Instant Pot Beef Pho
Pho in a flash! This Instant Pot Beef Pho has all the flavors of the traditional restaurants, but can be made at home in way less time.
Servings: 4 people
Equipment
Ingredients
- 1 Tablespoon canola oil or high-smokepoint oil of your choice
- 1 white onion quartered
- 3 inches fresh ginger sliced
- 3 star anise
- 1 cinnamon stick
- 4 whole cloves
- 1 ½ teaspoon whole coriander
- 1 teaspoon fennel seeds
- 3 lbs beef bones knuckle bones or soup bones ( see note )
- 9 cups water
- 2 teaspoons salt
- 3 Tablespoons fish sauce
- 6 ounces thin, flat rice noodles
- 1 lb sirloin beef roast or steak sliced nearly paper thin
Toppings:
- Lime
- Cilantro
- Thai Basil
- Jalapeños sliced
- Mung Bean Sprouts
- Hoisin
- Sriracha
Instructions
- Set the Instant Pot to saute, and give it a full 8 minutes to get screaming hot. Add the oil to the pot. Let it heat up for about 10 seconds, then add the onion and the ginger to the pot. Stir to coat in the oil, then let the onion and ginger sit in the hot pot on saute for 2-3 minutes, or until they start to char and blacken.
- Flip all the pieces of onion and ginger, and add the star anise, cinnamon stick, cloves, coriander, and fennel seeds to the pot. Toast for 2 minutes, stirring frequently.
- Add the water to the pot, making sure to scrape up any lingering burnt pieces of onion and ginger from the bottom. Add the beef bones, fish sauce, and the salt.
- Place the lid on the pot and turn it to lock it into place. Move the vent to sealed position. Cancel the saute function and press the Pressure Cook button. Set the timer for an hour and 15 minutes.Once the timer is finished, let the pot sit for another 30 minutes ( Natural Pressure Release for 30 minutes ), then carefully and slowly open the pressure valve to release any remaining pressure.
- Prepare the noodles according to package directions.
- Strain everything that was in the pot so that all is remaining is the broth.
- To serve - place ¼ of the noodles in a large bowl. Top with HOT broth. Add slices of raw beef to the hot broth ( it will cook in the broth! ). Serve with various toppings. I love mine with lime, lots of mung bean sprouts, basil, and sriracha.
Notes
Knuckle bones will give you the best results. Marrow bones will result in a very oily broth, so try to use them sparingly, or remove the marrow before using them.
If you have some handy, cardamom pods are also a nice addition to the spices ( just one or two is plenty.) Add them in when toasting the other spices.
With this much liquid, the pot will take a LONG TIME to come up to pressure - expect it to take at LEAST 15 to 20 minutes.