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Instant Pot Beef Pho in a bowl

Instant Pot Pho

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
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Course: Main Course
Cuisine: vietnamese
Keyword: asian noodle soup, beef pho, noodle soup, pho
Cook Time: 24 minutes
Time to Release Pressure: 12 minutes
Total Time: 36 minutes
Servings: 6 servings
Calories: 676kcal
Author: Don't Mess With Mama

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: 676kcal | Carbohydrates: 114g | Protein: 32g | Fat: 9g | Saturated Fat: 3g | Cholesterol: 50mg | Sodium: 1846mg | Potassium: 746mg | Fiber: 5g | Sugar: 11g | Vitamin A: 1425IU | Vitamin C: 26mg | Calcium: 110mg | Iron: 3mg