Instant Pot Pho – Vietnamese Beef Noodle Soup

The most requested recipe is finally here! Delicious Instant Pot Pho – Vietnamese Beef Noodle Soup that will blow your mind! I make this recipe ALL THE TIME, and with an instant pot, it takes less than 1.5 hours, and you can have a homemade delicious beef broth that tastes so much better than takeout! Want to know the best part of homemade pho? Unlimited soup, and no one will judge you if you have too many meatballs like me! 

Instant Pot Pho

• Homemade Instant Pot Pho: Vietnam’s Favorite Breakfast
• Beef Pho Ingredients
  • Making Beef Pho Broth in An Instant Pot
  • Making A Spice Bag for Pho Broth
  • Meats To Add To Your Pho
  • Condiments and Herbs To Serve with Pho
• How To Make Instant Pot Vietnamese Beef Pho

Homemade Instant Pot Pho: Vietnam’s Favorite Breakfast

Pho is one of those recipe where every household has its own secret version. After a few trials and errors, this is my version of homemade Instant Pot Pho and soon will be yours too! I once worked at a nail salon where the Vietnamese ladies enjoyed hot bowls of pho every day. Before I left that job, they took me shopping and showed me their secrets to Homemade Pho.

Fun Fact, Did you know that pho is often eaten at breakfast in Vietnam? What is a better way to start your day than a hot bowl of Vietnamese Beef Noodle Soup?  

When I visited Vietnam for a month, I had it every day for breakfast. I was so surprised at how many variations there are of pho. Every stall has its version. I realized the “Western” pho that I know is a much “meatier” versions. There’s actually a lot of variations of pho in Vietnam that’s more veggie and herb focused.

Beef Pho Ingredients

Making Beef Pho Broth in An Instant Pot

To make that rich and beefy pho broth, I used 2.5 lb Beef Bones, 1 onion, and my spice bag. Before actually making the broth, I first simmer and rinse the beef bones to release the surface impurities. This helps get that clean-looking, clear pho broth later. The broth is seasoned with fish sauce, salt, and rock sugar for extra umami flavor. Then it’s cooked on High pressure for 1 hour.

Making A Spice Bag for Pho Broth

For spices, I make a pho spice blend using pantry ingredients. This blend includes 5 slices Ginger, 2 sticks of Cinnamon, 6 Star Anise, 1.5 tbsp Coriander Seeds, and 1 tbsp Whole Cloves. Make sure to toast your spices first to release its aroma. I like to use a spice bag to keep my spices together, which makes it so easy to remove from the broth later.

You can also visit your local Vietnamese supermarket for somel pre-packaged pho spice packets as well. 

Meats To Add To Your Pho

On top of our beef broth and rice noodles, I am adding some sliced beef and meatballs. The best part of cooking your own pho is that no one will judge you for how many beef meatballs you add. You can find frozen Vietnamese meatballs in the freezer section of your local Asian supermarket.

I am using thinly sliced Beef Sirloin Steak today. The trick to cutting cutting the meat extra thin is putting the beef in the freezer for 5 minutes before cutting. Other beef parts you can add include beef brisket, tendon, tripe, or flank, but they should be slightly cooked in the broth before adding to the soup.

Condiments and Herbs To Serve with Pho

The final touch for a good bowl of pho is the condiments and plate of fresh herbs and veggies that’s served with it. There are so many different herbs you can add to your pho. Some of the must-haves include fresh Thai Basil, lime wedges, bean sprouts, green onion, cilantro, and Thai chili. Of course, don’t forget the Hoisin Sauce and Sriracha to mix in while you eat!

How To Make Instant Pot Vietnamese Beef Pho

1. Add beef bones to a pot and fill with water until all the beef bone is covered. Turn the heat to medium-high and let it simmer for 5 minutes. After 5 minutes, rinse the bone clean, making sure to remove all the impurities from the bone, drain, and set aside.
2. In a pan, toast all the spices for 2-3 minutes or until fragrant. Set aside
3. Cut the onion in half and toast of medium-high heat and ginger until charred or fragrant, takes 3-4 minutes. 
4. Place ginger and all the species in a spice bag, so it’s easier to fish out after. 
5. Add beef bones, spice bag, onion, water, fish sauce, salt, and rock sugar in the instant pot. Set the instant pot to high-pressure cook and cook for 1 hour
6. After 1 hour, add in beef balls, turn the setting to saute, and cook for another 10 minutes or until beef balls are cooked. Prepare noodles, garnish, and toppings in the meantime. 
7. Start with drained rice noodles, add on thinly sliced beef, and garnish with green onion and cilantro. Pour the hot soup all over the soup and serve with all your favorite garnishments! 

Vietnamese Beef Noodle Soup – Instant Pot Pho

By Tiffy Cooks

5 from 2 votes

Delicious Instant Pot Pho – Vietnamese Beef Noodle Soup that will blow your mind! I make this recipe ALL THE TIME, and with an instant pot, it takes less than 1.5 hours, and you can have a homemade delicious beef broth that tastes so much better than takeout! 

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Cook ModePrevent your screen from going dark

Prep Time:20 minutes mins

Cook Time:1 hour hr 10 minutes mins

Total Time:1 hour hr 30 minutes mins

Course: Dinner, Main Course, Soup

Cuisine: Asian, Vietnamese

Keyword: asian dinner, Asian Noodles, Asian Recipes for Dinner, Instant Pot, noodle recipe

Servings: 6 Bowls

Equipment

• Instant Pot

Ingredients

• 2.5 lb Beef Bones
• 1 Onion
• 5 slices Ginger thin slices
• 2 sticks Cinnamon
• 6 Star Anise
• 1.5 tbsp Coriander Seeds
• 1 tbsp Whole Cloves
• 2 tbsp Fish Sauce
• 1 tbsp Salt
• 1 tbsp Sugar or Rock Sugar
• 15 Cups Water

Topping:

• Thin Slices of Beef
• Beef Meat Balls

Garnish:

• Thai Basil
• Lime Wedges
• Bean Sprouts
• Green Onion
• Cilantro
• Thai Chili
• Hoisin Sauce
• Sriracha

Instructions

• Add beef bones to a pot and fill with water until all the beef bone is covered. Turn the heat to medium-high and let it simmer for 5 minutes. After 5 minutes, rinse the bone clean, making sure to remove all the impurities from the bone, drain, and set aside.
• In a pan, toast all the spices for 2-3 minutes or until fragrant. Set aside.
• Cut the onion in half and toast of medium-high heat and ginger until charred or fragrant, takes 3-4 minutes.
• Place ginger and all the species in a spice bag, so it’s easier to fish out after.
• Add beef bones, spice bag, onion, water, fish sauce, salt, and rock sugar in the instant pot. Set the instant pot to high-pressure cook and cook for 1 hour
• After 1 hour, add in beef balls, turn the setting to saute, and cook for another 10 minutes or until beef balls are cooked. Prepare noodles, garnish, and toppings in the meantime.
• Start with drained rice noodles, add on thinly sliced beef, and garnish with green onion and cilantro. Pour the hot soup all over the soup and serve with all your favorite garnishments!

Video

Notes

I am using thinly sliced Beef Sirloin Steak today. The trick to cutting it extra thin is putting the beef in the freezer for 5 minutes before cutting. For spices, I like to put my spice bag together. However, you can also visit your local Vietnamese supermarket, and they sell pre-packaged pho spice packets as well.