Instant Pot Pho

By
Diana Rattray
Diana Rattray
Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes and articles in her 20 years as a food writer.
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Updated on 07/19/21
Bowl of Instant Pot beef pho with garnishes.
Diana Rattray
Prep: 30 mins
Cook: 50 mins
Total: 80 mins
Servings: 6 to 8 servings
Nutrition Facts (per serving)
571 Calories
19g Fat
16g Carbs
80g Protein
Show Full Nutrition Label Hide Full Nutrition Label
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Nutrition Facts
Servings: 6 to 8
Amount per serving
Calories 571
% Daily Value*
Total Fat 19g 25%
Saturated Fat 7g 36%
Cholesterol 200mg 67%
Sodium 729mg 32%
Total Carbohydrate 16g 6%
Dietary Fiber 2g 6%
Total Sugars 5g
Protein 80g
Vitamin C 16mg 81%
Calcium 100mg 8%
Iron 9mg 50%
Potassium 1160mg 25%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Pho is Vietnam's national dish and just one spoonful will tell you why.

A wonderfully fragrant, subtly spiced broth is the secret to a delicious bowl of pho and an Instant Pot will help you become a true master of the noodle soup. The broth can take as long as 6 hours on the stovetop, but it takes requires 40 minutes in the Instant Pot. The cooking time is relatively short, but make sure you allow plenty of time—about an hour—for pressure to build up and release naturally.

Any electric or stovetop pressure cooker may be used, but make sure to adapt as needed to follow the manufacturer's recommendations and safety precautions.

Ingredients

For the Broth:

  • 3 pounds beef shanks (soup bones)

  • 1/2 pound beef chuck, stewing beef, or brisket; or 1 pound if the shanks are not very meaty

  • 2 whole star anise

  • 1 (3-inch) cinnamon stick

  • 1 teaspoon coriander seeds

  • 2 whole cloves

  • 1 large onion

  • 1 1/2 ounces (about 2 1/2-inch piece) fresh ginger

  • 8 cups water

  • 1 tablespoon granulated sugar

  • 1 1/2 teaspoons kosher salt, or to taste

  • 1/2 teaspoon freshly ground black pepper

  • 1 tablespoon fish sauce, or to taste

  • 1 tablespoon soy sauce, or to taste

For the Noodle Soup:

  • 8 ounces rice noodles

  • 10 to 12 ounces steak, sirloin, flank steak, or top round

  • 3 cups bean sprouts

  • 4 green onions, thinly sliced

  • Cilantro leaves, for garnish

  • Red chile peppers, Thai bird or Fresno, sliced, for garnish

  • Hoisin, Sriracha, or chili garlic sauce, for garnish

  • Sliced jalapeño, fresh mint leaves, sliced radish, lime wedges, optional

Steps to Make It

For the Broth

  1. Gather the ingredients.

    Ingredients for beef pho soup.
    Diana Rattray

  2. Place the beef shanks or soup bones and beef chuck in a 6-quart Instant Pot and cover with water. Choose the highest sauté function and bring the beef to a full boil. Continue to boil for 5 minutes. Carefully drain the beef and discard the liquids. Set the meat aside. Boiling and draining the beef ensures the final broth will be clear instead of cloudy.

  3. Choose the normal sauté function and add the star anise, cinnamon stick, coriander seeds, and whole cloves. Cook, stirring frequently to prevent burning, for about 5 minutes, or until the spices are toasted and aromatic. Alternatively, toast the spices on the stovetop over medium heat, then add them to the Instant Pot.

    Toast the spices.
    Diana Rattray

  4. Peel the onion and cut it in half lengthwise. Slice the halves thickly. Peel the ginger and cut it into small chunks. Add the onion slices and ginger to the pot along with 2 teaspoons of cooking oil and cook on the normal sauté setting until lightly charred, stirring frequently. Cancel the sauté function.

    Toast the spices and char the onion and ginger.
    Diana Rattray

  5. Add the drained beef and bones back to the pot along with 8 cups of water. The level should be just under the max fill line of a 6-quart pot. Add the sugar (if using), 1 1/2 teaspoons of kosher salt, and the pepper. Lock the lid in place and turn the steam release valve to "sealing." Select the manual setting, high pressure, and set the time to 40 minutes. When the time is up, let the pressure come down naturally for 20 to 25 minutes. Carefully turn the steam release valve to "venting" to release any remaining pressure.

    Place the rinsed beef in the Instant Pot.
    Diana Rattray

  6. Using a slotted spoon, remove the meat, place in a bowl and set aside. Strain the liquids into a large bowl or pot through a fine-mesh strainer, and discard the solids left in the strainer. Shred the beef and add it to the broth. Add 1 tablespoon each of fish sauce and soy sauce, then taste and adjust seasonings as needed. At this point, you may refrigerate the broth until you are ready to assemble and serve the soup.

Assemble the Soup

  1. Bring the meaty broth to a simmer in a saucepan or in the Instant Pot.

  2. Cook or soak the rice noodles or rice sticks following the package directions; drain well. Slice the raw beef very thinly across the grain.

    Cook or soak the noodles following the package directions.
    Diana Rattray

  3. Add hot noodles to each bowl, followed by several strips of raw beef. Spoon some of the red and green onions over the beef, then ladle hot broth over all. Finish with 1/2 to 3/4 cup of bean sprouts, cilantro, sliced chile pepper, and other garnishes, as desired.

    Instant Pot beef pho soup in bowls.
    Diana Rattray

  4. Enjoy your beef pho.

Tips

  • If you would like to cut back on the fat content, refrigerate the broth until the fat solidifies. The fat provides richness and flavor, so leave at least a few tablespoons.
  • If you aren't sure you'll like the flavor of fish sauce, add it in small amounts along with the soy sauce, tasting as you go.
  • The hot broth will cook the thinly sliced beef, but if you prefer well-done meat, broil or pan grill the steak before slicing, or briefly stir-fry the slices.