Clear rich beefy broth packed with umami flavor! This instant pot pho is a hearty yet pleasantly light soup that’s great for any time of the day. The aroma of the spices, ginger, and onion will quickly fill your house in less than 2 hours.
Why use an instant pot?
Beef Pho typically takes 10+ hours to make but sometimes we don’t have the time for that to satisfy our cravings. I have always used my instant pot for pho when I am in a time crunch and I love it. All my beef cuts and tendon are perfectly cooked inside making the perfect meaty bowl.
What cuts of bones to use for the broth?
If you can get your hands on any beef bones it works. I’ve used bone marrow, knuckle, beef ribs, shank bones, neck, legs, and oxtails. Basically any beef cuts with the bones still attached to it.
What meat should I use for the toppings?
If you like combination pho, I would cook tri tip, brisket, or flank for the tender meat slices. For the raw meat, I like to use a good quality meat, like rib eye, NY, or a high quality tri tip. Meatballs and tendon are also a great topping.
Feeding a large crowd?
I usually pressure cook this 2 times in order to make more bowls. If you’re using tri tip, flank, or brisket, be sure to take it out after the first round. The second round of pressure cooking, leave the bones, onions, and ginger. Then repeat the process of the first round.
What spices to use?
I use a pre packaged spice packet. If you can’t get your hand on that you will have to make your own blend. It includes: 1 tbsp coriander seeds1 1/2 tbsp fennel seeds2 Vietnamese sins on sticks 3 black cardamom 4 cloves5 star anise
How to eat pho:
Serve this over al dente rice noodles, slices of tender meat, thinly sliced beef, meat balls, and tendon. Garnish with crunchy bean sprouts, fresh herbs, and a squeeze of lime. The perfect bowl is whatever your heart desires! Serve sriracha and hoisin sauce on the side for dipping.
ENJOY!!!
Instant Pot Pho
- Total Time: 1 hr 50 min
- Yield: 10-12 servings 1x
Description
Clear rich beefy broth packed with umami flavor! It’s a hearty yet pleasantly light soup that’s great for any time of the day. The aroma of the spices, ginger, and onion will quickly fill your house in less than 2 hours.
Ingredients
- 10q instant pot
- Approximately 14 cups of water
- 7 pounds beef bones
- 1 pound tendon
- 2 large onions (charred)
- 1 large shallot
- 2 large ginger (charred)
- 1 packet spiced pho packet
- 1 tbsp salt
- 1 tsp msg
- 2 tbsp beef pho base
- 2 tbsp chicken bouillon
- 100g rock sugar
- 2 tbsp of fish sauce added towards the end of the cooking process (optional)
Toppings:
- Meatballs
- Tendon
- Sliced tri tip
- Cilantro
- Green onions
- Sliced onions
- Basil
- Bean sprouts
Instructions
- Par boil (partially cook) the meat bones for 15 minutes. Rinse meat in water from all the impurities then place the bones in instant pot.
- Char onions and ginger until they turn almost burnt on the outside. (I used an air fryer, with the broil setting. Every air fryer is different)
- In a 10 quart instant pot add in ginger, onions, and seasonings (minus the fish sauce) and fill water to the line. DO NOT ADD THE SPICE PACKET YET if you’re cooking 2 rounds. If you aren’t making extra broth, you can add it in now. Pressure cook for 1 hour
- Take out tendon and set aside. Slice when it becomes cool.
- Strain broth into a seperate large pot. Add the bones and onions back into the instant pot and repeat step 3. If you don’t need that much broth, just skip this step.
- Toast pho spice packet on medium – high heat for 2-3 minutes and add to the pot.
- Bring to a boil then turn the heat to medium-low heat.
- Once the second batch is done, take out onions and ginger. I like to add the bones back in the bigger pot but you don’t have to. Taste and adjust to your liking. Adding in more fish sauce, msg, sugar etc.
- Your broth is done, but I like to simmer for an additional hour or so. Constantly skim off any oil or scum that rises to the top.
- Assemble your bowl with your desired meat toppings and choice of veggies. Pour hot broth over the noodles and meat. Enjoy!
Notes
If you choose to use flank, brisket, and tri tip, it probably won’t fit in the instant pot. I would pressure cook that for 45 minutes first with all the seasonings. Then pressure cook the rest of the bones for the second round.
Do not add fish sauce until AFTER the broth is done. Adding fish sauce too early on actually makes the broth sour as it continues to simmer.
Always par boil your bones to ensure a clear broth. That is not optional.
Adding the spice packets in the last round will keep your broth from being too dark.
Be easy on the sodium when tasting it in the beginning. As the soup simmers the broth will develop more flavor.
- Prep Time: 20 min
- Cook Time: 1 hr 30 min
Keywords: pho, soup,
