This Instant Pot Pho gives you all the comfort of a long-simmered broth in a fraction of the time. The beef bones, charred aromatics, and warm spices come together to create a rich, fragrant bowl that tastes like it cooked all day. It’s my favorite way to bring pho night home.
Why This Recipe Works
I love making this Instant Pot Pho because it gives me all the cozy, aromatic comfort of traditional pho in a fraction of the time. Here’s what makes it so special:
- Deep, Authentic Flavor: The broth is rich and layered with charred onions, ginger, and warm spices. It has that same depth you’d expect from a long simmer, just like the slow-cooked flavors in my Vietnamese Beef Stew with Bok Choy.
- Quick and Reliable: Instead of babysitting a pot all day, the Instant Pot does the work in about an hour. You still get that clear, flavorful broth without the wait or the fuss.
- Customizable Bowls: Everyone can build their own perfect bowl—extra herbs, more spice, or a splash of hoisin. It’s fun, flexible, and great for family dinners.
- Comfort in Every Sip: There’s something about that first spoonful of hot, fragrant broth that just feels grounding. It’s the kind of comfort food that warms you from the inside out, much like a bowl of Kharcho Georgian Beef Soup.
- Perfect for Any Day: Whether it’s a chilly evening or a busy weeknight, this pho fits right in. It’s simple enough for everyday cooking but special enough to share with friends.
Tried it? Tap the stars and let me know how it went. I ❤️ reading your feedback!
Ingredients -(Click to purchase ingredients here, Affiliate Links )
- Beef Bones – The foundation of the broth, beef bones add richness and depth. Use marrow bones or knuckle bones for the best flavor.
- Oxtails or Beef Shanks – These cuts bring body and gelatin to the broth, giving it that signature silky texture. Oxtails add more richness, while shanks are a leaner option.
- Pho Broth Stock Powder – A convenient shortcut that boosts the savory, beefy flavor. If you can’t find it, use a mix of beef bouillon and a bit of extra fish sauce.
- Fish Sauce – Adds umami and depth. Choose a high-quality Vietnamese brand for the most authentic flavor.
- Rock Sugar – Balances the saltiness and spices with a gentle sweetness. Regular sugar works fine if you don’t have rock sugar.
- Charred Onions and Ginger – Charring brings out a smoky sweetness that defines pho broth. I like to char them directly over a gas flame or under the broiler.
- Star Anise, Cloves, Cinnamon Stick, Coriander Seeds, and Cardamom Pods – This spice blend gives pho its warm, aromatic character. Toast the spices briefly to release their oils before adding them to the pot.
- Thinly Sliced Ribeye or New York Steak – The classic topping that cooks instantly when hot broth is poured over it. Freeze the meat slightly before slicing for thin, even pieces.
- Rice Noodles – The base of every pho bowl. Cook them separately so they don’t cloud the broth.
- Cilantro, Green Onions, and Thai Basil – Fresh herbs that brighten the bowl and balance the rich broth.
- Marinated Onions, Bean Sprouts, and Peppers – Add crunch and a bit of tang or heat. Marinating onions in vinegar gives a nice contrast to the savory broth..
For full list of ingredients and instructions, see recipe card below.
Instructions
- Prep Aromatics: Char onions and ginger until lightly blackened for a smoky depth. Toast star anise, cloves, cinnamon stick, coriander seeds, and cardamom pods in a dry pan until fragrant.
- Pressure Cook the Broth: Add water, beef bones, oxtails or beef shanks, charred aromatics, toasted spices, salt, rock sugar, fish sauce, and pho broth stock powder to the Instant Pot. Seal the lid and cook on High Pressure for 1 hour, then allow a natural release for 15 minutes before venting.
- Strain & Clean: Strain the broth through a fine mesh sieve. Remove and shred the meat from the oxtails or shanks and set aside for serving. Skim off any excess fat if desired.
- Prep Proteins: Thinly slice ribeye or New York steak. Slice meatballs and prepare tendons if using. Keep everything ready for assembly.
- Prep Toppings: Wash herbs, slice peppers, marinate onions in vinegar, and arrange all fresh toppings on a serving platter.
- Blanch Rice Noodles: Cook rice noodles according to package directions. Drain and rinse under cold water to prevent sticking.
- Assemble Bowls: Add noodles to each bowl, followed by cooked oxtail or shank meat, raw ribeye slices, meatballs, and tendons.
- Add Broth: Bring the strained broth to a rolling boil. Pour hot broth over each bowl to instantly cook the raw steak slices.
- Finish & Serve: Top with fresh herbs, bean sprouts, marinated onions, lime wedges, and your favorite sauces like hoisin, sriracha, or chili oil. Serve hot and enjoy your homemade Instant Pot Pho.
For full list of ingredients and instructions, see recipe card below.
Substitutions & Variations
Here are some of my favorite substitutions and variations:
- Protein Options: I like using thinly sliced ribeye for that classic pho texture, but brisket, flank, or even leftover roast beef work great too. You can also make it lighter with chicken or tofu for a different take.
- Bone Choices: If you can’t find oxtails, beef shanks or marrow bones give a similar richness. I sometimes mix both for a balance of flavor and body.
- Spice Adjustments: You can tone down the star anise or cloves if you prefer a milder broth. For extra warmth, add a few black peppercorns or a small piece of cinnamon.
What to Serve with Instant Pot Pho
Side Dishes
- If you’re planning a bigger spread, Wonton Smoked Salmon makes an elegant starter, while Fried Potato and Peas Empanadas bring a hearty, savory bite that complements the pho’s rich broth.
Appetizers
- We love starting a pho night with a few small bites. Jalapeño Popper Stuffed Mushrooms add a creamy, spicy kick that pairs nicely with the fragrant soup.
- For something a little more filling, Bite Size Quiches or Chicken and Cabbage Samsas make great appetizers to round out the meal.
FAQs
Do I need to char the onions and ginger?
Charring adds a subtle smoky flavor that gives pho its signature depth. If you skip this step, the broth will still taste good, but it won’t have quite the same richness. You can char them directly over a gas flame or under the broiler.
What kind of noodles should I use?
Traditional pho uses flat rice noodles, usually labeled as “pho noodles” or “rice sticks.” Medium-width noodles work best because they hold up well in the hot broth without getting mushy.
Can I make the broth ahead of time?
Yes, the broth can be made a day or two in advance. Let it cool completely, then refrigerate it. Before serving, reheat it until boiling so it can cook the raw steak slices properly.
How can I make the broth clearer?
After pressure cooking, strain the broth carefully through a fine mesh sieve. If you want it extra clear, strain it again through cheesecloth and skim off any fat that rises to the top.
Can I make this recipe without pho broth stock powder?
Yes. You can replace it with beef bouillon or simply add more fish sauce and salt to taste. The stock powder just adds an extra layer of umami, and I highly recommend it.
How long does it keep?
Store leftover broth and cooked meat separately in airtight containers in the fridge for up to 4 days. Reheat the broth until boiling before pouring it over fresh noodles and toppings.
More Recipes You’ll Enjoy
- Beef and Barley Stew in an Instant Pot – Beef and Barley Stew in an Instant Pot is a hearty and comforting meal that’s perfect for busy days. Tender beef and chewy barley come together in a rich, savory broth.
- Beef Short Ribs in an Instant Pot – Beef Short Ribs in an Instant Pot are fall-off-the-bone tender and full of deep, rich flavor. This easy recipe delivers restaurant-quality results in a fraction of the time.
- Clam Chowder – Clam Chowder is creamy, hearty, and loaded with tender clams and potatoes. It’s the ultimate comfort soup for chilly days.
- Creamy Chicken and Gnocchi Soup – Creamy Chicken and Gnocchi Soup is rich, flavorful, and filled with tender chicken, soft gnocchi, and fresh vegetables in a velvety broth.
I hope you loved this Instant Pot Pho 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
This Instant Pot Pho gives you all the comfort of a long-simmered broth in a fraction of the time. The beef bones, charred aromatics, and warm spices come together to create a rich, fragrant bowl that tastes like it cooked all day. It’s my favorite way to bring pho night home.
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.
4 responses to “Instant Pot Pho”
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Thank you Lily for this recipe! Made it today and it was the best pho I have tried. The best part is that it’s so simple to make by your recipe.-
So happy to hear that, thank you so much for your feedback.
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Lily wow you outdid yourself with this pho recipe! I’ve made it twice already since you posted it and it is better than any pho restaurant we’ve ever tried! I can’t believe I can make a bowl of pho soup at home now whenever I crave it! Thank you so much for sharing this recipe with us and making it so easy to follow! Please CONTINUE sharing your recipes with us! ❤️-
wow , I am so happy to hear that. Thank you for taking the time out of your day to share your feedback. I really Appreciate the kind words.
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