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Easy Instant Pot Pho Recipe with Beef and Rice Noodles to Savor

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A comforting and flavorful Vietnamese pho made quickly in an Instant Pot with tender beef, aromatic spices, and silky rice noodles. Perfect for cozy dinners and busy weeknights.

Ingredients

Scale
  • 2 pounds beef bones (marrow or knuckle bones)
  • 1 pound beef chuck roast, thinly sliced
  • 8 ounces flat rice noodles (banh pho), soaked or cooked as per package
  • 1 large onion, halved and charred
  • 3-inch piece fresh ginger, sliced and charred
  • 4 whole star anise
  • 1 large cinnamon stick
  • 4 whole cloves
  • 3 tablespoons fish sauce
  • 1 tablespoon sugar
  • Salt to taste (start with 1 teaspoon)
  • 10 cups water
  • Fresh herbs: Thai basil, cilantro, and mint for garnish
  • Green onions, thinly sliced
  • Lime wedges for serving
  • Jalapeño or Thai chilis, thinly sliced (optional)

Instructions

  1. Char the halved onion and sliced ginger on a hot grill or directly over a gas flame until blackened in spots, about 5-7 minutes, flipping once.
  2. Rinse beef bones under cold water. Place them in the Instant Pot with charred onion, ginger, star anise, cinnamon stick, and cloves. Add 10 cups of water.
  3. Secure the lid and set to Pressure Cook on high for 45 minutes.
  4. Let the pressure release naturally for 15 minutes, then carefully release any remaining pressure.
  5. Remove the bones and aromatics using a slotted spoon or strainer.
  6. Pour broth through a fine mesh sieve into a large bowl or pot to remove small bits. Return to the Instant Pot or stove on low heat.
  7. Add fish sauce, sugar, and salt to the broth. Taste and adjust seasoning as needed. Keep warm on low.
  8. Slice chuck roast as thinly as possible. To make slicing easier, briefly freeze the beef for 20 minutes before cutting.
  9. Soak rice noodles in warm water for about 20 minutes or cook according to package instructions until tender but not mushy. Drain and set aside.
  10. Divide noodles into serving bowls. Top with raw sliced beef.
  11. Ladle boiling broth over the beef and noodles. The heat will cook the thin beef slices perfectly.
  12. Garnish with fresh herbs, green onions, lime wedges, and sliced chilis. Serve immediately.

Notes

Do not skip charring the onion and ginger for smoky depth. Freeze beef briefly before slicing thin for easy cutting and tender meat. Soak or cook noodles just until tender and rinse with cold water to prevent mushiness. Skim foam or fat after pressure cooking for clearer broth. Use good quality beef bones with marrow for richer broth. Fish sauce is key for umami depth.

Nutrition

Keywords: Instant Pot pho, beef pho, Vietnamese soup, rice noodles, easy pho recipe, pressure cooker pho, comforting soup, quick pho

Find it online: https://jodierecipes.com/easy-instant-pot-pho-recipe-with-beef-and-rice-noodles-to-savor/