Instant Pot Pho Recipe

Imagine diving into a steaming bowl of fragrant, deeply flavorful broth in under a fraction of the usual time—that’s exactly what Instant Pot Pho delivers. This beloved Vietnamese classic gets the pressure-cooker treatment, capturing everything you love about pho, from its aromatic layers to the silky rice noodles, and bringing it to your table faster and easier than ever before.

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Ingredients You’ll Need

One of the magic tricks of Instant Pot Pho is how a handful of well-chosen ingredients transforms into something extraordinary. Each one—whether it’s a staple spice or a fresh herb—brings depth, warmth, or brightness to every slurp.

• Fresh ginger (3 inches, sliced): Gives the broth its signature zing and aromatic undertone.
• Large yellow onions (2, roughly chopped): Roasted for mellow sweetness and body.
• Beef shank (3 lbs.): The key for that classic, fall-off-the-bone richness.
• Water (16 cups, divided): Forms the base of your broth—don’t skimp!
• Star anise (5 pods): Provides the subtle licorice note so essential in pho’s profile.
• Coriander seed (1 tsp.): Adds a citrusy, floral dimension.
• Cinnamon stick (1): Warms the broth with its sweet woodiness.
• Fennel seed (½ tsp.): Echoes the anise and creates roundness in the flavor.
• Cloves (3): Just a few give earthy, spicy depth.
• Fish sauce (¼ cup): Trust me—this is non-negotiable for that complex umami punch.
• Sugar (1 tbsp.): Balances and enhances all the spices.
• Sea salt (1 tbsp.): Makes every other ingredient shine.
• Filet mignon or top sirloin (1 lb., thinly sliced): Melts into the hot broth for velvety bites.
• Rice noodles (14 oz.): Silky, slippery, and slurp-worthy—pho wouldn’t be pho without them!
• Small yellow onion (thinly sliced): A bright crunch to contrast the rich broth.
• Scallions (2, thinly sliced): Freshness and color in every mouthful.
• Fresh herbs (basil, cilantro, mint): These add garden-fresh fragrance at the finish.
• Bean sprouts: For crunch and lightness.
• Limes: Essential for cutting the richness with a squeeze of acidity.
• Sauces (sriracha, hoisin, chili garlic): Drizzle or dip as your inner pho chef desires!
• Jalapeños: For a kick, if you fancy it spicy.

Variations

One of the joys of making Instant Pot Pho at home is how effortlessly you can make it your own! Whether you’re accommodating dietary restrictions, cleaning out the fridge, or simply feeling creative, pho is endlessly adaptable.

• Chicken Pho: Swap out the beef shank for bone-in chicken thighs and wings, and use chicken broth for a lighter but equally satisfying soup.
• Vegetarian Pho: Use roasted mushrooms, vegetable broth, and skip the fish sauce for a plant-based version that’s just as fragrant.
• Zucchini Noodle Swap: Want a lower-carb bowl? Thinly sliced zucchini “zoodles” work beautifully in place of rice noodles.
• Spicy Lovers’ Pho: Add a Thai bird chili to the broth and extra chili garlic sauce when serving for those who like it hot!

How to Make Instant Pot Pho

Step 1: Char the Aromatics

Start by placing your sliced ginger and roughly chopped onions on a lightly oiled baking sheet. Slide them into a hot oven and roast until they’re just beginning to char—this unlocks deeper flavors and brings that signature hint of smokiness you crave in true Vietnamese pho.

Step 2: Parboil and Clean the Beef Shank

Add the beef shank and just enough water to cover (about 6 cups) to your Instant Pot and use the high sauté setting to bring it to a rapid boil. As soon as it hits a rolling boil, remove the beef, discard the water, and rinse any residue from the beef and the pot—this little step ensures a pristine, clear broth later on.

Step 3: Toast the Spices

Toss your star anise, coriander, fennel, cloves, and cinnamon stick into the empty Instant Pot. Using the high sauté setting again, dry-toast these for a few minutes until their aroma fills your kitchen—the difference this makes to the final flavor is fantastic!

Step 4: Pressure Cook the Broth

Once your spices are toasty, pop the beef shank back in along with the charred ginger and onions, fish sauce, sugar, salt, and the rest of the water (about 10 cups). Secure the Instant Pot lid, set to High Pressure for 30 minutes, and then let nature do its thing with a natural release for at least another 30 minutes for an even richer broth.

Step 5: Strain and Finish the Broth

Carefully pour the cooked broth through a fine mesh strainer into a clean pot or bowl, discarding the solids (though you can snack on the beef shank if you’d like). Return the clear broth to the pot and bring it back to a simmer using the sauté setting or on your stovetop—this keeps it piping hot for serving!

Step 6: Prepare Noodles and Assemble

Meanwhile, soak or cook your rice noodles according to the package instructions, and arrange your beef slices, onions, scallions, and garnishes on a platter. To serve, portion noodles and raw beef into each bowl, then ladle the boiling broth over—watch as the hot soup gently cooks the beef slices right at the table!

How to Serve Instant Pot Pho

Garnishes

The magic of Instant Pot Pho is magnified by your choice of garnishes—think big handfuls of fresh basil, cilantro, and mint, snappy bean sprouts, thinly sliced onions and scallions, a shower of jalapeños, and, of course, a squeeze of lime. Invite everyone to build their perfect bowl with as many or as few toppings as they like.

Side Dishes

While the pho itself is a complete meal, you can round out your table with scallion pancakes, crispy egg rolls, or even a simple Asian slaw for extra crunch. Lettuce wraps or a tangy cucumber salad also play well with the flavors of the broth and cut the richness beautifully.

Creative Ways to Present

Let guests serve themselves from a DIY pho bar—lay everything out on a big table so everyone can customize their bowls. For a special touch, use large noodle bowls and pop a sprig of herb or a lime wedge on each for a restaurant-style presentation. Tiny side dishes of sauces invite diners to mix up their own perfect dipping blends!

Make Ahead and Storage

Storing Leftovers

Store cooled Instant Pot Pho broth in airtight containers in the fridge for up to four days. Keep the noodles and cooked meats separate, if possible, to prevent them from getting soggy—then just reheat and combine when you’re ready for another round.

Freezing

The broth freezes beautifully! Transfer it to freezer-safe bags or containers, leaving space for expansion, and keep for up to three months. Thaw in the fridge overnight or reheat gently from frozen on the stovetop for almost-instant comfort food.

Reheating

To reheat, simply bring your broth to a simmer on the stove or using your Instant Pot’s sauté function. Warm the noodles and beef separately, then assemble just before serving to preserve each ingredient’s texture and freshness.

FAQs

Final Thoughts

If you’ve ever dreamt of having soul-warming, authentic-tasting pho at home—even on a busy weeknight—Instant Pot Pho is about to be your new obsession. It’s deeply comforting, incredibly customizable, and bursting with fresh, aromatic flavors. Give it a go, and you might never go back to takeout again!

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