Craving that soul-warming bowl of Vietnamese pho but don't have hours to simmer bones? This Instant Pot Pho recipe transforms the traditional slow-cooking process into a quick 30-minute meal without sacrificing any of that deep, aromatic flavor. As someone who's spent countless evenings perfecting this Instant Pot Pho technique, I can promise you'll be amazed at how the pressure cooker extracts every bit of goodness from the bones and spices.
The magic of making Instant Pot Pho lies in understanding how pressure cooking intensifies flavors in a fraction of the time. Whether you're making this Instant Pot Pho for a weeknight dinner or meal prepping for the week, this recipe delivers that authentic Vietnamese restaurant experience right in your kitchen.
Background & Why This Instant Pot Pho Recipe Changes Everything
Traditional pho broth requires 12-24 hours of gentle simmering to achieve that rich, golden color and deep umami flavor. But here's the game-changer; the Instant Pot's high-pressure environment accelerates this process dramatically. When I first discovered this Instant Pot Pho method, I was skeptical that anything could replicate my grandmother's day-long broth recipe. After dozens of tests and tweaks, this Instant Pot Pho delivers 90% of that traditional flavor in just 30 minutes.
The secret behind this Instant Pot Pho success lies in proper ingredient layering and timing. By charring the aromatics first, then building layers of flavor under pressure, we create a broth that rivals any pho restaurant. This Instant Pot Pho recipe has become my go-to comfort food, especially during busy weeks when I need something nourishing but don't have all day to cook.
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Ingredients
For the Broth:
- Beef bones (knuckle and marrow bones)
- Beef chuck roast, cut into large pieces
- Onion, halved
- Fresh ginger, halved lengthwise
- Anise pods
- Cinnamon stick
- Coriander seeds
- Fennel seeds
- Cloves
- Salt
- Fish sauce
- Brown sugar
- Water
For Serving:
- Fresh pho noodles (banh pho)
- Thinly sliced raw beef (eye round or sirloin)
- Bean sprouts
- Fresh herbs (cilantro, Thai basil, mint)
- Lime wedges
- Sliced jalapeños
- Hoisin sauce
- Sriracha
See recipe card for quantities.
Instructions
Step 1: Char the Aromatics
- Turn on your Instant Pot's sauté function and char the onion halves and ginger pieces directly in the pot until blackened on one side (about 3-4 minutes per side).
- Remove the charred aromatics and set aside.
- Add the whole spices (star anise, cinnamon, coriander, fennel, cloves) to the hot pot and toast for 30 seconds until fragrant.
Step 2: Build the Broth Base
- Add the beef bones and chuck roast to the Instant Pot.
- Return the charred onion and ginger to the pot.
- Add water, salt, fish sauce, and brown sugar.
- Secure the lid and set to high pressure for 45 minutes with natural release.
Step 3: Strain and Season
- Once pressure releases naturally (about 15 minutes), carefully remove the bones and meat.
- Strain the broth through a fine-mesh sieve into a large bowl.
- Shred the chuck roast and set aside.
- Return the clear broth to the Instant Pot and keep on warm setting.
Step 4: Prepare and Serve
- Cook pho noodles according to package instructions and divide among bowls.
- Top noodles with shredded beef and thin raw beef slices.
- Ladle hot broth over each bowl (the heat will cook the raw beef).
- Serve immediately with fresh herbs, lime wedges, and condiments.
Expert Cooking Tips
Bone Selection Secrets
Choose a mix of knuckle bones and marrow bones for the best flavor and richness. Knuckle bones provide gelatin for body, while marrow bones add deep, meaty flavor. Always ask your butcher to cut bones into 3-4 inch pieces for optimal surface area in your Instant Pot Pho.
Spice Toasting Technique
- Toast whole spices just until aromatic (30 seconds max)
- Don't let them burn or your broth will taste bitter
- If spices start smoking, remove the pot from heat immediately
Charring for Depth
The charred onion and ginger add incredible depth and that signature pho color. Don't skip this step; it's what separates restaurant-quality broth from bland homemade versions.
Pressure Release Timing
Always use natural pressure release for this recipe. Quick release can make the broth cloudy and less flavorful. The extra 15 minutes is worth the wait.
Raw Beef Preparation
Slice raw beef paper-thin and partially freeze it for easier slicing. The hot broth will cook it perfectly when ladled over the noodles.
Recipe Variations & Substitutions
Chicken Pho (Pho Ga) Version
Replace beef bones with 1 whole chicken and reduce cooking time to 30 minutes. This creates a lighter, more delicate broth that's perfect for those who prefer poultry. The chicken version cooks faster and delivers a cleaner flavor profile.
Vegetarian Adaptation
- Use vegetable stock and add extra mushrooms (shiitake, oyster) for umami
- Replace fish sauce with soy sauce or vegetarian fish sauce
- Add kombu seaweed for additional depth
Oxtail Enhancement
Add 1 lb oxtail pieces with the other bones for extra richness. This creates an incredibly luxurious broth but requires the same cooking time.
Quick Weeknight Version
- Use pre-made beef stock as your base and reduce water
- Add extra spices to compensate for less cooking time
- This cuts prep time in half while maintaining good flavor
Equipment Recommendations
The 6-quart or 8-quart Instant Pot works best for this Instant Pot Pho recipe, providing enough space for bones and liquid. A fine-mesh strainer is essential for achieving crystal-clear broth. Consider investing in a fat separator to remove excess oil quickly. A sharp knife for paper-thin beef slicing makes all the difference in presentation and texture.
Storage & Meal Prep Tips
Refrigerator Storage
Store leftover Instant Pot Pho broth in the refrigerator for up to 4 days. The broth will gel when cold due to natural gelatin from the bones, which is actually a sign of quality.
Freezer Instructions
- Freeze broth in portions for up to 3 months
- Leave 1-inch headspace in containers for expansion
- Thaw overnight in refrigerator before reheating
Meal Prep Strategy
Cook a large batch of broth on weekends and portion into individual servings. Keep toppings prepped separately for quick weeknight assembly. Fresh noodles cook in just 2 minutes, making this an ideal make-ahead meal.
Reheating Guidelines
Reheat broth gently on stovetop or in microwave. Don't boil vigorously as this can make the broth cloudy. Add fresh herbs and lime juice just before serving for best flavor.
Grandma's Secret That Changed Everything
Here's the game-changing secret my Vietnamese neighbor shared after tasting my first attempt at Instant Pot Pho; always char your aromatics directly in the Instant Pot before adding other ingredients. This single step creates layers of smoky depth that can't be achieved any other way. The blackened bits that stick to the bottom aren't mistakes; they're flavor gold that gets incorporated into your broth.
The second secret involves the final seasoning. Never add all your fish sauce at the beginning. Reserve half for the end after straining, when you can taste and adjust. This Instant Pot Pho technique ensures your broth has both the deep, cooked fish sauce flavor and the bright, finishing notes that make restaurant pho so addictive.
FAQ
How long do you cook pho in the Instant Pot?
Cook Instant Pot Pho for 45 minutes on high pressure with natural release. This timing extracts maximum flavor from bones while keeping the broth clear and rich.
What is the secret ingredient in pho?
The secret to exceptional Instant Pot Pho is properly charred ginger and onion, plus the right balance of star anise and cinnamon. These aromatics create the signature pho flavor profile.
How do you get clear broth in Instant Pot pho?
Achieve clear Instant Pot Pho broth by using natural pressure release, straining through fine mesh, and avoiding rapid boiling. Skim any foam during the sauté phase.
What are common Instant Pot soup mistakes?
The biggest Instant Pot Pho mistakes include using quick release (makes broth cloudy), overcrowding the pot, and not charring aromatics properly. Follow the recipe timing exactly.
A Bowl of Comfort Awaits
This Instant Pot Pho recipe proves that incredible Vietnamese flavors don't require all-day cooking. With the right techniques and timing, your pressure cooker becomes a gateway to authentic comfort food. The beauty of Instant Pot Pho lies in its flexibility; make it your own with different proteins or vegetable additions while maintaining that essential aromatic base.
Whether you're battling a cold, hosting friends, or simply craving something soul-satisfying, this Instant Pot Pho delivers restaurant-quality results every single time. Try this recipe alongside our Instant Pot Burrito Bowl Recipe for easy meal prep, or pair it with our Instant Pot Teriyaki Chicken Recipe for an Asian-inspired dinner week that'll keep your family excited about home cooking.
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Pairing
These are my favorite dishes to serve with this Instant Pot Pho recipe:
Instant Pot Pho Recipe
Equipment
- Instant Pot (6 qt or 8 qt)
- Fine-mesh strainer
- Fat separator (optional)
- Sharp knife
Ingredients
For the Broth
- 2 lbs beef bones (knuckle + marrow) cut into pieces
- 1 lb beef chuck roast cut into large chunks
- 1 large onion halved
- 3 inch fresh ginger halved lengthwise
- 6 star anise pods
- 1 cinnamon stick
- 1 tablespoon coriander seeds
- 1 teaspoon fennel seeds
- 6 whole cloves
- 1 tablespoon salt
- 2 tablespoon fish sauce
- 1 tablespoon brown sugar
- 8 cups water
For Serving
- 1 lb fresh pho noodles (banh pho)
- ½ lb thinly sliced raw beef (eye round or sirloin)
- 2 cups bean sprouts
- 1 bunch fresh herbs cilantro, Thai basil, mint
- 2 limes cut into wedges
- 2 jalapeños thinly sliced
- Hoisin sauce to taste
- Sriracha to taste
Instructions
- Sauté onion and ginger in Instant Pot until blackened.
- Add spices, toast 30 sec until fragrant.
- Place bones, chuck roast, onion, ginger in pot.
- Add water, salt, fish sauce, sugar.
- Cook on high pressure 45 min, natural release.
- Remove bones and meat, strain broth clear.
- Shred beef chuck and set aside.
- Prepare pho noodles per package.
- Divide noodles in bowls, add beef and toppings.
- Pour hot broth over, serve with herbs and sauces.
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