Description
This Instant Pot Beef Pho recipe offers a quick and flavorful twist on the traditional Vietnamese noodle soup. Tender strips of sirloin steak are cooked perfectly in aromatic, spiced beef broth infused with star anise, cinnamon, cardamom, and fresh herbs. Ready in just 45 minutes, this comforting and fragrant soup is served over soft rice noodles and customizable with fresh herbs, chili, lime, and crunchy vegetables.
Ingredients
Scale
Broth and Spices
- 1 TBSP oil
- 1 large onion, quartered
- 1 2-inch piece of ginger, peeled
- 1 TBSP minced garlic
- 2 star anise
- 1/2 cinnamon stick
- 1 black cardamom pod or 3 green cardamom pods
- 1 tsp whole coriander seeds
- 1/2 tsp whole black peppercorns
- 6 cups beef broth
- 2 cups water
- 2 TBSP fish sauce
- 1 1/2 tsp brown sugar
- 1 TBSP fresh lime juice
- 1/2 tsp salt
Protein and Noodles
- 1 1/2 lb sirloin steak, cut into thin strips
- 8 oz rice noodles
Toppings and Garnishes
- Thinly sliced radishes
- Carrot matchsticks
- Fresh Thai basil
- Fresh mint leaves
- 1 chili pepper or jalapeno, thinly sliced
- Lime wedges
- Thai bird chilies
- Bean sprouts
- Sriracha or hoisin sauce (optional, for serving)
Instructions
- Sauté Aromatics: Set the Instant Pot to SAUTE on HIGH. Heat the oil, then add the quartered onion, peeled ginger, and minced garlic. Cook for 4-5 minutes, stirring frequently, until the onion and ginger are browned and fragrant.
- Add Whole Spices: Stir in the star anise, cardamom pod(s), cinnamon stick, coriander seeds, and black peppercorns. Cook briefly until the spices become fragrant, about 1 minute.
- Add Liquids and Seasonings: Pour in the beef broth, fish sauce, brown sugar, fresh lime juice, 1/2 tsp salt, and water. Stir to combine. Place the Instant Pot lid on, make sure it is locked and the vent sealed. Cancel the SAUTE mode and press PRESSURE COOK on HIGH for 15 minutes.
- Cook Under Pressure: Allow about 15 minutes for the Instant Pot to come to pressure. Once cooking is complete, use the QUICK RELEASE method to release the pressure safely.
- Prepare Noodles: While the broth is cooking, prepare the rice noodles according to the package instructions. Drain and set aside.
- Strain Broth: Place a large bowl under a mesh strainer lined with cheesecloth. Ladle the broth into the strainer to separate out the solids and spices. Return the strained broth back into the Instant Pot and turn SAUTE back on HIGH to bring it to a boil.
- Cook Steak and Assemble Bowls: There are two options for cooking the steak:
Option 1: Layer thin strips of raw steak over the noodles with toppings in each serving bowl, then pour the boiling broth over the top to cook the steak gently.
Option 2: Dip steak strips directly into the boiling broth in the Instant Pot for 30 seconds to 1 minute, depending on preferred doneness. Remove the steak with a slotted spoon and place over noodles. Arrange fresh toppings, then ladle hot broth over everything. - Add Final Touches: Set the Instant Pot to WARM to keep broth hot. Garnish bowls with sliced radishes, carrots, fresh Thai basil, mint leaves, sliced chili, lime wedges, Thai bird chilies, and bean sprouts. Add sriracha or hoisin sauce to taste and stir before enjoying.
Notes
- For more tender beef, slice the sirloin as thinly as possible against the grain.
- You can substitute sirloin with flank or ribeye steak for different textures.
- The broth can be made ahead and refrigerated; reheat before serving.
- Adjust the chili peppers and sriracha to control spice level.
- Using cheesecloth with the strainer helps create a clear broth by filtering out solids.
- If you prefer, add fresh lime juice individually to each bowl for more vibrant flavor.
