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.
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Pressure Cooker Pho
This easy pho recipe tastes nearly authentic, in a fraction of the time.
- 2-3 lbs. beef shank
- 12 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 following ingredients in pressure cooker and lock lid - beef shank, water, ginger, onion, fish sauce, star anise, cloves, cinnamon, fennel seed, salt, bay leaves.
Set manual time for 60 minutes at high pressure. Once cook time is complete, allow pressure to release naturally for about 30 minutes, then release all remaining pressure.
Line a colander with cheese cloth and pour broth into stovetop pot to keep hot until ready to serve. Discard all cooked ingredients, since all you will eat is the broth. Feel free to skim as much of the fat from surface as you like. Some fat is good, so don't remove all of it.
Prepare rice noodles according to instructions and set aside.
Place equal amounts of uncooked steak into 4 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 sliced onions, cilantro, and scallions. Serve immediately!
For garnish - use any combination of bean sprouts, limes, jalapeno, basil, mint, hoisin sauce, and Sriracha.
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