Instant Pot Beef Pho
This Instant Pot Beef Pho version packs all the usual flavors and textures of a rich and nutritious pho without you needing to attend to the ingredients for hours on end.
Servings: 4
Calories: 530kcal
Ingredients
- 1 TBSP oil
- 1 large onion quartered
- 1 2 inch piece of ginger peeled
- 1 TBSP of minced garlic
- 2 star anise
- 1/2 cinnamon stick
- 1 black cardamon pod or 3 green cardamon pods
- 1 tsp whole coriander
- 1/2 tsp whole black peppercorn
- 1 & 1/2 lb sirloin steak cut into thin strips
- 2 TBSP fish sauce
- 1 1/2 tsp brown sugar
- 1 TBSP fresh lime juice
- 6 cups of beef broth
- 2 cups of water
- 8 oz rice noodles
Topping Options
- Thinly sliced radishes
- Carrot matchsticks
- Fresh Thai Basil
- Fresh Mint Leaves
- 1 Chili Pepper or Jalapeno thinly sliced
- lime wedges
Additional Options
- Thai bird chilies
- Bean sprouts
Instructions
- Set your SAUTE setting to HIGH. Heat your oil and add your onion, ginger and garlic for 4-5 minutes, stirring frequently until browned.
- Stir in your star anise, cardamon pod(s), cinnamon, coriander and peppercorns until fragrant.
- Pour in broth, fish sauce, brown sugar, lime juice, ½ tsp salt and water. Stir together. Place the lid on the instant pot and press CANCEL, to cancel the saute option. Then make sure the lid is locked and the vent is sealed shut. Press the PRESSURE COOKER option set on HIGH for 15 minutes. It will take about 15 minutes for it to come to pressure to start the 15 minute timer. Once the timer goes off, use the QUICK RELEASE.
- While the instant pot is cooking, prepare your rice noodles according to the package.
- Place a large bowl on the counter, and then take a mesh strainer and line it with the cheese cloth. Using a ladle, pour the broth into the mesh lined strainer and allow it to catch all of the seasonings, onion, ginger and cinnamon. Once the broth is strained, pour it back into the instant pot and turn your SAUTE setting back on HIGH.
This next step could be done two different ways:
- You could take your steak strips and layer them and your toppings over your rice noodles. Take your broth, which is now boiling in your instant pot and pour it over your steak and veggies and watch it cook, while in your bowl. These strips are thin and they do cook quickly and will still be very tender. The caution with this is if you have your bowl too full, your meat may not cook to your liking or evenly.
- I dipped my steak strips into my boiling broth, for 30 seconds -1 minute, no more or it will over cook once you place it in the bowl. This allows for the steak to be cooked consistently. Depending how you like your steak, remove after 30 seconds for more rare to medium rare, and 45 seconds - 1 minute will be medium - medium well. Scoop it out and layer it in your bowl on top of your rice noodles. Turn your instant pot to WARM. Then once you have arranged your veggies, pour the broth on top.
- Add sriracha or hoisin sauce to your liking, stir and enjoy!
Nutrition
Calories: 530kcal | Carbohydrates: 56g | Protein: 45g | Fat: 13g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.01g | Cholesterol: 104mg | Sodium: 2255mg | Potassium: 931mg | Fiber: 2g | Sugar: 4g | Vitamin A: 10IU | Vitamin C: 5mg | Calcium: 117mg | Iron: 4mg