Pho Bo Instant Pot Oxtail Recipe

i tried this oxtail pho recipe the other day and i was blown away with how the charred onion and ginger mixed with tender oxtail gave me a bowl of soup thats just bursting with flavor, making me wanna experiment with these bold vibes every chance i get.

I like making my Pho Bo Instant Pot Oxtail because the rich broth comes from chunky oxtail, a charred onion, ginger, and a cinnamon stick mixed with toasted coriander seeds and fish sauce. I think its super flavorful and easy to make for any dinner.

Ingredients

• Oxtail is packed with protein and flavor, giving a rich, hearty broth.
• Onion adds natural sweetness and fiber, boosting antioxidants in every bite.
• Ginger is a bit spicy and helps with digestion while refreshing the taste.
• Star anise brings a light sweetness paired with a hint of licorice aroma.
• Fish sauce deepens the broth with a salty umami kick.
• Pho rice noodles supply needed carbs and soak up the flavorful broth nicely.

Ingredient Quantities

• 2 lbs oxtail, cut into chunky pieces
• 1 large onion, halved and charred (either under a broiler or directly over flame)
• 4-inch piece ginger, sliced and charred
• 3 star anise
• 4 whole cloves
• 1 cinnamon stick
• 1 tbsp coriander seeds, lightly toasted
• 10 cups water
• 2 tbsp fish sauce
• 1 tbsp salt
• 1 tsp sugar
• 8 oz dried pho rice noodles
• Fresh basil leaves for garnish
• Fresh cilantro sprigs for garnish
• Bean sprouts for serving
• 1 lime, cut into wedges
• 1 jalapeno, thinly sliced (optional)

How to Make this

1. First, char the halved onion and sliced ginger by placing them under the broiler or over a direct flame until they get a nice blackened look on the outside.

2. Add the 2 lbs of oxtail pieces, charred onion, and ginger into your Instant Pot along with 3 star anise, 4 whole cloves, a cinnamon stick, and 1 tbsp of lightly toasted coriander seeds.

3. Pour in 10 cups of water, then add 2 tbsp of fish sauce, 1 tbsp of salt, and 1 tsp of sugar to the pot.

4. Seal the Instant Pot and set it to pressure cook on high for 45 minutes, letting it build up pressure naturally for about 10 minutes when done.

5. While the oxtail is cooking, soak the 8 oz dried pho rice noodles in hot water according to the package instructions until they’re soft.

6. Once the Instant Pot is done, carefully release the pressure and then use a strainer to remove all the spices, onion, and ginger from the broth.

7. Return the clean broth back to the pot if needed and adjust seasoning with extra fish sauce or salt if you feel it needs more flavor.

8. Divide the softened pho noodles into bowls and then ladle the steaming hot broth with tender oxtail pieces over them.

9. Top each bowl with fresh basil leaves, cilantro sprigs, and a handful of bean sprouts.

10. Serve each bowl with a lime wedge and a few slices of jalapeno if you want some extra heat, then dig in and enjoy your homemade Pho Bo Oxtail!

Equipment Needed

1. A broiler or a gas stove with a direct flame setup to char the onion and ginger
2. An Instant Pot or similar pressure cooker
3. A sharp knife and a cutting board for slicing the ginger and halving the onion
4. A strainer to filter out the spices, onion, and ginger from the broth
5. A large heatproof bowl for soaking the pho rice noodles in hot water
6. Measuring cups and spoons for accurately adding the fish sauce, salt, sugar, and spices
7. Soup bowls and a ladle for serving the finished dish

FAQ

• Q: How do I get the best flavor out of the oxtail in this recipe?
  A: The secret is charring the onion and ginger before cooking, which gives a smoky flavor. The Instant Pot then locks in those spices so every bite pops.
• Q: What can I do if I dont have star anise?
  A: You can use a pinch of Chinese five spice powder as a substitute, but it might alter the flavor a bit.
• Q: How long should the oxtail cook in the Instant Pot?
  A: Set your Instant Pot for 45 minutes on high pressure and let it naturally release the pressure. This really helps the flavors blend.
• Q: Can I adjust the seasoning once the soup is done?
  A: Yes you can. Taste the broth before serving and add more fish sauce, salt or sugar if needed.
• Q: How do I keep the pho noodles from turning mushy?
  A: Cook the noodles separately and then submerge them in the hot broth just for a 30 to 60 second dip. This keeps them firm.

Pho Bo Instant Pot Oxtail Recipe Substitutions and Variations

• If you cant find oxtail, you could swap it with beef shank or short ribs which work fine in the broth.
• If you dont have fish sauce, try using soy sauce mixed with a little lime juice for that salty, tangy kick.
• If dried pho rice noodles are hard to get, you might use thin spaghetti or ramen noodles instead.
• If you’re missing star anise, a pinch of Chinese five spice powder can be a good stand-in, just dont add too much.
• If you dont have ginger, a little bit of freshly grated galangal can bring a similar warming flavor to the broth.

Pro Tips

Here’s a version of the recipe with a few extra pro tips thrown in, written like I just jotted it down in my kitchen notes:

1. First up, get your large onion and that 4-inch piece of ginger and char ’em. You can do it under the broiler or straight over an open flame. Just be careful so they don’t get overly burnt, because if they’re too bitter it can mess up the broth. (Pro Tip: Try to get a nice, even blackened look—not complete ash.)

2. Next, toss 2 lbs of oxtail in your Instant Pot along with the charred onion and ginger. Now add 3 star anise, 4 whole cloves, a cinnamon stick and 1 tbsp of lightly toasted coriander seeds. Toasting the coriander seeds in a dry pan first really brings out their flavor—it’s a small step that makes a big difference.

3. Now pour in 10 cups of water and mix in 2 tbsp of fish sauce, 1 tbsp of salt, and 1 tsp of sugar. Seal your Instant Pot and set it to pressure cook on high for 45 minutes, letting it naturally release pressure for about 10 minutes when you’re done. (Pro Tip: The natural pressure release helps the oxtail come out extra tender, so don’t rush it if you can.)

4. While the oxtail is doing its thing, soak your 8 oz dried pho rice noodles in hot water. Follow the package instructions, but keep an eye on them since you don’t want them to turn all mushy. A good soak makes all the texture difference once they’re in the bowl.

5. Once your Instant Pot is done, carefully release any remaining pressure and strain the broth to remove all the spices, onion, and ginger bits. If you need more broth for your bowl, just pour the clear liquid back in the pot and taste it. Feel free to add extra fish sauce or salt if you think it’s a bit flat. (Pro Tip: Always taste before serving. It’s your broth, so tweak it until it suits your taste perfectly.)

6. Now its time to assemble: divide your softened noodles into serving bowls, ladle the steaming hot broth with tender oxtail pieces over the noodles, and then top with fresh basil leaves, cilantro sprigs, and a handful of bean sprouts. Add a lime wedge and a few slices of jalapeno if you’re into a little extra heat.

Enjoy your homemade Pho Bo Oxtail, and remember that these pro tips are little hacks that can really take the recipe up a notch!