Pressure Cooker Beef Pho – Make a version of one of your favorite Vietnamese rice noodle soup dishes in half the time using your Instant Pot! You’ve got to try this delicious and easy beef pho recipe!
In the winter time, there’s nothing I love more than a big bowl of Vietnamese Pho! There’s something so incredibly comforting about the hot, flavorful broth, rice noodles and fresh toppings. Pho usually requires blanching beef bones and then simmering them with spices for hours. Something that I admire and love about food and culture and how dishes come together. I got together with Jonny Hunter, along with our Breville pressure cookers, and we wanted to make and share a version using the pressure cooker.
THE EASIEST PRESSURE COOKER BEEF PHO
From Jonny: “This recipe uses less water and less energy than traditional pho, and produces a clearer broth. You’ll love how the fresh ingredients perfectly pair together to create this satisfying soup!”
HERE ARE THE INGREDIENTS TO MAKE THE INSANT POT BROTH
- Yellow onion
- Fresh ginger
- Star anise
- Cinnamon stick
- Whole clove
- Beef bones
- Beef shank – cross cut
- Fine sea salt
WHAT YOU’LL NEED TO SERVE PRESSURE COOKER BEEF PHO
- Sirloin steak – either round eye or London broil, thinly sliced
- Fresh rice noodles – banh pho
- Scallions – finely diced
- Chili peppers – your choice of Thai bird, serrano, or jalapeno
- Lime wedges
- Fresh bean sprouts
- Fresh herbs – cilantro, basil, Thai basil, mint, or your favorite mix!
- Sriracha – or other favorite hot sauce
- Hoisin sauce
HOW TO MAKE PRESSURE COOKER BEEF PHO
1. Prepare the broth: We started by blackening (or charring) the garlic, onion and ginger. These go into the pressure cooker, along with star anise, cinnamon and cloves which are toasted using the sauté function, and help to develop the rich taste and flavor of the broth. Water, bones, beef, salt and lime go in, and then you simply cook on high pressure for 30 minutes!
2. After cooking, allow pressure to decrease naturally, about 15 to 20 minutes. When that is done, carefully open your pressure cooker.
3. Strain the broth into a pot through a fine mesh strainer lined with cheesecloth or muslin. Skim the fat from the broth; you should have about 5 cups of broth.
4. To serve the pho: Pour the broth back into your pressure cooker and immediately add the thinly sliced sirloin steak and rice noodles. Let cook for just a few minutes. Serve beef pho with fresh garnishes – bean sprouts, herbs, chili peppers, and lime – and Sriracha and hoisin sauce, if desired.
We hope you give this recipe a try! It’s delicious!
LOOKING FOR MORE EASY PRESSURE COOKER / INSTANT POT RECIPES?
- Chicken Posole
- Asian Beef Short Ribs
- Butter Chicken
- Chicken Ramen
- Corned Beef and Cabbage
- Butternut Squash Apple Soup
- Chicken Noodle Soup
Pressure Cooker Beef Pho
For the Beef Pho Broth:
- 2 cloves garlic see note above
- ½ large yellow onion cut in half, skin on
- 2 ounces fresh ginger see note above
- 2 to 3 pieces star anise
- 1 cinnamon stick
- 2 to 3 whole cloves
- 1 ½ lbs. beef bones
- ½ lb. beef shank cross cut
- 2 splashes fish sauce
- 1 1/2 teaspoons kosher salt
- 1 to 2 teaspoons sugar
- 1/2 lime
- 6 to 8 cups water plus more if needed*
- 1/2 lb. sirloin steak round eye, or London broil, thinly sliced
- 8 ounces fresh rice noodles banh pho
- 3 scallions finely diced
- chili peppers Thai bird, serrano, or jalapeño
- fresh lime wedges to serve
- fresh bean sprouts
- fresh herbs cilantro, basil, Thai basil, mint, or a mix
- Sriracha or desired hot sauce
- hoisin sauce
For the Broth:
- Blacken/char the garlic, onion (cut side down) and ginger on the stove. You can place the ginger directly over the flame if desired, or in a pan.
- Place the star anise, cinnamon and cloves in an 8-quart pressure cooker. Use the sauté function, toast for several minutes, stirring frequently, until fragrant. Add the charred garlic, onion and ginger. Stir and cook for a minute or two.
- Add the bones, beef, fish sauce, salt, sugar and lime. Pour in 6 cups of water, more if needed. Just be sure not to go past the max fill line. Place the lid on and lock the lid. Cook on high pressure for 30 minutes. After cooking, allow pressure to decrease naturally, for about 15 to 20 minutes. When that is done, carefully open your pressure cooker.
- Strain the broth into a pot through a fine mesh strainer lined with cheesecloth or muslin. Skim fat from the broth. You should have about 5 cups of broth.
- Pour the broth back into your pressure cooker and immediately add the thinly sliced sirloin steak and rice noodles. Let cook for a few minutes. Alternatively, you can turn the instant pot ON to the saute function to bring the broth to a low boil and then add the the thinly sliced sirloin steak and rice noodles. Watch it as everything will cook very quickly. Ladle into bowls and serve the beef pho with the fresh garnishes, Sriracha and hoisin sauce if desired. Enjoy!
Give this recipe a try, and leave a comment to let me know what you think!