Instant Pot Pho

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Learn how to make Instant Pot Pho (Pressure Cooker Pho) or Vietnamese Beef Noodle Soup. Phở is definitely beef lovers’ ultimate comfort food! You’ll love the delicious beefy pho broth pack with rich buttery complex depth of flavors, with tender beef, al dente noodles, plus fresh aromatic herbs.

Jacky & I both grew up in a neighborhood packed with authentic Vietnamese restaurants & shops – from Northern Vietnamese cuisine, Southern Vietnamese cuisine, Bánh Mì stores, desserts, cafes, bakeries, grocery stores…

Whether it’s late night meals, feeling under the weather, cold wintery days, Pho cravings kicking in, or just because…we’ve lost count how many hot bowls of yummy Pho we’ve ate!! 😛

beef pho  #AmyJacky #recipe #asian #vietnamese #soup #noodles

What is Pho?

Phở or pho (pronounced “fuh”, rhymes with “duh”) is a well-loved Vietnamese noodle soup, essentially made of broth, rice noodles, meat, and fresh herbs.

Most common Pho you can find are phở bò (beef pho) or phở tái (pho with sliced rare beef on top), and phở gà (chicken pho).

Chefs from different regions of Vietnam offer varying styles, ingredients & flavors of Pho. And that’s the beauty of Pho!

Making pho from scratch is definitely a labor of love that requires hours & hours of nurturing & love. But don’t be intimated! Instant Pot Pho is certainly easy to make – not some difficult MasterChef technical cooking challenge. 😉

Plus, with the help from your Instant Pot Pressure Cooker – you can boil down a day-long simmering on stovetop to 2 hours of pressure cooking in the Instant Pot! ohhhh yaasssss!!

The deliciously soothing beef pho broth is the soul of the dish.

And this Instant Pot Pho recipe yields a nourishing rich beefy soup that tastes like flavor-bursting beef essence, paired with tender beef, gelatinous tendons, buttery oxtail.

I just love slurping up the glorious beefy soup – yum!! 😀

instant pot pho | instant pot pho recipe | instant pot pho beef | pressure cooker pho | instant pot beef pho | pho in instant pot | instant pot pho soup | instant pot pho broth  #AmyJacky #InstantPot #PressureCooker #recipe #asian #vietnamese #soup #noodles

Experiment: Making Instant Pot Pho Broth

For days & nights, we’ve been having lots of fun experimenting & tasting what makes a good homemade Pho in Instant Pot from scratch.

Let’s start with the ingredients.

We tried different combinations to make the best possible (on a budget) Beef Pho in Instant Pot. We tested our pho recipe with beef neck bones, marrow bones, beef feet, beef tendons, oxtail, beef finger meat…etc

Instant Pot Beef Pho Experiment    #AmyJacky #InstantPot #PressureCooker #recipe #asian #vietnamese #soup #noodles

And here are the results from our Beef Pho Experiments.

  • For a More Rich Beefy Broth: Use marrow bones, beef finger meat/chuck meat, oxtail, optional beef tendons
  • For a Lighter & Cleaner Beef Broth: Use marrow bones, beef feet, beef neck bones, and beef finger meat/chuck meat

While both versions taste deliciously great, we love the taste of the lighter version more especially because it’s for Pho. The lighter pho broth was not only tasty, but it was also more economical. 

If you want to make Instant Pot Chicken Pho, you’ll love our Pho Ga recipe:

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Time to make this comforting Instant Pot Pho!

instant pot pho | instant pot pho recipe | instant pot pho beef | pressure cooker pho | instant pot beef pho | pho in instant pot | instant pot pho soup | instant pot pho broth #AmyJacky #InstantPot #PressureCooker #recipe #asian #vietnamese #soup #noodles

Instant Pot Pho

Learn how to make Instant Pot Pho (Pressure Cooker Pho) or Vietnamese Beef Noodle Soup. Phở is definitely beef lovers' ultimate comfort food! You'll love the delicious beefy pho broth pack with rich buttery complex flavors, with tender beef, al dente noodles, plus fresh aromatic herbs.
5 from 13 votes
Total: 2 hours 30 minutes
Servings: 4 - 6
Calories: 748kcal
Author: Amy + Jacky

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Ingredients

Beef Broth

  • 1 pound (454g) beef neck bone or oxtail
  • 2 pounds (922g) beef marrow bones
  • 1 pound beef finger meat, chuck meat, or brisket
  • ¾ pound beef feet or beef tendon (optional)
  • 2 (560g) large onions , peeled and halved
  • 2 tablespoons (28g) ginger , unpeeled & cut long strips
  • 1 (3.9g) clove garlic , crushed
  • 2 tablespoons (30ml) vegetable or peanut oil
  • 7 cups (1750ml) cold water
  • 3 tablespoons (45ml) fish sauce
  • 20 grams yellow rock sugar (or substitute with 1 tbsp + 1 tsp sugar)
  • ½ teaspoon (3g) fine table salt (may need to add more to taste)

Other Beef

  • Sirloin, flank steak, or eye of round , thinly sliced
  • Vietnamese beef meatballs (Thịt bò viên) (optional)

Spices

Noodles

Garnish

  • ½ small white onion , thinly sliced
  • Fresh cilantro , finely chopped
  • 1 - 2 stalks green onions , finely chopped
  • A touch freshly ground black pepper

Pho Herbs Platter (on the side)

  • Bean sprouts (40g per person)
  • 1 lime , cut into 8 wedges
  • Optional - mint, jalapeno, Thai basil, hoisin sauce, sriracha

Instructions 

  • Optional - Parboil Bones & Meat: Bring 4 quarts of water to a boil, then boil the bones and meat for 5 - 10 minutes (to clean and remove excess fat). Remove & rinse the bones & meat in cold water.
    *Pro Tip: It’s faster to parboil on the stovetop instead of Instant Pot.
  • Toast Spices: Place all the spices in Instant Pot. Press “Saute” button to “Sauté More” or “Sauté Hi” to heat up Instant Pot. When the spices begin to release its’ fragrance (~2.5 mins), remove and set aside.
  • Char Onions & Ginger: Wait until your Instant Pot says HOT (~8 mins), then add 2 tbsp (30ml) vegetable oil in Instant Pot. Ensure to coat the oil over the whole bottom of the pot.
    Add in 2 halved onions (flat side down) and ginger pieces. Allow the onions and ginger to char (don’t touch them for ~5 mins). After 4 mins, add in a crushed garlic clove.
    *Pro Tip: Don’t skip this charring step because it’ll bring out their flavors and deepen the Pho’s overall flavor.
  • Deglaze Instant Pot: Pour 1 cup (250ml) cold water in Instant Pot. Fully deglaze (scrub all the brown bits) the bottom of the pot with a wooden spoon, then mix them into the liquid.
  • Pressure Cook Beef Broth: Add in the toasted spices, 3 tbsp (45ml) fish sauce, 20g yellow rock sugar, ½ tsp (3g) fine table salt, 2 lb beef marrow bones, 1 lb beef neck bone or oxtail, and ¾ lb beef feet or beef tendon. Add in 6 cups (1500ml) of cold water, and layer 1 lb beef finger meat or chuck meat on the very top.
    With Venting Knob in Venting Position, close the lid, then turn Venting Knob to Sealing Position. Pressure Cook at High Pressure for 1 hour + Natural Release for 30 minutes.
    *Pro Tip: For safety purposes, use "Gradual Slow Release" technique in Step 8 to release the remaining pressure after 30 mins Natural Release (see photo).
  • Prepare Garnish: While the Instant Pot is pressure cooking, thinly slice ½ small white onion, then place the slices in a bowl of cold water for 30 minutes. This will reduce the onion’s pungency.
    Then, prepare the remaining garnish as described.
    Thinly slice the sirloin, flank steak, or eye of round against the grain.
  • Prepare Banh Pho Noodles: When Instant Pot starts to natural release, boil 3 quarts (3L) of water with 1 tsp (6g) fine salt on the stovetop. Once the water is brought to a boil, pour it in a mixing bowl, then fully submerge the dried noodles in the hot water, then cover the mixing bowl. Occasionally, stir and loosen up the noodles. It takes 20 – 28 minutes to fully cook the noodles. Taste to ensure the noodles are fully cooked to your preference, then drain and rinse them under cold water.
  • Gradual Slow Release: Since the Instant Pot will be quite full, it’s safer to use the “Gradual Pressure Release” technique to slowly release the remaining pressure.
    Turn the Venting Knob just a bit to allow the steam to release very slowly. You can use a wooden spoon to hold the Venting Knob in position for the Gradual Release (see photo). Once the Floating Pin has dropped, you can carefully open the lid.
  • Strain Beef Broth: Transfer the bones & meat to a large mixing bowl, and discard the onions & ginger. Cut the meat with a pair of scissors or knife. Pick out the bone marrow to serve with your pho. Strain the broth through a fine mesh strainer, then remove the fat with a fat separator or skim with a ladle.
  • Season Beef Broth: Bring the broth back to a full boil over high heat. Taste the broth and adjust the seasoning accordingly by adding more salt and fish sauce (for reference, we added 1 tbsp fish sauce + 1¼ tsp fine salt here). You may also need a touch of sugar to balance the flavors.
    *Pro Tip: If you don’t want to serve rare beef slices, cook them in the boiling broth at this step.
  • Serve: Place the cooked noodles and all the meat in a large serving bowl. Garnish with white onion slices, chopped green onions, fresh cilantro, and some freshly ground black pepper.
    Pour in the boiling beef broth and serve it piping hot with the Pho herbs Platter on the side.
    Give yourself a pat on the back & enjoy!

Spread the Love by sharing this recipe, so others can enjoy it too!  Thank you 🙂

Recipe Notes:

*Thinly Slicing the Beef (Step 6): Placing the meat in the freezer for 20 minutes will make it easier to slice. Or you can buy the pre-sliced Hot Pot beef slices from your local Asian supermarkets.
*Rate the Recipe: If you've tried the recipe, don't forget to Rate the Recipe in the Comments Section. Thank you!

Nutrition Information:

Calories: 748kcal (37%)Carbohydrates: 52g (17%)Protein: 44g (88%)Fat: 39g (60%)Saturated Fat: 6g (38%)Cholesterol: 130mg (43%)Sodium: 1039mg (45%)Potassium: 323mg (9%)Fiber: 2g (8%)Sugar: 1g (1%)Vitamin A: 125IU (3%)Vitamin C: 2mg (2%)Calcium: 55mg (6%)Iron: 6mg (33%)
Tried this recipe?Mention @pressurecookrecipes or tag #AmyJacky!
Course: Dinner, Lunch
Cuisine: Asian, vietnamese
Keyword: instant pot beef pho, instant pot pho, instant pot pho beef, instant pot pho recipe, instant pot pho soup, pho in instant pot, pressure cooker pho

Step-by-Step Guide: Instant Pot Pho

instant pot pho | instant pot pho recipe | instant pot pho beef | pressure cooker pho | instant pot beef pho | pho in instant pot | instant pot pho soup | instant pot pho broth  #AmyJacky #InstantPot #PressureCooker #recipe #asian #vietnamese #soup #noodles

Prepare Ingredients for cooking Pho in Instant Pot:

Instant Pot Pho Ingredients    #AmyJacky #InstantPot #PressureCooker #recipe #asian #vietnamese #soup #noodles

For a more rich beefy broth: Use marrow bones, beef finger meat/chuck meat, oxtail, optional beef tendons

For a lighter & cleaner beef broth: Use marrow bones, beef feet, beef neck bones, and beef finger meat/chuck meat

*Note: Banh Pho are Flat Vietnamese Rice Noodles.

1

Optional: Parboil Beef Bones & Meat


*Parboil or Not – Pro Tip: The advantage of parboiling the beef bones & meat is having a cleaner beef broth in the end. The disadvantage is losing a bit of the beef flavors during this bones & meat “cleaning” step. For us, we usually skip this step and remove the fat/scums with a Fat Separator at the end, unless we are serving Pho to guests (where we’ll want a cleaner presentation).

*Stovetop vs Instant Pot – Pro Tip: It’s faster to parboil the meat & bones on the stovetop instead of Instant Pot. 🙂

First, bring 4 quarts of water to a boil. Then, boil the beef bones and meat for 5 – 10 minutes to clean and remove excess fat.

Lastly, remove the beef bones & meat, then rinse them in cold tap water.

2

Toast Spices in Instant Pot


First, place all the spice ingredients in the Instant Pot.

toast spices in Instant Pot Pressure Cooker   #AmyJacky #InstantPot #PressureCooker #recipe

Then, press “Saute” button to “Sauté More” or “Sauté Hi” to heat up the Instant Pot.

When you smell the fragrance released from the spices (~2.5 mins), remove and set aside the toasted spices.

3

Char Onions & Ginger


Wait until your Instant Pot says HOT (takes roughly 8 minutes). 

First, add 2 tbsp (30ml) vegetable or peanut oil in Instant Pot, then ensure to coat the oil over whole bottom of the pot.

Now, carefully place 2 halved onions (flat side down) and ginger pieces in the Instant Pot. Then, allow the onions and ginger to char without touching them for ~5 mins.

At the 4 minutes mark, add in a crushed garlic clove.

char onions in Instant Pot Pressure Cooker   #AmyJacky #InstantPot #PressureCooker #recipe

*Pro Tip: Don’t skip this step because charring the onions & ginger will heighten & bring out their flavors and deepen the Instant Pot Pho’s overall flavor.

4

Deglaze Instant Pot


Pour 1 cup (250ml) cold water in Instant Pot, then fully deglaze the bottom of the pot with a wooden spoon.

deglaze Instant Pot with wooden spoon   #AmyJacky #InstantPot #PressureCooker #recipe

Make sure to scrub up all the brown bits off the bottom of the pot and mix them into the liquid.

5

Pressure Cook Beef Broth


First, add the toasted spices, 3 tbsp (45ml) fish sauce, 20g yellow rock sugar, ½ tsp (3g) fine table salt, 2 lb beef marrow bones, 1 lb beef neck bone or oxtail, and ¾ lb beef feet or beef tendon in Instant Pot.

*Sugar Substitute – Pro Tip: If you don’t have yellow rock sugar, substitute with 1 tbsp + 1 tsp white sugar.

Making Instant Pot Pho Broth    #AmyJacky #InstantPot #PressureCooker #recipe #asian #vietnamese #soup

Then, add 6 cups (1500ml) of cold water in Instant Pot, and layer 1 lb beef finger meat or chuck meat on the very top of all ingredients.

Cooking Instant Pot Pho Soup    #AmyJacky #InstantPot #PressureCooker #recipe #asian #vietnamese #soup

With Venting Knob in Venting Position, close the lid, then turn Venting Knob to Sealing Position.

Instant Pot Pressure Cooker High Pressure at 1 hour    #AmyJacky #InstantPot #PressureCooker

  • Pressure Cooking Methods: Pressure Cook at High Pressure for 1 hour + Natural Release for 30 minutes

*Safety Pro Tip: After 30 mins of natural releasing, use “Gradual Slow Release” technique to release the remaining pressure in Instant Pot (see Step 8 below).

The Instant Pot Pho smells soo amazing as it was natural releasing – it was so hard to wait! So, in the meantime, proceed to Step 6 and 7. 🙂

6

Prepare Garnish


While the Instant Pot is pressure cooking, thinly slice ½ small white onion, then place the slices in a bowl of cold water for 30 minutes. This will make the onion less pungent.

how to make onions less pungent  #AmyJacky #recipe

Then, you can prepare the remaining garnish as described in the ingredients list.

Thinly slice the sirloin, flank steak, or eye of round against the grain (for reference, we used a sirloin tip roast).

slice sirloin tip roast  #AmyJacky #recipe #beef

*Pro Tip: Placing the meat in the freezer for 20 minutes will make it easier to slice. Or you can buy the pre-sliced Hot Pot beef slices from your local Asian supermarkets.

7

Prepare Banh Pho Noodles


While the Instant Pot is natural releasing for 30 minutes, boil 3 quarts (3L) of water with 1 tsp (6g) fine salt on the stovetop.

*Pro Tip: If you are adding Vietnamese beef meatballs (Thịt bò viên) in the Pho, place the meatballs in the water too.

Cooking Vietnamese beef balls (Thịt bò viên)  #AmyJacky #beef #vietnamese #asian #recipe

Once the water is brought to a boil, set aside the beef meatballs.

Pour the water into a mixing bowl, fully submerge the dried pho in the boiling water, then cover the mixing bowl. Stir and loosen up the noodles occasionally.

It will take 20 – 28 minutes to fully cook the noodles depending on your noodles & preferences.

how to cook banh pho rice noodles  #AmyJacky #asian #noodles #recipe #vietnamese

Taste the pho noodles to ensure they’re fully cooked to your preference. Then, drain and rinse them under cold water to stop the cooking process.

8

Gradual Slow Release


*Safety Pro Tip: Since the Instant Pot will be quite full, we will use a pressure release technique to slowly release the remaining pressure. We call it “Gradual Release”. Instead of immediately & fully turning the Venting Knob to the Venting position, we will turn the Venting knob just a bit to allow the steam to release very slowly.

Instant Pot Gradual Pressure Release  #AmyJacky #InstantPot #PressureCooker

You can use a wooden spoon to hold the Venting Knob in position for the Gradual Release. 

Once the Floating Pin has dropped, you can carefully open the lid.

pressure cooked pho in Instant Pot    #AmyJacky #InstantPot #PressureCooker #recipe #asian #vietnamese #soup #noodles

9

Strain Beef Broth


First, transfer the beef bones and meat to a large mixing bowl, and discard the onions and ginger.

pressure cooker beef pho    #AmyJacky #InstantPot #PressureCooker #recipe #asian #vietnamese #soup #noodles

Then, cut the meat with a pair of scissors or knife. You can remove the bone marrow from the bones and serve them with your beef pho.

Cut beef finger meat  #AmyJacky #beef #recipe

Now, strain the beef broth through a fine mesh strainer, then remove the fat with a fat separator or skim them off with a ladle. 

strain pho broth with fine mesh strainer  #AmyJacky #InstantPot #PressureCooker #recipe #asian #vietnamese

*Note: We are using two inner pots so please do not pour the beef broth into your emptied Instant Pot unit (without the inner pot)! Maybe time to get a second inner pot if you don’t have an extra one handy 😉

10

Season Beef Broth


Bring the beef broth back to a full boil over high heat.

Use fat separator to skim out the oil in pho soup  #AmyJacky #InstantPot #PressureCooker #recipe

Taste the beef broth and adjust seasoning accordingly by adding more salt and fish sauce (for reference, we used 1 more tablespoon of fish sauce and 1¼ teaspoon fine salt). You may also need a touch of sugar to balance out the flavors of the pho soup at the end.

*Pro Tip: If you don’t want to serve rare beef slices with your beef pho, cook your sliced beef in the boiling broth at this step.

11

Serve Instant Pot Pho


First, place the cooked Banh Pho noodles and all the meat in a large serving bowl.

beef pho recipe    #AmyJacky #InstantPot #PressureCooker #recipe #asian #vietnamese #soup #noodles

Then, garnish with white onion slices, chopped green onions, fresh cilantro, and some freshly ground black pepper.

At last, pour in the boiling beef broth and serve it piping hot with the Pho herbs Platter on the side.

pho herb garnish plate   #AmyJacky #recipe #asian #vietnamese

Ta da! You did it! Give yourself a pat on the back for making homemade Instant Pot Beef Pho from scratch!

instant pot pho | instant pot pho recipe | instant pot pho beef | pressure cooker pho | instant pot beef pho | pho in instant pot | instant pot pho soup | instant pot pho broth  #AmyJacky #InstantPot #PressureCooker #recipe #asian #vietnamese #soup #noodles

Enjoy your deliciously yummy Instant Pot Pho!


Instant Pot Pho FAQ

Can I use 1 or 2 kinds of bones for the Beef Broth?

Yes, we recommend using 2lb beef marrow bones as a base. Then you can choose between beef neck bone, oxtail, or beef feet. Use 1¾ lb beef bones of your choice.

Can I double this Instant Pot Pho Recipe in an 8 quart Instant Pot?

Unfortunately no. 🙁 The most you can increase in the 8 quart Instant Pot would be 33% for this Instant Pot Pho recipe.

What is Beef Finger Meat?

Beef finger meat is sometimes called Beef Rib Fingers. It is thin strips of beef cut from in between the ribs. Beef finger meat is extremely beefy, rich & juicy! With it’s high fat content, it is a great cut to use in the pressure cooker.

Do I have to use bones for the Pho Broth?

Technically, you don’t have to use bones for the Pho broth, but it will be less tasty. 🙂

What brand of fish sauce do you recommend?

Red Boat Fish Sauce

Beware! Not all fish sauces are created equal! We love the Red Boat 40 N fish sauce. If you want a more budget choice, the Three Crabs fish sauce is another good choice.

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instant pot pho | instant pot pho recipe | instant pot pho beef | pressure cooker pho | instant pot beef pho | pho in instant pot | instant pot pho soup | instant pot pho broth #AmyJacky #InstantPot #PressureCooker #recipe #asian #vietnamese #soup #noodles
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