Instant Pot Pho: Easy Recipe for Delicious Homemade Pho

Instant Pot Pho: Craving a warm, comforting bowl of authentic Vietnamese Pho but short on time? Imagine enjoying a deeply flavorful, aromatic broth and perfectly tender noodles in under an hour! That’s the magic of this Instant Pot Pho recipe. Forget spending hours simmering bones on the stovetop; with the Instant Pot, you can achieve that rich, complex flavor in a fraction of the time.

Pho, pronounced “fuh,” is more than just a soup; it’s a culinary symbol of Vietnam. Its origins trace back to the early 20th century in Northern Vietnam, evolving from French influences and local culinary traditions. Traditionally, Pho is a labor of love, with the broth simmering for many hours to extract maximum flavor from beef bones and aromatic spices. It’s a dish deeply rooted in Vietnamese culture, often enjoyed for breakfast, lunch, or dinner.

People adore Pho for its incredible depth of flavor – the savory broth, the fragrant spices like star anise and cinnamon, the fresh herbs, and the tender slices of beef. The combination of textures, from the silky noodles to the crunchy bean sprouts, creates a truly satisfying experience. And now, with this Instant Pot Pho recipe, you can enjoy all the authentic flavors of this beloved dish without spending all day in the kitchen. It’s the perfect weeknight meal that’s both comforting and incredibly delicious!

Ingredients:

• For the Broth:
• 8 cups beef broth (low sodium preferred)
• 2 cups water
• 1.5 lbs beef chuck roast, cut into 2-inch cubes
• 1 large onion, quartered
• 4-inch piece of ginger, unpeeled, halved lengthwise
• 4 cloves garlic, smashed
• 2 star anise
• 1 cinnamon stick
• 1 tablespoon fish sauce
• 1 tablespoon soy sauce (low sodium)
• 1 teaspoon sugar
• 1/2 teaspoon whole black peppercorns
• 1/4 teaspoon whole coriander seeds
• 1/4 teaspoon cloves
• For Serving:
• 8 oz dried rice noodles (banh pho), wide or medium
• 1/2 lb thinly sliced beef sirloin or flank steak (partially frozen for easier slicing)
• 1/2 cup thinly sliced white onion
• 1/4 cup chopped cilantro
• 1/4 cup chopped green onions
• Bean sprouts
• Thai basil leaves
• Lime wedges
• Sriracha sauce
• Hoisin sauce
• Optional: Jalapeño slices

Preparing the Broth:

1. Toast the Aromatics: This step is crucial for developing the rich, complex flavor of the pho broth. Place the quartered onion and halved ginger directly on the Instant Pot’s inner pot. Turn on the sauté function (high setting). Cook, turning occasionally, until the onion and ginger are charred and fragrant, about 5-7 minutes. The charring adds a smoky depth to the broth. Don’t skip this!
2. Add the Beef and Spices: Add the beef chuck roast cubes, smashed garlic, star anise, cinnamon stick, fish sauce, soy sauce, sugar, black peppercorns, coriander seeds, and cloves to the Instant Pot.
3. Pour in Liquids: Pour in the beef broth and water. Make sure the beef is mostly submerged. If not, add a little more water.
4. Pressure Cook: Secure the Instant Pot lid, making sure the valve is set to sealing. Select the “Manual” or “Pressure Cook” setting and set the timer for 35 minutes on high pressure.
5. Natural Pressure Release: Once the cooking time is up, allow the Instant Pot to naturally pressure release for 20 minutes. This helps to prevent the broth from sputtering and also allows the flavors to meld even further. After 20 minutes, carefully release any remaining pressure manually.
6. Strain the Broth: Carefully remove the beef chuck from the Instant Pot and set aside. Strain the broth through a fine-mesh sieve lined with cheesecloth (if you have it) into a large bowl or pot. This will remove all the solids and leave you with a clear, flavorful broth. Discard the solids.
7. Shred the Beef: Once the beef chuck has cooled slightly, shred it with two forks. Set aside.
8. Defat the Broth (Optional): If you want a less fatty broth, you can chill it in the refrigerator for a few hours or overnight. The fat will solidify on top, making it easy to skim off. This step is optional but recommended for a cleaner taste.

Preparing the Noodles and Beef:

1. Cook the Rice Noodles: While the broth is cooking or resting, prepare the rice noodles according to the package directions. Usually, this involves soaking them in hot water until softened, then boiling them for a few minutes until tender but not mushy. Drain the noodles well and rinse with cold water to prevent them from sticking together.
2. Prepare the Thinly Sliced Beef: This is best done while the beef is still partially frozen. Using a very sharp knife, thinly slice the beef sirloin or flank steak against the grain. The thinner the slices, the better they will cook in the hot broth.

Assembling the Pho:

1. Heat the Broth: Return the strained broth to the Instant Pot or a large pot and bring it to a simmer. Taste the broth and adjust the seasoning as needed. You may want to add more fish sauce, soy sauce, or sugar to achieve the desired flavor balance.
2. Assemble the Bowls: Divide the cooked rice noodles among individual serving bowls. Top with a portion of the shredded beef chuck and a few slices of the thinly sliced raw beef.
3. Ladle the Hot Broth: Ladle the hot broth over the noodles and beef. The hot broth will cook the thinly sliced beef almost instantly.
4. Add Toppings: Garnish each bowl with sliced white onion, chopped cilantro, chopped green onions, bean sprouts, and Thai basil leaves.
5. Serve Immediately: Serve the pho immediately with lime wedges, sriracha sauce, and hoisin sauce on the side for each person to customize their bowl to their liking. Jalapeño slices can also be offered for those who like extra heat.

Tips for the Best Instant Pot Pho:

• Don’t skip the charring step! It really makes a difference in the flavor of the broth.
• Use good quality beef broth. The better the broth, the better the pho.
• Adjust the seasoning to your taste. Pho is all about balance, so don’t be afraid to experiment with the fish sauce, soy sauce, and sugar until you get it just right.
• Use fresh ingredients. Fresh herbs and vegetables will make your pho taste so much better.
• Don’t overcook the noodles. Mushy noodles are a pho no-no!
• Partially freezing the beef makes it much easier to slice thinly.
• If you don’t have an Instant Pot, you can make this recipe on the stovetop. Simply simmer the broth ingredients in a large pot for at least 2-3 hours, or even longer for a richer flavor.
• For a vegetarian version, use vegetable broth instead of beef broth and omit the beef. You can add tofu or mushrooms for protein.

Variations:

• Chicken Pho (Pho Ga): Substitute chicken broth for beef broth and use chicken thighs or breasts instead of beef.
• Spicy Pho: Add a few slices of jalapeño or a tablespoon of chili garlic sauce to the broth for extra heat.
• Seafood Pho: Add shrimp, scallops, or other seafood to the broth during the last few minutes of cooking.

Conclusion:

And there you have it! This Instant Pot Pho recipe is truly a game-changer, transforming a traditionally laborious dish into a weeknight-friendly delight. I know, I know, some might scoff at the idea of “instant” pho, but trust me, the depth of flavor you achieve in such a short amount of time is remarkable. The aromatic broth, infused with the warmth of star anise, cinnamon, and cloves, will transport you straight to the bustling streets of Vietnam. The tender beef, perfectly cooked noodles, and vibrant toppings create a symphony of textures and tastes that will leave you craving more.

But why is this a must-try? It’s simple: it delivers authentic pho flavor without the all-day commitment. We’re talking about a fraction of the simmering time, freeing you up to tackle other things while still enjoying a restaurant-quality meal at home. Plus, the Instant Pot locks in all those delicious flavors, creating a broth that’s richer and more concentrated than you might expect. It’s the perfect solution for busy weeknights, cozy weekends, or anytime you’re craving a comforting bowl of pho.

Serving Suggestions and Variations:

The beauty of pho lies in its versatility. While I’ve provided a base recipe, feel free to experiment and make it your own! For a vegetarian option, swap the beef broth for vegetable broth and add tofu or mushrooms. You can also adjust the spice level to your liking by adding more or less chili flakes.

Here are a few ideas to get you started:

* Protein Power: Try using chicken or shrimp instead of beef. Just adjust the cooking time accordingly.
* Veggie Boost: Add extra vegetables like bok choy, bean sprouts, or sliced carrots for added nutrients and crunch.
* Spice It Up: If you’re a fan of heat, add a few slices of fresh jalapeño or a drizzle of sriracha.
* Herb Heaven: Experiment with different herbs like Thai basil, cilantro, and mint to find your perfect flavor combination.
* Noodle Nirvana: While rice noodles are traditional, you can also use other types of noodles like udon or glass noodles.

Don’t forget the essential toppings! A squeeze of lime juice, a sprinkle of fresh herbs, and a dollop of hoisin sauce are all you need to take your pho to the next level. I personally love adding a handful of crispy fried shallots for extra texture and flavor.

I truly believe that this Instant Pot Pho recipe will become a staple in your kitchen. It’s easy, delicious, and customizable to your liking. It’s a fantastic way to impress your friends and family with a restaurant-quality meal without spending hours in the kitchen.

So, what are you waiting for? Grab your Instant Pot, gather your ingredients, and get ready to experience the magic of homemade pho. I’m confident that you’ll love it as much as I do!

And most importantly, I want to hear about your experience! Did you try this recipe? What variations did you make? What did you think? Share your photos and comments below. I can’t wait to see your creations and hear your feedback. Happy cooking!

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