Pressure Cooker Pho (Instant Pot Pho)
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 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!
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.
And this is the AMAZING result…
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Pressure Cooker Pho
This easy pho recipe tastes nearly authentic, in a fraction of the time.
- 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
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!
For garnish - use any combination of bean sprouts, limes, jalapeno, basil, mint, hoisin sauce, and Sriracha.
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