bowl of vietnamese pho with rare beef, peppers and herbs
Print

Easy Instant Pot Beef Pho Recipe

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.
Course Main Course
Cuisine Vietnamese
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 8 servings
Calories 225kcal
Author Danielle Wolter

Ingredients

Broth:

Toppings:

  • 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
  • Sriracha

Instructions

Broth:

  • 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.

Prepare the Soup:

  • 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.

Notes

  1. 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. 
  2. 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. 
     
 
 

Nutrition

Calories: 225kcal | Carbohydrates: 40g | Protein: 9g | Fat: 2g | Cholesterol: 17mg | Sodium: 1947mg | Potassium: 191mg | Fiber: 1g | Sugar: 2g | Vitamin C: 1.2mg | Calcium: 36mg | Iron: 1.3mg