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
Scale
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.
