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Step into my kitchen, and let's create magic together. Picture this, a bowl of homemade instant pot pho, steamy and aromatic, just like from your favorite Vietnamese restaurant. This is not just a recipe, it's a passport to a culinary adventure. Let's roll up our sleeves, fire up the instant pot, and dive right into the art of pho-making. Excited enough? Let's get cooking.
Ingredients for Instant Pot Pho
- Beef broth: Rich base for the soup, adds depth of flavor and umami taste essential for a delicious pho.
- Onion: Provides sweetness and aroma to the broth, enhancing the overall flavor profile of the dish.
- Ginger: Adds warmth and a subtle spicy kick, infusing the broth with fragrant and zesty notes.
- Star anise, cloves, cinnamon stick: Aromatic spices that give the broth its signature pho flavor, adding complexity and warmth.
- Fish sauce: Salty, savory umami bomb that boosts the broth's depth and richness, a key ingredient in Vietnamese cuisine.
- Soy sauce: Adds a savory, salty kick and depth of flavor to the broth, enhancing the overall umami taste.
- Sugar: Balances the flavors in the broth, providing a touch of sweetness to complement the savory and aromatic elements.
- Rice noodles: Traditional base of pho, slurp-worthy noodles that soak up the flavorful broth and add texture to the dish.
- Beef sirloin: Tender slices of beef that cook quickly in the hot broth, adding protein and richness to the pho.
Read more: Instant Pot Pho Recipe: Simple & Flavorful
Essential Tools for Making Pho in an Instant Pot
- Instant Pot: Essential for pressure cooking the broth and beef quickly, infusing flavors efficiently.
- Strainer: Needed to separate and remove the aromatics from the broth before serving, ensuring a clear soup.
- Pot: Used to cook the rice noodles separately, preventing them from becoming mushy in the broth.
- Bowls: Required for serving the pho, allowing for individual customization with garnishes and noodles.
Instant Pot Pho Recipe: Simple Steps
Equipment
- Instant Pot
- Strainer
- Knife
- Cutting board
Ingredients:
Main Ingredients
- 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 teaspoon sugar
- 8 oz rice noodles
- 1 lb beef sirloin, thinly sliced
Garnishes
- bean sprouts
- Thai basil
- cilantro
- lime wedges
- jalapenos
Read more: Instant Pot Bread Recipe: Simple Steps
Instructions:
- In the Instant Pot, combine beef broth, onion, ginger, star anise, cloves, cinnamon stick, fish sauce, soy sauce, and sugar.
- Close the lid, set to high pressure for 10 minutes, then do a quick release.
- Strain the broth and return it to the Instant Pot. Set to sauté mode.
- Cook rice noodles according to package instructions.
- Add beef slices to the broth and cook for a few minutes until just cooked through.
- Divide noodles among bowls, top with beef slices, and ladle hot broth over.
- Serve with bean sprouts, Thai basil, cilantro, lime wedges, and jalapenos.
Notes:
Nutrition value:
Keywords:
Read more: Instant Pot Hot Pot Recipe: Simple Steps
Can You Make Instant Pot Pho Ahead of Time?
Make Ahead Instructions
- Prepare the broth and store it in the fridge for up to 3 days.
- Cook the noodles separately and store them in an airtight container in the fridge.
- Slice the beef and store it in the fridge separately from the broth.
Freezing Instructions
- Freeze the broth in a freezer-safe container for up to 3 months.
- Freeze the cooked beef in a sealed bag or container for up to 3 months.
- Noodles are best cooked fresh and not suitable for freezing.
Adding a splash of apple cider vinegar to the broth can enhance the depth of flavor in this instant pot pho recipe.
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