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.