Main Dishesbonappetit4.4
Instant Pot Beef Pho
Pressure-cooked bones, spices, and brisket deliver deep flavor fast in this umami-packed Vietnamese noodle soup. Learn how to make beef pho in the Instant Pot.
👥 4 Servings👤 Diana Yen📖 bonappetit
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pot
- ●wooden spoon
- ●bowl
- ●strainer
- ●colander
📝 Preparation Steps
1
Set a 6-qt. Instant Pot to high sauté. Toast 3 star anise pods, one 3" cinnamon stick, and 4 whole cloves, stirring, until fragrant and crackling slightly, about ⏱️ 2 minutes. Add 2 Tbsp. vegetable oil and work around to coat bottom of pot. Reduce heat to medium, add 2 medium yellow onions, peeled, halved, cut sides down, and one 2" piece ginger, scrubbed, sliced lengthwise ¼" thick, and cook, undisturbed, until deep brown in spots, 5–⏱️ 7 minutes.
cinnamon stick1 (3")whole cloves4. vegetable oil, plus more for noodles2 Tbsp. (or more) fish sauce2 Tbspmedium yellow onions, peeled, halved2piece ginger, scrubbed, sliced lengthwise ¼" thick1 (2")
2
Pour in 1 cup water, scraping up any browned bits with a wooden spoon, then add 3 lb. mixed soup beef bones (2"–3" sections of oxtail, marrow, knuckles, and/or neck bone), rinsed under cold running water to remove blood and excess bits, 1 lb. beef brisket or chuck, cut into 2" pieces, 2 Tbsp. fish sauce, ½ oz. yellow rock sugar or 3 tsp. granulated sugar, 2½ tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt, and another 6 cups water (or just up to your max fill line). Lock lid and turn venting knob to sealing position. Cook on high pressure ⏱️ 1 hour (it will take about ⏱️ 20 minutes to come to pressure before the cook time begins). Naturally release pressure ⏱️ 30 minutes.
. mixed soup beef bones (2"–3" sections of oxtail, marrow, knuckles, and/or neck bone), rinsed under cold running water to remove blood and excess bits3 lb. (or more) fish sauce2 Tbsp. beef brisket or chuck, cut into 2" pieces1 lb
3
While the broth is cooking, place 10 oz. dried thin Banh Pho rice noodles in a large bowl and pour in cold water to cover. Let soak ⏱️ 30 minutes. Drain noodles and rinse to remove excess starch.
. (or more) fish sauce2 Tbsp. dried thin Banh Pho rice noodles10 oz
4
Freeze 8 oz. beef eye of round, sirloin steak, London broil, or tri-tip steak until firm, 20–⏱️ 30 minutes. Thinly slice against the grain, then chill in refrigerator until ready to serve.
. (or more) fish sauce2 Tbsp. beef eye of round, sirloin steak, London broil, or tri-tip steak8 oz
5
Once pressure on pot has released ⏱️ 30 minutes, place a kitchen towel loosely over vent to prevent splattering. Using a wooden spoon, gradually open venting knob. As soon as floating pin drops, carefully open lid. Using tongs, transfer bones to a large bowl.
6
Place brisket in another large bowl and pour cool water over to cool down and keep from drying out. Using a fine-mesh strainer, scoop out solids from broth; discard aromatics and reserve any meat and bones for serving if desired. (Leftover meat and bones can also be reserved for another use; add to fried rice or bibimbap or scoop out marrow and slather it over slices of grilled toast.) Skim fat from surface with a ladle and discard. Taste broth and season with more fish sauce or salt if needed. Set to low sauté and simmer gently while you cook the noodles. Do Ahead: Broth can be made 1 day ahead. Transfer to an airtight container; cover and chill. The fat will solidify on the surface, making it easier to skim and flavors will deepen. Strained and skimmed broth can be made 3 days ahead. Transfer to an airtight container; cover and chill, or freeze up to 3 months.
7
Fill a large pot one-third of the way with water and bring to a rolling boil. Add noodles and cook, using chopsticks or a wooden spoon to stir, until just al dente, about ⏱️ 15 seconds. Drain noodles in a colander and rinse well under cold water to stop cooking. Drizzle a little oil over and toss to coat (this will keep them from sticking together).
8
Remove brisket from water and thinly slice against the grain. Divide noodles among deep bowls. (Pro tip: Before adding noodles, swirl hot water inside bowls to warm up, then discard.) Top each bowl with a few slices of brisket, sliced beef eye of round, and any reserved meat and bones (if using), and top with thinly sliced onion (rinsed), thinly sliced scallions, and chopped cilantro (if using); season with freshly ground black pepper. Ladle hot broth over raw beef to cook.
Thinly sliced onion (rinsed), thinly sliced scallions, chopped cilantro, Thai basil leaves, mint leaves, mung bean sprouts, sliced Thai or serrano chiles, lime wedges, sriracha, and/or hoisin sauce (for serving; optional)Freshly ground black pepper
9
Arrange Thai basil leaves, mint leaves, mung bean sprouts, sliced Thai or serrano chiles, and lime wedges on a platter for topping pho as desired and serve with sriracha and hoisin sauce in small bowls for dipping. Editor’s note: This Instant Pot beef pho recipe was first printed online in February 2021; it has been updated for style. Head this way for more of our favorite noodle soups →
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