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Learn how to make this delicious and easy Instant Pot Pho with an incredibly rich and delicious homemade broth that tastes like it's been cooking for days!
This Instant Pot Pho recipe is incredibly easy to make, only requiring a few minutes of hands-on cooking time to get an intensely rich, flavorful broth!
Years ago a friend introduced me to this magical soup called pho. I had never had such a thing before, and was in love at first taste.
With it's deliciously light but beefy broth, slurpable noodles, fresh herbs and tender slices of beef, it's just so DAMN GOOD. I like it almost as much as I like this Instant Pot Ramen or Bun Bo Hue.
Using the Instant Pot to pressure cook beef bones with spices and seasonings results in a deep, flavorful broth, much like you find in Vietnamese restaurants. Right in your own home.
You may also want to try this Instant Pot Chicken Pho (Pho Ga), pho tai or Banh Canh.
Jump to:
The Ingredients
Beef bones are a must for this recipe. I sometimes have difficulty finding them at my local grocery store (it's hit and miss), but I am always able to find them at the Asian grocery. Also, if you have a local butcher he/she should have some if you ask. Buy beef bones online.
Fresh whole cloves, star anise, cinnamon sticks, coriander, peppercorns and ginger are also needed for this recipe.
For the slices of beef in the soup, I use tenderloin as it is the most tender, like I do in this Bo Luc Lac, this Beef Stroganoff or this Thai Beef Salad. You can use whatever cut you'd like, as long as it's sliced thin. Buy tenderloin online.
The remaining ingredients are included in the recipe card if you scroll to the bottom of the post.
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Step By Step Instructions
Heat a skillet over medium heat and add the cloves, cinnamon, coriander, peppercorns and star anise until they become fragrant. Remove from heat and set aside.
Place the beef bones in a strainer and rinse them well under warm water. It may help to lightly scrub them to get them as clean as possible. This helps the clarity of our broth.
Heat oven to 450F degrees and roast the beef bones on a baking sheet for 20 minutes. Remove and set aside.
If you're looking to reduce the fattiness of the broth, I suggest refrigerating your broth overnight and scraping the solidified fat off the top the next day. This is what I do when I make it now.
Heat the cooking oil in the Instant Pot (I use a 6 quart version) on the "saute - more" setting and add the ginger and onion. Cook until charred on all sides, about 10 minutes. The charred onion and ginger give more depth to the flavor of the broth.
Add the toasted spices, soy sauce, fish sauce, coconut sugar and roasted beef bones to the Instant Pot. Add water up to the max fill line and turn the Instant Pot to pressure cook. Cover and cook on high for 120 minutes.
While the broth is cooking, soak the rice noodles in warm water for about 45 minutes. In a large saucepan, heat water to boiling and cook noodles for 1-2 minutes. **If your package has instructions, follow those instructions.
You can also take this time to slice the beef into thin slices (as thin as you can get it). I recommend placing it in the freeze for about 30 minutes before slicing it. This makes it MUCH easier to slice in thin pieces.
When the broth is done cooking, use the quick release to release the pressure and strain thoroughly.
Place noodles in bowls and add the sliced beef. Ladle the broth into bowls over the noodles and beef. The hot broth will cook the thin slices of beef.
Garnish with mint leaves, Thai basil, and sliced jalapenos. Add hoisin sauce and sriracha to taste.
Expert Tips
- Place the beef in the freezer for about 30 minutes to make it easier to slice into thin pieces.
- If you're looking to reduce the fattiness of the broth, I suggest refrigerating your broth overnight and scraping the solidified fat off the top the next day.
- You can skip roasting the beef bones, but you won't get quite the same deep roasted flavor.
- If you can't get Thai basil, substitute regular basil.
Make it a Meal
- Start with these Vietnamese Egg Rolls or these Chicken Summer Rolls;
- Try this Lotus Stem Salad;
- If you have a big appetite, this Pork Banh Mi is INCREDIBLE;
- Feed your sweet tooth with these Banh Bong Lan (Vietnamese Sponge Cakes).
Slow Cooker Instructions
If you haven't made the plunge to buy an Instant Pot yet, you can also make this using the slow cooker.
- Toast the spices and roast the beef bones just as you would in the pressure cooker recipe.
- Char the onions and ginger in a cast iron skillet and transfer them to the slow cooker.
- Add the toasted spices, roasted beef bones, coconut sugar, soy sauce, and fish sauce to the slow cooker.
- Cover the bones with water (water should be 2-4" below the top of the slow cooker).
- Cook on low heat for 16-18 hours for the best flavor.
- Strain and follow the rest of the recipe instructions.
More Instant Pot Favorites
- Chicken Paprika;
- Instant Pot Beef Short Ribs;
- Instant Pot Oxtail;
- Instant Pot Turkey Chili;
- Browse ALL the Instant Pot Recipes!!
Don't forget to sign up for the email list (don't worry, it's only one a week and it's packed full with AMAZING recipes!) and get your FREE Instant Pot Cookbook!!
Did you make this easy Instant Pot Pho recipe? Rate it and leave me a comment below and let me know how it turned out!
Recipe
Instant Pot Pho (Beef Pho)
Ingredients
Pho Broth:
- 4 pounds beef bones rinsed
- 1-2 star anise
- 1 cinnamon stick
- 1 ½ teaspoons whole coriander seeds
- 6 whole cloves
- 1 tablespoon salt
- 1 teaspoon whole black peppercorns
- 1 small onion sliced in chunks
- 1 tablespoon cooking oil
- 4 " slice ginger cut in pieces
- 1 tablespoon coconut sugar
- 4 tablespoons soy sauce
- 5 tablespoons fish sauce
Toppings:
- ½ pound beef tenderloin (filet mignon)
- 12 ounces rice noodles
- 4 sliced jalapenos
- 2 cups bean sprouts
- 1 cup fresh mint leaves
- 1 cup fresh Thai basil (substitute regular basil)
- hoisin sauce (as needed for flavor)
- sriracha (as needed for flavor)
Instructions
- Heat a skillet and toast the cloves, cinnamon, coriander, peppercorns and star anise over medium heat until fragrant. Set aside.
- Place the beef bones in a strainer and rinse them well under warm water. It may help to lightly scrub them to get them as clean as possible. This helps the clarity of our broth.
- Heat oven to 450 degrees and roast beef bones on a baking sheet for 20 minutes.
- Heat the cooking oil in the Instant Pot (6 quart) on the "saute" setting (use more) and add the ginger and onion. Cook until charred on all sides, about 10 minutes.
- Add the roasted beef bones, toasted spices, salt, soy sauce, coconut sugar, fish sauce and peppercorns to the Instant Pot and fill with water to the max line. Cook on the "pressure" setting (high) for 2 hours.
- While broth is cooking, soak rice noodles in warm water for about 45 minutes. In a large saucepan, heat water to boiling and cook noodles for 1-2 minutes (or according to the package instructions).
- Slice the beef into thin slices (as thin as you can get it). I recommend placing it in the freeze for about 30 minutes before slicing it. This makes it MUCH easier to slice in thin pieces.
- When broth is done cooking, use the quick release, and strain thoroughly. Skim any excess fat off the top of the broth. Can also refrigerate to remove fat easier (see notes).
- Place noodles in bowls and add the slices of beef.
- Pour the boiling hot broth in the bowls over the noodles and beef. The hot broth will cook the beef slices.
- Garnish with bean sprouts, mint leaves, Thai basil, and sliced jalapenos. Add hoisin sauce and sriracha to taste.
Slow Cooker Instructions
- Toast the spices and roast the beef bones just as you would in the pressure cooker recipe.
- Char the onions and ginger in a cast iron skillet and transfer them to the slow cooker.
- Add the toasted spices, roasted beef bones, coconut sugar, soy sauce, and fish sauce to the slow cooker.
- Cover the bones with water (water should be 2-4" below the top of the slow cooker).
- Cook on low heat for 16-18 hours for the best flavor. Strain and follow the rest of the recipe instructions.
Expert Tips:
- Place the beef in the freezer for about 30 minutes to make it easier to slice into thin pieces.
- If you're looking to reduce the fattiness of the broth, I suggest refrigerating your broth overnight and scraping the solidified fat off the top the next day.
- You can skip roasting the beef bones, but you won't get quite the same deep roasted flavor.
- If you can't get Thai basil, substitute regular basil.
Nutrition
rochelle fitzpatrick says
Step 5, Instant Pot Instructions, it calls for pepper...?
Danielle says
It does, that is the black peppercorns in the pho broth ingredients. The instructions should have been mor specific!
Kasey says
I have made this several times and love it! Never skip toasting the bones. I did once and never will again. Also instead of washing the bones I boil about 20 minutes on the stove first to clean. I skim the gunk off the top with a slotted spoon. Then I use that water in the instant pot so I don’t waste any flavor and have nice clean bones.
Danielle says
Great tips! So glad you're liking the recipe 🙂
Emily says
Do you cook the broth for 120 minutes or 1 hour?
Danielle says
It's cooked for 2 hours.
Lorraine says
Is this recipe used in a 6 L instant pot or 8 L
Danielle says
I use a 6 quart.
Cindy says
Can't wit to try this recipe! I have a 8qt IP. Since the instructions says to fill water to the max line, I'm wondering if I need to make adjustments to the amount of ingredients? Will my broth be diluted in taste if I'm filling a 8qt IP rather than the 6qt as in your recipe? Thanks.
Danielle says
Yes, I would go ahead and reduce the water so the broth isn't diluted. I would probably reduce it by 2 quarts. Hope you enjoy it!
Nicole Grimes says
This is the third time I've made this recipe and my family loves it! It's my daughter's 11th birthday today and she requested it for her birthday meal : ) Thanks for the great recipe!
Danielle says
I am so glad to hear you guys are enjoying it! That makes my day 🙂
Jacque Hastert says
This is on my menu for Thursday! I can't wait to make this in my instant pot!
Danielle says
Hope you love it!
Kacey Perez says
Wow I bet using actual beef bones to create the broth for the beef pho is incredibly tasty! I have never done this before but want to now!
Danielle says
It makes it so yummy!
Natalie says
Such an interesting recipe. I will definitely give this a try. I just got instant pot and I'm always looking for delicious new recipes to try. And this recipe is something my family will love too I'm sure.
Danielle says
I hope you get a chance to try it 🙂
Mama Maggie's Kitchen says
Yum! I only had Pho dish once. But this Instant Pot Pho recipe of yours looks really delicious and satisfying to eat. My husband will surely enjoy a bowl of this Pho recipe.
Danielle says
The IP makes it so easy 🙂
Cathleen @ A Taste of Madness says
Wow, what CAN'T you make in the Instant Pot?? This looks so good!! Pinned for later, thanks for the recipe 🙂
Danielle says
You're welcome!
Jessica says
Stunning! I can't wait to recreate this in my own home.
Danielle says
I hope you do!
Jennifer says
Thank you for talking about charring the onions and garlic. That really made a difference in my ultimate flavor.
Danielle says
It just gives it an extra boost of flavor!