Making traditional beef pho (or phở bò) can be an all-day affair, with the broth bubbling away for anywhere from 3 to 6 hours. This Instant Pot pho recipe takes less than 2 hours (including pressure-release time), but it doesn’t compromise on flavor thanks to the toasted spices and charred onion and ginger (seared in the pressure cooker) cooked right along with the beef bones and brisket.
Using a variety of bones is key to making a lip-smacking, umami-rich broth. You’ll need three pounds and can choose any combination of oxtail, knuckles, marrow, or neck bones for this noodle soup. While the broth simmers, prep your noodles and garnishes—a squeeze of lime juice and a few fresh herbs bring the pho to life. Pour the hot broth over your assembled bowls and watch the raw beef slices cook right before your eyes.
Cook’s Note: Often enjoyed as candy, jagged honey-hued yellow rock sugar has a mildly sweet flavor. It’s used in drinks, desserts, and soup recipes, including many traditional pho broth variations, where it rounds out the savory flavor. Look for it in specialty shops and online. To use, break down large pieces with a mallet.
Recipe information
Total Time
2 hours
Yield
4 servings
Ingredients
3
1
4
2
2
1
3
1
2
½
2½
10
8
Need to make a substitution?
Preparation
Step 1
Set a 6-qt. Instant Pot to high sauté. Toast 3 star anise pods, one 3" cinnamon stick, and 4 whole cloves, stirring, until fragrant and crackling slightly, about 2 minutes. Add 2 Tbsp. vegetable oil and work around to coat bottom of pot. Reduce heat to medium, add 2 medium yellow onions, peeled, halved, cut sides down, and one 2" piece ginger, scrubbed, sliced lengthwise ¼" thick, and cook, undisturbed, until deep brown in spots, 5–7 minutes.
Step 2
Pour in 1 cup water, scraping up any browned bits with a wooden spoon, then add 3 lb. mixed soup beef bones (2"–3" sections of oxtail, marrow, knuckles, and/or neck bone), rinsed under cold running water to remove blood and excess bits, 1 lb. beef brisket or chuck, cut into 2" pieces, 2 Tbsp. fish sauce, ½ oz. yellow rock sugar or 3 tsp. granulated sugar, 2½ tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt, and another 6 cups water (or just up to your max fill line). Lock lid and turn venting knob to sealing position. Cook on high pressure 1 hour (it will take about 20 minutes to come to pressure before the cook time begins). Naturally release pressure 30 minutes.
Step 3
While the broth is cooking, place 10 oz. dried thin Banh Pho rice noodles in a large bowl and pour in cold water to cover. Let soak 30 minutes. Drain noodles and rinse to remove excess starch.
Step 4
Freeze 8 oz. beef eye of round, sirloin steak, London broil, or tri-tip steak until firm, 20–30 minutes. Thinly slice against the grain, then chill in refrigerator until ready to serve.
Step 5
Once pressure on pot has released 30 minutes, place a kitchen towel loosely over vent to prevent splattering. Using a wooden spoon, gradually open venting knob. As soon as floating pin drops, carefully open lid. Using tongs, transfer bones to a large bowl.
Step 6
Place brisket in another large bowl and pour cool water over to cool down and keep from drying out. Using a fine-mesh strainer, scoop out solids from broth; discard aromatics and reserve any meat and bones for serving if desired. (Leftover meat and bones can also be reserved for another use; add to fried rice or bibimbap or scoop out marrow and slather it over slices of grilled toast.) Skim fat from surface with a ladle and discard. Taste broth and season with more fish sauce or salt if needed. Set to low sauté and simmer gently while you cook the noodles.
Do Ahead: Broth can be made 1 day ahead. Transfer to an airtight container; cover and chill. The fat will solidify on the surface, making it easier to skim and flavors will deepen. Strained and skimmed broth can be made 3 days ahead. Transfer to an airtight container; cover and chill, or freeze up to 3 months.
Step 7
Fill a large pot one-third of the way with water and bring to a rolling boil. Add noodles and cook, using chopsticks or a wooden spoon to stir, until just al dente, about 15 seconds. Drain noodles in a colander and rinse well under cold water to stop cooking. Drizzle a little oil over and toss to coat (this will keep them from sticking together).
Step 8
Remove brisket from water and thinly slice against the grain. Divide noodles among deep bowls. (Pro tip: Before adding noodles, swirl hot water inside bowls to warm up, then discard.) Top each bowl with a few slices of brisket, sliced beef eye of round, and any reserved meat and bones (if using), and top with thinly sliced onion (rinsed), thinly sliced scallions, and chopped cilantro (if using); season with freshly ground black pepper. Ladle hot broth over raw beef to cook.
Step 9
Arrange Thai basil leaves, mint leaves, mung bean sprouts, sliced Thai or serrano chiles, and lime wedges on a platter for topping pho as desired and serve with sriracha and hoisin sauce in small bowls for dipping.
Editor’s note: This Instant Pot beef pho recipe was first printed online in February 2021; it has been updated for style. Head this way for more of our favorite noodle soups →