Pressure Cooker Beef Pho! Make one of your favorite Vietnamese rice noodle soup dishes in half the time! You’ve got to try this recipe! It’s delicious!
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. . . I got together with Jonny Hunter, along with our Breville pressure cookers and we went to work!
This recipe uses less water and less energy and produces a clearer broth. We started 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!
We hope you give this recipe a try! It’s delicious!
Don’t have a pressure cooker? We’re giving away a Breville Fast Slow Pro over on Instagram later today!!! Be sure to check it out!
You can also watch Jonny and I making this Pho over on The Feed Feed.
Pressure Cooker Beef Pho
For the Beef Pho Broth:
- 2 cloves garlic
- ½ one large yellow onion
- 2 ounces fresh ginger
- 2 to 3 pieces star anise
- 1 cinnamon stick
- 1 whole clove
- 6 cups of water
- 1 ½ lbs. beef bones
- ½ lb. beef shank cross cut
- 1 1/2 teaspoons fine sea salt
- 1 lime
- 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
- 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.
- 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. Pour in 6 cups of water.
- Add the bones, beef, salt and lime. Lock the lid. Cook on high pressure for 30 minutes. After cooking, allow pressure to decrease naturally, 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. Serve beef pho with fresh garnishes, Sriracha and hoisin sauce if desired. Enjoy!