4.9 from 78 votes
Instant Pot Pho
This Instant Pot pho can be made in less than half the time of traditional stovetop pho broth!
Cook Time
3 hrs
Total Time
3 hrs
Servings: 6
Calories: 644 kcal
Course:
Soup
Cuisine:
Vietnamese
Ingredients
For the broth:
- 2 3-inch pieces ginger, cut in half lengthwise
- 2 medium onions (peeled)
- 4 pounds beef marrow and/or knuckle bones
- 1 1/2 pounds beef chuck
- 3 scallions (cut into 4-inch lengths)
- ⅓ cup fish sauce
- 2 ounces rock sugar (or 3 tablespoons granulated sugar)
- 2 teaspoons salt
- 3 star anise
- 5 cloves
- 1 small cinnamon stick
- 1 black cardamom pod
- 2 teaspoons fennel seeds
- 2 teaspoons coriander seeds
- 3 1/2 quarts water
To assemble your pho:
- Dried pho rice noodles
- thinly sliced onion
- mung bean sprouts
- Thai basil
- Lime wedges
- Cooked beef balls (thinly sliced eye round, optional)
Instructions
- Start by charring your ginger and onions. Use tongs to hold the ginger and onions over an open flame, or place directly on an electric burner. Turn until they’re lightly blackened and fragrant about 3 minutes. Rinse away the blackened skins and set aside.
- Place the bones and beef chuck in large stockpot and add water to cover. Bring to a boil and boil for 5 minutes. Drain in a colander and rinse. This process will give you a much cleaner broth.
- Set aside your beef chuck in the refrigerator for use later. Transfer the bones to your Instant Pot, along with the charred/cleaned ginger and onions. Add the scallions, fish sauce, sugar, and salt.
- Now toast the spices (star anise, cloves, cinnamon stick, black cardamom, fennel seeds, and coriander seeds) in a dry pan over medium low heat for about 3 minutes, until fragrant. Use kitchen string to tie up the spices in a piece of cheesecloth, and add it to the pot. Cover everything with 3 ½ quarts of water.
- Seal the Instant Pot and place on the manual high pressure setting for 120 minutes. Allow the pressure to release naturally (15-30 minutes). Add the beef chuck and put back on the meat/stew setting for 30 minutes.
- Use the Quick Pressure Release, and when the Instant Pot is once again safe to open, skim the broth for excess fat and impurities. Adjust seasoning by adding more salt, sugar, and/or fish sauce to taste.
- To serve, boil the noodles according to package instructions. Add to a bowl. Place some slices/shreds of the beef chuck on the noodles. Cover with broth, and garnish with sliced onion, bean sprouts, and Thai basil, and be sure to squeeze some fresh lime juice over the top! You can also add some cooked beef balls or thinly sliced eye round if you like.
Cup of Yum
Nutrition Information
Calories
644kcal
(32%)
Carbohydrates
84g
(28%)
Protein
32g
(64%)
Fat
20g
(31%)
Saturated Fat
8g
(40%)
Cholesterol
98mg
(33%)
Sodium
871mg
(36%)
Potassium
732mg
(21%)
Fiber
4g
(16%)
Sugar
14g
(28%)
Vitamin A
295IU
(6%)
Vitamin C
16.2mg
(18%)
Calcium
109mg
(11%)
Iron
4.4mg
(24%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 644
% Daily Value*
| Calories | 644kcal | 32% |
| Carbohydrates | 84g | 28% |
| Protein | 32g | 64% |
| Fat | 20g | 31% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 98mg | 33% |
| Sodium | 871mg | 36% |
| Potassium | 732mg | 16% |
| Fiber | 4g | 16% |
| Sugar | 14g | 28% |
| Vitamin A | 295IU | 6% |
| Vitamin C | 16.2mg | 18% |
| Calcium | 109mg | 11% |
| Iron | 4.4mg | 24% |
* Percent Daily Values are based on a 2,000 calorie diet.