Instant Pot Pho

Instant Pot Pho has succulent, melt-in-your-mouth beef slices bathed in a fragrant broth infused with aromatic spices and herbs. This Vietnamese noodle soup combines tender, flavorful meat with soft, slurp-worthy rice noodles, all crafted effortlessly in your Instant Pot in under 30 minutes.

It is a quick and convenient adaptation of the traditional Vietnamese beef pho. Using an Instant Pot, you can create a flavorful and aromatic broth in a fraction of the time it would typically take on the stovetop. This modern twist on a classic dish allows you to enjoy the rich and complex flavors of pho in just a matter of hours.

Why you’ll love this recipe

• Time-saving: Traditional pho recipes can take several hours to prepare. Instant Pot pho significantly reduces the cooking time, allowing you to enjoy a delicious bowl of pho in a fraction of the time.
• Flavorful broth: The pressure cooking method in the Instant Pot helps extract deep and complex flavors from the ingredients, resulting in a flavorful and aromatic broth. This means you can still achieve a satisfying and authentic taste without the extended simmering.
• One Pot Meal: The Instant Pot is known for its convenience and versatility. You can use it to prepare the broth and cook the ingredients in one pot, which reduces the number of dishes to clean and simplifies the cooking process.
• Tender meat: The high-pressure cooking in the Instant Pot can tenderize tougher cuts of meat quickly. This means you can use less expensive cuts of meat in your pho recipe and still achieve that melt-in-your-mouth texture.
• Customizable: You can easily customize the ingredients in your Instant Pot pho to suit your preferences.

Kitchen Equipment

• Instant pot
• Tongs
• Spice bag
• Measuring cups and spoons
• Colander and fine mesh strainer

Ingredients

Aromatics: You’ll need 2 yellow or white onions and 1 large ginger. Sometimes you’ll see daikon radish added as a natural sweetener.

Spices: You can make your own pho spice blend of star anise (or star anise substitute), cinnamon, cloves, and coriander, or use a pho spice package.

Pho Broth: Beef bones, brisket or chuck roast, rock sugar, salt, fish sauce. Parboil the bones to remove any impurities and to soften the marrow. Start with the recommended amount of seasoning and then do a final taste test at the end.

Noodles: use either fresh or dried noodles. The fresh ones just need a quick (20-30 seconds) blanch in hot water, while the dried ones need to be soaked and blanched for a few minutes. Instructions below. The fresh ones are usually available at Asian grocery stores in the refrigerated section.

Toppings:

Here are some common pho toppings. Feel free to use any or all of them.

• sirloin, raw, slightly frozen, then sliced paper-thin against the grain
• brisket slices
• bean sprouts
• Thai basil
• cilantro
• lime wedges
• sliced jalapeño peppers or Thai chili peppers
• Hoisin sauce
• sriracha

Please scroll ⬇️ to the recipe card to see the full ingredient amounts and instructions.

Directions

Step 1: Parboil the bones. Place the bones and brisket in the instant pot and add water to cover. Use the [Sauté] setting to bring the water to a boil and boil for 3-5 minutes. Press [Cancel]. Drain in a colander and thoroughly clean the pot. This process removes any impurities/scum and will give you a much cleaner broth.

Step 2: Char the onions and ginger. Use tongs to hold the ginger and onions (one at a time) over an open flame on a gas burner, or place it on a tray on the top rack of the oven and broil. Roast until they’re lightly blackened and fragrant, about 5 minutes.

Step 3: Toast the spices. Select the [Sauté] setting on the Instant Pot and add the star anise pods, cinnamon, and cloves. Toast the spices for about 4 minutes, until aromatic, stirring them once halfway through. Place the spices in a cheesecloth bag.

Step 4: Make the broth. Add water, beef, bones, onion, ginger, and spices to the pot. Secure the lid, ensuring the pressure release valve is in the sealing position. [Pressure Cook] for 25 minutes on high pressure.

Step 5: When the cooking time ends, let the pressure release naturally for 45 minutes, then move the pressure release to venting to release the remaining steam. Open the lid. Then, using tongs, transfer the brisket to a bowl. Skim the impurities and fat off the surface.

Step 6: Strain the broth. Strain the broth through a fine mesh colander to remove the bones, onion, ginger, and spices.

Step 7: Season to taste. If needed, add more salt, sugar, or fish sauce.

Step 8: Cook the noodles. Bring a large pot of water to a rolling boil. Make sure there’s enough water to fully submerge pho noodles.

• Fresh Noodles: Place the fresh pho noodles in a sieve or a noodle basket. Submerge the noodles in the boiling water for about 15-30 seconds, or as per the package instructions. Fresh noodles cook quickly, so be vigilant. Quickly drain the noodles and rinse them under cold running water to stop the cooking process. This will also remove excess starch and prevent clumping.
• Dried Noodles: Add the dried pho noodles to the boiling water. Stir gently to prevent sticking. Cook the noodles for about 8-12 minutes, or as per the package instructions, until they are tender but still slightly chewy. Drain the cooked dried pho noodles and rinse them under cold running water to remove excess starch and cool them down.

Step 9: Add to the bowl: Place the cooked pho noodles in the serving bowl. Add slices of brisket and thinly sliced sirloin. Pour the hot pho broth over the beef and noodles, completely submerging them. Customize your pho with bean sprouts, Thai basil, cilantro, lime, jalapeños, and any sauces you prefer.

Serve hot. Serve the pho immediately while it’s hot, and enjoy!

Tips for making the best Instant Pot Pho

• Char the aromatics before pressure cooking. Char the onion and ginger directly on a stovetop burner or under the broiler. This step enhances the flavor of the broth.
• Toast the spices. Dry roast the whole spices (star anise, cinnamon, cloves, and coriander seeds) in the Instant Pot using the sauté function before adding other ingredients. This releases their essential oils and intensifies the flavor.
• Natural pressure release. After cooking, allow for a natural pressure release for at least 10-15 minutes before manually releasing any remaining pressure. This helps keep the broth clear.
• Skim the broth to remove any impurities that rise to the surface during the cooking process by skimming the broth before serving. This ensures a clear and clean-looking broth.
• Cook the noodles separately. It’s a good practice to cook the rice noodles separately and add them to individual bowls before pouring hot broth over them. This prevents the noodles from becoming overly soft and helps maintain the quality of the broth.

How to store leftovers

Allow the leftover pho to cool down to room temperature. Do not leave it out at room temperature for an extended period; refrigerate it as soon as possible.

Refrigerate: Place the portions of pho in airtight containers or resealable plastic bags. Store the containers in the refrigerator. Leftover pho should be consumed within 3-4 days for best quality.

Reheating: When you’re ready to enjoy the leftovers, reheat them gently on the stovetop or in the microwave. Heat the broth separately from the noodles and meat. This allows you to control the temperature and avoid overcooking the noodles or meat.

Freezing: For long-term storage, you can freeze leftover pho. Portion it into airtight, freezer-safe containers, leaving some space at the top for expansion. Freeze for up to 3-4 months. When you’re ready to enjoy frozen pho, thaw it in the refrigerator overnight and then reheat it.

RECIPE