Instant Pot Beef Pho Recipe
This Instant Pot Beef Pho recipe is filled with traditional Vietnamese seasonings and flavors. Homemade broth makes this recipe authentic–it's the perfect Sunday dinner! Skip takeout and make this Instant Pot Pho at home.
Servings: 4
Calories: 595kcal
Equipment
- Instant Pot 6 qt
- Kitchen Knife
- Sealing Rings
Ingredients
- 2 onion sliced in half
- 4 fresh ginger branches, sliced in half lengthwise
- 1 lbs beef brisket
- 3 lbs beef bones
- 1 tsp sugar
- 6 cloves whole
- 6 star anise whole
- 1 tbsp fennel seeds
- 1 tbsp coriander seeds
- 1 tsp cardamom ground
- 1 cinnamon stick
- 8 oz rice noodles
- 1 lbs flank steak thinly sliced
- 5 tbsp fish sauce or Bragg's liquid aminos
Optional Toppings
- 2 tbsp green onions
- 1 tbsp jalapenos sliced
- 1 tbsp mint
- 2 tbsp cilantro
- 1 tbsp basil
- 1 lime
- ¼ cup mung bean sprouts
- 1 tsp chili garlic sauce
Instructions
- Cut both ends off of your onions, cut in half, and remove the outer layer of skin. Cut full branches of ginger in half, lengthwise. 2 onion, 4 fresh ginger
- Preheat your oven’s broiler, and line a cookie sheet with aluminum foil. Place the brisket, bones, onion halves, and ginger halves on the lined cookie sheet and broil each side until lightly charred, about ten minutes. Remove them from the oven, and transfer all ingredients to the Instant Pot and sprinkle with sugar. 1 lbs beef brisket, 3 lbs beef bones, 1 tsp sugar
- While broiling add the cloves, star anise, fennel seeds, coriander seeds, cardamom, and cinnamon sticks to a dry skillet and brown over high heat for about 2 minutes, stirring constantly. 6 cloves, 6 star anise, 1 tbsp fennel seeds, 1 tbsp coriander seeds, 1 tsp cardamom, 1 cinnamon stick
- Place the browned spices in a piece of cheesecloth (or you can use a coffee filter). Pull the sides together to tightly wrap around the spices, secure with a string or piece of kitchen twine, then place into the Instant Pot.
- Fill your Instant Pot to the Max Fill line with water. Close and lock the lid and turn the pressure valve to sealing. Select Pressure Cook (high) and set the timer for 60 minutes. Once the cooking time is complete, allow the pressure to release naturally.
- While your broth is cooking, prepare your rice noodles according to directions on the package. Thinly slice your flank steak, against the grain, into ⅛” thick slices. Slice the green onions and jalapeños. Chop the mint, cilantro, and basil leaves. 8 oz rice noodles, 1 lbs flank steak, 2 tbsp green onions, 1 tbsp jalapenos, 1 tbsp mint, 2 tbsp cilantro, 1 tbsp basil
- Once the pressure valve drops remove the lid. Remove the spice pouch, soup bones, and onions. Transfer your brisket to a plate and shred it using two forks. Turn your pot to sauté and add the fish sauce. Once your broth is boiling you can begin making your pho bowls. 5 tbsp fish sauce
- Add noodles, shredded brisket, and thinly sliced beef to your bowl then cover with hot broth. Cover your bowl for 2-3 minutes to allow your beef to cook. Remove the cover and fill your bowl toppings as desired: green onions, jalapeños, mint, cilantro, basil, lime, mung bean sprouts, and chili sauce. 1 lime , 1/4 cup mung bean sprouts, 1 tsp chili garlic sauce
Notes
To make your spice sachet, place all spices in the middle of a coffee filter, or piece of cheese cloth, bring all sides together and twist excess tightly around the spice, secure by tying with a string or piece of kitchen twine.
Nutrition
Calories: 595kcal | Carbohydrates: 59g | Protein: 52g | Fat: 15g | Saturated Fat: 5g | Cholesterol: 138mg | Sodium: 1935mg | Potassium: 1015mg | Fiber: 4g | Sugar: 4g | Vitamin C: 5mg | Calcium: 107mg | Iron: 6mg