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    Home » Recipes » Asian Beef Recipes

    Instant Pot Beef Pho Recipe

    Published: May 21, 2022 Modified: Jul 24, 2022 by Isabel Laessig

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    Instant Pot Beef Pho recipe makes everyone's favorite classic Vietnamese soup recipe SO easy to make at home! 🍜 Using the instant pot, you no longer have to spend hours making beef pho! It's ready in just 45 minutes! My Instant Pot Beef Pho is sure to become one of your favorite recipes!

    Close up of beef pho in a white bowl with chopsticks

    Jump to:
    • Best Pho Recipe
    • Pho Recipes FAQs
    • Instant Pot Beef Pho Ingredients
    • How to Make Pho in the Instant Pot
    • Beef Pho Recipe Tips
    • How to Eat Pho
    • Asian Beef Recipes
    • 📌 Pin it for later!
    • 📋 Recipe
    • 💬 Reviews

    Best Pho Recipe

    This is one of my favorite instant pot recipes and I couldn't wait to share it with all of you!

    Vietnamese beef pho is a hearty but light soup that's packed with flavor! Spices like cardamom and cloves with onion and ginger bring out the natural, delicious taste of the tender cuts of beef.

    This Instant Pot Beef Pho is not the authentic pho experienc, but it's my quick and easy pressure cooker version that I know you will love as much as my family.

    Serve it with rice noodles and bean sprouts, along with some fresh basil and jalapeño, for an intensely flavorful meal. This pressure cooker pho can even be made keto-friendly, like our beef and broccoli recipe!

    This is the easiest and most delicious Pho recipe I have ever made.

    Helena on Pinterest

    Pho Recipes FAQs

    What is pho?

    Pho (pronunciation: like "fuh") is a Vietnamese soup recipe consisting of a broth that typically uses beef stock, rice noodles, herbs, spices, and meat. One bite of homemade pho with beef, and it's no question why it's so popular!

    Is Pho Vietnamese or Thai?

    While pho is common and popular street food in Vietnam, it's becoming increasingly popular all around the world. The Thai alternative to Pho is Boat Noodles.

    Is Pho keto-friendly and gluten-free?

    The rice noodles you use for traditional pho are not keto-friendly. Shirataki noodles are plant-based, containing no gluten or wheat, and are low-carb. Most grocery stores sell shirataki noodles in the produce section, in the refrigerated section near the tofu.

    Usually, for traditional preparations, pho broth takes hours to cook. Instant Pot Pho saves you so much time, and you won't miss out on any flavor!

    Top down view of two bowls of instant pot beef pho

    Instant Pot Beef Pho Ingredients

    • fresh ginger, roughly chopped
    • onion, roughly chopped
    • beef soup bones
    • flank steak or other lean beef such as sirloin or brisket
    • star anise pods
    • cloves
    • cardamom pods
    • cinnamon sticks
    • coriander seeds
    • brown sugar
    • vegetable oil; or sesame oil, olive oil, or avocado oil

    For the finishing touches, you will need:

    • fish sauce, to taste
    • soy sauce, to taste
    • rice noodles
    • Bean sprouts to taste
    • Fresh lime juice to taste

    Finally, we recommend these herbs for garnish:

    • Jalapeños
    • Basil
    • Mint
    • Fresh scallion

    While the garnishing herbs are optional pho soup ingredients, they add an extra, delicious layer of flavor to the broth and beef. I recommend you try them out to see what combinations you like best. Basil and jalapeños are my favorite together!

    Adding sauce to bowl of instant pot beef pho

    How to Make Pho in the Instant Pot

    1. Toast star anise pods, cloves, cardamom pods, cinnamon sticks, and coriander seeds in a frying pan on the stove.
    2. Roughly chop fresh ginger and onion. Heat vegetable oil in the Instant Pot set to the saute program. Cook the ginger and onion for 2 to 3 minutes, stirring often.
    3. Switch off the saute function and add the toasted spices to the pot. Stir for a few seconds, then add beef soup bones and flank steak (or other lean beef, such as brisket or sirloin).
    4. Fill with water not all of the way to, but just under, the max line. Close the lid and make sure the valve is set to the “sealing” position. Set on manual high pressure for 45 to 90 minutes, depending on how concentrated you want the flavors of your broth to be.
    5. When the broth is done cooking, remove the steak and slice it. Pass the broth through a sieve to remove the spices and any pieces from the beef bones.
    6. Season the broth with fish sauce, soy sauce, and brown sugar. Taste and season with salt as you like.
    7. Dish the broth out into bowls and garnish with rice noodles, lime juice, beef slices, bean sprouts, basil, mint, scallions, and jalapeños as you prefer.

    Beef Pho Recipe Tips

    • If you prefer, you can cook the beef separately from the broth. I recommend cooking it as we do in our Vietnamese steak salad recipe.
    • To make your soup as lean as possible, let it cool to room temperature, then refrigerate for 2 to 4 hours. Any remaining fat in the broth will rise to the top and you can easily remove it. This is not a necessary step to enjoy Vietnamese beef pho.
    • If you have access to it, you can also use Chinese rock sugar in place of the brown sugar in this recipe. Asian supermarkets stock Chinese rock sugar.
    • For stronger flavor, allow your pho broth to cook for longer in the Instant Pot. While it will be ready in 45 minutes, you can leave it for up to 90 minutes for a strongly flavorful broth.
      Be aware that if you cook the beef in the pot with the broth, you may not want to go beyond 45 minutes of cook-time.
    A white bowl of instant pot beef pho with chopsticks

    How to Eat Pho

    I love it served over rice or shirataki noodles, with bean sprouts and herbs for garnish. Use chopsticks or a spoon to mix all of the ingredients and toppings evenly throughout your pho.

    For the perfect bite, make sure to get a little bit of everything - noodles, vegetables, and meat. And if you're using chopsticks, make sure to use a soup spoon to enjoy some of that delicious pho broth in-between bites!

    You can also add hoisin sauce or red chili sauce for extra flavor. A poached egg is also a great addition to your pho ingredients. I really believe this is the best pho recipe ever - especially if you add an egg. It adds so much richness to the broth!

    Asian Beef Recipes

    • Vietnamese Beef Salad
    • Keto Beef and Broccoli
    • Pepper Steak Stir Fry
    • Grilled New York Strip with Asian Marinade

    This is one of my favorite recipes to make using leftover steak! Try making more of our best Leftover Steak Recipes.

    Try more of the best beef cuts according to your needs and budget by following my guide on the Best Cuts of Beef and our Popular Beef Dishes!

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    Close up of beef pho in a white bowl
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    4.90 from 37 votes

    Amazing Instant Pot Beef Pho

    Light, but hearty and packed with flavor, Instant Pot Beef Pho proves how easy it is to make Vietnamese beef pho at home in under an hour!
    Prep Time5 mins
    Cook Time45 mins
    Total Time50 mins
    Course: Asian Beef Recipes
    Cuisine: Vietnamese
    Keyword: beef pho recipe, easy beef pho, instant pot pho, pho recipe
    Servings: 6 people
    Calories: 615kcal
    Author: Isabel Laessig

    Equipment

    • Instant Pot pressure cooker

    Ingredients

    Pho Broth

    • 4 inches fresh ginger roughly chopped
    • 1 large onion roughly chopped
    • 2 pounds beef soup bones
    • 1 pound flank steak or other lean beef such as sirloin or brisket
    • 1 to 2 star anise pods
    • 2 to 3 cloves
    • 1 tablespoon cardamom pods
    • 1 to 2 cinnamon sticks
    • 1 tablespoon coriander seeds
    • 2 teaspoons brown sugar
    • 2 tablespoons vegetable oil; or sesame oil olive oil, or avocado oil

    Finishing Touches

    • 2 to 3 tablespoons fish sauce to taste
    • 5 to 6 tablespoons soy sauce to taste
    • 12 oz. rice noodles
    • Bean sprouts to taste
    • Fresh lime juice to taste

    For Garnish

    • Jalapeños basil, mint, and fresh scallion

    Instructions

    • Toast 1-2 star anise pods, 2-3 cloves, 1 tablespoon cardamom pods, 1-2 cinnamon sticks, and 1 tablespoon coriander seeds in a frying pan on the stove.
      Tossing spices in a skillet to make Instant Pot beef pho
    • Roughly chop 4 inches of fresh ginger and 1 large onion. Heat 2 tablespoons vegetable oil in the Instant Pot set to the saute program. Cook the ginger and onion for 2 to 3 minutes, stirring often.
      Sauteeing vegetables in instant pot for pho
    • Switch off the saute function and add the toasted spices to the pot. Stir for a few seconds, then add 2 pounds beef soup bones and 1 pound flank steak (or other lean beef, such as brisket or sirloin).
      Adding beef to pho ingredients in instant pot
    • Fill with water not all of the way to, but just under, the max line. Close the lid and make sure the valve is set to the “sealing” position.
      Set on manual high pressure for 45 to 90 minutes, depending on how concentrated you want the flavors of your broth to be. 
      See notes below.
      Beef pho in the instant pot
    • When the broth is done cooking, remove the steak and slice it. Pass the broth through a sieve to remove the spices and any pieces from the beef bones.
      Season the broth with 2 to 3 tablespoons fish sauce, 5 to 6 tablespoons of soy sauce, and 2 teaspoons brown sugar. Taste and season with salt as you like.
      Dish the broth out into bowls and garnish with rice noodles, lime juice, beef slices, bean sprouts, basil, mint, scallions, and jalapeños as you prefer.
      Adding sauce to bowl of instant pot beef pho

    Notes

    Cook beef separately: If you prefer, you can cook the beef separately from the broth. I recommend cooking it as we do in our Vietnamese steak salad recipe.
    Beef meat: You can use flank, sirloin, brisket or any other lean beef meat you like.
    Vegetable oil: Sesame oil, olive oil or avocado oil work well for this soup as well, as they have a high smoke point.
    Cooking time: The broth is ready to enjoy after 45 minutes on high pressure. However, if you want to have it more concentrated with a stronger flavor, set the time to 60 minutes. Be aware that if you cook the meat with the bones, you might not want to leave it too long time under high pressure.
    Chinese rock sugar: If you have access to it, you can also use Chinese rock sugar in place of the brown sugar in this recipe. Asian supermarkets stock Chinese rock sugar.
    Skim the fat: To make your soup as lean as possible, let it cool to room temperature, then refrigerate for 2 to 4 hours. Any remaining fat in the broth will rise to the top and you can easily remove it. This is not a necessary step to enjoy Vietnamese beef pho.

    Nutrition

    Serving: 1g | Calories: 615kcal | Carbohydrates: 32g | Protein: 47g | Fat: 33g | Saturated Fat: 9g | Polyunsaturated Fat: 20g | Cholesterol: 129mg | Sodium: 1727mg | Fiber: 5g | Sugar: 7g

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    About Isabel Laessig

    Isabel Laessig, better known as Family Foodie and the founder of the Sunday Supper Movement, is passionate about food and family! She is the author of the Boujee Steak Cookbook, and makes regular television appearances to spread her mission of bringing Sunday Supper back around the family table in every home.

    Reader Interactions

    Comments

    1. Noelle says

      March 11, 2020 at 1:40 pm

      I love that this is gluten free! Thank you for reminding me to check my soy sauce, perfect recipe for dinner 🙂

      Reply
      • Em Beitel says

        March 17, 2020 at 12:32 pm

        Thank you, Noelle! We hope you love it!

        Reply
    2. Shannon says

      March 11, 2020 at 2:07 pm

      Your pictures are making my mouth water! Looks delicious.

      Reply
      • Em Beitel says

        March 17, 2020 at 12:32 pm

        Thank you so much, Shannon!

        Reply
    3. Mirlene says

      March 11, 2020 at 2:13 pm

      Yes, this is the pho I would like to see on my kitchen table. Fantastic looks, and I can only imagine the flavor!

      Reply
      • Em Beitel says

        March 17, 2020 at 12:32 pm

        Thanks so much, Mirlene! It honestly tastes amazing.

        Reply
    4. Kacey Perez says

      March 11, 2020 at 2:18 pm

      Asian cuisine is one of my favorites, but it seems so daunting to try and whip up during the week. This recipe has changed my mind! Saving it for my next weekly meal plan!

      Reply
      • Em Beitel says

        March 17, 2020 at 12:32 pm

        Thanks so much, Kacey! Making it in the Instant Pot this way really simplifies it! We can't wait to hear what you think.

        Reply
    5. Jen says

      March 11, 2020 at 3:03 pm

      This is my husband's favorite whenever we go out and I've always wanted to try it at home but have been too intimidated....until now! Thank you for breaking down the recipe so that a newbie like myself could easily follow it. My husband loved it and wouldn't stop raving about how much he enjoyed it. Thanks for making me look like a rockstar!

      Reply
      • Em Beitel says

        March 17, 2020 at 12:31 pm

        Hi Jen! Thank you so much for such a lovely comment. We're so happy to hear that you found it easy to follow and that you and your husband enjoyed it!

        Reply
    6. Dee says

      January 07, 2021 at 9:36 am

      Any tips on how to use ground spices instead of the cardamom pods, star anise? Would Chinese five spice work?

      Reply
      • Em Beitel says

        January 08, 2021 at 3:08 pm

        Hi Dee! Chinese five spice should work well. We think about 2 tsps. should do the trick. Please let us know how it turns out!

        Reply
    7. Natalie says

      September 07, 2021 at 5:11 pm

      Thanks for the easy IP recipe. Curious, do I cook the rice noodles or put them in raw and the will cook in the hot broth?

      Reply
      • Em Beitel says

        September 24, 2021 at 3:21 pm

        Hi Natalie! Add the noodles raw - they will cook in the broth. Thank you for your question!

        Reply
    8. Monique says

      December 28, 2022 at 9:29 pm

      I'm making this right now and looking forward to it. Just wondering what size Instant Pot you used since the recipe says to add water just below the max line and the amount of water would vary greatly depending on the size of the Instant Pot.

      Reply
      • Em Beitel says

        December 29, 2022 at 2:04 pm

        Hi Monique! I hope you enjoy it! We use a 6 qt. Instant Pot.
        Thank you!

        Reply

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