Easy Instant Pot Pho {Slow Cooker, Stove Top Options)

Craving Vietnamese pho? Forget the takeout and make this homemade Instant Pot Pho in just 30 minutes. No Instant Pot? I’ve got slow cooker and stove top options too. It’s so easy to make and delicious. You can customize it with your favorite toppings like bean sprouts, sliced radishes and fresh basil.

Instant Pot Beef Pho in a bowl

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I don’t know about you but there are some days where we just crave pho. It’s my 8-year-old son’s favorite go-to meal and he can easily get my husband to get takeout when it’s cold outside or when we’re feeling the slightest bit under the weather. Some people crave chicken noodle soup, we crave pho.

Why Make Pho in the Instant Pot

Nothing satisfies those deepest cold weather food cravings like a big bowl of piping hot pho. Unless you have a favorite Vietnamese spot nearby, however, it can be difficult to get your hands on a bowl.

It’s hard to beat the flavor of a beef-based pho broth, however. But it can take at least 6 hours to make, or much longer if you simmer the broth overnight.

This Instant Pot pho has the satisfying flavor a long-simmered broth, but it can be made much quicker than pho broth simmered traditionally on the stove, less than 25 mins cook time, how about that! the best bit? This Instant Pot Pho is still rich, delicious and bursting with flavor!

How to Make Pho

Instant Pot Pho

  1. Add the avocado oil to the Instant Pot and select the Saute button. Once the pot is warm, add the onion and apple (both cut-side down), ginger, cardamom, cinnamon stick, star anise, and cloves. Saute the food until slightly charred, approximately 4 minutes.
  2. Turn off the Instant Pot. Without removing anything, add the beef bone broth, chicken stock, fish sauce, sugar, and salt. Place the lid on the Instant Pot and select Soup/Broth for 20 minutes.
  3. While the broth is cooking, prep your toppings. Cut radishes and carrots into thin slices. Chop bok choy. Cut limes into wedges. Put cilantro, basil and limes on a plate.
  4. When the Instant Pot is done, let the pressure naturally decrease for 10 minutes. Then carefully open the Instant Pot.
  5. Using a slotted spoon remove everything from the pot except for the Pho broth. Or you can strain and add broth back to the pot.
  6. Get individual bowls ready. Add noodles to each bowl and top with soup.
  7. Top with thinly sliced flank steak (which will cook in the hot broth). Then top with bean sprouts, bok choy, and radishes.
  8. Serve pho along with a plate of basil, cilantro and lime wedges, as well as sriacha and hoisin sauce.
Closeup of Vietnamese pho in a white bowl

Stove Top Pho

  1. Add the avocado oil to a large pot over medium heat. Once the pot is warm, add the onion and apple (both cut-side down), ginger, cardamom, cinnamon stick, star anise, and cloves. Saute the food until slightly charred, approximately 4 minutes.
  2. Add the beef bone broth, chicken stock, fish sauce, sugar, and salt. Place the lid on and simmer for 30-45 minutes.
  3. While the broth is cooking, prep your toppings. Cut radishes and carrots into thin slices. Chop bok choy. Cut limes into wedges. Put cilantro, basil and limes on a plate.
  4. When done, use a slotted spoon remove everything from the pot except for the Pho broth. Or you can strain and add broth back to the pot.
  5. Get individual bowls ready. Add noodles to each bowl and top with soup.
  6. Top with thinly sliced flank steak (which will cook in the hot broth). Then top with bean sprouts, bok choy, and radishes.
  7. Serve pho along with a plate of basil, cilantro and lime wedges, as well as sriacha and hoisin sauce.

Slow Cooker Pho

  1. In a large sauce pan over medium heat, add the avocado, onion and apple (both cut-side down), ginger, cardamom, cinnamon stick, star anise, and cloves. Saute the food until slightly charred, approximately 4 minutes.
  2. Add the onion, avocado, ginger, and spices from the sauce pan to the slow cooker or Crockpot.
  3. Add the beef bone broth, chicken stock, fish sauce, sugar, and salt. Place the lid on the crockpot and cook on low heat for 6-8 hours or high heat for 3-4 hours.
  4. While the broth is cooking, prep your toppings. Cut radishes and carrots into thin slices. Chop bok choy. Cut limes into wedges. Put cilantro, basil and limes on a plate.
  5. When the broth is done, use a slotted spoon remove everything from the pot except for the Pho broth. Or you can strain and add broth back to the pot.
  6. Get individual bowls ready. Add noodles to each bowl and top with soup.
  7. Top with thinly sliced flank steak (which will cook in the hot broth). Then top with bean sprouts, bok choy, and radishes.
  8. Serve pho along with a plate of basil, cilantro and lime wedges, as well as sriacha and hoisin sauce.

What to Serve with Pho

If you can, get fresh pho noodles, but if you can’t, the dried stuff works too. Sometimes the noodles will be called rice stick or Thai rice stick noodles. Medium thickness is best. If you’re using dried noodles, soak them one hour to overnight and in either case, let the heat of the broth cook both the fresh or dried noodles.

Thai basil, jalapeños, bean sprouts, and limes at the table are basically mandatory everywhere, you can also have a dish of mixed chopped onions and cilantro. Hoisin and sriracha sauces are always welcome as well.

Instant Pot Beef Pho ingredients on a plate

Where to Find Pho Ingredients

Your best bet is your local Asian grocery store. You can find spices like caradmom, star anise, and cloves, or even easier pho spice packets (which already have star anise, cinnamon, clove, and cardamom). If you use a spice packet, omit the individual spices from the recipe.

You can also find rock sugar, fish sauce, hoisin sauce, and toppings like bean sprouts, bok choy at the Asian market.

Instant Pot Beef Pho - make homemade Vietnamese pho in just 30 minutes - Don't Mess with Mama

Top Tips for Making Homemade Pho

  • Prep your topping while your broth is cooking.
  • Pho is about balance, adding the fish sauce will counter balance the sweetness, and the customary squeeze of lime at the table will bring the brightness.
  • Charred aromatics are the key to a great pho, and the easiest, most lazy way to char your aromatics is by putting them all on a sheet tray and blow torching them all at once, then adding to the instant pot.
  • Serve with noodles and top with Thai basil.
Closeup of Vietnamese pho in a white bowl

More Instant Pot Meals

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Instant Pot Beef Pho in a bowl

Instant Pot Pho

Don’t Mess With Mama
Craving Vietnamese pho? Forget the takeout and make this homemade Instant Pot Pho in just 30 minutes. It's so easy to make and delicious. You can customize it with your favorite toppings like bean sprouts, sliced radishes and fresh basil.
5 from 39 votes
Cook Time 24 minutes
Time to Release Pressure 12 minutes
Total Time 36 minutes
Course Main Course
Cuisine vietnamese
Servings 6 servings
Calories 676 kcal

Ingredients
  

Toppings

  • 3 cups rice noodles, cooked cooked according to instructions
  • 1 lb flank, sirloin or tri-tip steak, thinly sliced
  • 1 cup mung bean sprouts
  • 2 limes, cut into wedges
  • 1/2 cup fresh basil
  • 1/2 cup fresh cilantro
  • 2 cups bok choy optional
  • 1/2 cup radishes, sliced optional

Instructions
 

  • Add the avocado oil to the Instant Pot and select the Saute button. Once the pot is warm, add the onion and apple (both cut-side down), ginger, cardamom, cinnamon stick, star anise, and cloves. Saute the food until slightly charred, approximately 4 minutes.
    apples ad onions in an instant pot
  • Turn off the Instant Pot. Without removing anything, add the beef bone broth, chicken stock, fish sauce, sugar, and salt. Place the lid on the Instant Pot and select Soup/Broth for 20 minutes.
  • While the broth is cooking, prep your toppings.
    Instant Pot Beef Pho ingredients on a plate
  • When the Instant Pot is done, let the pressure naturally decrease for 10 minutes. Then carefully open the Instant Pot.
  • Using a slotted spoon remove everything from the pot except for the Pho broth. Or you can strain and add broth back to the pot.
    Instant Pot next to some raw beef in a tray
  • Get individual bowls ready. Add noodles to each bowl and top with soup.
  • Top with thinly sliced flank steak (which will cook in the hot broth). Then top with bean sprouts, bok choy, and radishes.
  • Serve pho along with a plate of basil, cilantro and lime wedges, as well as sriacha and hoisin sauce.
    Top down shot of Instant Pot Beef Pho

Notes

Stove Top Pho

  1. Add the avocado oil to a large pot over medium heat. Once the pot is warm, add the onion and apple (both cut-side down), ginger, cardamom, cinnamon stick, star anise, and cloves. Saute the food until slightly charred, approximately 4 minutes.
  2. Add the beef bone broth, chicken stock, fish sauce, sugar, and salt. Place the lid on and simmer for 30-45 minutes.
  3. While the broth is cooking, prep your toppings. Cut radishes and carrots into thin slices. Chop bok choy. Cut limes into wedges. Put cilantro, basil and limes on a plate.
  4. When done, use a slotted spoon remove everything from the pot except for the Pho broth. Or you can strain and add broth back to the pot.
  5. Get individual bowls ready. Add noodles to each bowl and top with soup.
  6. Top with thinly sliced flank steak (which will cook in the hot broth). Then top with bean sprouts, bok choy, and radishes.
  7. Serve pho along with a plate of basil, cilantro and lime wedges, as well as sriacha and hoisin sauce.

Slow Cooker Pho

  1. In a large sauce pan over medium heat, add the avocado, onion and apple (both cut-side down), ginger, cardamom, cinnamon stick, star anise, and cloves. Saute the food until slightly charred, approximately 4 minutes.
  2. Add the onion, avocado, ginger, and spices from the sauce pan to the slow cooker or Crockpot.
  3. Add the beef bone broth, chicken stock, fish sauce, sugar, and salt. Place the lid on the crockpot and cook on low heat for 6-8 hours or high heat for 3-4 hours.
  4. While the broth is cooking, prep your toppings. Cut radishes and carrots into thin slices. Chop bok choy. Cut limes into wedges. Put cilantro, basil and limes on a plate.
  5. When the broth is done, use a slotted spoon remove everything from the pot except for the Pho broth. Or you can strain and add broth back to the pot.
  6. Get individual bowls ready. Add noodles to each bowl and top with soup.
  7. Top with thinly sliced flank steak (which will cook in the hot broth). Then top with bean sprouts, bok choy, and radishes.
  8. Serve pho along with a plate of basil, cilantro and lime wedges, as well as sriacha and hoisin sauce.

Nutrition

Calories: 676kcalCarbohydrates: 114gProtein: 32gFat: 9gSaturated Fat: 3gCholesterol: 50mgSodium: 1846mgPotassium: 746mgFiber: 5gSugar: 11gVitamin A: 1425IUVitamin C: 26mgCalcium: 110mgIron: 3mg
Keyword asian noodle soup, beef pho, noodle soup, pho
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11 Comments

  1. 5 stars
    Running to the kitchen to make this for dinner tonight! This looks delicious and I love that it’s full of protein and iron!

  2. This was amazing. I am never going to eat out for this dish. The flavours hit the spot and the warmth was perfect for our cold nights.

  3. 5 stars
    It’s still so cold here…and we loved how hearty and warming this was. Super easy to follow directions and this came out great!