Pho (Instant Pot Pho)

Enjoy a comforting bowl of Instant Pot pho, where rich beef broth comes together in just an hour of pressure cooking. This recipe blends fragrant toasted spices, charred aromatics, and tender beef for a quick yet flavorful version of the classic Vietnamese dish. It’s an easy, satisfying way to bring the taste of authentic pho to your table in no time.

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% Daily Values based on a 2,000 calorie diet

Step 1

Add the beef bones and meat to a large pot. Fill the pot with enough cold water to fully submerge the beef and bones. Bring the water to a boil.

Step 2

Let the beef and bones boil for 5 to 10 minutes. During the boiling process, you’ll notice foam and scum rising to the top. Skim it off with a spoon or ladle.

Step 3

After 5-10 minutes, drain the beef and bones into a colander and rinse them thoroughly under cold water to remove any remaining impurities.

Step 4

Preheat your oven to the broil setting. (If your oven doesn't have a broil setting, preheat on bake setting at 500°F.)

Step 5

Arrange the blanched beef bones on a baking sheet lined with foil.

Step 6

Cut the onion in half and slice the ginger lengthwise. Place them cut-side down on the same sheet.

Step 7

Place the baking sheet on the top rack. Broil for 5-10 minutes, or until the bones are browned and the onion and ginger have a nice char on their surfaces. Keep a close eye on them to prevent burning.

Step 8

Once nicely charred, remove the sheet from the oven.

Step 9

Place a small dry skillet or frying pan over medium heat. No oil is needed.

Step 10

Add the pho spices to the pan. Stir the spices frequently for 2-3 minutes, or until they become fragrant. Be careful not to burn them. The goal is to release the essential oils and enhance the aroma.

Step 11

Once toasted, remove the spices from the pan and let them cool. Place the toasted pho spices into a small spice bag. You can also use a piece of cheesecloth tied with string if you don't have a spice bag.

Step 12

Add the beef bones, meat, ginger, onion, pho spice bag, salt, and sugar to an Instant Pot. Pour in enough water to cover the bones and meat by a couple of inches (about 8 cups).

Step 13

Lock the lid and set the Instant Pot to "Pressure Cook" on medium for 1 hour.

Step 14

After the cooking time is up, allow the pressure to naturally release for about 10 minutes.

Step 15

Open the Instant Pot, and carefully remove the bones and meat. Remove the spice bag from the pot and discard it. Strain the broth through a fine mesh strainer to remove solids.

Step 16

You can use the pho broth immediately, or, if you prefer, allow it to cool to room temperature, cover it with plastic wrap, and refrigerate overnight. The next day, you’ll find a layer of white fat on the surface. Use a fine mesh strainer to skim off this fat for a cleaner broth.

Step 17

Bring a large pot of water to a rolling boil. Add the dry rice noodles to the boiling water. Stir occasionally to prevent them from sticking together.

Step 18

Cook the noodles according to the package instructions, usually for about 4-6 minutes.

Step 19

Once the noodles are cooked, drain them in a colander. Put them in a large bowl of ice water to stop the cooking process and to remove excess starch.

Step 20

Put the cooked noodles into a large bowl. Arrange the thinly sliced beef, bean sprouts, cilantros, basil, lime wedges, and Thai chili pepper over the noodles.

Step 21

Add 1½ to 2 cups of beef broth to a pot and bring it to a boil. Gradually stir in fish sauce to adjust the saltiness to your preference.

Step 22

Pour the boiling broth over the raw beef to cook it instantly.

Step 23

Add your preferred sauces, such as hoisin sauce or sriracha, and enjoy the pho while it’s hot.

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