Instant Pot Beef Pho Recipes

INSTANT POT® PHO

Steps:

• Place oxtail in a large, heavy pot. Cover with water and bring to a boil over medium-high heat. Boil for 5 minutes. Remove from heat, pour out water, and rinse oxtail to remove excess fat and impurities. Place in a multi-functional pressure cooker (such as Instant Pot®).
• Use tongs to hold ginger over a burner flame to char slightly. Allow to cool, then quarter. Char onion quarters in the same way.
• Combine cinnamon stick, cardamom, cloves, star anise, coriander, and fennel in a shallow, dry saute pan. Toast over medium-low heat for 2 minutes. Place spices in a tea filter bag and close.
• Add ginger, onion, and spice bag to the pressure cooker. Pour in enough water to cover. Add fish sauce, green onions, sugar, and salt. Close and lock the lid. Seal the vent and select high pressure according to manufacturer's instructions; set timer for 120 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes.
• Meanwhile, place rice noodles in a large bowl and cover with hot water. Set aside until noodles soften, about 15 minutes.
• Skim the broth if necessary. Taste and add more fish sauce, sugar, or salt. Discard ginger, onions, and spice bag. Remove oxtail from the broth and shred meat away from the bones and cartilage.
• Fill bowls with rice noodles and top with meat and broth.

INSTANT POT PHO

Steps:

• 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!

INSTANT POT BEEF PHO

Steps:

• For the pho: Add the beef bones to a 6-quart Instant Pot®, then nestle the brisket on top of the bones. Stir 1 tablespoon salt into 10 cups water, then pour over the meat. Set to high saute, cover with the lid and cook for 30 minutes (see Cook's Note).
• Transfer the brisket to a plate, then use 2 kitchen towels to carefully remove the pot and drain the bones into a large colander. Gently rinse the bones with water to remove any scum, then set aside. Carefully wash out the pot and dry well.
• Turn the pot to high saute and allow to heat up for 5 minutes. Add the ginger cut-side down, then surround the ginger with the black peppercorns, cinnamon sticks and star anise. Cook for 5 minutes without moving the ginger or spices. Use tongs to remove the ginger to a medium bowl and a slotted spoon to remove the spices to the bowl. Add the yellow onions cut-side down, then surround the onions with the garlic cloves. Cook for 10 minutes without moving the onions or garlic. Turn off the pot, then add the bones and reserved ginger and spices. Sprinkle the brisket liberally on all sides with salt, then nestle on top of the bones and vegetables. Pour in 8 cups water.
• Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high for 1 hour 30 minutes (it will take about 30 minutes for the pot to come to pressure). Meanwhile, put the sirloin in the freezer so that it partially freezes and will be easier to slice.
• After the pressure-cook cycle is complete, follow the manufacturer's guide for natural release. After 20 minutes, being careful of any remaining steam, unlock and remove the lid.
• Transfer the brisket to a cutting board and allow to cool slightly. Set a large colander over a large stockpot, then use a slotted spoon to transfer most of the bones and vegetables to the colander. Use 2 kitchen towels to carefully remove the pot and pour the stock into the colander. Use the slotted spoon to press down on the bones and vegetables to extract as much flavor as possible, then discard.
• Clean out the pot if needed, then return it and pour the stock back in. Skim the fat from the stock, if desired. Add enough water so that the stock comes halfway up the pot. Stir in the fish sauce and sugar, then turn to high saute and allow the stock to come to a boil. Once the stock is at a boil, taste it for seasoning and add more fish sauce if needed.
• Meanwhile, thinly slice the brisket against the grain. Slice the sirloin very thinly against the grain.
• Divide the warm rice noodles among 4 to 6 large bowls and sprinkle the noodles with freshly ground black pepper. Divide the brisket among the bowls and top with overlapping slices of sirloin. Top each bowl with 2 to 3 cups of hot stock.
• For the toppings: Serve immediately with the mung bean sprouts, red onion, jalapeño, Thai basil, lime wedges, hoisin sauce, and sriracha, allowing your guests to dress their bowls of pho as they wish.

PRESSURE COOKER BEEF PHO

Steps:

• Rinse the bones and boneless beef. Peel and cut apple into chunks. Halve the large onion and cut into thick slices. Peel ginger, halve it lengthwise, cut into chunks, then smash each piece with the side of a knife.
• Put the star anise, cinnamon and cloves in an 8-quart pressure cooker. Over medium heat or using the sauté function, toast for several minutes, stirring frequently, until fragrant. Add the onion and ginger. (If using a stove-top pressure cooker, raise heat to medium-high.) Stir and cook for a minute or two. A little browning is O.K. Add 9 cups water.
• Add the bones, beef, apple and salt. Lock the lid. If using a stovetop pressure cooker, raise heat to high and bring pressure to 15 p.s.i. Then reduce the heat to medium or medium-low. The pressure should be just high enough that a gentle, steady flow of steam comes out of the cooker's valve. Cook for 20 minutes. If using an electric pressure cooker, set timer for 30 minutes. After cooking, both cookers will require time to allow pressure to decrease naturally, about 15 to 20 minutes. When that is done, carefully remove lid.
• Transfer boneless meat to a bowl, cover with water and soak for 10 minutes. This cools it and keeps it from drying out. If desired, scrape any bits of tendon from the bones and add to the bowl of water.
• Strain the broth into a pot through a mesh strainer lined with cheesecloth or muslin. Discard the remaining solids. (At this point, the broth and beef can be cooled and refrigerated for up to 3 days.) Skim all but about 3 tablespoons of fat from the broth. You should have about 8 cups of broth. Add fish sauce and more salt, if needed. Add a few pinches of sugar and more fish sauce so the broth has a rounded, intense finish that is slightly salty and slightly sweet.
• Freeze the raw beef, if using, for 15 to 20 minutes, then slice very thinly across the grain. Cut cooked beef across the grain into very thin slices. Set aside.
• Cover the dried noodles in hot tap water and soak for 15 to 20 minutes, or until pliable and opaque. Drain, then rinse to remove starch.
• Thinly slice the small onion and soak in water 10 minutes. Slice green onions into thin rings and set aside with chopped cilantro. Arrange any optional add-ins on a plate.
• Bring the broth to a simmer over medium heat. At the same time, fill a pot with water and bring to a rolling boil. Dunk the noodles into the boiling water, using a noodle strainer or a mesh sieve, for about 15 to 20 seconds. Remove from water and divide noodles among 4 bowls.
• Top each bowl of noodles with cooked and raw beef, arranging the slices flat. Place a mound of onion in the center, then shower with green onion and cilantro. Finish with a sprinkle of black pepper. Give the boiling broth a final taste for seasoning. Ladle about 2 cups broth into each bowl, distributing the hot liquid evenly to warm all the ingredients.