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Instant Pot Pho Recipe: Simple & Flavorful Instant Pot Pho Recipe: Simple & Flavorful


Instant Pot Pho Recipe: Simple & Flavorful

Written by: Emily Smith

This Instant Pot Pho is my go-to comfort food! It's a flavorful beef broth with tender slices of beef and soft rice noodles. Topped off with fresh herbs and a squeeze of lime, it's a bowl of pure joy!

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Craving some hearty, aromatic comfort food? I've got just the thing for you - my Instant Pot Pho recipe. This Vietnamese classic, packed with robust flavors and tender beef slices, brings joy and satisfaction in every slurp. Trust me, your busy weeknights are about to get a whole lot better! Let's dive into this bowl of noodle goodness.

Ingredients for Instant Pot Pho

  • Beef broth: Rich base for the soup, adds depth of flavor and umami to the dish without overpowering other ingredients.
  • Onion: Adds sweetness and aroma to the broth, enhancing the overall flavor profile of the dish.
  • Ginger: Provides warmth and a subtle spicy kick, balancing the richness of the broth and beef.
  • Star anise, cloves, cinnamon stick: Infuse the broth with warm, aromatic flavors, adding complexity and depth to the soup.
  • Fish sauce: Enhances the savory taste of the broth, adding a hint of umami and depth to the overall flavor.
  • Soy sauce: Adds a touch of saltiness and depth of flavor, complementing the other ingredients in the broth.
  • Beef sirloin: Tender, thinly sliced beef that cooks quickly in the hot broth, adding protein and richness to the soup.
  • Rice noodles: Traditional base of the pho soup, soaking up the flavorful broth and providing a satisfying texture to the dish.
  • Bean sprouts, Thai basil, lime wedges, jalapenos: Fresh, vibrant toppings that add crunch, brightness, and a touch of heat to the finished soup.
  • Hoisin sauce, Sriracha: Condiments that allow for customization, adding sweetness or heat to the soup according to personal preference.

READ MORE: Spinach Dal Instant Pot Recipe

Essential Tools for Making Pho in an Instant Pot

  • Instant Pot: Essential for pressure cooking the broth and infusing flavors quickly.
  • Knife: Needed for slicing the beef sirloin thinly and preparing the ginger and onion for the broth.
  • Cutting board: Provides a stable surface for chopping ingredients like ginger, onion, and beef sirloin.
  • Strainer: Used to strain and remove the aromatics and spices from the broth before serving.
  • Pot: Required for cooking the rice noodles separately according to package instructions.

Serves: 4 people

Preparation time: 15 minutes

Cooking time: 30 minutes

Total time: 45 minutes


  • 8 cups beef broth
  • 1 onion, halved
  • 3-inch piece of ginger, sliced
  • 3 star anise
  • 3 cloves
  • 1 cinnamon stick
  • 1 tablespoon fish sauce
  • 1 tablespoon soy sauce
  • 1 pound beef sirloin, thinly sliced
  • 8 oz rice noodles
  • Toppings: bean sprouts, Thai basil, lime wedges, jalapenos, hoisin sauce, sriracha


  1. In the Instant Pot, combine beef broth, onion, ginger, star anise, cloves, cinnamon stick, fish sauce, and soy sauce.
  2. Close the lid, set the valve to sealing, and cook on high pressure for 10 minutes.
  3. Quick release the pressure, then open the lid and remove the onion, ginger, and spices.
  4. Add the sliced beef to the broth and let it cook in the residual heat.
  5. Cook the rice noodles according to package instructions.
  6. To serve, divide the noodles among bowls, top with the beef slices, and ladle the hot broth over.
  7. Serve with bean sprouts, Thai basil, lime wedges, jalapenos, hoisin sauce, and sriracha.

Nutritional value:

Per Serving in Calories: 350 kcal | Carbohydrates: 45 g | Protein: 25 g | Total Fat: 8 g | Saturated Fat: 3 g | Trans Fat: 0 g | Monounsaturated Fat: 3 g | Polyunsaturated Fat: 1 g | Cholesterol: 50 mg | Sodium: 1200 mg | Dietary Fiber: 3 g | Sugar: 2 g | Calcium: 100 mg | Potassium: 450 mg | Iron: 4 mg | Vitamin A: 200 µg | Vitamin C: 10 mg

Tips for Preparing Instant Pot Pho in Advance

Make Ahead Instructions

  • Prepare the broth and beef as directed, but store them separately in airtight containers in the refrigerator for up to 2 days.
  • Cook the rice noodles separately and store them in a sealed container in the fridge.
  • When ready to serve, reheat the broth and beef, cook fresh noodles, and assemble the pho bowls.

Freezing Instructions

  • Freeze the cooled broth in a freezer-safe container for up to 3 months.
  • Beef can be frozen in a separate container for up to 2 months.
  • Thaw overnight in the refrigerator before reheating and serving.

Adding a splash of apple cider vinegar to the broth can enhance the depth of flavor in this instant pot pho recipe.

Common Questions About This Instant Pot Pho Recipe

Can I use a different type of meat for this pho recipe?
Yes, you can use chicken, shrimp, or tofu as alternatives to beef in this pho recipe.
How long does it take to cook pho in the Instant Pot?
The cooking time for pho in the Instant Pot is 10 minutes on high pressure, not including the time it takes for the pot to come to pressure.
Can I make this pho recipe ahead of time?
Yes, you can make the broth ahead of time and store it in the fridge for up to 3 days. Just reheat it and cook the noodles and beef when you're ready to serve.
Is fish sauce necessary for this pho recipe?
Fish sauce adds a distinct flavor to the broth, but if you don't have it, you can substitute with soy sauce or omit it altogether.
Can I freeze leftover pho?
Yes, you can freeze leftover pho. Just make sure to store the broth and noodles separately for the best results.

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