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?
Soup is a staple of mine not only because it is so simple to prepare, but it makes for the perfect meal prep item! I love to prepare a large pot of soup at the beginning of the week and have the leftovers all week long. Here are twenty hearty and healthy Winter soups that are packed with root vegetables, spices, and herbs to cozy up with this season!
Slow Cooker Classic Chicken Soup from Lexi’s Clean Kitchen (Whole30, Paleo-friendly)
Slow Cooker French Onion Soup from Lexi’s Clean Kitchen (Paleo-friendly, Gluten-free)
Meatball and Veggie Soup from Lexi’s Clean Kitchen (Whole30, Dairy-free, Grain-free)
Buffalo Chicken Chili from Lexi’s Clean Kitchen (30 minutes, Whole30 without the optional beans or cheese)
Slow Cooker Short Rib Stew from Lexi’s Clean Kitchen (Whole30, Dairy-free, Paleo-friendly)
Turkey Pot Pit Soup with Grain-Free Biscuits from Tasty Yummies (Paleo-friendly, Sugar-free)
Roasted Broccoli Fennel Soup from With Food and Love (Whole30, Paleo-friendly, Grain-free)
Winter Minestrone Soup from James Trenda via Against All Grain (Whole30 with ghee, Paleo-friendly)
French Vegetable Soup from Gourmande in the Kitchen (Whole30, Paleo-friendly, Vegan)
Everything Soup from Predominantly Paleo (Whole30, Paleo, Grain-free)
Thai Pea Soup from Running to the Kitchen (Whole30, Paleo-friendly, Vegan)
Spicy Asian Chicken Turnip Noodle Soup from Inspiralized (Whole30, Paleo-friendly)
Turmeric Roasted Cauliflower Soup from Skinnytaste (Vegan-friendly, Whole30, Paleo-friendly)
Pork and Napa Cabbage Soup from Nom Nom Paleo (Whole30, Paleo-friendly)
Detox Soup from The Healthy Maven (Vegan, Whole30, Paleo-friendly)
Creamy Cauliflower Soup from Detoxinista (Vegan, Whole30, Paleo-friendly)
Tom Kha Gai (Thai Coconut Chicken Soup) from Gimme Some Oven (Whole30, Paleo-friendly)
Easy Thai Soup from Damn Delicious (Gluten-free, Refined Sugar-Free, Dairy-free)
Moroccan Roasted Acorn Squash from Food Faith Fitness
Easy Slow Cooker Beef Chili from Cotter Crunch from Cotter Crunch
Get creative in the kitchen this season with this easy to follow Soup Guide!
This Harvest Salad has all the ingredients you’ll want in a Fall dish! Packed with chopped kale, roasted squash, pomegranate seeds, toasted pecans and topped with a super easy & delicious Maple Balsamic for the absolute perfect Thanksgiving salad!
My fabulous blogging girlfriends are here with me today bringing you healthy sides for your Thanksgiving feast. I am in love with this month’s round up because I mean… check out these recipes! Gorgeous, delicious, and good-for-you! I call it a WIN. Your family and friends will thank you, too!
Cauliflower Stuffing from The Healthy Maven
This healthy, low-carb cauliflower rice stuffing will convince your Thanksgiving guests to jump on board the cauliflower rice train, while secretly getting them to eat more veggies! Plus it’s ready in under 20 minutes.
Green Beans with Caramelized Shallots and Almonds from Eating Bird Food
Add some green to your holiday table with this flavorful recipe for tender crisp green beans tossed with caramelized shallots, toasted almonds and fresh parsley.
5-Ingredient Slow Cooker Cranberry Sauce from Running to the Kitchen
This simple cranberry sauce is made with just 5 ingredients. Make it in the slow cooker and save the stove-top space for all the other Thanksgiving sides.
Vegan Scalloped Sweet Potatoes from Food Faith Fitness
These easy scalloped sweet potatoes are SO creamy and flavorful, you’ll have a hard time believing they’re secretly healthy and paleo and vegan friendly!
Balsamic Sea Salt Brussels Sprouts from Fit Foodie Finds
Make these delicious Balsamic Sea Salt Roasted Brussels Sprouts this holiday season for the most delicious vegan and paleo side that everyone will gobble up!
Now… my Harvest Salad.
You guys, I’ve been putting this dressing on EVERYTHING. It is my new favorite. 100%. You need to make it immediately.
- 1 Kabocha Squash
- 1-2 tablespoons extra-virgin olive oil (code LEXI for 10% off) for roasting
- 4 cups kale, chopped
- 1 cup pecans, toasted
- 1/2 cup pomegranate seeds
Maple Balsamic Dressing
What is your favorite Fall flavor combination? What is your go-to side dish for holidays?
Are you guys ready for soup season yet? I am just about ready. I have my crock-pot handy, along with tons of recipe ideas ready to create. Of course, I often make batches of my classics, like my Turkey Chili, Chicken and Kale Soup, and Rustic Tomato Vegetable Soup. They are always a hit! But, let’s start off the season with a brand new one. An easy, throw-it-in-the-crockpot and leave kind of recipe!
I’m thinking of a soup series this Fall/Winter… What do you think?
- 1 lb. grass-fed beef
- 1 15 oz. can Muir Glen tomato sauce
- 1 15 oz. can Muir Glen diced tomatoes
- 3 cups organic beef or chicken stock
- 2 green peppers, chopped
- 1 onion, chopped
- 2 tbsp organic coconut palm sugar (can sub brown sugar)
- 1 tsp garlic granules
- 1 tsp freshly ground pepper, more to taste
- 1 tsp Himalayan sea salt, more to taste
- 2 garlic cloves, minced
- 1/2 tbsp extra-virgin olive oil
- 1 tsp paprika
This one-pot Lemon Roasted Lemon Roasted Chicken with Garlic, Capers, and Artichokes is such a flavorful and hearty dish! The perfect dinner for those nights you want as little clean-up as possible! Whole30 compliant, paleo-friendly, nut-free, and egg-free!
It’s starting to feel like Winter is on the horizon. Heavier jackets have started coming out, and I woke up to a text of a backyard cover in snow this morning! In lieu, this week’s Savory Sunday is here with a cozy Autumn/Winter meal that is loaded with bright and delicious flavors. This dish was a major hit; the chicken fell right off the bones and it is extremely simple to throw together, a one pan wonder! Perfect for a Sunday night family dinner, or a meal prep for your work week.
What is your go-to cozy Autumn/Winter meal?
- 8 skin-on, bone-in organic chicken parts
- 2 tablespoons extra-virgin olive oil
- 2 lemons, 1 sliced and 1 juiced
- 4 garlic cloves, 2 crushed, 2 whole
- 1 yellow onion, thinly sliced
- 1 cup artichokes in juice
- Optional: 3 tablespoons capers
- 1 tablespoon Italian seasoning
- 1 teaspoon paprika
- Dash Himalayan sea salt, more to taste
- Dash freshly ground pepper, more to taste
- Optional: 1/2 teaspoon red pepper flakes
- Preheat oven to 425 °F.
- In a medium dutch oven, heat oil over high heat.
- Pat chicken dry and season well with salt and pepper. In stages, sear chicken on both sides. Should be around 5 minutes each side.
- In a large bowl whisk together lemon juice, lemon slices, artichokes, crushed garlic, Italian seasoning, red pepper flakes, paprika, salt and pepper
- Add the seared chicken back into the pan and pour the lemon juice mixture over it. Sprinkle with additional freshly ground pepper, sea salt, and Italian seasoning.
- Roast, uncovered, in the oven for 30 minutes, or until the chicken is fully cooked and no pink remains.
- Serve hot!
- *To make the chicken have extra color, broil on high for 1-2 minutes after roasting.