Instant Pot Pho

Learn how to make Instant Pot Pho (Pressure Cooker Pho) — the ultimate Vietnamese beef noodle soup. This recipe delivers a rich, buttery broth with deep flavors, tender beef, al dente noodles, and fresh aromatic herbs.

What Is Pho

Phở (pronounced “fuh”, rhymes with “duh”) is a beloved Vietnamese noodle soup made of broth, rice noodles, meat, and herbs. Most common types include:

• Phở Bò – Beef Pho
• Phở Tái – Pho With Sliced Rare Beef
• Phở Gà – Chicken Pho

With Instant Pot, this traditionally slow-cooked dish is made quicker and easier without sacrificing flavor.

Pho Broth Experiment

To get the best beef broth, we tested combinations of:

• For Rich Broth: Marrow bones, beef finger meat, oxtail, tendons
• For Lighter Broth: Marrow bones, beef feet, neck bones, chuck meat

We preferred the lighter version — tastier and more economical.

Tools You’ll Need

• Instant Pot
• Fat Separator
• Fine Mesh Strainer
• Wooden Spoon
• Pyrex Measuring Cups
• Kitchen Tongs
• Mixing Bowl

Ingredients

Beef Broth Base

• 2 lb beef marrow bones
• 1 lb beef neck bones or oxtail
• ¾ lb beef feet or tendons
• 1 lb beef finger meat or chuck meat
• 3 tbsp fish sauce
• 20g yellow rock sugar
• ½ tsp salt
• 6 cups cold water

Spices (To Toast)

• Star anise, cloves, cardamom, cinnamon stick, coriander seeds, fennel seeds

Aromatics

• 2 onions (halved)
• 1 large knob ginger (sliced)
• 1 clove garlic (crushed)

Noodles & Garnish

• Banh Pho (rice noodles)
• Sliced sirloin or flank steak
• White onion, cilantro, green onions
• Pho herbs: Thai basil, lime wedges, bean sprouts, jalapeños

Instructions

1. (Optional) Parboil Beef Bones & Meat

• Boil 4 quarts water. Add bones & meat.
• Boil 5–10 minutes, then rinse bones under cold water.
  Yields cleaner broth but reduces beef flavor slightly.

2. Toast Spices

• Place spices in Instant Pot.
• Press Sauté More.
• Toast ~2.5 minutes until aromatic. Set aside.

3. Char Onions & Ginger

• Add 2 tbsp oil.
• Place onions & ginger cut side down.
• Don’t touch for ~5 mins to allow charring.
• Add garlic at the 4-min mark.

4. Deglaze Instant Pot

• Pour 1 cup cold water.
• Scrape brown bits with wooden spoon.

5. Pressure Cook the Broth

• Add toasted spices, beef, fish sauce, sugar, salt, water.
• Layer finger meat on top.
• Set to High Pressure 1 hour + Natural Release 30 mins

Use Gradual Release after 30 mins.

6. Prepare Garnishes

• Soak sliced white onion in cold water (30 mins)
• Slice sirloin against the grain (partially freeze for easier slicing)
• Prep pho herbs and meatballs if using

7. Cook Noodles

• Boil 3 quarts water with 1 tsp salt
• Soak noodles in hot water until soft (20–28 mins)
• Rinse in cold water to stop cooking

8. Gradual Slow Release

• Gently release pressure by turning knob slowly
• Use a spoon to control the knob
• Open lid once float pin drops

9. Strain Broth

• Transfer beef and marrow to bowl
• Cut meat; remove marrow if desired
• Strain broth through mesh sieve
• Skim fat with separator or ladle

10. Final Seasoning

• Bring broth to boil
• Taste and adjust salt, fish sauce, sugar
  

11. Serve Pho

• Place noodles and meat in bowl
• Garnish with herbs, onion, pepper
• Ladle in hot broth
• Serve with fresh herbs and condiments

Yield: 6

Instant Pot Pho

Print

Learn how to make Instant Pot Pho (Pressure Cooker Pho) — the ultimate Vietnamese beef noodle soup.

Prep Time 2 hours 30 minutes

Total Time 2 hours

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 large onions (560g), peeled and halved
• 2 tablespoons (28g) ginger, unpeeled & cut into long strips
• 1 clove garlic (3.9g), 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 (add more to taste)

Other Beef

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

Spices

• 4 cloves (0.5g)
• 2 - 3 star anise (3g - 4.5g)
• 1 cinnamon stick (5.7g)
• 1 teaspoon (2g) coriander seeds
• 1 teaspoon (2g) fennel seeds (optional)
• 1 black cardamom pod (1g, optional)

Noodles

• 180 grams medium banh pho (flat rice noodles), soaked in lightly salted hot water for 20 - 28 minutes (60g - 80g per person)

Garnish

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

Pho Herbs Platter (served on the side)

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

Instructions

1. Start by bringing about 4 quarts of water to a rolling boil. Briefly boil the bones and meat for 5 to 10 minutes. This helps remove impurities and excess fat. After boiling, transfer the bones and meat to a bowl of cold water and rinse thoroughly.
   Tip: The stovetop is usually quicker for this step than using the Instant Pot.
   
2. Toasting the Spices : Add all the spices to the Instant Pot. Set it to “Sauté” mode on high or “Sauté More.” Let the spices heat up until they release their aroma, which usually takes around 2–3 minutes. Once fragrant, remove them from the pot and set aside.
   
3. Charring the Aromatics : Wait until the Instant Pot reads “HOT” (this may take about 8 minutes). Add 2 tablespoons of vegetable oil to coat the bottom. Place halved onions (cut side down) along with the ginger into the pot and allow them to char for approximately 5 minutes. Add crushed garlic about a minute before finishing.
   Tip: Don’t skip this part—it brings out a deeper, more complex pho flavor.
   
4. Deglazing the Pot : Pour in 1 cup of cold water and use a wooden spoon to scrape up the browned bits stuck to the bottom. Mix them into the liquid for added flavor.
   
5. Creating the Broth Under Pressure : Return the toasted spices to the pot along with fish sauce, yellow rock sugar, a pinch of salt, marrow bones, neck bones or oxtail, and beef feet or tendon. Add 6 more cups of cold water. Place finger meat or chuck meat on top.
6. Close the Instant Pot lid with the Venting Knob turned to “Sealing.” Pressure cook on High for 60 minutes, then allow the pressure to release naturally for 30 minutes.
   Tip: For added safety, gently release any remaining pressure after the 30-minute rest using a slow, gradual release method.
   
7. Prepping Garnishes : While the broth is cooking, soak sliced onions in cold water for about 30 minutes to mellow their sharpness. You can also prep additional garnishes and slice the beef thinly against the grain at this time.
   
8. Preparing the Noodles : During the natural release phase, boil 3 quarts of water with a teaspoon of salt. Pour the boiling water into a large bowl over the dried rice noodles. Stir occasionally and let them soak for 20 to 28 minutes, depending on your preferred texture. Once done, drain and rinse with cold water.
   
9. Safely Releasing Pressure : When you’re ready, use a wooden spoon to gently shift the Venting Knob and let the pressure release slowly. Open the lid only after the Floating Pin has dropped completely.
   
10. Straining and Finishing the Broth : Remove the bones and meat and place them in a separate bowl. Discard the charred onions and ginger. Cut the meat as needed and scoop out any bone marrow for serving. Strain the broth using a fine mesh sieve. Use a fat separator or ladle to remove any excess fat from the surface.
    
11. Final Seasoning : Bring the strained broth back to a boil. Taste and adjust the seasoning by adding more fish sauce, salt, or sugar if necessary.
    Tip: You can cook the thinly sliced beef directly in the hot broth if you prefer it well done rather than rare.
    
12. Assembling the Bowl : Add cooked noodles and sliced meats to a large bowl. Top with fresh onion, green onions, cilantro, and a pinch of black pepper. Pour hot broth over everything and serve with a side of pho herbs for garnishing.

Notes

• To make slicing beef easier, place it in the freezer for about 20 minutes beforehand. Alternatively, you can use pre-sliced beef commonly available at Asian grocery stores, which is perfect for hot pot dishes.
• Tried the recipe? Feel free to share your thoughts and give it a rating in the comments!
  

Nutrition Information

Yield

6

Serving Size

1
Amount Per Serving Calories 930Total Fat 53gSaturated Fat 20gTrans Fat 1gUnsaturated Fat 28gCholesterol 281mgSodium 746mgCarbohydrates 23gFiber 4gSugar 12gProtein 87g

Dinnerfocus.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.

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FAQ

Can I Use Fewer Bone Types?

Yes! Use 2 lb marrow bones + 1¾ lb neck, oxtail, or feet.

Can I Double the Recipe in an 8 Qt?

No. Max increase is ~33% for 8 qt model.

What Is Beef Finger Meat?

Thin, juicy cuts between ribs. Very flavorful.

Do I Have to Use Bones?

Not required, but broth will be less flavorful.

Fish Sauce Recommendation?

Top pick: Red Boat 40N. Budget choice: Three Crabs.

Try other recipes:

• Instant Pot Meatloaf
• Instant Pot Jasmine Rice
• Instant Pot Hamburger Soup