Instant Pot Pho Recipe
Authentic Instant Pot Pho made easy in just 30 minutes! This Vietnamese noodle soup has a rich, flavorful broth with tender beef, fresh herbs, and all the classic pho toppings. Perfect for cozy dinners or meal prep.
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Servings: 6 bowls
Calories: 420kcal
Cost: $20–25
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.
Notes
Nutrition information is automatically calculated and should be used as an approximation.
Nutrition
Serving: 1bowl | Calories: 420kcal | Carbohydrates: 48g | Protein: 30g | Fat: 12g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 65mg | Sodium: 980mg | Potassium: 620mg | Fiber: 3g | Sugar: 5g | Vitamin A: 220IU | Vitamin C: 8mg | Calcium: 60mg | Iron: 4mg