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
Scale
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
