Instant Pot Pho

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 made in the pressure cooker 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.

Instant Pot Pho

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!

Instant Pot Pho

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!

What is an Instant Pot?

The Instant Pot is a seven-in-one multi-cooker that works as an electric pressure cooker, slow cooker, rice cooker, yogurt maker, steamer, warmer, and sauté pan all in one.

Instant Pot Pho

Do you love your pressure cooker? Try these pressure cooker recipes:


Instant Pot Pho

  • Prep Time: 10 min
  • Cook Time: 1 hour and 15 minutes
  • Total Time: 56 minute
  • Yield: 6 1x



Bone Broth:

  • 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, you will get $15 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!


  • Calories: 354
  • Sugar: 2.7g
  • Sodium: 124mg
  • Fat: 7.5g
  • Saturated Fat: 2.7g
  • Carbohydrates: 31.3g
  • Fiber: 3.1g
  • Protein: 37.7g
  • Cholesterol: 101mg

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March 8, 2017

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18 Responses

  1. CANNOT WAIT to try this recipe! Just got an Instant Pot last week – we’re going to assume this is 6-8 cups of water? =D Thanks for the tips!

  2. This recipe looks fantastic! LOVE Pho! One of my favorite dishes. AND I have an Instant Pot so the cutting down of cooking time (especially for the broth) is a plus. I wanted to ask – in your picture it looks like you have mint in there but it is not listed in your ingredients of add-ins. I know mint is sometimes used in Pho dishes. What else do you usually add-in? Is that a Thai red pepper? Anyway, can’t wait to try this one! Thank you

    1. Heavens this was delicious! I will make this again and again. I’m not sure if you studied how to make pho broth or if you had a family member teach you, but when I was researching pho (only a handful of blogs), you were the only one who roasted/charred the veggies – outside of an Vietnamese woman telling her story and listing her recipe ALSO roasting her veggies. Yours is a keeper!! Now I am on the hunt for chicken pho. I’m guess the broth will be made differently. Do you know? Have you tried it. Anyway – thanks for a wonderful, authentic pho recipe. 🙂

    2. SO great to hear!! We love Pho as well and are excited to hear how much you loved it! We added in some mint and a few slices of a fresh hot red pepper for a little extra spice! ?

      In terms of making chicken pho, I would follow the same steps, but substitute the beef bones for bone-in chicken thighs or chicken wings and in the second step where it says to “parboil the beef bones in the water”, boil the chicken until fully cooked through. Once cooked through, take the cooked meat off the bones and store the cooked chicken in the fridge until ready to eat. Place the bones in the instant pot and finish the chicken broth the same way you made the beef broth. Hope this helped!! Happy cooking!

  3. This recipe was AMAZING! My hubby and I are doing an extended Whole30 so we substituted the rice noodles for zuchinni zoodles for ourselves. The kids had rice noodles. EVERYONE loved this recipe. We made a few other small substitutions b/c we didn’t have fish sauce or coriander on hand but I added chinese 5 spice and sauteed the meat in sesame oil and that added the umami flavor…This is one of our favorite Whole30-comliant recipes so far!

  4. If I use premade bone broth instead of bones and water how much broth should I use and would the cook time be the same?
    Thanks 🙂

  5. This looks delicious! I’ve been making broth in a crock pot but can’t wait to try whipping it up in my InstaPot (Which honestly, has been collecting dust since I bought it!).

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