INSTANT POT BEEF PHO
instant pot beef pho
– 4 inches fresh ginger, chopped - 1 large onion, chopped - 2 pounds beef soup bones - 1 pound flank steak - 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 - 2 to 3 tablespoons fish sauce - 5 to 6 tablespoons soy sauce - 12 oz. rice noodles - Bean sprouts to taste - Fresh lime juice to taste
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.
Cook ginger and onion.
Roughly chop 4 inches of fresh ginger and 1 large onion. Heat 2 tablespoons vegetable oil in the Instant Pot set to the saute function. Cook the ginger and onion for 2 to 3 minutes.
Switch off the saute function and add in the toasted spices to the pot. Stir for a few minutes, then add 2 pounds beef soup bones and 1 pound flank steak.
Fill with water not all of the way to, but just under, the max line. Close the lid and set to high pressure for 45 to 90 minutes, depending on how concentrated you want the flavors of the your broth to be.
Pass broth through a sieve.
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.
Serve and enjoy.
Season the broth with 2-3 tablespoons fish sauce, 5-6 tablespoons soy sauce, and 2 teaspoons brown sugar. 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.