Recipe Details

Pho is Vietnam's national dish and just one spoonful will tell you why. A wonderfully fragrant, subtly spiced broth is the secret to a delicious bowl of pho and an Instant Pot will help you become a true master of the noodle soup.

Ingredients

• 3 pounds beef shanks (soup bones)

• 1/2 pound beef chuck, stewing beef, or brisket; or 1 pound if the shanks are not very meaty

• 2 whole star anise

• 1 (3-inch) cinnamon stick

• 1 teaspoon coriander seeds

• 2 whole cloves

• 1 large onion

• 1 1/2 ounces (about 2 1/2-inch piece) fresh ginger

• 8 cups water

• 1 tablespoon granulated sugar

• 1 1/2 teaspoons kosher salt, or to taste

• 1/2 teaspoon freshly ground black pepper

• 1 tablespoon fish sauce, or to taste

• 1 tablespoon soy sauce, or to taste

For the Noodle Soup:

• 8 ounces rice noodles

• 10 to 12 ounces steak, sirloin, flank steak, or top round

• 3 cups bean sprouts

• 4 green onions, thinly sliced

• Cilantro leaves, for garnish

• Red chile peppers, Thai bird or Fresno, sliced, for garnish

• Hoisin, Sriracha, or chili garlic sauce, for garnish

• Sliced jalapeño, fresh mint leaves, sliced radish, lime wedges, optional

Description

1. Place the beef shanks or soup bones and beef chuck in a 6-quart Instant Pot and cover with water. Choose the highest sauté function and bring the beef to a full boil. Continue to boil for 5 minutes. Carefully drain the beef and discard the liquids. Set the meat aside. Boiling and draining the beef ensures the final broth will be clear instead of cloudy.

2. Choose the normal sauté function and add the star anise, cinnamon stick, coriander seeds, and whole cloves. Cook, stirring frequently to prevent burning, for about 5 minutes, or until the spices are toasted and aromatic. Alternatively, toast the spices on the stovetop over medium heat, then add them to the Instant Pot.

3. Peel the onion and cut it in half lengthwise. Slice the halves thickly. Peel the ginger and cut it into small chunks. Add the onion slices and ginger to the pot along with 2 teaspoons of cooking oil and cook on the normal sauté setting until lightly charred, stirring frequently. Cancel the sauté function.

4. Add the drained beef and bones back to the pot along with 8 cups of water. The level should be just under the max fill line of a 6-quart pot. Add the sugar (if using), 1 1/2 teaspoons of kosher salt, and the pepper. Lock the lid in place and turn the steam release valve to "sealing." Select the manual setting, high pressure, and set the time to 40 minutes. When the time is up, let the pressure come down naturally for 20 to 25 minutes. Carefully turn the steam release valve to "venting" to release any remaining pressure.