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Instant Pot Pho Recipe

Instant Pot Pho Recipe

Steven
This Instant Pot Pho Recipe delivers restaurant-quality Vietnamese beef noodle soup in about an hour, with a rich, spiced, umami-packed broth that tastes like it simmered all day.
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Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Course Main Course, Soup
Cuisine Thai
Servings 4 bowls
Calories 520 kcal

Equipment

  • Instant Pot - 6-quart or 8-quart electric pressure cooker
  • Fine-mesh strainer - For straining broth
  • Spice bag or cheesecloth - To hold whole spices
  • Large stockpot - For parboiling bones
  • Dry skillet - For toasting spices
  • Tongs - For charring onion and ginger
  • Large ladle - For serving hot broth
  • Sharp chef's knife - For slicing raw beef and brisket
  • Cutting board
  • Large serving bowls - Deep bowls holding at least 24 oz (700ml)

Ingredients
  

  • 2 lbs beef marrow bones - 900g, or knuckle bones, rinsed
  • 1 lb beef brisket - 450g, or chuck, left in one piece
  • 1 large yellow onion - halved, skin left on
  • 3 inch fresh ginger - 7.5cm piece, halved lengthwise
  • 3 star anise - whole
  • 1 cinnamon stick - about 3 inches/7.5cm
  • 4 whole cloves
  • 1 tablespoon coriander seeds - 10g
  • 1 teaspoon black peppercorns - 3g
  • 1 tablespoon fish sauce - 15ml, plus more to taste
  • 1 teaspoon rock sugar - 5g, or brown sugar
  • 1 teaspoon salt - 6g, or to taste
  • 10 cups cold water - 2.4 liters

For the Bowls

  • 8 oz dried flat rice noodles - 225g, banh pho, about 3-5mm wide, cooked according to package directions
  • 8 oz beef eye round - 225g, or sirloin, sliced paper-thin against the grain (place in freezer 20 minutes before slicing)

Toppings (served on the side)

  • fresh bean sprouts
  • fresh Thai basil leaves
  • fresh cilantro
  • green onions - thinly sliced
  • white onion - thinly sliced
  • lime wedges
  • jalapeño - sliced, or fresh Thai chili
  • hoisin sauce - for serving
  • sriracha - for serving

Instructions
 

  • Place rinsed beef marrow bones and brisket in a large stockpot, cover with cold water, and bring to a rolling boil for 5 minutes. Drain, rinse bones thoroughly under cool water to remove scum, and set aside.
  • Char onion and ginger directly over a gas flame or in a dry skillet until blackened and fragrant, about 3-4 minutes per side. Rinse lightly to remove loose black bits, keeping charred surface intact.
  • Toast star anise, cinnamon, cloves, coriander seeds, and peppercorns in a dry skillet over medium heat until fragrant, about 2-3 minutes. Immediately transfer to a spice bag or cheesecloth and tie closed.
  • Add cleaned bones, brisket, charred onion, ginger, spice bag, fish sauce, rock sugar, salt, and 10 cups cold water to the Instant Pot. Secure lid, set valve to sealing, and pressure cook on HIGH for 45 minutes.
  • Allow natural pressure release for 15 minutes, then quick release remaining pressure. Carefully open lid, remove brisket, and discard spice bag, onion, and ginger. Strain broth through a fine-mesh strainer.
  • Taste and adjust broth with additional fish sauce, sugar, or salt as needed. Skim excess fat if desired, then keep broth at a gentle simmer while preparing bowls.
  • Cook rice noodles according to package directions, drain, and divide among serving bowls. Slice raw beef paper-thin against the grain and slice cooked brisket. Arrange fresh herbs and toppings on a platter.
  • Warm serving bowls, then divide noodles between them. Top with cooked brisket slices and arrange raw beef slices on top. Ladle boiling broth over the meat and noodles, ensuring it covers everything.
  • Garnish with green onions and white onion slices. Serve immediately with bean sprouts, Thai basil, cilantro, lime wedges, jalapeño, hoisin sauce, and sriracha on the side for each person to customize.

Notes

  • Don't skip parboiling: Blanching bones removes impurities and is essential for a clear, clean-tasting broth.
  • Char aromatics properly: Genuine blackening, not just browning, creates the smoky sweetness that defines authentic pho.
  • Use rock sugar: Rock sugar (or Chinese yellow rock sugar) provides a more nuanced sweetness than granulated sugar and is traditional in pho.
  • Season to taste: Fish sauce varies in saltiness, so add it gradually and taste as you go.
  • Freeze beef for thin slices: Freezing raw beef for 15-20 minutes makes it easier to slice paper-thin for perfect cooking in the hot broth.
  • Keep broth boiling: The broth must be at a full rolling boil when ladled over raw beef to cook it properly and safely.
  • Natural pressure release: Allowing a 15-minute natural release keeps the broth from becoming cloudy and agitated.
  • Storage: Store broth and noodles separately for up to 4 days in the refrigerator or 3 months in the freezer. Noodles can be refrigerated for up to 2 days.
  • Reheating: Bring broth to a rolling boil before serving. Blanch cold noodles briefly in boiling water to loosen before adding to bowls.
  • Customize your bowl: Offer a full platter of herbs, bean sprouts, lime, and chili so everyone can build their perfect bowl.
Keyword beef pho recipe, homemade pho broth, instant pot pho, pressure cooker pho, vietnamese pho