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Pressure Cooker Beef Pho

Pressure Cooker Beef Pho - Make a version of one of your favorite rice noodle soup dishes in half the time using your pressure cooker! You've got to try this delicious and easy beef pho recipe!
The garlic, onion and ginger are primarily being used to help the broth develop some flavor. When charring, you don't have to peel. You simply can just toss these in a pan to blacken and then into your pressure cooker's insert.
Prep Time20 mins
Cook Time30 mins
Total Time50 mins
Course: Main
Cuisine: Asian, Vietnamese
Keyword: beef pho, instant pot, pho, pressure cooker
Servings: 4
Author: Jonny Hunter and Alice Choi


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*

To Serve:

  • 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!