Instant Pot Pho
User Reviews
5.0
15 reviews
Excellent
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Prep Time
10 mins
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Cook Time
10 mins
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Total Time
50 mins
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Servings
6 servings
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Calories
381 kcal
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Course
Main Course
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Cuisine
Vietnamese
Instant Pot Pho
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Instant Pot Pho has succulent, melt-in-your-mouth beef slices bathed in a fragrant broth infused with aromatic spices and herbs. This Vietnamese noodle soup combines tender, flavorful meat with soft, slurp-worthy rice noodles, all crafted effortlessly in your Instant Pot in under 30 minutes.
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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
- dried or fresh rice noodles
Toppings
- sirloin, raw slightly frozen, then sliced paper-thin against the grain
- brisket slices
- bean sprouts
- Thai basil
- cilantro
- Lime wedges
- sliced jalapeño peppers or Thai chili peppers
- hoisin sauce
- Sriracha
Instructions
- Parboil the bones. Place the bones and brisket in the instant pot and add water to cover. Use the [Sauté] setting to bring the water to a boil and boil for 3-5 minutes. Press [Cancel]. Drain in a colander and thoroughly clean the pot. This process removes any impurities/scum and will give you a much cleaner broth.
- Char the onions and ginger. Use tongs to hold the ginger and onions (one at a time) over an open flame on a gas burner or place it on a tray on the top rack of the oven and broil. Roast until they’re lightly blackened and fragrant, about 5 minutes.
- Toast the spices. Select the [Sauté] setting on the Instant Pot and add the star anise pods, cinnamon, and cloves. Toast the spices for about 4 minutes, until aromatic, stirring them once halfway through. Place the spices in a cheesecloth bag.
- Make the broth. Add water, beef, bones, onion, ginger, and spices to the pot. Secure the lid, ensuring the pressure release valve is in the sealing position. [Pressure Cook] for 25 minutes on high pressure.
- When the cooking time ends, let the pressure release naturally for 45 minutes, then move the pressure release to venting to release the remaining steam. Open the lid. Then, using tongs, transfer the brisket to a bowl. Skim the impurities and fat off the surface.
- Strain the broth. Strain the broth through a fine mesh colander to remove the bones, onions, ginger, and spices.
- Season to taste. If needed, add more salt, sugar, or fish sauce.
- Cook the noodles. Bring a large pot of water to a rolling boil. Make sure there's enough water to fully submerge pho noodles.Fresh Noodles: Place the fresh pho noodles in a sieve or a noodle basket. Submerge the noodles in the boiling water for about 15-30 seconds, or as per the package instructions. Fresh noodles cook quickly, so be vigilant. Quickly drain the noodles and rinse them under cold running water to stop the cooking process. This will also remove excess starch and prevent clumping.Dried Noodles: Add the dried pho noodles to the boiling water. Stir gently to prevent sticking. Cook the noodles for about 8-12 minutes, or as per the package instructions, until they are tender but still slightly chewy. Drain the cooked dried pho noodles and rinse them under cold running water to remove excess starch and cool them down.
- Add to the bowl: Place the cooked pho noodles in the serving bowl. Add slices of brisket and thinly sliced sirloin. Pour the hot pho broth over the beef and noodles, completely submerging them. Customize your pho with bean sprouts, Thai basil, cilantro, lime, jalapeños, and any sauces you prefer.
- Serve hot. Serve the pho immediately while it's hot, and enjoy!
Equipments used:
Nutrition Information
Show Details
Calories
381kcal
(19%)
Carbohydrates
10g
(3%)
Protein
19g
(38%)
Fat
29g
(45%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
0.2g
Monounsaturated Fat
3g
Cholesterol
50mg
(17%)
Sodium
1482mg
(62%)
Potassium
369mg
(11%)
Fiber
2g
(8%)
Sugar
6g
(12%)
Vitamin A
73IU
(1%)
Vitamin C
5mg
(6%)
Calcium
31mg
(3%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 381 kcal
% Daily Value*
| Calories | 381kcal | 19% |
| Carbohydrates | 10g | 3% |
| Protein | 19g | 38% |
| Fat | 29g | 45% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 0.2g | 1% |
| Monounsaturated Fat | 3g | 15% |
| Cholesterol | 50mg | 17% |
| Sodium | 1482mg | 62% |
| Potassium | 369mg | 8% |
| Fiber | 2g | 8% |
| Sugar | 6g | 12% |
| Vitamin A | 73IU | 1% |
| Vitamin C | 5mg | 6% |
| Calcium | 31mg | 3% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
15 reviews
Excellent
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