Learn how to make this delicious and easy Instant Pot Beef Pho with an incredibly rich and delicious homemade broth that tastes like it’s been cooking for hours!
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.
I felt this soup could heal all my ailments. And let me tell you, back in those days I had me some ailments!
Anyways, from that point forward, Vietnamese pho is my go-to feel good food when I still want to be somewhat healthy.
On the rare days where the boyfriend and I are both off work early, we forego out healthy weekday dinners (yes…I eat healthy during the week so I can eat the good stuff on the weekend) and head out to get some pho.
I love pho. With it’s deliciously light but beefy broth, slurpable noodles, fresh herbs and tender slices of beef, it’s just do DAMN GOOD.
Enter this easy Instant Pot beef pho recipe.
For years, I never considered making pho because I wasn’t interesting in making the broth. I thought it would be too hard/time consuming.
Now I have an Instant Pot. So it’s quick and easy.
The Instant Pot has been my most favorite kitchen appliance. I’m in love with it. If you haven’t gotten your yet, read this complete review to decide if it’s right for you. If you’re ready to buy, I’ve included an affiliate link to the one I use below (if you buy through this link I make a small commission to help me buy the coffee I need to keep this site going):
Now guys, if you don’t have an Instant Pot, a pressure cooker will work just fine, or you can go the slow cooker route.
If you go the slow cooker route, you’ll want to cook the broth ingredients over high heat for 5-6 hours to get similar results.
Speaking of the ingredients, if you’d like to buy your ingredients through Amazon, I’ve included affiliate links below. I do receive a commission if you buy through these links, but it helps me keep the site up and running for you guys.
Learn How to make this easy Instant Pot Beef Pho Recipe
It’s not hard guys.
We start by heating a skillet over medium heat and toasting the cloves, cinnamon, coriander and star anise until they become fragrant. Set the toasted spices aside while we work on the rest.
Heat oven to 450 degrees and roast the beef bones on a baking sheet for 20 minutes. When the bones are done roasting, I like to remove any large fatty sections to reduce the fat content of the broth. You don’t have to do this part, but your broth will be fattier if you skip it.
If you’re looking to reduce the fat even more, 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.
Come on guys, occasionally I do try to be healthy…er.
Also, if you’re looking for an even quicker recipe, you can skip the roasting part all together, but you won’t get quite the same deep roasted flavor. It’s still good though.
As our bones are roasting, 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.
Once you’ve got your roasted bones and your onions and ginger are finished getting that nice char, add your toasted spices 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 60 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. The noodles should still be somewhat firm when done cooking.
Now for the fun part!
Place noodles in bowls. Add the thin slices of beef and bean sprouts. I usually go for 4-5 pieces of beef per bowl. If you like more beef, feel free to add more.
A note on the beef – I use thinly sliced flank steak. You can substitute a different cut of beef, but I prefer the flank steak. To get thin slices, cut it while the meat is still partially frozen with a sharp knife.
When the broth is done cooking, use the quick release to release the pressure, strain thoroughly and add soy sauce and fish sauce. Ladle into bowls over the noodles and beef. The hot broth will cook the thin slices of beef. **NOTE: if you want a less fatty broth, refrigerate it overnight and scrape the solidified fat off the top before reheating.
Garnish with mint leaves, basil, green onions, sliced jalapenos and toasted garlic. Add hoisin sauce and sriracha to taste. Adjust the topping to whatever you’d like. I like my pho light on the bean sprouts, and heavy on the hoisin and sriracha.
But to each his own.
Did you make this easy Instant Pot Beef Pho recipe? Rate it and leave me a comment below and let me know how it turned out 🙂
Learn how to make this delicious and easy Instant Pot Beef Pho with an incredibly rich and delicious homemade broth that tastes like it's been cooking for hours.
- 4 lbs. beef bones rinsed
- 1-2 star anise
- 1 cinnamon stick
- 1 1/2 tsp. coriander seeds
- 4-6 cloves
- 1 tbsp. salt
- 1 tsp. black pepper
- 1 small onion sliced in chunks
- 1 tsp. cooking oil
- 4 " slice ginger cut in pieces
- 1 tbsp. sugar
- 4 tbsp. soy sauce
- 5 tbsp. fish sauce
- 1/2 lbs. flank steak thinly sliced
- 12 oz. rice noodles
- Sliced jalapenos
- Bean sprouts
- Fresh mint leaves
- Fresh basil
- Sliced green onions
- Toasted garlic
- Hoisin sauce
- Heat a skillet and toast the cloves, cinnamon, coriander and star anise over medium heat until fragrant. Set aside.
Heat oven to 450 degrees and roast beef bones on a baking sheet for 20 minutes (optional). When the bones are done roasting, I like to remove any large fatty sections to avoid an overly fatty broth. (see NOTE 2)
Heat the cooking oil in the Instant Pot (6 quart) on the "saute" setting (use more) and add the ginger and onion. Cook until charred on all sides, about 10 minutes.
Add the roasted beef bones, toasted spices, salt, and pepper to the Instant Pot and fill with water to the max line. Cook on the "pressure" setting (high) for 1 hour.
- 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, until desired done-ness.
- Place noodles in bowls. Add the thin slices of beef and bean sprouts.
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).
Add sugar, soy sauce and fish sauce. Ladle into bowls over the noodles and beef.
- Garnish with mint leaves, basil, green onions, sliced jalapenos and toasted garlic. Add hoisin sauce and sriracha to taste.
- If you choose to use a slow cooker, cook the broth over high heat for 5-6 hours. Char the onions and ginger in a skillet over medium-high heat. All other instructions remain the same.
If you want to reduce the fat content of the broth even more, refrigerate it overnight and discard the solid fats the next day. Reheat to boiling and serve.