Who doesn’t love a little extra convenience when it comes to making good beef pho? These days, that means cooking with a handy Instant Pot. So I figured that having a good Instant Pot beef pho recipe could be helpful for people who are on tight schedules. If you don’t have one, you’ll have to stick to one of our other traditional beef pho recipes because these instructions are pretty specific to the Instant Pot.
- 1 lb beef brisket
- 3 lbs beef soup bones
- 2 onions, quartered
- 4 large chunks of fresh ginger, sliced lenthwise
- 6 whole cloves
- 6 whole star anise stars
- 1 tbs fennel seeds
- 1 tbs coriander seeds
- 1 tsp ground cardamom
- 1 cinnamon stick
- 5 tbs fish sauce
- 16 oz package of dry rice noodles
- 1/2 lb flank steak, very thinly sliced
- Chopped green onion
- Fresh cilantro
- Fresh basil
- Sliced jalapeno
- Bean sprouts
- Chili sauce
Heat up a dry skillet on the stove, and lightly toast all the spices until they start to brown and get lovely fragrant. Should only be a minute or two if the pan is good and hot.
Add the beef brisket and bones to your Instant Pot, then in goes the onion, ginger and all the toasted spices. Fill up with water to the fill line, and lock on the lid. Seal and cook on high pressure (the soup setting) for an hour. After that let, the pot sit until the pressure has dissipated on its own.
Take out the brisket, and shred off the meat. Save that and set all the remaining bones aside. Strain all the spices out of your pho broth and add the fish sauce. Heat the broth back up to serving temperature back in the Instant Pot on the saute setting.
While the broth is heating up, cook the noodles until just soft in another pot of hot water. Drain the noodles, and divide them up between 4 bowls. Add a few slices of the thinly sliced (and still raw) meat, then pour in scalding hot broth to fill each bowl. Let the meat sit for a moment to cook in the hot liquid, then add your favorite garnishes. Your beef pho is now ready to enjoy.