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.
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.
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.
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.