Description
This Instant Pot Vietnamese Beef Pho recipe offers a flavorful and aromatic take on the traditional noodle soup, combining tender slices of beef sirloin with a fragrant broth infused with star anise, cinnamon, and coriander seeds. Prepared quickly using a pressure cooker, this dish is perfect for a comforting and delicious meal garnished with fresh herbs and lime.
Ingredients
Scale
Broth Ingredients
- 8 cups beef broth
- 1 onion, quartered
- 2-inch piece of ginger, sliced
- 3 star anise
- 1 cinnamon stick
- 1 teaspoon coriander seeds
- 1 tablespoon fish sauce
- 1 tablespoon soy sauce
- 1 tablespoon sugar
Main Ingredients
- 1 pound beef sirloin, thinly sliced
- 8 ounces dried rice noodles
Garnishes
- Sliced green onions
- Bean sprouts
- Lime wedges
- Thai basil
- Jalapeño slices
Instructions
- Prepare the broth: Add beef broth, onion, ginger, star anise, cinnamon stick, coriander seeds, fish sauce, soy sauce, and sugar into the Instant Pot, creating the flavorful base for your pho.
- Seal the Instant Pot: Close the lid and set the valve to the sealing position to prepare for pressure cooking.
- Pressure cook the broth: Select the Pressure Cook or Manual setting on your Instant Pot and set the timer for 10 minutes to infuse the broth with the spices.
- Natural pressure release: When the cooking cycle ends, allow a natural pressure release for 10 minutes followed by manually releasing any remaining pressure for safe opening.
- Remove solids: Carefully open the lid and remove the onion, ginger, star anise, cinnamon stick, and coriander seeds from the broth to ensure a clear soup.
- Add beef slices: Place the thinly sliced beef sirloin into the hot broth in the Instant Pot, to cook gently with residual heat.
- Reseal the Instant Pot: Close the lid again and set the valve to sealing for the beef to cook.
- Use residual heat: Select Pressure Cook or Manual setting and set the timer to 0 minutes; the beef will cook perfectly using the heat retained inside.
- Prepare noodles: While the beef cooks, prepare the dried rice noodles according to the package instructions to serve with your pho.
- Quick release pressure: Once the beef has cooked, perform a quick release of pressure and carefully open the lid.
- Assemble bowls: Divide the cooked rice noodles among your serving bowls as the base of your pho.
- Serve the soup: Ladle the broth and tender beef over the noodles in each bowl, delivering all the rich flavors in every spoonful.
- Add garnishes: Top each bowl with sliced green onions, bean sprouts, lime wedges, fresh Thai basil, and jalapeño slices according to your taste preference.
- Enjoy: Serve the Instant Pot Vietnamese Beef Pho hot and savor the authentic and comforting flavors of this classic dish!
Notes
- For best results, slice the beef sirloin very thinly against the grain to ensure tenderness.
- Adjust the spiciness by adding more or fewer jalapeño slices.
- You can substitute beef broth with homemade bone broth for deeper flavor.
- If you prefer a clearer broth, strain the broth through a fine mesh sieve before serving.
- Leftover pho broth can be refrigerated for up to 3 days or frozen for longer storage.
