Instant Pot Vietnamese Beef Pho
Instant Pot Vietnamese Beef Pho is a deliciously aromatic soup that captures the essence of Vietnamese cuisine in every bowl. This comforting dish features tender beef simmered in a rich, savory broth infused with fragrant spices and fresh herbs. Perfect for busy weeknights or special gatherings, this easy recipe allows for customization to suit your taste preferences while delivering an authentic pho experience from the comfort of your kitchen.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 15 minutes
- Yield: Serves approximately 4
- Category: Main
- Method: Pressure Cooking
- Cuisine: Vietnamese
Ingredients
Scale
- 1 lb Beef Chuck Roast
- 1 large Onion, halved
- 2-inch piece Fresh Ginger, sliced thick
- 2 Star Anise pods
- 1 Cinnamon Stick
- 2 tbsp Fish Sauce
- 6 cups Water
- 8 oz Flat Rice Noodles (pho)
- Fresh Basil, Cilantro, and Mint for garnish
Instructions
- Set the Instant Pot to 'Sauté'. Heat oil and sear the beef on all sides until browned.
- Add charred onion and ginger; sauté until fragrant.
- Pour in water to submerge the beef. Add star anise, cinnamon stick, and fish sauce. Close the lid and pressure cook on high for 45 minutes.
- Perform a quick release when done. Remove beef; strain broth through a fine mesh sieve.
- Cook rice noodles according to package instructions.
- Slice beef thinly against the grain. In bowls, layer noodles, sliced beef, and pour hot broth over them. Garnish with fresh herbs before serving.
Nutrition
- Serving Size: 1 bowl (450g)
- Calories: 370
- Sugar: 3g
- Sodium: 850mg
- Fat: 16g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 24g
- Cholesterol: 80mg
Keywords: - Customize your pho by swapping out beef for chicken or tofu. - Adjust spice levels by adding chili or different sauces according to preference. - Store leftovers in an airtight container for up to three days; reheat gently with added water.