If your family is anything like ours, pho is a weekly craving. We absolutely love going out for pho—it’s comforting, aromatic, and hits the spot every single time. However, even though we sometimes make pho at home, the traditional recipe can take 10–12 hours to simmer, skim, and perfect. Because of that, I wanted to create a simpler, faster method that still delivered all the depth and flavor we love. After lots of testing and fine-tuning, I finally developed this Instant Pot Pho recipe—and now, as long as we have the right ingredients on hand, it has become our go-to homemade pho. The best part is, it’s rich, fragrant, deeply beefy, and ready in a fraction of the time.
Why This Recipe Works
1. Pressure Cooking Pulls Out Flavor Quickly
Traditional pho relies on long, slow simmering to extract collagen and depth from beef bones. The Instant Pot speeds up this process by cooking under high pressure, which draws out flavor in a fraction of the time. As a result, you still get a rich, silky broth without watching the stove all day.
2. Charring the Aromatics Adds Essential Depth
While this version is faster, it doesn’t skip the foundational techniques. Charring the onions and ginger creates a subtle smokiness and sweetness that helps mimic the complexity of restaurant-style broth. This step makes a noticeable difference and elevates the entire dish.
3. Toasted Spices Build a More Fragrant Broth
Instead of simply dropping spices into the pot, toasting them first allows their essential oils to bloom. Because of this, the broth becomes more aromatic, layered, and flavorful—something that’s especially important in a quick-cooking recipe.
4. Pho Broth Powder Enhances the Flavor in a Fast Version
Since pressure cooking shortens the simmering time, adding pho broth seasoning powder helps round out the flavor and adds an extra level of depth. It doesn’t overpower the broth; rather, it complements the natural beef flavor and balances the spices.
5. Rinsing the Bones Ensures a Clear, Clean Broth
Instead of simmering and skimming for hours, soaking and rinsing the oxtails removes impurities upfront. This simple step keeps your broth clean and golden, even in the Instant Pot.
6. Raw Steak Cooks Perfectly in Hot Broth
Because the broth is poured in boiling-hot, the thinly sliced ribeye cooks instantly. This creates the same tender, medium-rare slices you expect from your favorite pho restaurant, without needing to cook the steak separately.
7. The Recipe Is Foolproof Once You Have the Ingredients
Pho may seem intimidating, but this method breaks it down into approachable steps. As long as you have the core ingredients—aromatics, spices, fish sauce, and good bones—the Instant Pot does the hard work for you. This makes it repeatable, reliable, and perfect for weeknights.
8. The Broth Has the Same Richness You Love From My Borscht Recipe
If you’ve made my beefy borscht, you already know how important depth and body are in a broth. This pho follows the same principle: using collagen-rich bones and pressure cooking them until the flavor becomes round, full, and comforting. Even though the method is faster, the broth still has that homemade richness you expect from an all-day simmer.
Once you understand those pieces, this recipe becomes your quick, consistent, delicious go-to.
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Ingredient Breakdown: What Each Ingredient Does in This Instant Pot Pho
Understanding each ingredient is the secret to making a broth that tastes just as deep, comforting, and aromatic as restaurant-style pho. Every element in this recipe plays a role in building richness, clarity, and that signature Vietnamese fragrance.
Bones & Meat: The Heart of the Broth
Oxtails
Oxtails are the foundation of a rich pho broth. They’re full of collagen, marrow, and connective tissue that melt down under pressure, giving the broth a silky texture and that deep beef flavor. This is the same reason my borscht broth tastes so full-bodied — bones make the difference.
Beef Shank (optional mix-in)
If you add beef shank, you’ll get even more meaty flavor and a little extra beef for serving. Shank is perfect for Instant Pot cooking because it becomes tender and shreddable.
Thinly Sliced Ribeye or NY Steak
This is the classic restaurant topping. The paper-thin raw steak cooks instantly when you pour the hot broth over the noodles, giving you that beautiful rare-to-medium texture.
Optional: Beef Meatballs & Tendons
These are popular add-ins at pho restaurants. Beef meatballs add a springy bite, while tendons melt into soft, buttery pieces. Both enrich the broth even more.
Aromatics: The Backbone of Authentic Pho Flavor
Onions
Charring the onions brings a mild sweetness and that signature smoky aroma. In addition, this step helps mimic the depth of a long-simmered broth.
Ginger
Ginger adds warmth, brightness, and freshness to balance the heaviness of the bones. Charring it also helps mellow the sharpness.
Fish Sauce
Fish sauce brings savory umami. Moreover, it layers the broth with a deep, restaurant-style flavor that you simply cannot replicate with salt alone.
Rock Sugar
Rock sugar is traditional in pho. Furthermore, it adds a subtle sweetness that balances the spices and softens the edges of the broth, giving it a rounder, smoother finish.
Spices: The Signature Pho Fragrance
toasting the spices is crucial — in fact, it releases their essential oils and boosts aroma dramatically.
Star Anise
This is what gives pho its classic licorice-like note. Additionally, it’s warm, floral, and instantly recognizable.
Cloves
Cloves add a deep, warming spice that lifts the broth without overpowering it. Additionally, they balance the sweetness from the onions and rock sugar.Cloves add a deep, warming spice that lifts the broth without overpowering it. They balance the sweetness from the onions and rock sugar.
Coriander Seeds
Nutty, citrusy, and bright — coriander seeds keep the broth light and aromatic.
Cardamom Pod
A small amount goes a long way. Moreover, cardamom brings a cool, minty warmth that adds dimension to the broth.
Cinnamon Stick
Cinnamon adds gentle sweetness and warmth, rounding out the spice profile beautifully.
Pho Broth Seasoning Powder
This is your Instant Pot secret weapon. Since pressure cooking is fast, the powder adds depth and enhances the beefy aroma, helping the broth taste like it simmered all day.
Toppings: The Fresh Elements That Bring Pho to Life
Cilantro & Green Onions
These fresh herbs brighten the broth and also give each bowl a fresh, clean finish.
Marinated White Onions
thin onions soaked in vinegar add tanginess and crunch — moreover, they’re a traditional topping that cuts through the fatty richness.
Thai Basil
Peppery, sweet, and slightly minty, Thai basil is one of the most iconic pho toppings.
Bean Sprouts
Add crunch and freshness to every bite.
Lime Wedges
A squeeze of lime brightens the broth instantly. Acid is essential to balanced pho.
Jalapeño or Serrano Peppers
For those who love heat, these add spice and flavor without overpowering the broth.
Chili Oil, Hoisin, and Sriracha
Classic finishing touches. Chili oil adds depth, hoisin adds sweetness, and sriracha adds tangy heat. Guests can customize their bowl however they like.
For full list of ingredients and instructions, see recipe card below.
Instant Pot Pho Shopping List
A clear, organized list of everything you need to make rich, flavorful pho at home.
Bones & Meat
- 6 medium oxtails
- Beef shank (optional for added richness)
- Thinly sliced ribeye or New York steak (for serving)
- Optional add-ins: beef meatballs, cooked tendons
Aromatics
- 2 white onions
- 1 large piece ginger (3–4 inches)
- Fish sauce
- Rock sugar or regular sugar
Pho Spices
(Whole spices provide the best flavor.)
Fresh Toppings and Garnishes
- Cilantro
- Green onions
- White onion (for vinegar-marinated slices)
- Thai basil
- Bean sprouts
- Limes
- Jalapeño or Serrano peppers
Noodles and Sauces
Optional Tools
- Cheesecloth or spice bag
- Fine mesh strainer
- Vinegar (for marinated onions)
How to Make Instant Pot Pho (Detailed Step-by-Step Instructions)
1. Prepare and Clean the Bones
To begin, place the oxtails (and beef shank, if using) into a large bowl.
Next, cover them with cold water and soak for 20–30 minutes.
Then drain, rinse well, and remove any loose impurities.
By starting with this step, your broth will stay clear and clean without requiring hours of skimming.
2. Char the Onions and Ginger
After preparing the bones, move on to the aromatics. Place the halved onions and ginger directly over a gas flame, on a grill pan, or under the broiler.
Cook until the edges are lightly blackened and fragrant.
This simple step adds sweetness, depth, and the signature pho aroma found in traditional slow-simmered broths.
3. Toast the Spices
Once the aromatics are charred, heat a small dry skillet over medium heat.
Add the star anise, cloves, coriander seeds, cardamom pod, and cinnamon stick.
Toast for 1–2 minutes, stirring occasionally, until the spices become fragrant.
By toasting them first, you release the essential oils inside the spices, which significantly enhances the overall broth.
4. Load the Instant Pot
Now that everything is prepped, place the rinsed oxtails into the Instant Pot.
Then add the charred onions, charred ginger, toasted spices, fish sauce, rock sugar, and pho broth seasoning powder.
Afterward, pour in 6 quarts of water, making sure all ingredients are fully submerged but not above the “Max Fill” line.
5. Pressure Cook the Broth
Once the pot is loaded, secure the lid and set the Instant Pot to High Pressure for 45–60 minutes.
When cooking time is complete, allow the pot to naturally release its pressure.
This slower release ensures the broth stays rich, clear, and smooth.
6. Strain the Broth
After the pressure has fully released, carefully remove the lid and lift out the bones.
Next, strain the broth through a fine mesh strainer to remove aromatics and spices.
Discard the spent spices and vegetables, as they’ve already given the broth their flavor.
Finally, taste the broth and adjust seasoning with additional fish sauce or salt if needed.
7. Prepare the Noodles and Toppings
First, cook the pho rice noodles according to the package instructions.
Next, thinly slice the ribeye or New York steak; freezing the steak for 10 minutes helps you achieve ultra-thin, even slices.
Meanwhile, prep all toppings so they’re ready for assembly. This includes cilantro, green onions, vinegar-marinated white onions, Thai basil, lime wedges, sliced peppers, and bean sprouts.
8. Assemble the Pho Bowls
Once the noodles and toppings are ready, place a portion of cooked noodles into each bowl.
After that, layer on the raw steak slices, beef shank pieces (if used), meatballs, or tendons.
Finally, pour the piping-hot broth directly over the steak so it cooks instantly to a perfect medium-rare.
9. Finish With Fresh Herbs and Sauces
At this point, add the fresh toppings: cilantro, green onions, Thai basil, bean sprouts, and pickled onions.
Then finish each bowl with a squeeze of lime and a few slices of peppers.
For added customization, serve hoisin, sriracha, or chili oil on the side so everyone can adjust the flavor to their liking.
10. Storage and Reheating
If you have leftover broth, refrigerate it for 4–5 days or freeze it for up to 3 months.
However, always cook noodles fresh before serving, as they tend to absorb liquid and become soggy when stored.
When reheating, warm the broth on the stovetop until it’s steaming hot—hot enough to cook thin steak slices again when poured over the bowl.For full list of ingredients and instructions, see recipe card below.
Substitutions & Variations
These easy substitutions and variations help you customize this Instant Pot Pho to your taste, your pantry, and what you have available. Whether you prefer a lighter broth, a spicier bowl, or need ingredient swaps, this guide makes the recipe flexible and approachable for every home cook.
- Bone and Meat Substitutions
- Use beef shank instead of oxtail:
- If you can’t find oxtails, beef shank is a great substitute. It produces a lighter broth but still gives you a rich, comforting base.
- Use soup bones or marrow bones:
- Knuckle bones and marrow bones work well if you want a clearer, cleaner broth. They also help build collagen.
- Use brisket or chuck roast:
- Both can be pressure cooked with the broth and sliced for serving. They add hearty beef flavor and tender meat.
Flavor Boost Variations
Roast the Bones First
To begin, if you want an even deeper, borscht-level richness, roast the oxtails at 425°F for 20 minutes before pressure cooking. This simple extra step enhances both flavor and color.
Use a Combination of Oxtail + Brisket
Additionally, combining oxtail with brisket creates one of the most balanced broths—rich, meaty, and naturally silky.
Spice Variations
If You Don’t Have Cardamom
In this case, simply leave it out. Pho is still wonderfully flavorful without it.
Cinnamon Stick Alternative
Alternatively, you can replace the cinnamon stick with a small pinch of ground cinnamon.
Use ⅛ teaspoon so the flavor doesn’t become overpowering.
Pho Broth Powder Variation
If you don’t have pho broth seasoning powder, you can easily adjust the broth by adding:
- 1 extra tablespoon fish sauce
- ½ teaspoon sugar
- ½ teaspoon salt
Together, these ingredients help restore some of the depth the powder provides.
Noodle and Topping Variations
Swap Pho Rice Noodles for Another Noodle
If pho rice noodles aren’t available, you can substitute them with other small noodles, such as:
- Pad Thai rice noodles
- Vermicelli rice noodles
Both absorb broth beautifully and maintain the right texture.
Add Vegetables
While not traditional, adding vegetables is a great option for home cooking. Consider including:
- Bok choy
- Mushrooms
These additions bring extra texture and nutrition. Furthermore, they allow you to personalize your bowl based on what you enjoy most.
Add More Protein
For a heartier bowl, you can also incorporate different proteins, such as:
- Shrimp
- Sliced chicken
- Tofu (air-fried for the best texture)
In addition, these options make the dish more customizable and crowd-friendly, especially when serving a group with mixed preferences.
Make It Spicy
Finally, if you prefer heat, you can easily elevate the broth’s flavor. For example, simmer dried Thai chilies directly in the broth or finish your bowl with a spoonful of chili crisp. Either way, both approaches add a delicious, satisfying kick.
What to Serve Pho With
Pho is a complete, comforting meal on its own; however, pairing it with the right sides and additions can turn it into a full dining experience. In fact, these thoughtful accompaniments not only enhance the flavors but also make your meal feel more special and well-rounded. Whether you’re enjoying a cozy family dinner at home or hosting guests for a flavorful pho night, these serving ideas help elevate the experience and bring everything together beautifully.
Fresh Herbs and Classic Garnishes
These traditional toppings not only add brightness, texture, and balance to the warm, rich broth, but they also help elevate each bowl with fresh flavor. For this reason, it’s best to offer them on a platter so everyone can customize their bowl to their own taste.
- Thai basil
- Cilantro
- Green onions
- Bean sprouts
- Lime wedges
- Thinly sliced jalapeño or Serrano peppers
- Vinegar-marinated white onions
Dipping Sauces and Condiments
to enhance the experience even further, set out a small tray of sauces so each person can adjust the sweetness, heat, and depth of their bowl to their liking.
- Hoisin sauce
- Sriracha
- Chili oil or chili crisp
- Fish sauce (for a salty boost)
- Black pepper and garlic vinegar
- These condiments are key to building layers of flavor in every spoonful.
FAQs
an I make pho without oxtails?
Yes. While oxtails create the richest broth, you can easily substitute beef shank, marrow bones, knuckle bones, or brisket. In fact, using a combination of bones often gives the broth even more depth and collagen.
Do I have to char the onions and ginger?
Charring is highly recommended. Not only does it add sweetness and depth, but it also provides that signature restaurant-style aroma that makes pho so comforting. Otherwise, the broth may taste flatter and less complex.
How long should I pressure cook pho?
For the best results, cook the broth on High Pressure for 45–60 minutes, followed by a full natural release. This way, the bones have enough time to release collagen and flavor, creating a rich and silky broth.
How do I keep the broth clear in the Instant Pot?
To maintain a clean, clear broth, soak the oxtails or beef shank in cold water before cooking and rinse well. By doing this, you remove excess blood and impurities upfront, eliminating the need for hours of skimming later.
Can I make pho ahead of time?
Absolutely. In many cases, pho broth actually tastes better the next day as the flavors continue to develop. Store it in the refrigerator for 4–5 days or freeze for up to 3 months. Reheat until very hot before pouring over raw steak slices.
Can I freeze pho broth?
Yes. Pho broth freezes extremely well. For convenience, store it in airtight containers or freezer bags and portion it into smaller servings for quick meals anytime.
What kind of noodles should I use?
Use pho rice noodles, typically labeled “Banh Pho.” Medium-width noodles are the most versatile and closely resemble classic restaurant bowls. For best texture, cook noodles separately so they don’t absorb the broth and become mushy.
Can I use ground spices instead of whole spices?
Whole spices are strongly recommended because they infuse the broth gently and evenly. Ground spices, on the other hand, can quickly overpower the broth and make it cloudy. If you must use them, add only a small pinch.
Is pho gluten-free?
Most pho is naturally gluten-free. However, it’s important to check labels on fish sauce, hoisin, and chili sauces, as some brands may contain wheat or soy additives.
What toppings are essential for pho?
The most classic toppings include cilantro, green onions, Thai basil, bean sprouts, lime wedges, jalapeños or Serranos, and vinegar-marinated onions. Together, these add brightness, crunch, and freshness to each bowl.
Can I use the Instant Pot for chicken pho?
Yes. Simply replace the beef bones with a whole chicken or chicken bones. Pressure cook for 20–25 minutes on High Pressure. As expected, the flavor will be lighter but still incredibly delicious.
Side Dishes That Pair Well
While pho is typically served on its own, these simple sides complement the meal perfectly:
- Fresh summer rolls (goi cuon) with shrimp, herbs, and peanut sauce
- egg rolls
These light, refreshing sides contrast beautifully with the warm, beefy pho broth.
I hope you loved this recipe! If you did, please come back to leave a rating and let me know how it went. Don’t forget to take a picture and tag me on Instagram @lilyscookingandhome
Instant Pot Pho
Equipment
- 1 Instant pot Pressure Cooker
Ingredients
For the Broth:
- 5 quarts water
- 2 beef bones
- 4 oxtails or 4 beef shanks, about 2 lbs total
- 3 tbsp pho broth stock powder
- 1 tbsp fish sauce
- 1 tbsp rock sugar
Aromatics & Spices:
- 2 white onions charred
- 1 ginger charred, 3-inch piece
- 4 star anise
- 7 cloves
- 1 cinnamon stick
- 1 1/2 tbsp coriander seeds
- 2 cardamom pods
- 2 tbsp salt
Protein Toppings:
- 1 ribeye thinly sliced, or New York steak
- 6 beef Asian meatballs optional
- 1 tendons optional
- cooked meat from oxtails or beef shanks (after pressure cooking)
Fresh Toppings:
- 1 bunch cilantro
- 1 white onions marinated in vinegar
- 1 bunch green onions
- 1 jalapeño or serrano peppers
- 1 bunch bean sprouts
- 1 pack Thai basil
- 1 lime cut into wedges
- hoisin sauce
- sriracha
- chili oil
- garlic chili optional
Instructions
Prepare Ingredients and Toast Spices:
- Cut the onions in half and slice the ginger lengthwise. From there, place them directly over a gas flame, onto a grill pan, or under the broiler. Cook until the edges are deeply charred and fragrant. As a result, this step adds sweetness and a smoky depth that gives pho its signature flavor.
- In a dry skillet over medium heat, add the star anise, cloves, coriander seeds, cinnamon stick, and cardamom. As they warm, toast the spices for 1–2 minutes, stirring occasionally, until they begin to release their aroma. At that point, remove the skillet from the heat immediately so the spices don’t burn.
Pressure Cook the Broth:
- Place the rinsed oxtails or beef shanks into the Instant Pot. Next, add the charred onions, charred ginger, and toasted spices.
- Pour in 6 quarts of water or enough to reach the max fill line.
- Add the remaining broth ingredients, namely salt, rock sugar, fish sauce, and pho broth stock powder
- Secure the lid and set the Instant Pot to High Pressure for 1 hour. Once the cooking cycle is complete, allow the pressure to naturally release; this way, the broth stays clear, rich, and full-bodied.
Strain and Clean the Broth:
- Remove the beef bones and set aside.
- Pour the broth through a fine-mesh strainer into a clean pot or large heatproof bowl. After straining, discard the aromatics and spices.
- Once cool enough to handle, pick the meat from the oxtails or shanks. Then, cut or shred it into bite-sized pieces and set aside for serving.
- Skim off excess fat on top if desired, or chill the broth and remove the fat cap later.
Prep the Proteins:
- Ribeye: Slice the ribeye steak as thinly as possible. For easier slicing, freeze it for 10–15 minutes; this brief chill helps you achieve paper-thin pieces that cook instantly when hot broth is poured over them.
- Meatballs and Tendons: Slice beef meatballs into halves or thirds. If using cooked tendons, slice into thin strips. Set all proteins on a platter for assembly.
Prepare the Toppings:
- Wash herbs (cilantro, green onions, Thai basil) and dry well.
- Thinly slice peppers (jalapeño or Serrano).
- If marinating onions, soak thin white onion slices in vinegar for 10–15 minutes to add a bright, tangy flavor.
- Arrange all pho toppings on a serving plate — herbs, peppers, bean sprouts, lime wedges, and marinated onions. This way, everything is ready to assemble quickly and keeps the process organized.
Blanch the Rice Noodles:
- Cook pho rice noodles according to package instructions. Most varieties need to be soaked or boiled briefly until just tender.
- Drain well and rinse lightly with warm water to prevent sticking.
Assemble the Bowls:
- To each bowl, add a handful of cooked rice noodles, followed by shredded oxtail or shank meat.
- After that add Sliced beef meatballs and tendons (if using).
- The raw ribeye should sit on top so the hot broth can cook it evenly.
- Now its time to add the bot broth. Bring the strained broth to a strong boil on the stovetop.
- Ladle the boiling broth directly over the raw steak and other ingredients in each bowl. The heat will instantly cook the ribeye to a perfect medium-rare.
Finish with Toppings and Sauces:
- Let everyone customize their bowl with fresh herbs, bean sprouts, marinated onions, lime wedges, sliced peppers, hoisin, sriracha, and chili oil.
- Serve immediately while hot.
Notes
- Char the aromatics well. A deep char on the onions and ginger adds smoky sweetness and gives the broth its signature pho flavor.
- Toast the spices briefly. Heating the star anise, cloves, and cinnamon stick until fragrant helps release their essential oils for a richer broth.
- Use a mix of bones. Combining marrow bones with oxtails or shanks creates a balance of flavor and body in the broth.
- Skim the broth after cooking. Removing excess fat or impurities keeps the broth clear and clean-tasting.
- Slice the beef thin. Partially freeze the ribeye for 15 minutes before slicing to get paper-thin pieces that cook instantly in hot broth.
- Keep noodles separate. Blanch them just before serving so they stay tender and don’t absorb too much broth.
- Adjust seasoning at the end. Taste the broth after straining and add a splash of fish sauce or a pinch of salt if needed.
- Prep toppings ahead. Wash and slice herbs, onions, and peppers before assembling to make serving smooth and quick.
- Reheat broth to a rolling boil. The hot broth should be steaming when poured over the raw steak to cook it perfectly.
- Store broth separately. Keep leftover broth in the fridge for up to 4 days or freeze it for quick pho anytime.
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Looking for more cozy, flavorful recipes? If so, you may also want to try these popular dishes from my website. For instance, my tender Pulled Pork Wraps are perfect for busy nights, while my Instant Pot Beef Gravy adds rich, homemade flavor to any meal. Additionally, if you love using your pressure cooker, you’ll enjoy my other Instant Pot–based recipes that make comfort food fast, simple, and delicious.