Easy Instant Pot Beef Pho Recipe (2024)

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Beef pho (pronounced fuh) is the perfect comfort food. It’s a rice noodle dish that’s in a savory beef broth. I love making Instant Pot Beef Pho because it speeds up the cooking time and really infuses the flavors.

This healthy beef pho is a little time consuming, but completely worth it to get all of the flavors of this traditional Vietnamese soup. The most common proteins used are beef, lamb, and pork.

Where’s the recipe?

I have readers from all levels of comfort and experience in the kitchen on my site, and I receive a lot of questions about recipes.

To better serve all of my readers here at My Crazy Good Life, I’ve made a commitment to put a ton of helpful information in all of my posts.If you’d like to skip over the tips, swapping ingredients, and diet information, please simply scroll to the bottom of the page, where you will find the easily printable Instant Pot Pho recipe!

Is this recipe easy?

This recipe isn’t difficult, but it is time consuming and there are a lot of steps and ingredients. You can skip some steps to save time; however, I highly recommend doing following the full directions to get the most flavor, it truly is worth it!

When you’re not wanting to head to your local Vietnamese restaurant for Pho, this is a great recipe to follow. The pressure cooker makes it a bit faster and there’s nothing more satisfying than a bowl of Pho noodle soup that you’ve made yourself.

Table of Contents

Pho Ingredients

Brisket: A cut of meat from the breast of the cow. There is a lot of connective tissue so slow cooking is optimal for ensuring the meat is properly tenderized.
Flank steak or boneless chuck roast.
Beef bones: You can usually get bones right from the butcher counter. My local grocer doesn’t even charge for them. Grab a couple extra if you have fur babies at home, they will thank you.
Onions: Great for digestive health, packed with nutrients, and antioxidants.
Ginger: Reduces nausea, inflammation, and gas plus aids in digestion.
Cloves
Star anise: Has the strong distinct flavor of licorice, and should be used in small quantities, you can find it in your spice aisle.
Fennel seeds: A flowering plant in the carrot family, fennel seeds are used in Mediterranean, Italian, and Asian cooking and also have a sweet licorice flavor.
Coriander seeds: This seed grows the popular plant, cilantro, and adds a wonderful brightness to broths.
Sugar: Plain old white sugar.Nothing fancy here.
Cardamom: Not a single spice, but a mixture of several seeds from various plants in the ginger family.
Cinnamon sticks: Be sure and pick up sticks, not ground cinnamon.
Fish sauce: Popular in East Asian cooking. Look for ones that have the fewest ingredients and stay away from those that contain preservatives and additives, like gluten.
Rice noodles: Most rice noodles are gluten free. Use dried, medium sized noodles for the best outcome.
Green onion
Mint
Cilantro
Basil: Bonus if you can find Thai basil leaves!
Jalapeno
Lime
Chili sauce: You can use Sriracha, if you’re in a pinch.

Recipe tips

To make your spice sachet, place all spices in the middle of a coffee filter or piece of cheese cloth, bring all sides together, and twist excess tightly around the spice. Secure by tying with a string or piece of kitchen twine.
To slice your flank steak or chuck roast thin, keep your beef very cold and slice with a sharp knife. You want it incredibly thin so that it will cook right in the broth. You can also ask your butcher to thinly slice it for you. I recommend no thicker than ⅛ of an inch.

Time saving tips

This is a time consuming recipe, while all of the steps are necessary to get the most flavor, here are some steps that can be omitted to reduce some of the time, if desired; however, it does sacrifice the flavor:

You can skip charring the onions, bones, beef, and ginger.
You can skip browning your spices and place them directly in your sachet.

If you’re looking for recipes that you can make in 30 minutes or less, check out these Quick Dinner Recipes!

How to make Instant Pot Beef Pho

Time needed:1 hour and 40 minutes

Prep your broth ingredients
Cut both ends off of your onions, cut in half, and remove the outer layer of skin. Cut full branches of ginger in half, lengthwise.
See Also
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Broil
Preheat your oven’s broiler, and line a cookie sheet with aluminum foil. Place the brisket, bones, onion, and ginger halves on the lined cookie sheet and broil each side until lightly charred, about ten minutes. Remove them from the oven, and transfer all ingredients to the Instant Pot and sprinkle with sugar.
Brown your spices
While broiling, add the cloves, star anise, fennel seeds, coriander seeds, cardamom, and cinnamon sticks to a dry skillet and brown over high heat for about 2 minutes stirring constantly.
Make a spice sachet
Place the browned spices in a piece of cheesecloth, or you can use a coffee filter, pull the sides together to tightly wrap around the spices, secure with a string or piece of kitchen twine, then place into the Instant Pot.
Pressure Cook
Fill your Instant Pot to the Max Fill line with water. Close and lock the lid and turn the pressure valve to sealing. Select Pressure Cook (high pressure) and set the timer for 60 minutes. Once the cooking time is complete, allow the pressure to release naturally. This will give you the best Pho broth.
Prepare your toppings
While your broth is cooking, prepare your rice noodles according to directions on the package. Thinly slice your flank steak, against the grain, into ⅛” thick slices. Slice the green onions and jalapeños. Chop the mint, cilantro, and basil leaves.
Finish your broth
Once the pressure valve drops remove the lid. Remove the spice pouch, soup bones, and onions. Transfer your brisket to a plate and shred it using two forks. Turn your pot to sauté and add the fish sauce. Once your broth is boiling you can begin making your pho bowls.
Make your bowls
Add noodles, shredded brisket, and thinly sliced beef to your bowl then cover with hot broth. Cover your bowl for 2-3 minutes to allow your beef to cook. Remove the cover and fill your bowl with toppings as desired: green onions, jalapeños, mint, cilantro, basil, lime, mung bean sprouts, and chili sauce.

Healthy Eating Plans

Weight Watchers: This entire recipe makes 4 large servings. Each serving has: 19 Blue Plan Points, 19 Green Plan Points, 19 Purple Plan Points
21 Day Fix/Ultimate Portion Fix: For the 21 Day Fix I recommend using a leaner cut of meat than brisket for your broth, like sirloin or chuck. I would also be aware of the sodium content in the fish sauce. You can use low sodium soy sauce or coconut aminos if you prefer. While technically 8 cups of broth counts as a red, I don’t count it. This entire recipe is 8 Red Containers, 4 Yellows. Per serving: 1 Yellow Container for ½ cup noodles, 2 Red containers for beef. The toppings I’ve listed above are free foods on the Fix.
2B Mindset: Serve with veggies for a complete lunch.
Gluten Free: Double check your rice noodles and fish sauce to make sure they do not contain gluten.

Looking for more healthy Instant Pot meals?

Spaghetti Squash Taco Bowl
Instant Pot Chicken Pot Pie Soup
Instant Pot Spanish Rice
Healthy White Chicken Chili
Crack Chicken Casserole

4.71 from 27 ratings

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Instant Pot Beef Pho Recipe

Created by: Becca Ludlum

Prep Time 15 minutes mins

Cook Time 1 hour hr 25 minutes mins

Total Time 1 hour hr 40 minutes mins

Approximate Serving Size: 3/4 cups of beef, 1/2 cup noodles, 1 cup broth

Servings 4

This Instant Pot Beef Pho recipe is filled with traditional Vietnamese seasonings and flavors. Homemade broth makes this recipe authentic–it's the perfect Sunday dinner! Skip takeout and make this Instant Pot Pho at home.

Equipment

Instant Pot 6 qt
Kitchen Knife
Sealing Rings

Ingredients

▢ 2 onions sliced in half
▢ 4 ginger branches, sliced in half lengthwise
▢ 1 lbs beef brisket
▢ 3 lbs beef bones
▢ 1 tsp sugar
▢ 6 cloves whole
▢ 6 star anise whole
▢ 1 tbsp fennel seeds
▢ 1 tbsp coriander seeds
▢ 1 tsp cardamom ground
▢ 1 cinnamon stick
▢ 8 oz rice noodles
▢ 1 lbs flank steak thinly sliced
▢ 5 tbsp fish sauce or Bragg's liquid aminos

Optional Toppings

▢ 2 tbsp green onions
▢ 1 tbsp sliced jalapeños
▢ 1 tbsp fresh mint
▢ 2 tbsp fresh cilantro
▢ 1 tbsp basil
▢ 1 lime
▢ 1/4 cup mung bean sprouts
▢ 1 tsp chili sauce

Instructions

Cut both ends off of your onions, cut in half, and remove the outer layer of skin. Cut full branches of ginger in half, lengthwise. 2 onions , 4 ginger
Preheat your oven’s broiler, and line a cookie sheet with aluminum foil. Place the brisket, bones, onion halves, and ginger halves on the lined cookie sheet and broil each side until lightly charred, about ten minutes. Remove them from the oven, and transfer all ingredients to the Instant Pot and sprinkle with sugar. 1 lbs beef brisket, 3 lbs beef bones, 1 tsp sugar
While broiling add the cloves, star anise, fennel seeds, coriander seeds, cardamom, and cinnamon sticks to a dry skillet and brown over high heat for about 2 minutes, stirring constantly. 6 cloves, 6 star anise, 1 tbsp fennel seeds, 1 tbsp coriander seeds, 1 tsp cardamom, 1 cinnamon stick
Place the browned spices in a piece of cheesecloth (or you can use a coffee filter). Pull the sides together to tightly wrap around the spices, secure with a string or piece of kitchen twine, then place into the Instant Pot.
Fill your Instant Pot to the Max Fill line with water. Close and lock the lid and turn the pressure valve to sealing. Select Pressure Cook (high) and set the timer for 60 minutes. Once the cooking time is complete, allow the pressure to release naturally.
While your broth is cooking, prepare your rice noodles according to directions on the package. Thinly slice your flank steak, against the grain, into ⅛” thick slices. Slice the green onions and jalapeños. Chop the mint, cilantro, and basil leaves. 8 oz rice noodles, 1 lbs flank steak, 2 tbsp green onions, 1 tbsp sliced jalapeños, 1 tbsp fresh mint, 2 tbsp fresh cilantro, 1 tbsp basil
Once the pressure valve drops remove the lid. Remove the spice pouch, soup bones, and onions. Transfer your brisket to a plate and shred it using two forks. Turn your pot to sauté and add the fish sauce. Once your broth is boiling you can begin making your pho bowls. 5 tbsp fish sauce
Add noodles, shredded brisket, and thinly sliced beef to your bowl then cover with hot broth. Cover your bowl for 2-3 minutes to allow your beef to cook. Remove the cover and fill your bowl toppings as desired: green onions, jalapeños, mint, cilantro, basil, lime, mung bean sprouts, and chili sauce. 1 lime , 1/4 cup mung bean sprouts, 1 tsp chili sauce

Notes

Healthy Eating Plans:

Weight Watchers: This entire recipe makes 4 servings. Per serving: 19 Blue Plan Points : 19 Green Plan Points : 19 Purple Plan Points
21 Day Fix/Ultimate Portion Fix: For the 21 Day Fix I recommend using a leaner cut of meat than brisket for your broth, like sirloin or chuck. I would also be aware of the sodium content in fish sauce. You can use low sodium soy sauce or coconut aminos if you prefer. While technically 8 cups of broth counts as a red, I don’t count it. This entire recipe is 8 Red Containers, 4 Yellows. Per serving: 1 Yellow Container for ½ cup noodles, 2 Red containers for beef. Toppings are free.
2B Mindset: Serve with veggies for a complete lunch.
Gluten Free: Double check your rice noodles and fish sauce to make sure they do not contain gluten.

Recipe tips:

To make your spice sachet, place all spices in the middle of a coffee filter, or piece of cheese cloth, bring all sides together and twist excess tightly around the spice, secure by tying with a string or piece of kitchen twine.
To slice your flank steak or chuck roast thin, keep your beef very cold and slice with a sharp knife. You want it incredibly thin so that it will cook in the broth. You can also ask your butcher to thinly slice it for you. I recommend no thicker than ⅛ of an inch.

Time saving tips:

1. You can skip broiling the beef, bones, onions and ginger.
2. You can skip browning your spices and place them directly in your sachet.

Nutrition

Make This Recipe?

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Becca Ludlum

Healthy recipe creator, self-confessed food snob, and certified Level 1 Precision Nutrition Coach. I create healthy recipes with minimally processed ingredients, but have never turned down a homemade brownie. ;)