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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 recipe was originally published in March 2018. It has been updated for content and photos.
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) or Banh Canh. And check out the Instant Pot Pho story!
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.
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!!
Don't forget to sign up for the email list (don't worry, it's only one a week and it's packed full with AMAZING recipes!) and get your FREE Instant Pot Cookbook!!
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!
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.
- 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.
- Add the roasted beef bones, toasted spices, salt, soy sauce, coconut sugar, fish sauce and pepper 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:
- 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.Â
- You can skip roasting the beef bones, but you won't get quite the same deep roasted flavor.Â
- If you can't get Thai basil, substitute regular basil.
Nutrition
Heidy L. McCallum
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
So glad you liked it!
Melanie @ Bon Appét'Eat
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
Thanks so much Melanie!
Kelley
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
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
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
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
Had absolutely no flavor. It was water and oil stock. I should've went with my gut add more spices.
Danielle
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
A dish full of amazing flavors and I can smell it all. Surely perfect and yum.
Danielle
Thanks Veena!
Annissa
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
It gives is such a deep rich flavor!
Krissy Allori
Hooray for new instant pot recipes to try!
Danielle
Yay!
Michelle
This looks delicious, I can't wait to try this in my instant pot!
Danielle
Thanks Michelle!
Mary
I love using the Instant Pot for soups! And pho is one of my favorites!
Danielle
The IP is the best for soups!
Quang
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
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
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
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
Is there a substitute for the fish sauce? I’m hoping to keep things non-fishy!
Danielle
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.
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
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
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
It will be the same amount of cook time for the 8 quart.
Ranya
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
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
If you're using an 8 quart, the equivalent water would be about 16 cups.
Danielle
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
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
The IP makes it so easy!
Cheese Curd In Paradise
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
Yay! Hope you guys love it Ashley!
Byron Thomas
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
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
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
Thanks so much Mahy! Glad you enjoy the recipe 🙂
Dani
This pho is so much easier than making it the traditional way! And the flavor is so good.
Danielle
Totally! Thanks 🙂
Jennifer
I have always wanted to try my hand at makng pho. You make it look so easy and man does it look delicious!
Danielle
It's so easy in the Instant Pot!