This Instant Pot Pho is my version of a classic Vietnamese noodle soup. It’s made with homemade beef broth, tender beef, fresh herbs, and more.
Prep Time:10 min
Cook Time:1 hour and 15 minutes
Total Time:47 minute
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
Pho Soup Ingredients:
1/2 teaspoon fish sauce
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 teaspoon olive oil
1 cup bean sprouts
1 lime, cut into wedges
2 scallions, sliced thinly
1 box of rice noodles, cook based on package instructions
1 bunch Basil (optional)
1 bunch Cilantro (optional)
1 tablespoon fresh mint (optional)
1 teaspoon Sriracha (optional)
Fresh Hot Red Pepper, sliced (optional)
Prep: Place onion, garlic, carrot and ginger on a sheet-tray. Broil for 10 minutes, or until charred.
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 Instant Pot. Add charred veggies, apple cider vinegar, spices, and enough water to cover the bones to your Instant Pot. Cover and seal the Instant Pot. 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. The Steak: Freeze meat for 30 minutes before cutting to make the slicing thin strips easier. While broth is cooking, cook the steak. Heat a small skillet with 1 teaspoon olive oil. Add in steak and cook on medium heat until no pink remains. Set aside in a bowl until ready to eat!
Noodles: Cook your rice noodles based on package instructions and set aside until ready to eat.
Assemble: 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! Order and learn more about it here!
Add Veggies: I keep it simple with bean sprouts and hot red pepper slices, but you can add any soup-friendly veggies you like. Try sliced shiitake mushrooms, snap peas green onions, bok choy, edamame, shredded carrots, broccoli, you name it. When adding these veggies into Pho, I like to steam them first!
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!