If you have ever craved a soul-warming, fragrant bowl of Vietnamese comfort food, this Instant Pot Beef Pho Recipe will become your new go-to. Combining tender slices of sirloin steak with a deeply aromatic broth brewed from spices like star anise, cinnamon, and cardamom, this pho delivers authentic flavors with a fraction of the traditional wait time. The magic of the Instant Pot means you get rich, complex broth and perfectly cooked noodles in under an hour, making it ideal for busy weeknights or a cozy weekend meal shared with loved ones.
Ingredients You’ll Need
Don’t let the seemingly long ingredient list intimidate you; each item is essential and contributes unique layers of flavor, aroma, and beautiful color to the broth and the final dish. From the star anise adding warmth to fresh herbs that bring brightness, these ingredients are simple yet powerful.
- 1 TBSP oil: The perfect base for sautéing your aromatics to bring out their best.
- 1 large onion (quartered): Adds sweetness and depth when caramelized.
- 1 2-inch piece of ginger (peeled): Provides a fresh, spicy zing essential to pho broth.
- 1 TBSP minced garlic: Enhances the overall savory undertone of the broth.
- 2 star anise: Imparts a distinctive licorice scent that defines pho’s unique flavor.
- 1/2 cinnamon stick: Adds warm sweetness balancing the broth.
- 1 black cardamom pod or 3 green cardamom pods: Introduces a smoky, slightly resinous aroma.
- 1 tsp whole coriander: Brings citrusy brightness and texture.
- 1/2 tsp whole black peppercorn: Adds subtle heat and earthiness.
- 1 & 1/2 lb sirloin steak (thinly sliced): The star protein, tender and flavorful when cooked to perfection.
- 2 TBSP fish sauce: Gives a salty umami punch vital for authentic pho.
- 1 1/2 tsp brown sugar: Balances acidity and rounds out flavors in the broth.
- 1 TBSP fresh lime juice: Adds brightness and a touch of acidity to the broth.
- 6 cups beef broth: The hearty, savory base of the soup.
- 2 cups water: Needed to adjust the broth to perfect consistency.
- 8 oz rice noodles: Silky and chewy, the foundation of the bowl.
- Thinly sliced radishes: Provides crunchy, peppery freshness to contrast the broth.
- Carrot matchsticks: Adds sweet crunch and vibrant color.
- Fresh Thai Basil: Aromatic herb elevating every spoonful.
- Fresh Mint Leaves: Adds a cooling, herbaceous note.
- 1 Chili Pepper or Jalapeno (thinly sliced): For those who love a little kick.
- Lime wedges: To squeeze in extra tartness right before enjoying.
- Thai bird chilies: Optional for an intense heat level.
- Bean sprouts: Adds crisp texture and freshness.
How to Make Instant Pot Beef Pho Recipe
Step 1: Sauté Aromatics
Begin by setting your Instant Pot to SAUTE on HIGH. Heat the oil, then add the quartered onion, peeled ginger, and minced garlic. Cook them for about 4-5 minutes, stirring frequently, until they develop a beautiful golden-brown color. This step unlocks the deep, caramelized flavors that become the backbone of your pho broth, making all the difference between a flat and an unbelievably rich taste experience.
Step 2: Toast the Spices
Next, add the star anise, cardamom pod(s), cinnamon stick, whole coriander, and black peppercorns directly to the pot. Stir these fragrant spices around for a minute or two until you can easily smell their intoxicating aromas. Toasting these spices releases their essential oils and layers complexity into the broth in a way only true pho can boast.
Step 3: Add Liquids and Pressure Cook
Pour in the beef broth, fish sauce, brown sugar, fresh lime juice, ½ tsp salt, and water. Give everything a good stir to combine all those wonderful flavors. Place the lid on, making sure the vent is sealed closed. Cancel the SAUTE function, then select PRESSURE COOK and set it to HIGH for 15 minutes. It will take about 15 minutes to reach pressure before the timer starts. When the cooking is complete, perform a quick release to let the steam out safely.
Step 4: Prepare the Rice Noodles
While your Instant Pot is working its magic on the broth, cook the rice noodles according to the package instructions. These delicate noodles need just a few minutes in boiling water to become perfectly tender but still have that signature chewiness that makes pho so irresistible.
Step 5: Strain and Simmer Broth
Place a mesh strainer lined with cheesecloth over a large bowl. Ladle the broth through this strainer to catch all the solids like onion pieces, ginger, and spices, ensuring your final soup is silky and clear. Pour this strained broth back into the Instant Pot and turn the SAUTE setting back to HIGH to keep it hot and ready to serve.
How to Serve Instant Pot Beef Pho Recipe
Garnishes
The true joy of pho is customizing your bowl with fresh garnishes. Radishes, carrot matchsticks, Thai basil, and mint leaves add refreshing crunch and herbal brightness that balance the warm, spicy broth exquisitely. Slices of fresh chili pepper or jalapenos provide a spicy punch for those who want to turn up the heat. Don’t forget lime wedges for that final tangy squeeze that lifts every bite.
Side Dishes
Pho is often enjoyed with simple sides that complement its delicate flavors. Crisp, lightly blanched bean sprouts add a pleasant texture contrast, while crispy spring rolls keep the meal light yet satisfying. For a heartier option, consider a simple cucumber salad dressed with rice vinegar and a touch of sugar to refresh your palate between spoonfuls.
Creative Ways to Present
For a dinner party or a cozy night in, serve your Instant Pot Beef Pho Recipe in big, rustic bowls to showcase the colorful noodles, fresh herbs, and vibrant garnishes. You can even offer a “pho bar” letting everyone add their preferred toppings and adjust the spice level themselves. This interactive presentation turns a humble bowl of soup into a fun and memorable mealtime experience.
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, transfer the broth and cooked noodles separately into airtight containers. The broth can be kept in the refrigerator for up to 3 days, while the noodles are best eaten within a day to avoid becoming overly soft.
Freezing
Freeze the pho broth without noodles in a freezer-safe container for up to 2 months. When you’re ready for a quick meal, thaw it overnight in the fridge and reheat gently on the stovetop. Avoid freezing the noodles as they lose their pleasing texture.
Reheating
Reheat your pho broth on the stove over medium heat until it simmers gently. Meanwhile, warm the noodles quickly in hot water to revive their chewiness. Assemble your bowl with fresh garnishes to bring the whole dish back to life like it was just made.
FAQs
Can I use another cut of beef besides sirloin?
Absolutely! While sirloin is tender and cooks quickly, you can substitute flank steak or even brisket slices. Just adjust the thinness of your slices and cooking time accordingly to ensure tenderness.
Is this Instant Pot Beef Pho Recipe gluten-free?
Yes, provided you use gluten-free fish sauce and rice noodles, this recipe is naturally gluten-free, making it a great choice for those avoiding gluten.
Can I make this pho vegetarian or vegan?
For a vegetarian take, replace beef broth with vegetable broth and omit the beef. You can add tofu and mushrooms for protein and texture, and keep the spices and herbs for that classic pho flavor.
How spicy is this pho, and can I adjust it?
The recipe itself is mild but comes with optional chili peppers for those who like heat. You can easily adjust the spice level by adding more or fewer sliced chilies or bird chilies according to your preference.
Do I have to use an Instant Pot for this recipe?
You can make pho on the stovetop, but the Instant Pot drastically reduces cooking time while developing such deep and rich flavors. It’s a game-changer for busy cooks craving authentic pho fast.
Final Thoughts
This Instant Pot Beef Pho Recipe is a wonderful way to bring the heartwarming flavors of Vietnamese cuisine right into your kitchen with ease and speed. The intoxicating aroma, the tender beef, and fresh garnishes all come together to create a meal that comforts as much as it excites the palate. Invite friends and family to share in this feast — once you try it, you’ll understand why pho is beloved the world over.
Print
Instant Pot Beef Pho Recipe
- Prep Time: 5 minutes
- Cook Time: 40 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Soup
- Method: Instant Pot
- Cuisine: Vietnamese
Description
A flavorful and aromatic Instant Pot Beef Pho recipe that combines tender sirloin strips, fragrant spices, and fresh herbs in a rich beef broth. Ready in just under an hour, this traditional Vietnamese soup is perfect for a comforting meal.
Ingredients
Broth & Spices
- 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 seeds
- 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
Main
- 1 1/2 lb sirloin steak (cut into thin strips)
- 8 oz rice noodles
Garnishes & Vegetables
- 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
- Saute Aromatics: Set the Instant Pot to SAUTE on HIGH. Heat the oil, then add the quartered onion, peeled ginger, and minced garlic. Cook for 4-5 minutes, stirring frequently, until the mixture is browned and fragrant.
- Add Spices: Stir in the star anise, cardamom pod(s), cinnamon stick, whole coriander, and black peppercorns. Cook briefly until the spices release their aroma.
- Combine Broth Ingredients and Pressure Cook: Pour in beef broth, fish sauce, brown sugar, fresh lime juice, salt, and water. Stir well to combine. Press CANCEL to stop the saute function, lock the lid and seal the vent. Choose PRESSURE COOK on HIGH and set the timer for 15 minutes. It will take approximately 15 minutes to build pressure before cooking starts. Once cooking is complete, perform a QUICK RELEASE to release pressure.
- Prepare Noodles: While the broth cooks, prepare the rice noodles according to package instructions, usually soaking or briefly boiling until tender.
- Strain Broth: Place a mesh strainer lined with cheesecloth over a large bowl. Ladle the broth through the strainer to catch all solids like onion, ginger, and spices. Discard solids and pour strained broth back into the Instant Pot.
- Reheat Broth: Turn the Instant Pot back to SAUTE on HIGH and bring the broth to a simmer again.
- Assemble Pho Bowls: Divide the cooked rice noodles among bowls. Top with thinly sliced sirloin strips (they will cook in the hot broth), radishes, carrot matchsticks, fresh Thai basil, mint leaves, sliced chili or jalapeno, bean sprouts, Thai bird chilies, and lime wedges for squeezing over.
Notes
- The sirloin slices should be very thin so they quickly cook in the hot broth when served.
- Adjust the amount of chili peppers according to your preferred heat level.
- Cheesecloth helps strain the broth clear of spices and aromatics for a smooth texture.
- For best flavor, allow the broth to rest after pressure cooking to meld spices before straining.
- You may substitute the sirloin with other tender beef cuts like ribeye or flank steak.
- Leftover broth can be refrigerated for up to 3 days or frozen for longer storage.
