I have been wanting to make my own Beef Pho for a long time now and I must say, I am so HAPPY that I finally did! This Instant Pot Pho broth is light, packed with flavor, and makes for the perfect healthy and warming meal! Loaded with minerals such as collagen, vitamins, and protein, plus all the veggie and aromatic add-ins, I can’t wait to make this again and again.
Simply make the broth, add in the herbs, protein, and veggies of choice and BOOM delicious Pho all week long! This recipe makes a TON of broth and can be stored either in the fridge for up to 4-5 days or in the freezer for up to 4-6 months!
I love ordering Pho, but something they use when making it really messes up my stomach! I also care about the quality of meat and bones I am consuming, so making my own was a no brainer! Plus, the Instant Pot makes the bone broth come together QUICKLY! No 24 hours, here!
- 4 lb total beef bones (using a mix is best, bone marrow, knuckles, and/or ribs, shank bone)
- 2 medium onions, sliced in half
- 2 cloves garlic, skin removed
- 2 medium carrots, sliced in half
- 2 knob of ginger, sliced in half
- 1 tablespoon apple cider vinegar
- 1 teaspoon ground cinnamon
- 1 teaspoon ground coriander
- 1 teaspoon whole black peppercorns
- 2 teaspoon salt
- 4 whole star anise
- 1 teaspoon ground cardamom
- 6 cups of water
- 1/2 teaspoon fish sauce
- 1 cup bean sprouts
- 1/2 lb grass-fed sirloin steak, sliced very thinly (freeze meat for 15 minutes before cutting to make the slicing easier), cook on the stove with 1/2 teaspoon olive oil
- 1 lime, cut into wedges
- 2 scallions, sliced thinly
- 1 box of rice noodles, par-cooked based on package instructions
- 1 bunch Basil
- 1 bunch Cilantro
- 1 teaspoon Sriracha
- 1 tablespoon fresh mint
- Fresh Hot Red Pepper, sliced
1. Place onion, garlic, carrot and ginger on a sheet-tray. Broil for 10 minutes, or until charred.
2. Parboil the bones: While vegetables are cooking, fill a medium sized pot with water, cover and bring to a boil. Once at a boil, turn down heat to medium low and add the beef bones. Cook for 2-3 minutes at a high simmer, never at a rolling boil. Drain and skim off any fat that remains on the bones. Place the bones in your pressure cooker.
3. Add charred veggies, apple cider vinegar, spices, and enough water to cover the bones to your pressure cooker.
4. Cover and seal the pressure cooker. Using the manual timer, set the pressure cooker to high for 45 minutes. Once done, shut off the heat and let sit for 15 minutes. After 15 minutes, open the pressure cooker and strain the broth through a fine mesh strainer until it runs clear. About 2-3 times.
5. While broth is cooking, cook the steak. Heat a small skillet with 1/2 teaspoon olive oil. Add in steak and cook on medium heat until no pink remains. Set aside in a bowl until ready to eat!
6. Par-cook your rice noodles based on package instructions and set aside until ready to eat.
7. Assembly: Place bone broth in desired bowls. Add in desired toppings and devour!
- * Bone Broth Storage Tips: Place the remaining broth in a covered glass container and store in the fridge for up to 5 days. If you would like to freeze it to make it last for 4-6 months, place it in ice cube trays and transfer cubes to a freezer bag! Make sure that the bone broth is fully cooled before you freeze or refrigerate it.
- When the bone broth cools, you might see a layer of fat on the top. Simply skim it off using a slotted spoon.
- * Ask your butcher if they have thinly sliced beef. We get ours from Bucher box, who has the thinly sliced beef pre-sliced. If you are looking for a great way to get grass-fed high quality meat right to your door, it is for you! As a promotion for all of YOU, anyone who buys their first box with code "LexiCleanKitchen" will get $10 OFF + Free Bacon (uncured, pastured, and sugar-free)! Order and learn more about it here!
- *Make it in your slow cooker!
- Follow steps one and two as directed. Add charred veggies, apple cider vinegar, spices, and enough water to cover the bones to your slow cooker. Cover, set it to low, and cook for 8-10 hours. Once done, strain the broth through a fine mesh strainer until it runs clear. Follow the rest of the steps as directed and devour!
Do you love your pressure cooker?