A Quick Note On Instant Pot Size
Now, tools like the Instant Pot (or its opposite, the slow cooker) aren’t necessarily always practical for making soup stocks and broths because size is a limiting factor. We have one of the larger Instant Pot models. That said, if you’d like to use a smaller Instant Pot for this and just make soup for 1-3 people, you can cut the recipe in half or by a third. Simply reduce all the quantities accordingly. For large single ingredients like the cinnamon stick, simply break it into a smaller piece.
Pressure Cooker Broth: The Color is Different!
You’ll also notice that my broth looks darker than a traditional pho broth, which is generally clearer and lighter, while still being full of flavor. Pho broth is traditionally simmered very slowly, at a very light bubble (if bubbling at all). With the pressure cooker, however, the broth is cooked much faster. But I do believe that the flavor of the broth is still rich and delicious, and you can be slurping away at a bowl of noodles in much less time, which isn’t a bad thing!
If you’d rather go with the low and slow method, visit my original tried and true stovetop Pho recipe. But if you’d like to take your Instant Pot out for a spin and get the job done faster, then you’re going to love this version!
Instant Pot Pho Recipe Instructions
Start by charring your ginger and onions. Use tongs to hold the ginger and onions over an open flame, or place directly on an electric burner. Turn until they’re lightly blackened and fragrant about 3 minutes. Rinse away the blackened skins and set aside.
Place the bones and beef chuck in large stockpot and add water to cover. Bring to a boil and boil for 5 minutes. Drain in a colander and rinse. This process will give you a much cleaner broth.
Set aside your beef chuck in the refrigerator for use later. Transfer the bones to your Instant Pot, along with the charred/cleaned ginger and onions. Add the scallions, fish sauce, sugar, and salt.
Now toast the spices (star anise, cloves, cinnamon stick, black cardamom, fennel seeds, and coriander seeds) in a dry pan over medium low heat for about 3 minutes, until fragrant.
Use kitchen string to tie up the spices in a piece of cheesecloth, and add it to the pot.
Cover everything with 3 ½ quarts of water.
Seal the Instant Pot and place on the manual high pressure setting for 120 minutes. Allow the pressure to release naturally (15-30 minutes). Add the beef chuck and put back on the meat/stew setting for 30 minutes.
Use the Quick Pressure Release, and when the Instant Pot is once again safe to open, skim the broth for excess fat and impurities. Adjust seasoning by adding more salt, rock sugar, and/or fish sauce to taste.
To serve, boil the rice noodles according to package instructions. Add to a bowl. Place some slices/shreds of the beef chuck on the noodles. Cover with broth, and garnish with sliced onion, bean sprouts, and Thai basil, and be sure to squeeze some fresh lime juice over the top! You can also add some cooked beef balls or thinly sliced eye round if you like.
Recipe
Instant Pot Pho
This Instant Pot pho can be made in less than half the time of traditional stovetop pho broth!
Serves: 6
Ingredients
For the broth:
- 2 3-inch pieces ginger, cut in half lengthwise
- 2 medium onions (peeled)
- 4 pounds beef marrow and/or knuckle bones
- 1 1/2 pounds beef chuck
- 3 scallions (cut into 4-inch lengths)
- ⅓ cup fish sauce
- 2 ounces rock sugar (or 3 tablespoons granulated sugar)
- 2 teaspoons salt
- 3 star anise
- 5 cloves
- 1 small cinnamon stick
- 1 black cardamom pod
- 2 teaspoons fennel seeds
- 2 teaspoons coriander seeds
- 3 1/2 quarts water
To assemble your pho:
- Dried pho rice noodles
- Thinly sliced onion
- Mung bean sprouts
- Thai basil
- Lime wedges
- Cooked beef balls (thinly sliced eye round, optional)
Instructions
- Start by charring your ginger and onions. Use tongs to hold the ginger and onions over an open flame, or place directly on an electric burner. Turn until they’re lightly blackened and fragrant about 3 minutes. Rinse away the blackened skins and set aside.
- Place the bones and beef chuck in large stockpot and add water to cover. Bring to a boil and boil for 5 minutes. Drain in a colander and rinse. This process will give you a much cleaner broth.
- Set aside your beef chuck in the refrigerator for use later. Transfer the bones to your Instant Pot, along with the charred/cleaned ginger and onions. Add the scallions, fish sauce, sugar, and salt.
- Now toast the spices (star anise, cloves, cinnamon stick, black cardamom, fennel seeds, and coriander seeds) in a dry pan over medium low heat for about 3 minutes, until fragrant. Use kitchen string to tie up the spices in a piece of cheesecloth, and add it to the pot. Cover everything with 3 ½ quarts of water.
- Seal the Instant Pot and place on the manual high pressure setting for 120 minutes. Allow the pressure to release naturally (15-30 minutes). Add the beef chuck and put back on the meat/stew setting for 30 minutes.
- Use the Quick Pressure Release, and when the Instant Pot is once again safe to open, skim the broth for excess fat and impurities. Adjust seasoning by adding more salt, sugar, and/or fish sauce to taste.
- To serve, boil the noodles according to package instructions. Add to a bowl. Place some slices/shreds of the beef chuck on the noodles. Cover with broth, and garnish with sliced onion, bean sprouts, and Thai basil, and be sure to squeeze some fresh lime juice over the top! You can also add some cooked beef balls or thinly sliced eye round if you like.
Nutrition Facts
Calories: 644kcal (32%) Carbohydrates: 84g (28%) Protein: 32g (64%) Fat: 20g (31%) Saturated Fat: 8g (40%) Cholesterol: 98mg (33%) Sodium: 871mg (36%) Potassium: 732mg (21%) Fiber: 4g (16%) Sugar: 14g (16%) Vitamin A: 295IU (6%) Vitamin C: 16.2mg (20%) Calcium: 109mg (11%) Iron: 4.4mg (24%)
