Instant Pot Beef Pho
Instant Pot Beef Pho
Ingredients
For the Broth
- 3 beef bones
- 1 beef shank
- 1 white or yellow onion
- 1 piece ginger, large
- 1 pack pho spices
- 1 handful rock sugar
- 4 tablespoons fish sauce, to 8 tablespoons, to taste
- 1 salt, to taste
- 1 water, to fill Instant Pot to max line, plus more as needed
For Serving
- 1 tray shabu shabu beef, or thinly sliced round eye
- 16 ounces pho noodles
- 1 bunch green onions, sliced
- 1 bunch cilantro, chopped
- 1 lime, cut into wedges
Instructions
- 1
Parboil the beef bones and beef shank in a large pot for 5 to 10 minutes. This helps to remove impurities. Drain the water, then rinse and clean the bones and shank thoroughly under cold water.
⏱️ 10 min
- 2
Char the whole onion and ginger directly over an open flame on a gas stove or under a broiler until nicely blackened on all sides. This adds a deep, smoky flavor to the broth.
⏱️ 10 min
- 3
Toast the pho spices in a dry pan over medium heat until fragrant, about 1-2 minutes. Transfer the toasted spices into a spice bag or cheesecloth sachet.
⏱️ 3 min
- 4
Add the parboiled beef bones, beef shank, charred onion, charred ginger, and the spice bag into the Instant Pot.
⏱️ 2 min
- 5
Fill the Instant Pot with water up to the maximum fill line. Add 4 tablespoons of fish sauce and the rock sugar.
⏱️ 2 min
- 6
Secure the lid on the Instant Pot and set it to High Pressure for 1 hour. Once cooking is complete, allow for a natural pressure release for at least 15 minutes, or until the float valve drops.
⏱️ 75 min
- 7
While the broth is cooking, prepare the pho noodles according to the package instructions. Slice the cooked beef shank from the Instant Pot into thin pieces. Chop the green onions and cilantro, and slice the lime into wedges.
⏱️ 15 min
- 8
Carefully strain the broth into another large pot, discarding the bones, aromatics, and spice bag. Add more water to the broth if needed to reach your desired volume. Season the broth with salt and additional fish sauce (up to 4 more tablespoons) to taste. Bring the broth back to a boil.
⏱️ 10 min
- 9
To assemble each bowl, place a portion of cooked pho noodles, sliced beef shank, and raw thinly sliced shabu shabu beef into individual serving bowls. Top with chopped cilantro and green onions.
⏱️ 5 min
- 10
Ladle the hot, boiling broth over the ingredients in each bowl. The heat from the broth will cook the raw beef. Finish with a squeeze of fresh lime juice and serve immediately.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Instant Pot Beef Pho
For the Broth
- 3 beef bones
- 1 beef shank
- 1 white or yellow onion
- 1 piece ginger, large
- 1 pack pho spices
- 1 handful rock sugar
- 4 tablespoons fish sauce, to 8 tablespoons, to taste
- 1 salt, to taste
- 1 water, to fill Instant Pot to max line, plus more as needed
For Serving
- 1 tray shabu shabu beef, or thinly sliced round eye
- 16 ounces pho noodles
- 1 bunch green onions, sliced
- 1 bunch cilantro, chopped
- 1 lime, cut into wedges
Instructions
- 1
Parboil the beef bones and beef shank in a large pot for 5 to 10 minutes. This helps to remove impurities. Drain the water, then rinse and clean the bones and shank thoroughly under cold water.
⏱️ 10 min - 2
Char the whole onion and ginger directly over an open flame on a gas stove or under a broiler until nicely blackened on all sides. This adds a deep, smoky flavor to the broth.
⏱️ 10 min - 3
Toast the pho spices in a dry pan over medium heat until fragrant, about 1-2 minutes. Transfer the toasted spices into a spice bag or cheesecloth sachet.
⏱️ 3 min - 4
Add the parboiled beef bones, beef shank, charred onion, charred ginger, and the spice bag into the Instant Pot.
⏱️ 2 min - 5
Fill the Instant Pot with water up to the maximum fill line. Add 4 tablespoons of fish sauce and the rock sugar.
⏱️ 2 min - 6
Secure the lid on the Instant Pot and set it to High Pressure for 1 hour. Once cooking is complete, allow for a natural pressure release for at least 15 minutes, or until the float valve drops.
⏱️ 75 min - 7
While the broth is cooking, prepare the pho noodles according to the package instructions. Slice the cooked beef shank from the Instant Pot into thin pieces. Chop the green onions and cilantro, and slice the lime into wedges.
⏱️ 15 min - 8
Carefully strain the broth into another large pot, discarding the bones, aromatics, and spice bag. Add more water to the broth if needed to reach your desired volume. Season the broth with salt and additional fish sauce (up to 4 more tablespoons) to taste. Bring the broth back to a boil.
⏱️ 10 min - 9
To assemble each bowl, place a portion of cooked pho noodles, sliced beef shank, and raw thinly sliced shabu shabu beef into individual serving bowls. Top with chopped cilantro and green onions.
⏱️ 5 min - 10
Ladle the hot, boiling broth over the ingredients in each bowl. The heat from the broth will cook the raw beef. Finish with a squeeze of fresh lime juice and serve immediately.
⏱️ 3 min