Description
This Instant Pot Beef Pho recipe delivers a fragrant and flavorful Vietnamese classic in a fraction of the traditional cooking time. Tender sirloin slices and an aromatic broth made with star anise, cinnamon, cardamom, and coriander combine with fresh herbs and rice noodles for a comforting, authentic experience made easy with the Instant Pot.
Ingredients
Scale
Broth Ingredients
- 1 TBSP oil
- 1 large onion (quartered)
- 1 2-inch piece of ginger (peeled)
- 1 TBSP minced garlic
- 2 star anise
- 1/2 cinnamon stick
- 1 black cardamom pod or 3 green cardamom pods
- 1 tsp whole coriander
- 1/2 tsp whole black peppercorns
- 6 cups beef broth
- 2 cups water
- 2 TBSP fish sauce
- 1 1/2 tsp brown sugar
- 1 TBSP fresh lime juice
- 1/2 tsp salt
Protein
- 1 1/2 lb sirloin steak (cut into thin strips)
Noodles & Garnishes
- 8 oz rice noodles
- Thinly sliced radishes
- Carrot matchsticks
- Fresh Thai basil
- Fresh mint leaves
- 1 chili pepper or jalapeno (thinly sliced)
- Lime wedges
- Thai bird chilies
- Bean sprouts
Instructions
- Prepare the aromatics: Set the Instant Pot to the SAUTE setting on HIGH. Heat the oil and add the quartered onion, peeled ginger piece, and minced garlic. Cook, stirring frequently, for 4-5 minutes until the onion and ginger are browned and fragrant.
- Add spices: Stir in star anise, cardamom pod(s), cinnamon stick, coriander seeds, and black peppercorns. Cook briefly until the spices become fragrant, about 1 minute.
- Add liquids and seasonings, then pressure cook: Pour in the beef broth, fish sauce, brown sugar, lime juice, salt, and water. Stir to combine. Press CANCEL to stop the saute function, ensure the Instant Pot lid is locked and the pressure valve is sealed, then select PRESSURE COOK on HIGH for 15 minutes. The pot will take about 15 minutes to come to pressure before the timer starts. When cooking is complete, carefully perform a QUICK RELEASE to release the pressure.
- Prepare rice noodles: While the Instant Pot is cooking, cook the rice noodles according to the package instructions. Drain and set aside.
- Strain the broth: Place a large bowl on the counter. Use a mesh strainer lined with cheesecloth to strain the broth, catching the solids including onion, ginger, and spices. Pour the strained broth back into the Instant Pot and turn on SAUTE on HIGH to reheat.
- Add beef and assemble: Add the thinly sliced sirloin steak into the hot broth and cook just until the beef turns opaque, about 2–3 minutes. This ensures the meat stays tender and perfectly cooked.
- Serve: Divide cooked rice noodles among bowls. Ladle the hot beef broth and steak over the noodles. Garnish with thinly sliced radishes, carrot matchsticks, fresh Thai basil, mint leaves, chili pepper, lime wedges, Thai bird chilies, and bean sprouts as desired. Enjoy your fresh and aromatic Instant Pot Beef Pho!
Notes
- For best flavor, use fresh whole spices and toast them slightly during sauteing.
- Adjust fish sauce and lime juice to taste for balance of salty and tangy flavors.
- Be careful not to overcook the thinly sliced beef—adding it at the end keeps it tender.
- You can substitute sirloin with flank steak or eye of round for similar results.
- If you prefer a spicier pho, add more fresh chilies or chili sauce as a topping.
