Pho Bo Instant Pot Recipe

Get ready to dive into the soul-soothing world of homemade pho, where every sip of broth feels like a warm hug and each slurp of noodles takes you on a culinary adventure. 🍜✨

I love crafting the olfactory wonders of Pho Bo in an Instant Pot, with the easy, familiar steps I learned when making broth from scratch. Beyond the beef bones, the first and most necessary element, and the unnecessary but fun step of electric roasting ginger, the spice-and-herb blend I use is key to achieving authentic flavor in one of Vietnam’s most famous comfort foods.

Unlike the stovetop method (and most traditional methods), using an Instant Pot builds a deeply layered flavor into the broth with little fuss and no lengthy time commitment. Still, no one Vietnamese family makes Pho the same way, so feel free to play around with the spices and the order in which you add them.

Pho Bo Instant Pot Recipe Ingredients

• Beef Bones: Rich in collagen; provides depth to the broth.
• Ginger: Anti-inflammatory; adds a warm, spicy undertone.
• Star Anise: Aromatic spice; imparts a licorice-like flavor.
• Rice Noodles: Gluten-free; offers a soft, chewy texture.
• Fish Sauce: Umami-rich; enhances savory depth to the broth.
• Bean Sprouts: High in vitamin K; adds a crisp, fresh bite.
• Cilantro Leaves: Fresh flavor; adds a bright, herbal note.
• Lime: Source of vitamin C; provides a tangy finish.

Pho Bo Instant Pot Recipe Ingredient Quantities

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• 1 tablespoon vegetable oil
• 2 pounds beef bones (marrow or knuckle)
• 1 large onion, peeled and halved
• 2-inch piece of ginger, sliced and smashed
• 8 cups water
• 1 tablespoon salt
• 1 tablespoon sugar
• 1 cinnamon stick
• 4 whole cloves
• 2 star anise
• 1 tablespoon fish sauce
• 1 pound beef chuck or brisket, thinly sliced
• 14 ounces rice noodles
• 1 cup bean sprouts
• 2 scallions, sliced
• 1/4 cup cilantro leaves
• 1 lime, cut into wedges
• Fresh basil leaves
• Fresh mint leaves
• Sriracha sauce (optional, for serving)
• Hoisin sauce (optional, for serving)

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How to Make this Pho Bo Instant Pot Recipe

1. Prepare Ingredients:
Wash the beef bones in cold water. Take the two onions and slice them. Sliced onions are better suited for this recipe because they expose more surface area to the flame. This allows for better caramelization and a deeper flavor in the finished broth. Onion is often used to make broth because it contains a lot of natural sugar. When it is cooked long and low, like in a broth, the onion caramelizes and becomes sweet. Sweetness adds balance to the flavor of the broth. That’s basic broth-making 10
1.

2. Sauté Onion and Ginger:
Choose the ‘Sauté’ setting on the Instant Pot. Pour in 1 tablespoon of vegetable oil, add the onion (cut side down) and the ginger slices, and cook until they are lightly browned, about 3-5 minutes.

3. Toast Spices:
Include the cinnamon stick, cloves, and star anise in the pot. Toast them until they release their aroma, which should take about 2 minutes.

4. Add Bones and Liquid:
Put the bones into the pot. Add 8 cups of water. Check to ensure that the bones are submerged. Add 1 tablespoon of salt. Add 1 tablespoon of sugar.

5. Pressure Cook:
Place the lid atop the Instant Pot and set the pot to ‘Pressure Cook’ on high for 45 minutes. Let the pressure release naturally for 15 minutes, and then quick release any remaining pressure.

6. Strain Broth:
Gently lift the lid, dispose of the bones, onion, ginger, and spices. Get rid of any sediment that may have settled to the bottom. Pour the broth through a fine mesh strainer or colander layered with cheesecloth into a clean pot.

7. Season Broth:
Mix in 1 tablespoon of fish sauce. Taste, then adjust seasoning with extra salt or sugar if needed.

8. Prepare Noodles:
As the broth is cooking, prepare the rice noodles per the package instructions. Rinse them under cold water and drain.

9. Assemble Bowls:
Distribute the noodles, beef (sliced thin), bean sprouts, scallions, cilantro, basil leaves, and mint leaves among serving bowls.

10. Serving: Hot broth is poured over the contents of each bowl to cook the beef slices and heat the ingredients. The dish is served immediately with lime wedges, sriracha sauce, and hoisin sauce.

Pho Bo Instant Pot Recipe Equipment Needed

1. Instant Pot
2. Knife
3. Cutting board
4. Tablespoon
5. Fine mesh strainer or colander
6. Cheesecloth
7. Large pot
8. Tongs
9. Ladle
10. Sauté pan (optional for toasting spices)
11. Serving bowls
12. Spoons and chopsticks for serving

FAQ

• Q: Can I use a different cut of beef for the pho?A: Yes, flank steak or sirloin also works well if you prefer those cuts. The key is slicing the meat very thinly so it cooks quickly in the hot broth.
• Q: How long should I soak the rice noodles?A: Place the rice noodles in hot water for approximately 10 to 15 minutes, or until they become pliable and tender.
• Q: Can I make this recipe without an Instant Pot?A: Yes, you can achieve a similar depth of flavor in the broth by simmering it on the stove for several hours; it just takes longer than using an Instant Pot.
• Q: What can I substitute for fish sauce if I don’t have any?You can use soy sauce as a stand-in, though it will give the broth a different taste. But there are plenty of other options. B: Fish sauce is an excellent choice, as it is fundamentally umami. You can use it in equal measure for a boost or go lighter and use about half as much. For the seafood lover, this is the best choice. It will yield a slightly sweeter broth, but the flavor will remain as deep and rich as it should. If you don’t have fish sauce, try: 1. Using the same amount of hoisin sauce for a sweet and sticky broth. 2. Adding the same amount of Worcestershire sauce for an equally flavorful broth.
• Q: How do I store leftover pho soup?A: In the refrigerator, the broth and noodles can be kept for up to 3 days; they should be stored separately. Before serving, reheat them. And be sure to add fresh toppings just before going in for a bite. No one likes a soggy topping.
• Q: Can I freeze the pho broth?A: Yes, you can freeze the pho broth for up to 3 months in a container that is airtight. When you’re ready to use it, thaw it out and reheat it.

Pho Bo Instant Pot Recipe Substitutions and Variations

1 tablespoon vegetable oil — can be replaced with canola oil or grapeseed oil.
Two pounds of beef bones—substitutable with chicken bones for a lighter broth.
Fish sauce, 1 tablespoon—substitute soy sauce for a different flavor profile.
1 pound of beef chuck or brisket — chicken breast can be substituted for a lighter option.
14 ounces of rice noodles — for a low-carb option, use zucchini noodles instead.

Pro Tips

1. Roast the Bones for Extra Flavor Before adding the bones to the Instant Pot, consider roasting them in the oven at 400°F (200°C) for about 30-45 minutes. This step adds a deeper, richer flavor to the broth.

2. Chill the Broth to Remove Excess Fat After straining the broth, chill it in the refrigerator for several hours or overnight. The fat will solidify on top, making it easy to remove for a cleaner broth.

3. Use High-Quality Fish Sauce The fish sauce significantly impacts the broth’s flavor. Opt for a high-quality fish sauce and add it gradually to taste, as some are more potent than others.

4. Soak Noodles in Warm Water First Instead of boiling the rice noodles, soak them in warm water until they are just soft. This will prevent them from becoming too mushy when hot broth is poured over them.

5. Customize with Fresh Herbs Encourage diners to use a mix of fresh herbs like basil, mint, and cilantro to personalize their bowls. This adds a bright, fresh contrast to the rich broth.