Make delicious Vietnamese Pho in your Instant Pot! This fast, flavorful recipe delivers deep, rich broth and insanely tender beef, ready in under an hour.
When I received the Instant Pot, I knew that the first things I need to make in it is pho! I love pho, but I need to cook it for a minimum of 4 hours to get tender beef… This is NOT a weekday meal. To make this pho, I experimented a little bit with the instant pot to come up with this recipe! Not traditional, but so SO good, and just the perfect shortcut for a quick comforting bowl of soup.
Why You Will Love this Instant Pot Pho Recipe
- Quick and Convenient: Traditional Pho can take hours to prepare, but the Instant Pot significantly reduces the cooking time without sacrificing flavor.
- Deep, Rich Flavour: The pressure cooking method intensifies the flavors, giving you a broth that’s rich and aromatic in a fraction of the time.
- Perfect for Busy Schedules: Ideal for weeknight dinners or when you’re craving a hearty meal but don’t have much time to spare.
- Impress Your Guests: With its complex flavors and beautiful presentation, this dish is sure to impress friends!
What Instant Pot am I Using?
The Instant Pot that I’m using is the Instant Pot Rio. After just a few uses, I enjoy it already! With this recipe, I was the most blown away that my beef was the most fall-off-the-bone tender it has ever been, in just 1 hour!
A quick disclaimer: this is the first Instant Pot or pressure cooker of any kind that I’m using, so I will not be able to make any comparisons. This recipe will work with any Instant Pot you own. The only two modes you need are ‘Saute’ and ‘Pressure Cook’. It’s a new model sent to me by Instant Pot to try, with no obligation to post – so this is all purely unbiased. Although I have to add that I will NOT recommend you any product that I don’t personally use and love.
The one thing I like about the instant pot Rio is its look! Unlike the previous silver, this model is a sleek black exterior. It looks to have all of the same cooking functions as other Instant Pots – pressure cooking, slow cooking, sautéing, steaming.
Get your Instant Pot here:
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Enjoy!
How is this Pho recipe different?
Or perhaps how is this ‘not authentic’?
1. I do not parboil.
Whether I parboil or not, I find that there is still scum on the surface that I need to gradually skim off. Parboiling does minimise it, but in my experience – not that much to make a big difference. Flavour-wise, I find there to be no difference in taste.
2. I brown my meats.
I brown the meat because it’s a different flavour dimension. Doing this will also minimise scum – even more than parboiling it! If my pho is darker than most, it’s due to this step. Paired with the instant pot, this step minimises the amount of impurities in my broth.
Key Ingredients to make Instant Pot Pho
Beef
Broth: I recommend using two different cuts of beef for layers of flavour, but it’s not necessary. I like to use a combination of oxtail and chuck, to get a good amount of fat and lean meat in the broth. They also tend to be cheaper cuts – win win!
To Serve: This is optional in my house, for convenience, I just use the tender meat used to cook the broth. If I have these in stock, I would include as well:
- Thin beef slices (shabu shabu beef): No cooking needed for this! When you’re ready to serve, place these over your noodles, and pour boiling hot broth over it to cook to medium-rare.
- Beef balls: Once your broth is ready, add the beef balls and cook until heated through.
Ginger and Onions
Pho Must-Have: Roasted Ginger and Onion
When I first made pho, I skipped the roasted ginger and onions (out of sheer laziness and brazen shortcut attitude). Instead I added them straight in the soup. The result: good… BUT literally like any other soups I’ve made before this. Once I started to roast the aromatics, the flavour completely transformed. There is a complex sweetness to the soup that goes so well with the meatiness of the broth.
I could have made this one-pot, but I just wasn’t sure if the instant pot can properly caramelise the onions and ginger… If there’s not caramelised onions and ginger, IT’S JUST NOT PHO, there I said it.
Because of that, this recipe is not quite one-pot – because we want to properly roast and char the onion and ginger – but you can most certainly make it one pot. I find the onions and ginger don’t quite caramelise the way I like it, but it’s still not bad. I detail the steps in this recipe as well.
Spices
The reason I make pho all the time is because I always have all of the dry whole spices in stock! These are the same spices we frequently use in Malay cooking:
- Cloves
- Star Anise
- Cinnamon
- Cardamom Pods
- Coriander Seeds
- Whole Black or White Peppercorn
If you can find ready-packet versions of pho whole spices, simply use those.
While these whole spices are typically dry toasted, I prefer to temper them in oil – the flavours release quicker and is brighter than dry toasting. As a bonus, I don’t need to use a separate dry pan to toast! Either method will work fine for pho.
Seasonings
The seasonings are simple:
- Fish sauce
- Salt
- Brown or Palm Sugar, or Rock Sugar: The brown or palm sugar gives the broth even more colour and a caramelised sweetness. Otherwise, rock sugar is used to gradually sweeten the broth. Regular sugar can work as well, of course.
To Serve
- Rice Noodles: These are best cooked right before serving, otherwise they stick and clump together if left too long.
- Fresh Herbs: Coriander, spring onions, Thai basil, mint – any of these combination will work great for pho!
- Beansprouts
- Lime
- Bird’s Eye Chillies
- Nuoc Cham Sauce
- Sriracha
- Hoisin Sauce
How to Make Instant Pot Pho
1. Roast Onions and Ginger
Peel onion and cut into half. No need to peel ginger.
Roast using any of these methods:
Cast Iron Pan: Place onions and ginger on a cast iron pan and place over high heat. Let roast for about 5-10 minutes, turning the aromatics over occasionally for an even char.
Broil: Broil in the oven on high for 10 minutes, or until charred and softened. You CAN return halfway to flip the aromatics over – but I do not. You may need to adjust the cook time according to your oven strength. This is my preferred method simply because there is no need to mind the aromatics while they broil. While they’re broiling, I can proceed with the next steps of the recipe.
Option to scrape off any black charry pieces of the aromatics.
ALTERNATIVELY: Dry toast the onions and ginger in the Instant Pot. Directions in step 3.
TIP! While charring the aromatics, proceed with steps 2, 3 and 4 for efficiency!
2. Rinse beef
Optional, cut to size. I like to cut it into size at this stage, so that I can serve them as is – no need to slice further to serve!
3. Saute in Instant Pot
Turn on Instant Pot to ‘Saute’ mode, on ‘High’.
Press ‘Start’ and let the Instant Pot heat up.
Add oil. Swivel the pot to spread oil around.
Add all of the beef and let it brown on one side for about 2-3 minutes. Flip the beef to another side and let sear for another 2-3 minutes. If there are any liquids drawn out, let it evaporate before the next step.
If you are dry toasting onions and ginger at this step:
Turn on Instant Pot to ‘Saute’ mode, on ‘High’.
Press ‘Start’ and let the Instant Pot heat up.
Add onions and ginger to a dry pot. Let the aromatics char for about 5 minutes, or until charred. Flip the aromatics halfway, for even caramelisation. Remove from the pot.
Add oil. Swivel the pot to spread oil around.
Add all of the beef and let it brown on one side for about 2-3 minutes. Flip the beef to another side and let sear for another 2-3 minutes.
4. Temper Spices
Push the beef to make space to temper the spices. Add oil, if needed, but there should be oil in the pot still.
Add all of the whole spices, and saute for about 1-2 minutes, or until fragrant.
5. Add Water
Pour in half of the water, and stir. Using a spatula or wooden spoon, scrape the bottom of the pot to lift the beef sear into the water – this is flavour central!
We pour in just half of the liquid first, for easier scraping.
Now pour in the rest of the water, the roasted aromatics, sugar, salt and fish sauce.
6. Pressure Cook!
Put on the lid of the pressure cooker. Press ‘Cancel’ to stop the ‘Saute’ mode.
Press the ‘Pressure Cook’ button. Set to cook for 45 minutes to 1 hour and hit ‘Start’. 1 hour of cook time gave me ultra tender, fall-off-the-bone meat, but 45 minutes can also get you the tender meat.
That’s it! While the broth is cooking, prepare the serving ingredients:
Make the easy Nuoc Cham sauce to serve by combining all of the ingredients in a bowl. Chop all of the fresh herbs, lime, chillies if using. Clean the beansprouts. Arrange these in serving bowls.
7. Release Pressure
Once your instant pot is done, your broth is done! Now, to release pressure. Absolutely DO NOT open the lid of the instant pot without releasing pressure.
Two ways to do this, you can either:
1. Release the pressure immediately
This is my go-to because I don’t have that much patience or organisation to cook earlier. Depending on your instant pot model, either turn the valve on top from ‘sealing’ to ‘venting’, or toggle the vent release button to release the pressure. Careful of the releasing steam.
2. Let it naturally release
Leave the instant pot alone to naturally release pressure over time – this can take about 30 minutes to an hour. There is nothing for you to do here, just leave the pot alone!
When the float valve has dropped down and level, the lid will automatically unlock. The broth is ready and you can open the lid!
8. Before Serving
Once you open the lid, skim off any scum off the surface – there shouldn’t be much! – and remove the larger visible chunks of aromatics.
Give the broth a taste test, and adjust the seasonings with fish sauce or sugar, according to your taste preference.
If you are using beef balls, press the ‘Saute’ mode on the Instant Pot on ‘High’. Add the beef balls, or any other additions to your pho, and let it cook or heat through. Once done, hit the ‘Cancel’ button again to stop the cooking.
9. Serve and Enjoy!
To serve, I like to transfer the broth into a serving pot. While doing this, I place a strainer over the to of the pot to strain off the whole spices, aromatics and any impurities.
Prepare a pot of boiling water to cook the noodles according to packet instructions. Ideally you want to use this right before serving. Boil the noodles and place them in serving bowls. Pour over the hot pho broth over the noodles.
If you are using thin slices of beef or shabu shabu beef, place them over the noodles. Immediately pour the hot boiling broth over to cook the beef slices to medium rare.
Top with beef chunks, and the fresh herbs, vegetables and lime.
Serve immediately and enjoy!
How to make easy Nuoc Cham Sauce
I love serving this with an optional sweet, spicy and tangy Nuoc Cham sauce. This is my go-to recipe:
Nuoc Cham
- 4 tbsps fish sauce
- 2 tbsps vinegar
- 2 tbsps lime juice
- 2 tbsps sugar
- 2 tsps garlic cloves
- 2 stalks bird’s eye chillies
- 2 tbsps water
Alternatively, you can also just serve fish sauce with bird’s eye chillies on the side.
More Recipes Like This
Instant Pot Pho
4
servings15
minutes1
hour10
minutesIngredients
- Broth
1 onion, cut in half
1-inch ginger
1 tbsp oil
1kg (2.5 lbs) beef: 500g oxtail & 500g chuck
1 tsp coriander seeds
1 tsp cloves
2 star anise
1-inch (2-cm) stick cinnamon
1 tsp whole peppercorns, black or white
2 litres water
2 tbsps fish sauce, with extra to taste
1/2 tsp salt
1 tbsp brown sugar, with extra to taste
- To Serve
Rice Noodles, boiled to cook
Beansprouts
Fresh Herbs: Cilantro, spring onions, basil, mint
Lime, quartered
Thin slices of beef or shabu shabu beef (optional)
Beef balls (optional)
Sriracha
Hoisin Sauce
Directions
- Roast onions and ginger until charred, fragrant and soft. Use either of these methods:
Cast Iron Pan: Place onions and ginger on a cast iron pan and place over high heat. Let roast for about 5-10 minutes, turning the aromatics over occasionally for an even char.
Broil: Broil in the oven on high for 10 minutes, or until charred and softened. You can return halfway to flip the aromatics over, but this is optional. You may need to adjust the cook time according to your oven strength. While they’re broiling, proceed with steps 2, 3 and 4 of the recipe.
Option to scrape off any black charry pieces of the aromatics. - Briefly rinse beef – oxtail and chuck – under running water. Use a colander for easier draining.
- Set instant pot mode to ‘Saute’ on ‘High’. Add a tablespoon of oil, and swirl pot to spread oil around. Add oxtail and chuck and sear the surface of the beef until brown for about 2-3 minutes on each side. There is no need to cook through, just until the surface is brown. If there are any liquids drawn out, let it evaporate before the next step.
- Push the meat to one side to make space. Add more oil, only if needed. Add the dry whole spices next: coriander seeds, cloves, star anise, cinnamon stick and peppercorns. Saute for just 1-2 minutes, until fragrant.
- Pour in just half of the water. Stir to combine, scraping the bottom of the pot to deglaze and lift the flavours into the liquid. Add the rest of the water, the charred onions and ginger, fish sauce, salt and brown sugar. Stir to combine.
- Put on the lid of the instant pot and pressure cook. Press ‘Cancel’ first to stop the ‘Saute’ mode, before pressing ‘Pressure Cook’. Set the timer to 1 hour and press ‘Start’.
While broth is cooking, prepare the rest of the serving ingredients. Combine ingredients for Nuoc Cham sauce in a bowl and set aside. Chop all of the fresh herbs, lime, chillies if using. Clean the beansprouts. Arrange these in serving bowls. - Once your instant pot is done, your broth is done. Release pressure for the instant pot in two ways:
Release the pressure immediately: Depending on your instant pot model, either turn the valve on top from ‘sealing’ to ‘venting’, or toggle the vent release button to release the pressure. Careful of the releasing steam.
Let it naturally release: Leave the instant pot alone to naturally release pressure over time – this can take about 1 hour. There is nothing for you to do here, just leave the pot alone.
When the float valve has dropped down and level, the lid will automatically unlock. Open the lid. - Once you open the lid, skim off any impurities off the surface. Give a quick stir of the broth and give a taste test, and adjust the seasonings with fish sauce or sugar, according to your taste preference.
Note: If you are using beef balls or any other quick-cooking ingredients, press the ‘Saute’ mode on the Instant Pot on ‘High’. Add the beef balls, or any other additions to your pho, and let it cook or heat through. Once done, hit the ‘Cancel’ button again to stop the cooking. - To serve, transfer the broth into a serving pot. Option to place a strainer over the pot, and run the broth through the strainer to catch any aromatics and whole spices.
Prepare a pot of boiling water to cook the noodles. Ideally you want to use this right before serving. Boil the noodles and immediately place them in serving bowls.
Pour over the hot pho broth over the noodles and top with beef chunks, and the fresh herbs, vegetables and lime.
Serve immediately and enjoy!
Did you make this recipe?
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