Beef Pho Instant Pot

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How To Eat Pho

PHO BO – BEEF PHO with Instant Pot

I love it served over rice or shirataki noodles, with bean sprouts and herbs for garnish. Use chopsticks or a spoon to mix all of the ingredients and toppings evenly throughout your pho.

For the perfect bite, make sure to get a little bit of everything – noodles, vegetables, and meat. And if you’re using chopsticks, make sure to use a soup spoon to enjoy some of that delicious pho broth in-between bites!

You can also add hoisin sauce or red chili sauce for extra flavor. A poached egg is also a great addition to your pho ingredients. I really believe this is the best pho recipe ever – especially if you add an egg. It adds so much richness to the broth!

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How to quickly make restaurant-quality pho right at home in the pressure cooker in less than 1 hour! The broth comes out perfectly so flavorful and comforting. You cant beat that!

So we made it to Cinque Terre!

It was quite a trek to get here from cruise, to shuttle, to taxi, to train, we were able to visit 3 of the 5 seaside villages Monterosso, Vernazza, and Manarola.

All were so unique and adorable, as I quickly told Ben we had to move here immediately.

But before that happens, I have the best homemade pho for you guys!

And guess what? You can make it right in the Instant Pot® in less than 1 hour! No need to simmer for 5-6 hours as you would for traditional pho.

The IP takes care of all that for you. Its just as flavorful and cozy and the broth is simply perfect.

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This Instant Pot Pho is my version of a classic Vietnamese noodle soup. Its made with homemade beef broth, tender beef, fresh herbs, and more.

  • Cook Time:1 hour and 15 minutes
  • Total Time:18 minute

Pho Broth:

  • 4 lb total beef bones
  • 2 medium onions, sliced in half
  • 2 cloves garlic, skin removed
  • 2 medium carrots, sliced in half
  • 2 knob of ginger, sliced in half
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon ground cinnamon
  • 1 teaspoon whole black peppercorns
  • 2 teaspoon salt

Pho Soup Ingredients:

  • 1/2 teaspoon fish sauce
  • 1/2 lb grass-fed sirloin steak, sliced very thinly , cook on the stove with 1 teaspoon olive oil
  • 1 cup bean sprouts
  • 1 lime, cut into wedges
  • 2 scallions, sliced thinly
  • 1 box of rice noodles, cook based on package instructions
  • 1 tablespoon fresh mint
  • 1 teaspoon Sriracha

Why Make Beef Pho In The Instant Pot

Instant Pot Pho Recipe (Beef Pho) ð?

Nothing satisfies those deepest cold weather food cravings like a big bowl of piping hot pho. Unless you have a favorite Vietnamese spot nearby, however, it can be difficult to get your hands on a bowl.

Its hard to beat the flavor of a beef-based pho broth, however. But it can take at least 6 hours to make, or much longer if you simmer the broth overnight.

This Instant Pot pho has the satisfying flavor a long-simmered broth, but it can be made much quicker than pho broth simmered traditionally on the stove, less than 25 mins cook time, how about that! the best bit? This Instant Pot Pho is still rich, delicious and bursting with flavor!

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How To Make Instant Pot Oxtail Pho Soup

Roast the ginger and onion under the oven broiler. Or you can roast it over an open burner flame. Then rinse the burnt parts off.

Roast the ginger and onion under the oven broiler. Or you can roast it over an open burner flame. Then rinse the burnt parts off.

Toast the pho spices, add it to a filter bag. Then add all the ingredients with water into the Instant Pot and cook for 45 minutes!

Toast the pho spices, add it to a filter bag. Then add all the ingredients with water into the Instant Pot and cook for 45 minutes!

Once the broth is done cooking, remove the oxtail and drain the broth into a clean pot. Add fish sauce to taste.

Once the broth is done cooking, remove the oxtail and drain the broth into a clean pot. Add fish sauce to taste.

Add extra meats, such as beef tendon meatballs and thinly sliced sirloin to the broth. Garnish with fresh herbs.

Add extra meats, such as beef tendon meatballs and thinly sliced sirloin to the broth. Garnish with fresh herbs.

What Is The Difference Between Southern And Northern Pho

Pho originates in northern Vietnam, but you can find pho scattered all over the country. The northern Pho differs in style from the southern pho .

Northern pho is more savory with minimal cuts of meat, garnishes, and condiments. You will often see minced raw beef steaks in northern pho. Sometimes its even wok-fried in beef fat / talo. Northern pho comes garnished with plenty of scallions and a sprinkle of ground black pepper. It also comes with a long fried breadstick that you can dunk into the broth. Northern-style pho comes ready to eat without adding too much extra stuff. But there are optional condiments of pickled garlic and red chilies available table-side for a bit of customization.

Southern pho is a bit sweeter. It comes with a lot more options. There are a lot of different cuts of beef, such as rare slices of round beef steaks, crunchy tripe, gelatinous tendons, beef meatballs, thinly sliced flank steaks, and brisket. It also comes with a basket of fresh herbs and vegetables that you can add to your bowl. These baskets include Thai basil, culantro , bean sprouts, freshly sliced jalapenos, lime wedges, and fresh jalapenos or red chili peppers. Condiments typically used in southern pho are siracha chili sauce and hoisin sauce. But no fried breadstick for dunking.


Bean sprouts, lime or lemon wedges, pickled or fresh chili peppers, Thai basil, culantro , thinly sliced green onions/scallions, cilantro, and yellow onion.


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Instant Pot Vietnamese Beef Pho

This easy and streamlined recipe for Vietnamese Beef Pho is made in an Instant Pot pressure cooker. This classic Vietnamese noodle soup features a clear beef broth flavoured with toasted spices and charred aromatics paired with rice noodles, various cuts of beef and fresh herbs.

This recipe first appeared on Sift & Simmer in December 2017. Updated December 2021.

Clean The Beef Knuckle Bones

Beef pho Instant pot and Crockpot
  • As there are lots of impurities in the bones, they need to be cleaned one of two ways:
  • Par boil bones in the Instant Pot or
  • Add bones to a Large Mixing Bowl and soak bones in water for a few hours.

Both of these processes will remove the blood and any impurities from the bones.

Pro Tip: Char the onion and ginger on a cookie sheet in the oven while the bones are being cleaned.

Cleaned knuckle bones go back into the Instant Pot, Ninja Foodi or Pressure Cooker.

The rest of the broth ingredients are now added.

I recommend using a spice bag for all the spices.

Fill the Pressure Cooker with Water

Add in the Three Crabs Fish Sauce, a nub of rock candy, charred onion, ginger and, salt. Add fresh water to the fill line in your Instant Pot, Ninja Foodi or Pressure Cooker. Lock on the lid and you are ready to make some Pho!

The broth will be very rich and delicious.

Strain the Pho

A Salbree Steamer/Strainer Basket is perfect for straining out the bones and gunk and fits nicely in an Instant Pot, Ninja Foodi or Pressure Cooker.

Spent Knuckle Bones

Save those spent bones and use them with more bones to make a nice Pressure Cooker Bone Stock/Broth!

Strained Pho Broth

The broth will be very concentrated, so taste the broth and adjust the seasonings as you see fit. You may need to add a bit more water if the broth is too strong flavored for you.

Remember, the broth will be very concentrated. Allow the broth to heat up before serving.

Vietnamese Rice Stick Noodles

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How To Make Instant Pot Pho

This simple and healthy dinner comes together with just 10 minutes of prep! Scroll down for the full recipe.

  • Char the aromatics: Place the onion, garlic, carrot, and ginger on a sheet pan. Broil until charred.
  • Parboil the bones: Fill a medium-sized pot with water, cover and bring to a boil. Once boiling, turn the heat to medium-low and add the bones. Cook, then drain and skim off any fat that remains on the bones.
  • Combine and cook: Place the bones in the pressure cooker, then add in veggies, apple cider vinegar, spices, and enough water to cover. Cover, seal, and cook on manual/high. Shut off the heat, let sit, then open the instant pot and strain the broth through a mesh strainer.
  • Cook the steak and noodles: Heat a small skillet with oil. Add in the steak and cook until no pink remains. Set aside, then par-cook the rice noodles according to package instructions.
  • Assemble and serve: Place the prepared bone broth into serving bowls, add in desired toppings, and dig in.
  • How To Make This Instant Pot Beef Pho

    • Add the avocado oil to the Instant Pot and select the Saute button. Once the pot is warm, add the onion and apple , ginger, cardamom, cinnamon stick, star anise, and cloves. Saute the food until slightly charred, approximately 4 minutes.
    • Turn off the Instant Pot. Without removing anything, add the beef bone broth, chicken stock, fish sauce, sugar, and salt. Place the lid on the Instant Pot and select Soup/Broth for 20 minutes.

    • While the broth is cooking, prep your toppings.

    • When the Instant Pot is done, let the pressure naturally decrease for 10 minutes. Then carefully open the Instant Pot.

    • Using a slotted spoon remove everything from the pot except for the Pho broth. Once everything is removed, put the sliced flank steak into the Pho broth to cook. Stir the steak slices while in the broth. The flank steak needs to be thin to completely cook. If you have thicker steak slices, simple turn on the slow cook setting on the Instant Pot and let the broth cook the meat until it is done .

    • Put your toppings in a bowl and top with the Pho broth and steak. Squeeze a little lime on top. Enjoy!

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    Tips Faqs & Troubleshooting

    For a more clear broth, strain the broth through a clean cotton cheesecloth.

    To easily remove the fat from the broth, chill the broth in the fridge overnight and skim off the hardened fat layer with a spoon.

    For the thin slices of beef, freeze the steak for 30 minutes and use a sharp knife to make cuts.

    To add more char to the onions and ginger, you can use a kitchen blowtorch.

    Can I freeze pho broth?

    Yes, cool down the pho broth and transfer to a freezer-safe container for up to 3 months.

    Be sure to leave enough headspace in the container to allow for the liquid’s expansion after freezing.

    To reheat the broth, defrost overnight in the fridge and heat it up in a pot on the stove prior to serving.

    Instant Pot Beef Pho Can Be On The Table In 30 Minutes

    Instant Pot Beef Pho

    Start with store-bought beef broth and cook it with dried mushrooms, spices, garlic, and onion. Cook them in an electric pressure cooker and you can make a soul-tingling bowl of beef pho in just 30 minutes.

    If you dont have an Instant Pot or electric pressure cooker, you can use a stovetop pressure cooker. Or you can simmer the same ingredients on the stovetop for a couple of hours or cook them in slow cooker on high for about 6 hours.

    However you cook the broth, once its ready to eat, its time to combine it with the add-ins that make pho so appealing.

    Ladle the hot broth over barely cooked or raw sliced beef and tender rice noodles. Diners garnish their own bowls with basil, cilantro, sliced chile peppers, beans sprouts, lime juice, hoisin sauce, and/or sriracha.

    This recipe comes from a fantastic new book, The Big Book of Instant Pot Recipes, by Kristy Bernardo, Emily Sunwell-Vidaurri, Amy Rains, and Stefanie Bundalo.

    The book is full of other great recipes. Theres Lemon Alfredo Pasta, Mushroom Bourgignon, Sweet & Spicy Baby Back Ribs, Corn & Green Chile Casserole, Chai Spiced Rice Pudding, and Chocolate Flourless Cake.

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    How To Make Pho On The Stove

    • Char your spices and aromatics. Ideally with a blowtorch so you can char all the spices at once, but if you have a grill, broiler, or cast iron pan, just char the onion/shallots, ginger, and cinnamon.
    • Boil the bones and meats for 5 minutes to remove most of the scum, then drain. Ideally, wash the pot again too.
    • Fill up the pot with the parboiled bones or finger meat, tendons if using, aromatics, and spices along with enough water to cover. Bring to a very gentle simmer and hold it there for 4-6 hours. If you have flank or brisket, add it in 2 hours before the broth is finished cooking.
    • Prepare. Just before you intend to eat, prepare the rice noodles, meats, and garnishes while the broth is cooking.
    • Season. Add sugar and fish sauce until the broth is just about overseasoned. Itll balance out once you add the noodles.
    • Build. Add rice noodles and sirloin in your bowl, then fill the bowl up with about 2 cups of pho soup. Top with onion and cilantro, then at the table, let everyone add thai basil, bean sprouts, chilies, hoisin, and sriracha to their liking.

    More Amazing Vietnamese Recipes To Make:

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    Create A Custom Pho Bowl With Garnishes

    What sets your bowl of pho apart from anyone else is how you garnish it. Pho is traditionally served with bean sprouts, fresh cilantro, fresh Thai basil, lime wedges, jalapeños, chile sauce, Hoisin, and green onions. There is no right or wrong combination for your bowl. I think it with everything, but the kids like their bowls with cilantro and lime only. Find your favorite flavor combination and enjoy!

    Other Recipes You May Like

    Instant Pot Beef Pho / Vietnamese Beef Noodle Soup / Pho Bo

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    • Soak the rice noodles in warm water for 20 minutes until soft and pliable, and drain.
    • Place the rehydrated rice noodles into serving bowls.
    • Add beef slices , tendon and other cuts according to your liking.
    • Ladle hot soup broth over top of the noodles.
    • Garnish with fresh herbs, bean sprouts, lime, hoisin/sriracha sauce, chili and serve immediately.

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    Is This Recipe Easy

    This recipe isnt difficult, but it is time consuming and there are a lot of steps and ingredients. You can skip some steps to save time however, I highly recommend doing following the full directions to get the most flavor, it truly is worth it!

    When youre not wanting to head to your local Vietnamese restaurant for Pho, this is a great recipe to follow. The pressure cooker makes it a bit faster and theres nothing more satisfying than a bowl of Pho noodle soup that youve made yourself.

    Instant Pot Beef Pho Recipe

    Instant Pot Beef Pho recipe makes everyone’s favorite classic Vietnamese soup recipe SO easy to make at home! Using the instant pot, you no longer have to spend hours making beef pho! It’s ready in just 45 minutes! My Instant Pot Beef Pho is sure to become one of your favorite recipes!

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    What To Serve With This Instant Pot Beef Pho

    If you can, get fresh pho noodles, but if you cant, the dried stuff works too. Sometimes the noodles will be called rice stick or Thai rice stick noodles. Medium thickness is best. If youre using dried noodles, soak them one hour to overnight and in either case, let the heat of the broth cook both the fresh or dried noodles.

    Thai basil, jalapeños, and limes at the table are basically mandatory everywhere, you can also have a dish of mixed chopped onions and cilantro, Mexican style. Hoisin and sriracha sauces are always welcome as well!

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