off the top. We went through the broth pretty fast so I ended up making more a couple days later. The 2and time I used store bought beef broth and it still turned out great!
Danielle says
I am so glad you enjoyed it!!
Crystal Houston says
Ugh. I was so excited to try this recipe and was left disapointed and wanting more. I spent about $25 on all the ingredients for this Pho recipe and it just tastes like bland oil water. I even let it settle to try and scrape some of the oil off the top but it didn't work. Maybe I just need to tweak it some, but it definitely needs way more spices.
Danielle says
Oh no I'm so sorry it didn't turn out well! Can I ask what kind of bones you used? If you use marrow bones, the results can come out very oily.
Crystal Houston says
You know what, I may have used marrow bones and that would explain it. I'm sorry!
Danielle says
Oh no! Well I'm just sorry you wasted time and effort and it didn't even come out well. I hope you try it again. I am going to tweak the recipe a bit in the next few weeks to make it even better.
Heidy L. McCallum says
I really enjoyed your recipe for IP Beef Pho! It literally came out perfect. I can't wait to make it again. Bookmarking this recipe so I don't misplace it because I want to make it for my dinner guests soon.
Danielle says
So glad you liked it!
Melanie @ Bon Appét'Eat says
Hi Danielle, I just wanted to drop by to let you know I really love your photography! It's really beautiful! I've only had pho once and It was not memorable but now I really wish to try it again!!
Danielle says
Thanks so much Melanie!
Kelley says
Is there an easy way to make broth without baking the beef bones? Where would you find that at the grocery store? If I buy beef broth will it still work? This sounds like a great recipe.
Danielle says
Yes, you can make the broth without baking the bones, but your broth may be a little greasier and won't have the roasted flavor. You can also buy beef broth and it would work great!
Grant says
If using beef broth, should you cut it with water, or just fill to max with the broth? Really wanting to make this tonight but don't have the time to roast the bones
Danielle says
If you're not going to use the bones at all, I would use just the beef broth, no water. Otherwise you can do half beef broth half water if you still plan to use some bones.
Jenny says
Had absolutely no flavor. It was water and oil stock. I should've went with my gut add more spices.
Danielle says
I'm so sorry it didn't turn out for you Jenny! Can I ask what type of bones you used? I'd like to make sure I update the recipe for any tips so this doesn't happen again.
Veena Azmanov says
A dish full of amazing flavors and I can smell it all. Surely perfect and yum.
Danielle says
Thanks Veena!
Annissa says
I love that you roast the bones before making the broth in this recipe. It's such an easy step, but adds so much flavor! I'm a big fan of the Instant Pot as well!
Danielle says
It gives is such a deep rich flavor!
Krissy Allori says
Hooray for new instant pot recipes to try!
Danielle says
Yay!
Michelle says
This looks delicious, I can't wait to try this in my instant pot!
Danielle says
Thanks Michelle!
Mary says
I love using the Instant Pot for soups! And pho is one of my favorites!
Danielle says
The IP is the best for soups!
Quang says
I followed you recipe with all the ingredients. It smelt amazing but The broth was a bit bland. Was it because i added the seasonings before pressure cooking it?
Danielle says
Hmmm....adding the seasoning before pressure cooking shouldn't cause it to be bland. I'm sorry it turned out that way. You could add some additional flavor by reducing the water and/or adding and additional 1-2 tbsp. of fish sauce and soy sauce. Even adding a little salt can help make it less bland. You could also try a meatier bone to make sure you get that good beef flavor, or even add a cube of beef bouillon for additional flavor.
Jessica says
I am dealing with the same thing. It just taste like hot water even though I can smell the spices. I just added some more fish sauce, soy sauce, and sugar and have put it back in the IP for an additional 45 min. bc I think it just needs a longer cook time. I worked in a Vietnamese restaurant and the girls cooked our broth for 14 hours so I figured even in the IP it prob needs more than an hour. Hopefully this does the trick. We'll see. This is my first time making pho and I was so glad to find an IP recipe so I didn't have to have my stove on all day long. I used soup bones from my butcher, I believe they are femurs.
Danielle says
Hi Jessica - I'm so sorry you are having this issue. I've had a couple people comment on this, so I'll probably go back and do some troubleshooting on the recipe.
London says
Is there a substitute for the fish sauce? I’m hoping to keep things non-fishy!
Danielle says
Hi London. Fish sauce is an integral ingredient in Vietnamese cooking. It what gives it the flavor It definitely doesn't make your dish fishy at all. However, if you prefer not to use it, you can just replace it with half soy sauce and half lime juice. Let me know how it turns out!
T. says
Is there any benefit to cook longer? If I have the time would the flavor be improved if I cooked for several hours or would there not be a difference?
Danielle says
The flavor will definitely be deeper the longer you cook it. The broth will become thicker and more gelatinous (which I think is a good thing) and the flavor should become stronger. If you wanted to cook for 2-3 hours, I can't imagine it would do any harm. Note - I haven't cooked it for this long before, but I would love to hear how it comes out if you try it!
Aaron says
If i use an 8 quart IP how long would i need to cook the broth for? For 6 qtz it says 1 hr but what about 8 quartz?
Danielle says
It will be the same amount of cook time for the 8 quart.
Ranya says
After using the beef bones in this recipe, would I be able to save the bones and make my own beef stock? Or would they be zapped out of flavor by then
Ranya says
Also would you be able to tell me the modifications such as how much water to include if I was using an 8 quart?
Danielle says
If you're using an 8 quart, the equivalent water would be about 16 cups.
Danielle says
You can definitely use the bones again for more broth. I would just cook them some extra time, but there should be plenty of flavor left.
Swathi says
Good pho is always my weakness. It is ultimate comfort food. cooking it in instant pot sounds not only delicious but also easy too.
Danielle says
The IP makes it so easy!
Cheese Curd In Paradise says
I just love Pho and love my instant pot! I can't wait to give this a try because I know my husband will absolutely love that we can make one of his favorite meals at home!
Danielle says
Yay! Hope you guys love it Ashley!
Byron Thomas says
This was to die for! I recreated your dish using store-bought stock. It was so delicious, but now I'm wondering how great it would have been if I had made my own stock? I just didn't have time and I was too hungry to wait. Ha! I left out the mint leaves, loaded up on sriracha and added a nice helping of toasted sesame seeds. I was in heaven!
Danielle says
Yay!! So glad you liked it Byron. I totally understand the time limits, I use store bought sometimes too. With homemade it's truly amazing 🙂
Mahy Elamin says
This is my favorite Instant Pot recipe. The flavor is so bold - just like what you get from a restaurant. Follow the directions exactly and you won’t be disappointed.
Danielle says
Thanks so much Mahy! Glad you enjoy the recipe 🙂
Dani says
This pho is so much easier than making it the traditional way! And the flavor is so good.
Danielle says
Totally! Thanks 🙂
Jennifer says
I have always wanted to try my hand at makng pho. You make it look so easy and man does it look delicious!
Danielle says
It's so easy in the Instant Pot!
Mike Hultquist says
This is SO GOOD. We're even roasting the beef bones here. This is seriously the ultimate beef pho. Love it.
Danielle says
Roasting the beef bones make it so good!
kim says
Love this warm and cozy recipe! Will definitely be making this one again and again!
Danielle says
Thanks Kim!!
Mary Bostow says
This is my favorite Instant Pot recipe. The flavor is so bold - just like what you get from a restaurant. Follow the directions exactly and you won’t be disappointed.
Danielle says
I am so glad you like this Mary!! Thanks for the kind words 🙂
Julia says
Your photos are beautiful! I cook in IP a lot so will be trying this recipe soon. Thanks for the inspiration!
Danielle says
Thanks so much Julia 🙂
Jessica Heidrick says
I’m going to make some for dinner but I was wondering how would you go about taking to work for lunch? I don’t want the noodles to get mushy.
Danielle says
I would cook the noodles and keep them separate. When you're ready to eat, just heat the broth and noodles (and meat and veggies) and combine them in a bowl. Hope you enjoy!!
Tyler says
I'm new to the IP world and keep reading to never fill to the max line if using the pressure setting? Am I not needing to worry about that with this recipe? I have an 8 qt so I'm trying to figure out how much water to put in by figuring out how much you would put in the 6 qt :).
Danielle says
Hi Tyler. I was not aware that there were safety issues with filling the instant pot to the max fill line while pressure cooking. I went out and did some research and it does seem that it could be a problem, however, I have never had an issue filling it to the max line. For your 8 quart however, I would use about 5 quarts of water, or 20-22 cups, and you shouldn't have a problem with the max fill line..
Maddy says
Do you save beef bones from various cuts for this or are beef bones available for sake?
Danielle says
You could use either. If you have beef bones you've saved, this would be perfect. However, I usually buy them because I don't have bones. You should be able to find them at your local grocery store.
Sue says
I am making this now...I would like to use this broth to make bowls whenever I want as we are just 2 people and was wondering if I could freeze to reheat when I want....
Danielle says
Yes, you can totally freeze any leftover broth. Hope you enjoyed it!
Kat says
What size IP did you use? That would make a big difference. Thanks.
Danielle says
Kat - I used a 6 qt. IP. Good catch, I updated the post to show that.
Marvellina | What To Cook Today says
Instant pot does make life a bit easier! I love mine since the day I owned it! This pho bo looks incredible!
Danielle says
Thanks Marv! The IP is my favorite kitchen purchase ever (besides my wok)!!
Thao Williams says
Yummy!! You make a mean pot of pho, Danielle! We went out to our favorite Vietnamese restaurant tonight which has the best pho. I had something else for dinner, but after seeing this, I think I need to return this weekend to get me some pho! I still am not an owner of an instant pot, but Dang! I need to get one to make this! !
Danielle says
Thanks Thao! Pho is one of my favorite things to eat if I've had a long day and still want something generally light. I am still loving my Instant Pot!
Chris Wojcieszyn says
After the 60 minutes under high pressure what release method do you use? Recipe does not say I am guess quick as the next step is to strain the broth but I have seen other recipes that called for natural release for an hour or two
Danielle says
I just use the quick release. Hope you like it Chris. I also updated the recipe to specify quick release for the future.
C says
Hey can you tell us what size instant pot you are using. Filling to the Max line would be different depending on the size 🙂
Danielle says
I use the DUO 6 quart 9-in-1 Instant Pot. Let me know if you have any other questions!
Josh says
This sounds amazing PHO sho! Thanks for the tutorial, it turns out Pho is easier & more approachable than I ever expected.
Danielle says
LOL! I was intimidated by Pho at first as well. Once I figured a way to make the broth in the Instant Pot, it was history! It may not be the hours and days cooked broths of a true Vietnamese kitchen, but it's pretty darn close 🙂
Benson says
Hi! Sugar is listed as one of the ingredients, when do I add that in? Thanks! I can't wait to try it!
Danielle says
Oh no, I can't believe I left that out! It should go in with the soy sauce and fish sauce, the second to last step. The instructions have been updated! I hope you enjoy it 🙂
Nancy says
This is so mouth-watering! I loved that you used instant pot for this and with all the spices and ingredients, this should definitely smell and taste delicious!
Danielle says
Thanks! It definitely was delicious 🙂
Claire | Sprinkles and Sprouts says
What gorgeous photos!!!! (Is it wrong that I wanted to write Pho-tos 😉 )
I adore pho, but I don't often make it at home, but this IP method will make it so much easier!
Thank you
Danielle says
LOL! Pho-tos. Years ago I made it at home and vowed to never do it again before it was a hassle. With the IP, it's so much easier!
Helen @ family-friends-food.com says
I can think of quite a few people who would love this pho!
Great use of the instant pot, too.
Danielle says
Thanks Helen!
Julia says
I love your pictures! I have never tasted a beef pho but your photos make me wanna make this asap! 🙂
Danielle says
Thanks! Beef pho is totally awesome! I hope you get a chance to give it a try 🙂
Shadi Hasanzadenemati says
This is absolutely what I need today! It's snowing in Boston and I want a big bowl of this now!
Danielle says
Yes! Pho is the best in cold weather 🙂 I hope you enjoy it if you decide to make it 🙂