soup

Instant Pot Beef Pho

Instant Pot Beef Pho
Prep
10 min
Cook
21 min
Total
31 min
Serves
4

Ingredients

Servings
4
  • 1 large onion, halved
  • 1 ½ inch piece ginger
  • 1 stick of cinnamon
  • 2 whole star anise
  • 3 whole cloves
  • ¾ teaspoon ground coriander
  • 1 teaspoon black peppercorns
  • 4 cup beef broth (unsalted)
  • 4 cup water
  • ⅛ teaspoon red pepper flakes
  • ½ apple
  • 1 medium carrot
  • 4 whole mushrooms (or stems only)
  • 2 tablespoon tamari sauce (replace with soy sauce if needed)
  • 4 teaspoon fish sauce
  • 8 ounce beef
  • 8 cup water
  • 4 ounce thin rice noodles

Steps

  1. Turn the instant pot to saute, and add the onion and ginger, cut side down. Cook for 5 minutes. Remove and set aside.
  2. Add the cinnamon, star anise, cloves, coriander, peppercorns, and red pepper flakes. Stir constantly for 1 minute.
  3. Pour in beef broth and 4 cups water. Add in apple, carrot, mushroom stems if using, tamari sauce, and fish sauce, plus the onion and ginger. Stir.
  4. Cover and turn the pressure to high for 6 minutes.
  5. Meanwhile, add the beef to the freezer for 10 minutes easier slicing. Slice very thinly against the grain, set aside.
  6. When done, let sit for 10 minutes before doing a quick release. Strain and return to instant pot. Taste and add additional tamari sauce or fish sauce if desired.
  7. While waiting for the soup to quick release, boil 8 cups water and pour over noodles. (Follow noodle package instructions). Drain and transfer to bowls.
  8. Serve noodles in a bowl and top with sliced beef. Pour boiling broth over beef and noodles, so the beef cooks. Top with bean sprouts, chopped cilantro, lime juice, sliced jalapeños, etc.