Instant Pot Vietnamese Beef Pho Recipe
If you’re craving a bowl of comforting, aromatic soup that feels like a warm hug from the inside, you have to try this Instant Pot Vietnamese Beef Pho. It’s a vibrant dance of fragrant spices, tender beef, and silky rice noodles, all coming together in a rich, flavorful broth that’s ready faster than you’d expect thanks to the magic of the Instant Pot. This beloved Vietnamese classic is not only soul-satisfying but also surprisingly easy to make at home when you have the right method and ingredients.
Ingredients You’ll Need
These ingredients are the heart and soul of the dish, each bringing a specific layer of flavor, texture, or aroma to your bowl of pho. From the warm spices to the fresh garnishes, every element plays a vital role in creating that authentic taste.
- Beef broth (8 cups): The rich base that carries all the delicious flavors.
- Onion, quartered (1): Adds sweetness and depth when simmered in the broth.
- Ginger, sliced (2-inch piece): Brings a subtle kick and warmth to the soup.
- Star anise (3): A signature spice that imparts a lovely licorice note.
- Cinnamon stick (1): Warms the broth with a gentle, sweet spice.
- Coriander seeds (1 teaspoon): Adds nuttiness and complexity to the spice blend.
- Fish sauce (1 tablespoon): Contributes a deep umami and salty richness.
- Soy sauce (1 tablespoon): Enhances the savory flavor with a hint of sweetness.
- Sugar (1 tablespoon): Balances the broth’s flavors with a touch of sweetness.
- Beef sirloin, thinly sliced (1 pound): The tender protein star that cooks quickly in the broth.
- Dried rice noodles (8 ounces): The silky texture that’s essential to a great pho experience.
- Garnishes: Sliced green onions, bean sprouts, lime wedges, Thai basil, and jalapeño slices to brighten and personalize your bowl.
How to Make Instant Pot Vietnamese Beef Pho
Step 1: Build the Broth
Start by pouring your beef broth into the Instant Pot, then add in your aromatic onion, fragrant ginger, star anise, cinnamon stick, and coriander seeds. These whole spices are the foundation that creates the unmistakable pho aroma and flavor. The fish sauce, soy sauce, and sugar round out the broth by layering in richness, umami, and just the right amount of sweetness.
Step 2: Pressure Cook the Broth
Seal the lid and ensure the valve is set to sealing. Select the Pressure Cook (or Manual) function and set it for 10 minutes. This pressure cooking step extracts and melds those beautiful flavors quickly and intensively, setting your broth up for pure perfection.
Step 3: Natural Release and Strain
Once the timer finishes, let the pressure release naturally for 10 minutes. This slow release keeps the flavors intact. After that, carefully release any remaining pressure, then open the lid. Remove all the solids like the onion and spices—your broth is now wonderfully infused and ready for the beef.
Step 4: Cook the Beef in Residual Heat
Add your thinly sliced sirloin to the hot broth in the Instant Pot. Close the lid, set the valve to sealing, and select the Pressure Cook setting, but set the timer to 0 minutes. The beef cooks perfectly in the residual heat, ensuring it stays tender and juicy rather than overcooked.
Step 5: Prepare the Noodles
While the beef is gently cooking, prepare your rice noodles according to package instructions. They typically require soaking or a quick soak in hot water to soften, so they’re ready to receive the broth and beef.
Step 6: Assemble Your Pho
Once the beef is done, do a quick pressure release and open the lid carefully. Spoon the cooked noodles into serving bowls and ladle your hot beef broth and tender beef slices on top. The colors and aromas at this point will already have you eager to dive in.
How to Serve Instant Pot Vietnamese Beef Pho
Garnishes
Garnishes are where pho shines with freshness and an extra pop of flavor. Sliced green onions add a mild onion bite, crisp bean sprouts bring satisfying crunch, and Thai basil adds a sweet, slightly peppery aroma. Don’t forget lime wedges for that essential zesty lift and jalapeño slices if you love a bit of spicy heat. These garnishes let everyone customize their bowl just the way they like.
Side Dishes
Pho is a complete meal on its own but pairs beautifully with simple side dishes. A light cucumber salad with a tangy dressing or crispy spring rolls can complement the broth’s warmth without overpowering it. Some like to have a small plate of pickled vegetables nearby to contrast with the rich soup flavors.
Creative Ways to Present
For special occasions or when entertaining, consider serving pho in rustic bowls with chopsticks and spoons for an authentic feel. You can set out small bowls of garnishes so guests can customize their own pho bowls. Another fun way is to layer the noodles and beef in the bowl first, then pour the steaming broth tableside for a dramatic and interactive presentation.
Make Ahead and Storage
Storing Leftovers
You can store leftover Instant Pot Vietnamese Beef Pho broth and beef in airtight containers in the refrigerator for up to 3 days. Keep the noodles separate because they tend to get mushy if stored in broth. This way, your pho maintains texture and freshness when reheated.
Freezing
The broth freezes beautifully if you want to keep some on hand for busy nights. Pour it into freezer-safe containers without the noodles or garnishes and it will last for up to 3 months. Thaw overnight in the fridge before reheating and adding fresh noodles and toppings.
Reheating
Gently reheat the broth and beef on the stovetop or in the microwave until steaming hot. Cook fresh noodles and add fresh garnishes right before serving to keep your Instant Pot Vietnamese Beef Pho tasting just as vibrant as when first made.
FAQs
Can I use a different cut of beef for this Instant Pot Vietnamese Beef Pho?
Absolutely! While sirloin is tender and cooks quickly, you can also use flank steak, brisket, or even beef chuck. Just slice thinly against the grain for the best texture, and adjust the cooking times if using tougher cuts.
Is it necessary to use star anise and cinnamon?
Yes, these spices are key to pho’s signature warm, aromatic flavor. If you don’t have star anise, you can substitute with fennel seeds, but cinnamon is best kept in for that subtle sweetness and depth.
Can I make this recipe without an Instant Pot?
You can simmer the broth on the stove for several hours to fully develop the flavor, but it will take significantly longer. The Instant Pot saves time by cooking under pressure without compromising taste.
How thin should the beef slices be?
Very thin is best, about 1/8 inch thick, so the residual heat cooks the beef quickly and keeps it tender rather than tough or chewy.
What noodles work best for pho?
Dried rice noodles are traditional and have the ideal smooth, slightly chewy texture. Wide or thin noodles are a matter of personal preference, but be sure to prepare them according to package instructions for best results.
Final Thoughts
Making Instant Pot Vietnamese Beef Pho at home is a delightful journey that fills your kitchen with incredible aromas and rewards you with a bowl full of comfort and flavor. It’s approachable, quick, and endlessly customizable, making it one of my favorite weeknight meals to share with friends and family. Give it a try and discover how wonderfully easy it is to enjoy authentic Vietnamese pho anytime you want!
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Instant Pot Vietnamese Beef Pho Recipe
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: Halal
Description
A comforting and aromatic Instant Pot Vietnamese Beef Pho recipe that combines rich beef broth infused with spices, tender thinly sliced sirloin, and soft rice noodles. Ready in under an hour, this classic Vietnamese soup is garnished with fresh herbs and vegetables for an authentic and flavorful meal.
Ingredients
Broth Ingredients
- 8 cups beef broth
- 1 onion, quartered
- 2-inch piece of ginger, sliced
- 3 star anise
- 1 cinnamon stick
- 1 teaspoon coriander seeds
- 1 tablespoon fish sauce
- 1 tablespoon soy sauce
- 1 tablespoon sugar
Main Ingredients
- 1 pound beef sirloin, thinly sliced
- 8 ounces dried rice noodles
Garnishes
- Sliced green onions
- Bean sprouts
- Lime wedges
- Thai basil
- Jalapeño slices
Instructions
- Prepare the Broth: Add beef broth, quartered onion, sliced ginger, star anise, cinnamon stick, coriander seeds, fish sauce, soy sauce, and sugar to the Instant Pot, ensuring all ingredients are well combined for rich flavor extraction.
- Seal and Cook: Close the Instant Pot lid and set the valve to the sealing position. Select the Pressure Cook or Manual setting and set the timer for 10 minutes to infuse the broth with the spices and aromatics.
- Pressure Release: When the cooking cycle completes, allow natural pressure release for 10 minutes to preserve flavor and prevent splattering. Then carefully perform a manual release to vent any remaining pressure.
- Strain the Broth: Open the lid carefully and remove the solids including onion, ginger, star anise, cinnamon stick, and coriander seeds to leave a clear, aromatic broth.
- Add Beef Slices: Place the thinly sliced beef sirloin into the hot broth within the Instant Pot to warm and cook it gently in the residual heat, preserving tenderness.
- Cook Beef in Residual Heat: Close the lid again and set the valve to sealing. Select Pressure Cook or Manual and set the timer to 0 minutes – the heat remaining will cook the beef to perfect doneness.
- Prepare Noodles: While the beef is cooking, soak or cook the dried rice noodles following package instructions until soft and tender.
- Release Pressure and Assemble: Once the beef cooking time ends, perform a quick pressure release. Open the lid carefully. Divide the prepared rice noodles into serving bowls.
- Serve the Pho: Ladle the hot beef and broth mixture over the noodles. Garnish with green onions, fresh bean sprouts, lime wedges, Thai basil, and jalapeño slices for authentic flavor and freshness.
- Enjoy Your Meal: Serve the Instant Pot Vietnamese Beef Pho immediately while hot for the best taste and experience.
Notes
- For thinner beef slices, partially freeze sirloin before slicing to ensure even and delicate cuts.
- If you prefer a stronger spice aroma, toast spices like star anise, cinnamon stick, and coriander seeds lightly before adding to the broth.
- You can substitute soy sauce with tamari for a gluten-free option.
- Adjust the jalapeño slices to taste depending on your preferred spice level.
- Leftover broth can be refrigerated for up to 3 days or frozen for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Pressure Cooking
- Cuisine: Vietnamese
Nutrition
- Serving Size: 1 bowl (approx. 400g)
- Calories: 350 kcal
- Sugar: 4 g
- Sodium: 850 mg
- Fat: 10 g
- Saturated Fat: 3 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 2 g
- Protein: 30 g
- Cholesterol: 70 mg
Keywords: Vietnamese Pho, Instant Pot Pho, Beef Pho, Vietnamese Soup, Pressure Cooker Pho, Vietnamese Beef Noodle Soup
