Instant Pot Pho

Beef pho in large bowl with polka dots with spoon and chopsticks.

This easy pho recipe tastes nearly authentic, in a fraction of the time.

Course Soup

Cuisine Vietnamese

Prep Time 10

Cook Time 2

Total Time 2 10

Servings

Calories 699kcal

Author Gary White

Ingredients

For the broth

3 inches fresh ginger sliced
2 large yellow onions roughly chopped
3 lbs. beef shank
16 cups water divided
5 star anise
1 tsp. coriander seed
1 cinnamon stick
½ tsp. fennel seed
3 cloves
¼ cup fish sauce
1 Tbsp. sugar
1 Tbsp. sea salt

For the bowl

1 lb. filet mignon (or top sirloin) thinly sliced
14 oz. rice noodles
1 small yellow onion thinly sliced
2 scallions thinly sliced

For the garnish

fresh herbs basil, cilantro, mint
bean sprouts
limes
sauces sriracha, hoisin, chili garlic
jalapeños

Instructions

For the broth

Set the oven to 450°F (no need to preheat). Spray a baking sheet with oil and add the onions and ginger. Spread out into a single layer. Place the sheet tray in the oven and bake until slightly charred.
Add beef shanks to the Instant Pot with 6 cups of water (enough to cover them). Then, using the high sauté setting, bring it up to a boil. Remove the shanks and set aside once the water reaches a rolling boil. Discard water and wash all scum from the bottom of the pot.
Add the star anise, coriander seeds, fennel seeds, cloves, and cinnamon stick to the pot and toast them on the high sauté setting until fragrant (about 3 minutes).
Return beef shanks to the pot along with charred ginger and onions, fish sauce, sugar, spices, salt, and 10 cups of water. Cook at high pressure for 30 minutes. Allow pressure to release naturally for at least 30 minutes (longer is better).
Pour the broth through a fine mesh strainer. You can eat the beef shank, but we won’t use it anymore for this recipe. Return broth to heat and bring it back to a boil. You can do this in the pot using the sauté setting or on the stovetop.

For the bowl

Prepare rice noodles according to the instructions on the box.
Preheat your bowls with hot water.
Place noodles in a heated bowl. Divide the noodles and raw steak among bowls and top with yellow and green onions.
Pour boiling broth over the steak to cook it. Top with your choice of toppings and serve immediately.

Video

Notes

Expert Tips

While it is technically okay to skip the first two steps (not charring the onions and ginger or parboiling the beef), here are why you should not skip them.
- Charring the onions and ginger is the best way to enhance the depth of flavor. You might think you can't tell the difference, but you will!
- By parboiling the beef and getting rid of the scum, the finished broth with be much more clear and appetizing than if you cook all of that into the soup.
If you don't want to splurge on filet mignon, sirloin steak, round eye, or London broil are fine substitutes. They are more common in restaurants and work well for thin slicing and easy eating.
Since you want to slice the beef as thin as possible, put it in the freezer for a few minutes to firm up, slice it while firm, and defrost it afterward.
This broth can be frozen for months and then reheated when ready to serve.
Char the onions and ginger until they're slightly charred but not burnt for the best flavor.

FAQs

Can I eat the beef shank? Absolutely. After boiling, you will not need the beef shank for this recipe, but it can be eaten separately. We usually serve it to our kids while we eat the soup.

Can I use different cuts of beef for the broth? Yes, you can use different cuts like oxtail, chuck, and brisket. You can use a mix of any of these, but I love the complexity from the marrow in the shanks.

How long does the broth keep? The broth can be refrigerated for up to 3 days or frozen for up to 3 months.

Nutrition