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Instant Pot Pho Recipe: Simple Steps Instant Pot Pho Recipe: Simple Steps

Recipe

Instant Pot Pho Recipe: Simple Steps

Written by: Emily Smith

This instant pot pho is my go-to comfort food. It's a fragrant, soul-warming soup with tender beef, chewy noodles, and a broth that's rich with spices. Just perfect for cozy nights in!

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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.

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.

Serves: 4 people

Preparation time: 15 minutes

Cooking time: 30 minutes

Total time: 45 minutes

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

Instructions:

  1. In the Instant Pot, combine beef broth, onion, ginger, star anise, cloves, cinnamon stick, fish sauce, soy sauce, and sugar.
  2. Close the lid, set to high pressure for 10 minutes, then do a quick release.
  3. Strain the broth and return it to the Instant Pot. Set to sauté mode.
  4. Cook rice noodles according to package instructions.
  5. Add beef slices to the broth and cook for a few minutes until just cooked through.
  6. Divide noodles among bowls, top with beef slices, and ladle hot broth over.
  7. Serve with bean sprouts, Thai basil, cilantro, lime wedges, and jalapenos.

Nutritional value:

Per Serving in Calories: 450 kcal | Carbohydrates: 45 g | Protein: 30 g | Total Fat: 15 g | Saturated Fat: 6 g | Trans Fat: 0 g | Monounsaturated Fat: 6 g | Polyunsaturated Fat: 2 g | Cholesterol: 70 mg | Sodium: 1200 mg | Dietary Fiber: 3 g | Sugar: 4 g | Calcium: 100 mg | Potassium: 600 mg | Iron: 4 mg | Vitamin A: 200 µg | Vitamin C: 10 mg

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.

Common Questions About This Instant Pot Pho Recipe

FAQ:
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 can I make this pho recipe vegetarian?
To make this pho recipe vegetarian, simply use vegetable broth instead of beef broth and omit the beef slices. You can also add tofu or mushrooms for protein.
Can I make this pho recipe ahead of time?
Yes, you can make the broth ahead of time and store it in the refrigerator for up to 3 days. When ready to serve, reheat the broth and cook the noodles and beef slices fresh.
Is fish sauce necessary for this pho recipe?
Fish sauce adds a unique umami flavor to the broth, but if you don't have it, you can substitute with soy sauce or omit it altogether.
How can I adjust the spice level of this pho recipe?
To adjust the spice level, you can add more or fewer jalapenos or chili peppers to the broth. You can also serve sriracha or hot sauce on the side for individual customization.

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