Instant Pot Pho

Course: Main Course

Cuisine: Vietnamese

Prep Time: 25

Cook Time: 25

Total Time: 50

Servings: servings

Calories: 381kcal

Author: Quynh Nguyen

Instant Pot Pho delivers all the rich, aromatic flavor of traditional Vietnamese pho in a fraction of the time. With a deeply spiced broth, tender beef slices, and slurp-worthy noodles, this one-pot version is weeknight-friendly without sacrificing taste. It’s everything you love about pho—just faster.

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Equipment

Instant Pot

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.

Nutrition