Pressure Cooker Pho

This Pressure Cooker Pho has all the flavor of an authentically prepared Pho, but in a fraction of the time.

And the depth of flavor is worth every minute.

Beef pho in white bowl.

I had never even heard of pho until a few years ago. But once I tasted it, I immediately had a new favorite food. I’m not kidding. A great bowl of pho is my favorite food in the whole world. So, for that reason, I was a little reluctant to post a recipe. I have a pretty high standard for pho broth. This pressure cooker pho has all the flavor of an authentic preparation, but in a fraction of the time. Even though this easy pho recipe takes more time than most Instant Pot pho recipes, the depth of flavor that is achieved is worth a few extra minutes.

Easy Pressure Cooker Pho Recipe – But it Takes a Little Time…

There’s no doubt that my Instant Pot is currently my favorite kitchen tool. I love the versatility and precision that comes with it. But I may be the only person that refuses to sacrifice quality for time’s sake. I would much rather spend a few more minutes and end up with a meal that is amazing than cut corners and just barely enjoy my dinner.

 

That being said… this recipe will take a while to cook. While the prep is very easy, there’s about 2-hour total cook time. It will take your IP about 20 minutes to come to pressure, then a 60-minute cook time, and finally 30 minutes of natural pressure release. So this is not an everyday type meal. But, when you’re ready for something special, it’s worth every minute!

 

Beef pho in white bowl.

 

Why Not Splurge a Little?

I’ve prepare this dish using several different choices of meat. And I must say, without a doubt, it’s worth it to spend a few more dollars for filet mignon. The tenderness is just in a league of its own. If you do decide to use filet, I recommend using the thinner end cuts of the tenderloin. Nobody usually wants these for steaks, so they are always available in the grocery store.

Pressure Cooker Pho | Easy Pho Recipe | Instant Pot Pho | The Foodie Eats

 

The Process

raw beef shanks in pot.

Place the beef shank in pot…

 

beef and aromatics in Instant Pot.

…followed by ginger, onion, fish sauce, sugar, star anise, cloves, cinnamon, fennel seed, salt, bay leaves.

 

Vegetables and water in Instant Pot.

Finally, add water, lock lid, and cook for 30-120 minutes at high pressure. Longer is better!

 

Pho broth with cooked aromatics.

Once cook time is complete, allow pressure to release naturally.

 

Cooked beef and aromatics in fine mesh strainer.

Pour the broth through a fine mesh strainer. Feel free to eat the beef shank, but we won’t be using it anymore for this recipe.

 

Rice noodles cooking in water.

Prepare rice noodles according to instructions on box.

 

Pho broth boiling.

Return broth to heat and bring back up to boil. You can do this in the pot using the sauté setting or on stovetop.

 

rice noodles in white bowl.

Place noodles in a heated bowl.

 

rice noodles and raw steak in white bowl.

Place equal amounts of uncooked steak into bowls. Do the same with the noodles.

 

rice noodles, steak, and broth in bowl.

Pour boiling broth over steak (this is what cooks the meat) and allow to sit for a minute or two.

 

fully prepared pho in brown bowl.

Top each bowl with any combination of sliced onions, cilantro, basil, mint, and scallions. Serve immediately!

 

And this is the AMAZING result…

Beef pho in white bowl.

 

★ Did you make this pressure cooker Pho?

Please give it a star rating below! ★

Beef pho in white bowl.

Pressure Cooker Pho

This easy pho recipe tastes nearly authentic, in a fraction of the time.
5 from 8 votes
Print Pin Rate
Course: Soup
Cuisine: Vietnamese
Prep Time: 5 minutes
Cook Time: 2 hours
Total Time: 2 hours 5 minutes
Servings: 6
Calories: 699kcal
Author: The Foodie Eats

Ingredients

  • 3 lbs. beef shank
  • 10 cups water
  • 2 inches fresh ginger peeled
  • 1 large yellow onion roughly chopped
  • 1/4 cup fish sauce
  • 1 Tbsp. sugar
  • 5 star anise
  • 3 cloves
  • 1 cinnamon stick
  • 1/4 tsp. fennel seed
  • 1/2 tsp. coriander seed
  • 1 Tbsp. salt
  • 2 bay leaves
  • 1 lb. filet mignon (or top sirloin) thinly sliced
  • 14 oz. rice noodles
  • 1 small yellow onion thinly sliced
  • 1 Tbsp. cilantro finely chopped
  • 2 scallions thinly sliced

Instructions

  • Place the beef shank in pot, followed by ginger, onion, fish sauce, sugar, star anise, cloves, cinnamon, fennel seed, salt, bay leaves. Finally, add water, lock lid, and cook for 60-120 minutes at high pressure. Longer is better!
  • Once cook time is complete, allow pressure to release naturally.
  • Pour the broth through a fine mesh strainer. Feel free to eat the beef shank, but we won’t be using it anymore for this recipe.
  • Prepare rice noodles according to instructions on box.
  • Return broth to heat and bring back up to boil. You can do this in the pot using the sauté setting or on stovetop.
  • Place noodles in a heated bowl. Place equal amounts of uncooked steak into bowls. Do the same with the noodles.
  • Pour boiling broth over steak (this is what cooks the meat) and allow to sit for a minute or two.
  • Top each bowl with any combination of sliced onions, cilantro, basil, mint, and scallions. Serve immediately!

Notes

For garnish - use any combination of bean sprouts, limes, jalapeno, basil, mint, hoisin sauce, and Sriracha.

Nutrition

Calories: 699kcal | Carbohydrates: 68g | Protein: 50g | Fat: 23g | Saturated Fat: 8g | Cholesterol: 111mg | Sodium: 1048mg | Potassium: 1039mg | Fiber: 2g | Sugar: 8g | Vitamin A: 205IU | Vitamin C: 6.9mg | Calcium: 108mg | Iron: 6.7mg

 

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31 Comments

  • Reply
    Jones
    March 14, 2018 at 6:10 am

    5 stars
    This was a pleasant surprise. It was even better than I hoped it would be!

  • Reply
    Sheila
    April 6, 2018 at 4:18 pm

    5 stars
    As a vegetarian, what do you recommend I replace the meat with?

    • Reply
      Chef Gary
      April 7, 2018 at 9:47 am

      That’s a tough one. I actually don’t have a replacement suggestion for this particular recipe. Sorry.

    • Reply
      Ashley
      April 7, 2018 at 8:57 pm

      Tofu is a normal non meat option on the menu of many pho restaurants I’ve been to.

      • Reply
        Chef Gary
        April 7, 2018 at 9:15 pm

        Yes, but the main component of pho is the broth, not the meat. So, yes you can do a vegetable broth with tofu, but then it really becomes a different dish altogether.

        • Reply
          Lauren
          June 4, 2019 at 8:12 am

          I worked at a Vietnamese restaurant and they have a broth that has the same aromatics but the base comes from carrots I think. Add more onions too! I don’t know the recipe but use the same herbs/spices and play with strong tasting veg that boils well.

  • Reply
    Josef Roesler
    August 16, 2018 at 9:04 am

    You’re supposed to discard 2-3 pounds of beef shank? By discard, I assume you mean eat? That’s a lot of perfectly fine, tender, expensive meat to discard.

    • Reply
      Chef Gary
      August 20, 2018 at 12:16 pm

      Hi Josef – When I developed this recipe, I tried eating the beef shank used to make the broth. But I found that, after cooking for 1.5 hours under high pressure, all of the flavor had cooked out of the meat. It tasted like nothing and I did not find it appetizing at all. So, for that reason, we did not eat them. This is one of those preparations where the broth is the star of the dish, so we used the meat to help create the best broth possible.

    • Reply
      Kristin Maloney
      February 27, 2019 at 4:56 pm

      5 stars
      I ate the beef shank! I didn’t want to waste it. We added some into the soup to supplement along with the filet mignon, but today I also heated some up and mixed it in with some leftover risotto and it was incredible!! I highly recommend repurposing the beef shank for a good risotto mix in! Yum.

  • Reply
    Vanessa
    August 24, 2018 at 8:53 pm

    5 stars
    Amazing recipe, for easy and so full of flavor!

  • Reply
    Janet S
    September 15, 2018 at 2:46 pm

    5 stars
    Excellent recipe.

    • Reply
      Gary
      June 2, 2019 at 11:15 pm

      Ox tail can be used instead of the shank or both for a extra rich broth.

      • Reply
        Chels
        August 6, 2019 at 12:05 pm

        If i start with a frozen oxtail how long should i cook it for?

        • Reply
          Gary White
          August 8, 2019 at 10:14 am

          I don’t think you’ll be able to sear them if they’re frozen.

  • Reply
    Marsha Kathnelson
    February 15, 2019 at 4:01 pm

    The recipe looks spectacular but my husband and I are not huge fans of the star Annise and clothes. Can you tell me whether or not you can actually taste those things in the broth? Also, with that much fish sauce will we be tasting fish? We do eat pho and I don’t know what the recipe is of course because it’s in restaurants, but we don’t taste fish or clothes etc. The recipe looks spectacular but my husband and I are not huge fans of the star Annise and clothes. Can you tell me whether or not you can actually taste those things in the broth? Also, with that much fish sauce will we be tasting fish? We do eat pho and I don’t know what the recipe is of course because it’s in restaurants, but we don’t taste fish or clothes etc. I look forward to your kind reply.

    • Reply
      Gary
      February 15, 2019 at 7:43 pm

      This is a pretty traditional recipe, kinda. I’m 95% sure that all pho contains star anise, cloves, and fish sauce. You cannot distinguish any of those flavors. They just come together to add depth.

  • Reply
    Rob C.
    February 16, 2019 at 5:51 pm

    I noticed that the ingredients lists coriander seeds but in the instructions you don’t mention adding them to the pressure cooker. Should i add the coriander seeds at the same time as the other spices?

    • Reply
      Gary
      February 17, 2019 at 2:04 pm

      Yes.

  • Reply
    NC
    February 20, 2019 at 1:25 am

    Hello! I’m looking forward to trying this recipe but I had a question about boiling the bones. Do you need the skim the broth (of the foam) after the bones boil? When I make bone broth I always have to bring the bones to a rapid boil and skim the foam before letting it simmer. I have not used an IP before but I am looking to open it up and make pho for my first recipe! Thank you!

    • Reply
      Gary
      February 20, 2019 at 11:18 am

      No need to skim, though you will pour the broth through a fine mesh strainer (step 3).

  • Reply
    Diane
    March 3, 2019 at 1:47 pm

    Are you supposed to use 12 cups of water or 10? Or 22? You’ve got 12 listed at the beginning of the list of ingredients and then 10 cups listed later on in the list?

    • Reply
      Gary
      March 4, 2019 at 3:47 pm

      Thanks for pointing out the discrepancy! It should be 10 cups total. We’ve updated the post to reflect this.

  • Reply
    Ginnie
    March 4, 2019 at 9:35 am

    5 stars
    After returning from a vacation where I had the most amazing pho ever (with the tenderloin) I was sooo happy to make this recipe which was absolutely delicious! I would not change a thing! We ended up adding the beef shank meat to our tomato sauce and served it over pasta. It added a different flavor which was excellent!

    • Reply
      Gary
      March 4, 2019 at 3:43 pm

      Glad you enjoyed it!

  • Reply
    Cynthia
    April 1, 2019 at 9:12 am

    5 stars
    I have been looking for a good pho recipe that is easy to make and delicious. I crave the homemade one my mom makes but she lives in another state! This recipe was delicious. I didn’t have 5 star anise so I used some anise seeds (?) instead, I filled my IP to almost the max line with water and I didn’t strain. I also used the shank as part of the meat inside the pho. It was so flavorful and delicious! Even my pickiest children thought it smelled amazing and even ate it then commenting on how good it was! Definitely doing this again. Already shared it with a few others. Now to find a chicken recipe…

  • Reply
    Kim
    July 8, 2019 at 8:46 pm

    5 stars
    Loved this Pho recipe! i forgot the cloves but we made the best of it lol. I made this in my 6qt Instant Pot. Seared the shanks (1.5lb) and onions before adding spices and water. Cooked the full two hours but couldn’t wait any longer so quick release. We are lucky to live near plenty of Asian grocery stores so the pho noodles were an easy find – even fresh ones! All the herbs were in my garden this time of year. We added a splash more fish sauce at the table. Since there are just two of us there is plenty of broth to freeze. I am from Florida but transplanted to Maryland for now. Thank you Gary!

  • Reply
    Jen
    August 15, 2019 at 4:58 pm

    This was delicious! I looove phō, and make a couple versions at home without the instant pot. This was just as good as any phō prepared stove top, AND faster and easier. The only changes I made were to quarter the onions rather than chop them, and then roast them in the oven (skin on) with the ginger (smashed) for about 30 min at 400 before throwing it all in the pot. It adds depth of flavor. 😊

    For what it’s worth, I’m a little snobby about making quality food, and this sort of meal is what the IP is MADE for. The quick, dump everything in and walk away week day meals are easy, but usually not as good as if you prepared it stove top. The IP really shines when you’re using it for complex broths, braised meats, dried legumes, and Indian food.

    • Reply
      Gary White
      August 15, 2019 at 8:46 pm

      That’s so funny that you recommended those steps. I’ve already planned to add them to this recipe, I just haven’t gotten around to it yet. Thanks for the confirmation!

  • Reply
    Arielle
    August 30, 2019 at 9:29 pm

    What size instant pot did you use for this recipe?

    • Reply
      Gary White
      September 3, 2019 at 1:05 pm

      6 qt

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