This Instant Pot Beef Pho recipe is delicious, and it's 21 Day Fix friendly! Beautiful spices and savory broth make up this traditional Vietnamese soup. 21 Day Fix Pho Recipe | Instant Pot recipe | Healthy Dinner Recipe | Healthy Instant Pot | #21dayfix #beachbody #pho #healthy
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Instant Pot Beef Pho Recipe | 21 Day Fix Beef Pho

This Instant Pot Beef Pho recipe is delicious, and it's 21 Day Fix friendly! Instant Pot Pho
Course Main Course
Cuisine Chinese
Keyword Instant Pot Beef Pho
Prep Time 1 hour
Cook Time 1 hour
Total Time 2 hours
Servings 4 Servings
Calories 239kcal
Author Becca Ludlum

Ingredients

Ingredients:

    Broth:

    • 1 lbs beef brisket
    • 3 lbs beef soup bones
    • 2 medium onions sliced in half
    • 4 ginger branches sliced in half
    • 6 whole cloves
    • 6 whole star anise
    • 1 tbsp fennel seeds
    • 1 tbsp coriander seeds
    • 1 tsp sugar
    • 1 tsp ground cardamom
    • 1 cinnamon stick
    • 5 tbsp fish sauce or Bragg's liquid aminos

    Toppings:

    • 1 lbs beef thinly sliced
    • 1 pkg rice noodles
    • green onions sliced
    • mint leaves
    • cilantro leaves
    • basil fresh
    • 1 jalapeno , sliced
    • Mung bean sprouts
    • 1-2 lime
    • chili garlic sauce (optional)

    Instructions

    Directions

    • Preheat your oven to broil. Line a baking sheet with aluminum foil then spread out your soup bones, brisket, onions, and ginger. Place the baking sheet in the oven under the broiler for 10 minutes, then turn the meat, onions, and ginger to broil on the other side for an additional 10 minutes. Browning the onions, garlic, and meat will add great flavor to your soup.
    • Add all your spices except the sugar to a skillet, do not add oil. Dry roast the spices on high heat for 1-2 minutes stirring or shaking the pan about every 30 seconds. Dump all the spices into a nut milk bag, cheese cloth, or a coffee filter tied closed with twine. You are essentially creating a big tea bag for your soup.
    • Place the brisket, soup bones, onions, ginger, and spice bag into your Instant Pot. Sprinkle the sugar over the meat. Next, fill your Instant Pot with water up to the max fill line. Lock your lid into place and turn the pressure valve to seal. Cook on high pressure using the soup preset for 1 hour. When done, let the pressure release naturally. It will take about 2 hours for the Instant Pot to come to pressure, cook, and release all the pressure.
    • When the pressure is released remove the spice bag, onions, ginger, brisket, and soup bones. Put the brisket in a separate dish and shred. The rest can be discarded. The soup bones can be frozen for next time.
    • Mix the fish sauce into your broth, then turn the Instant Pot to saute. The saute setting will bring your broth to a boil and ensure it is nice and hot for cooking the thinly sliced beef later.
    • Cook your rice noodles according to the package and prepare your vegetables. When the noodles are done layer them in the bottom of your bowls. Toss in some shredded brisket, and then fill the bowl with hot broth. Place your thinly sliced beef directly in the bowl, use a spoon or chopsticks to push the beef into the broth. Lay a plate over the bowl to hold the steam in, let the beef cook for 2-3 minutes. Fill your bowl with toppings and enjoy!

    Notes

    21 Day Fix: This is so easy to count! Your broth is free, rice noodles can be filled into a yellow container before dumping it into your bowl. Fill your red container with beef before adding, and then put your toppings into a green container before adding them to the soup.
    Weight Watchers | 1 Serving (recipes serves 4) | 12 Smart Points 
    • Nutritional values do not include optional toppings

    Nutrition

    Calories: 239kcal | Carbohydrates: 12g | Protein: 27g | Fat: 9g | Saturated Fat: 3g | Cholesterol: 70mg | Sodium: 1296mg | Potassium: 546mg | Fiber: 3g | Sugar: 4g | Vitamin C: 5mg | Calcium: 63mg | Iron: 3mg