Instant Pot Pho
Love a bowl of beef pho but don’t love hovering over a pot for 6+ hours? This Instant Pot Pho has you covered. It delivers the same bold, deeply aromatic broth in a fraction of the time—and honestly, once you try it, you might never go back.
We’re talking about a rich, savory broth infused with charred ginger and onion, warming spices like star anise and cinnamon, and that touch of fish sauce. Topped with thinly sliced beef, herbs, and your favorite fixings, this is pure comfort in a bowl. If you want the traditional stovetop method, I’ve got you covered there too—check out my classic Beef Pho recipe.
Why Make Pho in the Instant Pot?
Let’s be real. Pho from scratch usually takes all day—but the Instant Pot makes it weeknight-friendly. Pressure cooking extracts flavor from the bones and aromatics so much faster, and the broth still turns out beautifully clear and full of depth. You can go from craving to slurping in about 90 minutes total.
What is Pho?
Pho (pronounced “fuh”) is a Vietnamese noodle soup made with a rich broth, rice noodles, herbs, and meat—typically beef or chicken. The key to a good bowl of pho is the broth, and we’re keeping it as authentic as possible, just with some Instant Pot shortcuts.
The Best Bones and Beef Cuts for Pho
- Marrow or knuckle bones – These add collagen, richness, and body to the broth.
- Beef brisket or chuck roast – Tender, flavorful cuts that hold up well under pressure cooking.
- Sirloin – Thinly sliced and added raw just before serving so it gently cooks in the hot broth.
What You’ll Need
Please scroll ⬇️ to the recipe card for the full ingredient amounts and instructions.
For the Broth
- Beef bones (marrow or knuckle)
- Brisket or chuck roast
- Yellow onion and fresh ginger (charred!)
- Whole spices: star anise, cinnamon, cloves, coriander. Make your own pho spice blend or use a pho spice package.
- Fish sauce, rock sugar (or granulated sugar), and salt
Noodles + Toppings
- Fresh or dried rice noodles
- Sirloin (thinly sliced)
- Fresh herbs: Thai basil, cilantro
- Lime, bean sprouts, jalapeños
- Hoisin and sriracha
How to Make Instant Pot Pho
- Parboil the Bones. Cover bones and brisket in water and bring to a boil on [Sauté] mode. After 5 minutes, drain and rinse. This step gets rid of the gunk and gives you a clean, clear broth.
- Char the Aromatics. Broil the onions and ginger or char them over an open flame until fragrant and blackened in spots.
- Toast the Spices. Add star anise, cinnamon, cloves, and coriander seeds to the pot and toast until fragrant. Then, place them in a spice bag or cheesecloth.
- Make the Broth. Add everything—bones, beef, charred aromatics, spices, rock sugar, fish sauce, salt, and water. Pressure cook on High for 25 minutes, then let it naturally release for 45 minutes.
- Strain + Season. Remove bones and solids, strain the broth, and adjust seasoning if needed.
- Prep the Noodles. Cook rice noodles separately in boiling water. Rinse under cold water to stop cooking and prevent clumping.
- Assemble Your Bowl. Add cooked noodles to the bowl, top with brisket and raw sirloin, and pour hot broth over everything. Add your favorite toppings and dig in!
Tips for the Best Instant Pot Pho
✔️ Slice sirloin thin – Pop it in the freezer for 10 minutes first to make it easier to slice super thin.
✔️ Char the aromatics – Don’t skip this step! Charring the onion and ginger over the stove or broiler adds deep flavor to the broth.
✔️ Toast the spices – Sauté the whole spices in the Instant Pot before adding anything else. It brings out their aroma and gives the broth more depth.
✔️ Let the pressure release naturally – This keeps the broth clear and helps the flavors settle. Wait at least 10–15 minutes before venting.
✔️ Strain and skim – Strain the broth through a fine mesh sieve and skim off any fat or foam for a clean, clear finish.
✔️ Cook noodles separately – Boil the noodles on the side and add them to the bowl before ladling in the broth. It keeps the noodles from overcooking and the soup nice and clean.
Variations + Add-Ons
- Swap brisket for chuck roast or even short ribs.
- Add daikon or apple slices for natural sweetness.
- Chicken lover? Use this method for Instant Pot Chicken Pho—just adjust the cook time!
Can I Make This on the Stovetop?
Absolutely. If you’ve got the time, check out my classic Pho Tai recipe for the full stovetop method. It takes longer but is just as rewarding!
How to Store + Reheat
Fridge: Store broth and toppings separately in airtight containers for up to 4 days.
Freezer: Freeze the strained broth for up to 3 months.
To Reheat: Warm the broth on the stove until simmering. Cook fresh noodles and assemble as usual.
Save This for Your Next Pho Night
This Instant Pot Pho is the ultimate shortcut for a soul-warming bowl of Vietnamese comfort food. It’s rich, aromatic, and every bit as delicious as the traditional version. Whether you’re new to pho or just short on time, this recipe is a keeper.
If you try this Instant Pot pho, I’d love to hear what you think—leave a comment below or tag me if you share it! Don’t forget to save it on Pinterest so you can come back to it next time a pho craving hits.
RECIPE
Instant Pot Pho
Equipment
Ingredients
Aromatics
- 2 large yellow onions halved and peeled
- 2-3 knobs fresh ginger halved lengthwise, no need to peel
Spices
- 3 star anise pods
- 1 cinnamon sticks
- 1 teaspoon whole cloves
- 1 teaspoon coriander seeds
Pho Broth
- 2 pounds beef marrow or knuckle bones
- 1 pound beef brisket or chuck roast
- 2 tablespoons rock sugar (or granulated sugar)
- 1 tablespoon salt
- 1 tablespoon fish sauce
Noodles & Toppings
- dried or fresh rice noodles
- thinly sliced sirloin (freeze slightly for easier slicing)
- cooked brisket slices
- bean sprouts, Thai basil, cilantro, lime wedges, sliced jalapenos
- Hoisin sauce and sriracha (optional)
Instructions
- Parboil the bones. Add bones and brisket to the Instant Pot. Cover with water and bring to a boil using [Sauté]. Boil 3–5 mins. Press [Cancel], drain, rinse, and clean the pot.
- Char the aromatics. Char the onion and ginger over a gas burner or under the broiler until blackened and fragrant.
- Toast the spices. Use [Sauté] to dry-toast star anise, cinnamon, cloves, and coriander for 3–4 minutes. Place in a spice bag or cheesecloth.
- Pressure cook the broth. Add 8 cups of water, cleaned bones, brisket, onion, ginger, and toasted spices to the pot. Pressure cook on high for 25 minutes. Let it naturally release for 45 minutes.
- Strain and season. Remove solids, strain the broth, and skim off fat. Add salt, sugar, and fish sauce to taste.
- Cook the noodles. Boil fresh noodles for 30 seconds or dried noodles for 8–12 minutes, then rinse under cold water to prevent clumping.
- Assemble. Add noodles to each bowl. Top with brisket and raw sirloin. Pour hot broth over to cook the sirloin. Add toppings and serve immediately.
Notes
- Freeze the sirloin for 10–15 minutes before slicing—it makes super thin slices easier to cut.
- Char and toast your aromatics and spices—this is what gives the broth its signature depth.
- Don’t skip the parboil step—it removes impurities for a clear, clean broth.
- Use a fine mesh strainer to get a smooth broth with no bits floating around.
- Customize your toppings—add more herbs, spice it up with Thai chilis, or tone it down for kids.
Fast and comforting! My type of recipes!