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.
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.
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.
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.
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.
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.
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.
Healthy Eating Plans:
Weight Watchers: This entire recipe makes 4 servings. Per serving: 19 Blue Plan Points : 19 Green Plan Points : 19 Purple Plan Points
21 Day Fix/Ultimate Portion Fix: For the 21 Day Fix I recommend using a leaner cut of meat than brisket for your broth, like sirloin or chuck. I would also be aware of the sodium content in fish sauce. You can use low sodium soy sauce or coconut aminos if you prefer. While technically 8 cups of broth counts as a red, I don’t count it. This entire recipe is 8 Red Containers, 4 Yellows. Per serving: 1 Yellow Container for ½ cup noodles, 2 Red containers for beef. Toppings are free.
2B Mindset: Serve with veggies for a complete lunch.
Gluten Free: Double check your rice noodles and fish sauce to make sure they do not contain gluten.
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.
To slice your flank steak or chuck roast thin, keep your beef very cold and slice with a sharp knife. You want it incredibly thin so that it will cook in the broth. You can also ask your butcher to thinly slice it for you. I recommend no thicker than ⅛ of an inch.
Time saving tips:This is a time consuming recipe, while all of the steps are necessary to get the most flavor, here are some steps that can be omitted to reduce some of the time, if desired; however, it does sacrifice the flavor:
You can skip broiling the beef, bones, onions and ginger.
You can skip browning your spices and place them directly in your sachet.