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Pot Vietnamese Beef Pho

Instant Pot Vietnamese Beef Pho That Warms the Soul

Instant Pot Vietnamese Beef Pho is a comforting dish that combines rich flavors, perfect for busy weeknights.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 bowls
Course: Beef
Cuisine: Vietnamese
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Broth
  • 8 cups Beef Broth Choose a high-quality broth for richness.
  • 1 medium Onion Quartered to infuse flavor without disintegration.
  • 1 inch Ginger Fresh, sliced to release oils.
  • 3 pieces Star Anise Substitute with fennel seeds if necessary.
  • 1 stick Cinnamon Stick Ground cinnamon may alter consistency.
  • 1 tablespoon Coriander Seeds Can substitute with ground coriander but reduce quantity.
  • 3 tablespoons Fish Sauce Provides umami flavor; soy sauce is a vegetarian alternative.
  • 3 tablespoons Soy Sauce Use low-sodium if preferred.
  • 2 teaspoons Sugar Brown sugar can deepen the taste.
For the Main Ingredients
  • 1 pound Beef Sirloin Tender and flavorful; alternative cuts include flank or ribeye.
  • 8 ounces Dried Rice Noodles Choose thin rice noodles for quick cooking.
For the Garnishes
  • 1 bunch Sliced Green Onions Add freshness and crunch.
  • 2 cups Bean Sprouts Provides texture and nutrition.
  • 2 halves Lime Wedges A squeeze brightens the flavors.
  • 1 bunch Thai Basil Enhances aromatic experience.
  • 1 small Jalapeño Slices For a spicy kick and customization.

Equipment

  • Instant Pot

Method
 

Step-by-Step Instructions
  1. Pour the beef broth into your Instant Pot. Add the quartered onion, sliced ginger, star anise, cinnamon stick, coriander seeds, fish sauce, soy sauce, and sugar. Stir well to combine all the flavors.
  2. Seal the lid tightly, ensuring the valve is set to sealing. Select the Pressure Cook function and cook on high pressure for 10 minutes.
  3. Allow the Instant Pot to undergo a natural pressure release for 10 minutes. Afterward, carefully switch the valve to the venting position to release any remaining pressure.
  4. Using a fine mesh strainer, carefully remove the solids from the broth. Pour the strained broth back into the Instant Pot.
  5. Add thinly sliced beef sirloin to the clear broth. Stir well, ensuring each piece is submerged. Seal the lid again and set the Instant Pot to high pressure for 0 minutes.
  6. Prepare the dried rice noodles according to the package instructions.
  7. Once the beef is cooked, divide the prepared rice noodles into serving bowls.
  8. Ladle the aromatic broth and beef over the noodles in each bowl and serve with garnishes.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 60gProtein: 35gFat: 12gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 70mgSodium: 1200mgPotassium: 800mgFiber: 2gSugar: 3gVitamin A: 150IUVitamin C: 10mgCalcium: 30mgIron: 3mg

Notes

Make sure to slice the beef sirloin as thinly as possible before adding it to the broth for optimal tenderness.

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