Instant Pot Beef Pho
Instant Pot Beef Pho
Ingredients
For the Pho Broth
- 3 large beef bones
- 1 onion
- 1 knob ginger
- 1 pho beef spice pack, lightly toasted (approx. 80g NET)
- small handful rock sugar, or regular sugar, optional
- water, to fill up to the max line of a 6-quart Instant Pot
- 1 tablespoon salt
- 3 tablespoons fish sauce
- 1 1/2 tablespoons chicken bouillon
For Serving
- thinly sliced beef, such as shabu shabu hotpot beef
- beef balls, optional
- rice noodles
- green onions, thinly sliced
- cilantro
- sliced onions
- bean sprouts
- lime
- chili
For the Bean Sprout Egg Pancake (Optional Side)
- blanched bean sprouts
- eggs, whipped with green onion mixed in
- oil, as needed
Instructions
- 1
Bring the beef bones to a boil in a large pot for about 5 minutes. This helps to clean them. Drain the water and rinse the beef bones thoroughly under cold water.
⏱️ 10 min
- 2
While the bones are boiling, char the whole onion and ginger directly over an open flame or in a dry pan until the skins are blackened and fragrant. Remove the charred skin from the onion and ginger.
⏱️ 5 min
- 3
Gently toast the pho spices in a dry pan over medium heat until fragrant, about 1-2 minutes. Place the toasted spices into a spice bag or cheesecloth pouch.
⏱️ 3 min
- 4
Add the rinsed beef bones, charred onion, charred ginger, spice bag, rock sugar (if using), 1 tablespoon salt, 3 tablespoons fish sauce, and 1 1/2 tablespoons chicken bouillon to a 6-quart Instant Pot. Fill the Instant Pot with water up to the max fill line.
⏱️ 5 min
- 5
Close the Instant Pot lid, set the valve to sealing, and pressure cook on HIGH for 45 minutes.
⏱️ 45 min
- 6
Once the pressure cooking cycle is complete, allow for a natural pressure release for 10-15 minutes, then carefully quick release any remaining pressure. Open the lid and carefully remove all the solids (beef bones, onion, ginger, spice bag) from the broth and discard them.
⏱️ 5 min
- 7
Switch the Instant Pot to sauté mode. Taste the broth and adjust seasoning as needed with additional fish sauce, salt, chicken bouillon, or a pinch of sugar.
⏱️ 5 min
- 8
If using beef balls, add them to the hot broth and cook in sauté mode for about 15 minutes until heated through.
⏱️ 15 min
- 9
While the broth is simmering, cook the rice noodles according to package directions. Quickly blanch the bean sprouts in boiling water for about 30 seconds, then drain.
⏱️ 5 min
- 10
Prepare the serving garnishes: thinly slice green onions (you can curl them by soaking in water), slice additional onions, and have cilantro, lime wedges, and chili ready.
⏱️ 5 min
- 11
Ensure the broth is very hot just before assembling the pho. This heat will cook the thinly sliced raw beef.
⏱️ 1 min
- 12
To assemble, place a portion of cooked rice noodles into a serving bowl. Arrange the raw thinly sliced beef on top of the noodles.
⏱️ 1 min
- 13
Carefully ladle the very hot broth over the beef and noodles. The heat from the broth will cook the beef instantly.
⏱️ 1 min
- 14
Top with green onions, cilantro, sliced onions, blanched bean sprouts, chili, and a squeeze of fresh lime juice.
⏱️ 1 min
- 15
For the optional Bean Sprout Egg Pancake: Heat oil in a pan. Add blanched bean sprouts and sauté briefly. Pour whipped eggs (mixed with green onion) over the bean sprouts and cook evenly on both sides until golden brown and set.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Instant Pot Beef Pho
For the Pho Broth
- 3 large beef bones
- 1 onion
- 1 knob ginger
- 1 pho beef spice pack, lightly toasted (approx. 80g NET)
- small handful rock sugar, or regular sugar, optional
- water, to fill up to the max line of a 6-quart Instant Pot
- 1 tablespoon salt
- 3 tablespoons fish sauce
- 1 1/2 tablespoons chicken bouillon
For Serving
- thinly sliced beef, such as shabu shabu hotpot beef
- beef balls, optional
- rice noodles
- green onions, thinly sliced
- cilantro
- sliced onions
- bean sprouts
- lime
- chili
For the Bean Sprout Egg Pancake (Optional Side)
- blanched bean sprouts
- eggs, whipped with green onion mixed in
- oil, as needed
Instructions
- 1
Bring the beef bones to a boil in a large pot for about 5 minutes. This helps to clean them. Drain the water and rinse the beef bones thoroughly under cold water.
⏱️ 10 min - 2
While the bones are boiling, char the whole onion and ginger directly over an open flame or in a dry pan until the skins are blackened and fragrant. Remove the charred skin from the onion and ginger.
⏱️ 5 min - 3
Gently toast the pho spices in a dry pan over medium heat until fragrant, about 1-2 minutes. Place the toasted spices into a spice bag or cheesecloth pouch.
⏱️ 3 min - 4
Add the rinsed beef bones, charred onion, charred ginger, spice bag, rock sugar (if using), 1 tablespoon salt, 3 tablespoons fish sauce, and 1 1/2 tablespoons chicken bouillon to a 6-quart Instant Pot. Fill the Instant Pot with water up to the max fill line.
⏱️ 5 min - 5
Close the Instant Pot lid, set the valve to sealing, and pressure cook on HIGH for 45 minutes.
⏱️ 45 min - 6
Once the pressure cooking cycle is complete, allow for a natural pressure release for 10-15 minutes, then carefully quick release any remaining pressure. Open the lid and carefully remove all the solids (beef bones, onion, ginger, spice bag) from the broth and discard them.
⏱️ 5 min - 7
Switch the Instant Pot to sauté mode. Taste the broth and adjust seasoning as needed with additional fish sauce, salt, chicken bouillon, or a pinch of sugar.
⏱️ 5 min - 8
If using beef balls, add them to the hot broth and cook in sauté mode for about 15 minutes until heated through.
⏱️ 15 min - 9
While the broth is simmering, cook the rice noodles according to package directions. Quickly blanch the bean sprouts in boiling water for about 30 seconds, then drain.
⏱️ 5 min - 10
Prepare the serving garnishes: thinly slice green onions (you can curl them by soaking in water), slice additional onions, and have cilantro, lime wedges, and chili ready.
⏱️ 5 min - 11
Ensure the broth is very hot just before assembling the pho. This heat will cook the thinly sliced raw beef.
⏱️ 1 min - 12
To assemble, place a portion of cooked rice noodles into a serving bowl. Arrange the raw thinly sliced beef on top of the noodles.
⏱️ 1 min - 13
Carefully ladle the very hot broth over the beef and noodles. The heat from the broth will cook the beef instantly.
⏱️ 1 min - 14
Top with green onions, cilantro, sliced onions, blanched bean sprouts, chili, and a squeeze of fresh lime juice.
⏱️ 1 min - 15
For the optional Bean Sprout Egg Pancake: Heat oil in a pan. Add blanched bean sprouts and sauté briefly. Pour whipped eggs (mixed with green onion) over the bean sprouts and cook evenly on both sides until golden brown and set.
⏱️ 5 min