Instant Pot Pho Recipe

Craving the soul-soothing comfort of pho but pressed for time? This Instant Pot Pho is your ticket to savory Vietnamese goodness in a fraction of the usual hours, with every fragrant, slurp-worthy detail delivered in your own kitchen—no takeout menus required!

Ingredients You’ll Need

The magic of Instant Pot Pho is all about a handful of simple, well-chosen ingredients that join forces for the iconic broth, hearty proteins, and a vibrant, customizable noodle bowl experience. Each one plays a starring role in the final symphony of flavor!

• Fresh Ginger (3 inches, sliced): Charred for a smoky warmth and subtle spice that laces the entire broth.
• Yellow Onions (2 large, roughly chopped): Roasted for deep sweetness and golden caramel undertones.
• Beef Shank (3 lbs.): The classic foundation—meaty, full of collagen and rich flavor for luscious, silky broth.
• Star Anise (5): Offers that signature licorice aroma every true pho needs.
• Coriander Seed (1 tsp.): Bright, citrusy notes that bring balance to the spices.
• Cinnamon Stick (1): A warming, subtly sweet undertone in each spoonful.
• Fennel Seed (½ tsp.): Adds sweet anise accents for a fresh-tasting broth.
• Cloves (3): Adds depth and a slight bite that rounds out the flavor.
• Fish Sauce (¼ cup): Savory umami backbone—don’t skip it!
• Sugar (1 Tbsp.): Enhances caramelization and keeps flavors balanced.
• Sea Salt (1 Tbsp.): Brings all the savory and spicy notes together.
• Filet Mignon or Top Sirloin (1 lb., thinly sliced): Meltingly tender beef added just before serving for a classic pho experience.
• Rice Noodles (14 oz.): The slurpable canvas for your steaming bowl.
• Yellow Onion (1 small, thinly sliced): Adds bite and crunch on top.
• Scallions (2, thinly sliced): A pop of color and mellow onion flavor.
• Fresh Herbs (basil, cilantro, mint): Essential for freshness and a garden-bright finish.
• Bean Sprouts: A must for crunch!
• Limes: For bright, zesty acidity at the table.
• Sauces (sriracha, hoisin, chili garlic): Bring your bowl to your own spice and flavor destination.
• Jalapeños: Optional, for a kick of heat.

Variations

The beautiful thing about Instant Pot Pho is how easily you can tailor it to your cravings, what’s in the fridge, or everyone’s different dietary needs. Don’t be afraid to make this recipe your own—pho is all about flexibility and joy!

• Chicken Pho: Swap in bone-in chicken thighs (or a mix of breast and thigh) for a lighter, soothing version—pressure cook for 20 minutes instead of 30.
• Vegetarian Pho: Use vegetable broth, omit beef shank, and double up on charred onions, ginger, and mushrooms for savory depth (and choose tofu or mushrooms as your “protein”).
• Spicy Pho: Add a few slices of fresh ginger and crushed red pepper or chili oil into the broth, or finish with extra chili garlic sauce for extra heat.
• Low-Carb Option: Swap rice noodles for spiralized zucchini or shirataki noodles for bowlfuls with fewer carbs, maintaining all that gorgeous flavor.

How to Make Instant Pot Pho

Step 1: Char Your Aromatics

Start by cranking your oven up to 450°F (no need to preheat, just go for it!). Toss your ginger slices and roughly chopped onions onto a greased baking sheet and spread them out. Roasting these aromatics is the secret to that deep, sweet-simmered flavor—look for lots of caramelization and a little char on the edges before you pull them out.

Step 2: Parboil and Clean the Beef

Add the beef shanks to your Instant Pot with enough water (about 6 cups) to cover them. Using the high sauté setting, bring the pot to a rolling boil. Once boiling, remove the shanks and carefully discard the water—this quick step gets rid of excess fat and impurities so your broth is clear and beautiful. Rinse any scum from the pot before moving on.

Step 3: Toast the Spices

Time to build up those aromatics! Add star anise, coriander seeds, fennel seeds, cloves, and the cinnamon stick directly to the empty (but clean) pot. Use the sauté setting and toast for about three minutes, stirring often. You’ll know you’re done when a wave of warm, spicy fragrance hits your nose—yum!

Step 4: Pressure Cook the Broth

Return the beef shanks to the pot, then add your roasted onions and ginger, fish sauce, sugar, sea salt, and 10 cups of fresh water. Lock the lid and set to high pressure for 30 minutes. After the timer beeps, let the pressure release naturally for at least 30 minutes. The longer you wait, the clearer and richer the broth—so take your time if you can.

Step 5: Strain and Finish the Broth

Carefully pour your broth through a fine mesh strainer into a clean bowl or pot. All those solids have done their magic—the liquid left behind is pure, savory gold! If you’d like, you can snack on the beef shank, but it’s not needed in the final bowl. Bring the broth back to a gentle boil using the sauté function or stovetop while you prep your noodles and toppings.

Step 6: Build Your Bowl

Cook your rice noodles according to package instructions—they only take a couple of minutes! In each large pho bowl, arrange a little pile of cooked noodles, top with ultra-thin slices of filet mignon or sirloin, and scatter over some sliced onions and scallions. Pour the hot broth right over the meat to cook it perfectly. Add all your favorite fresh herbs, lime, sprouts, and sauces at the table.

How to Serve Instant Pot Pho

Garnishes

The best part about Instant Pot Pho is the garnish party! Layer on a tangle of bean sprouts for crunch, big handfuls of fresh basil, cilantro, and mint for color and fragrance, paper-thin jalapeños for heat, and spoonfuls of hoisin or sriracha as bold finishing touches. Lime wedges add a splash of brightness—don’t be shy!

Side Dishes

While this pho is a complete meal on its own, I love to serve it with crispy spring rolls, a refreshing green papaya salad, or a light Vietnamese iced coffee on the side for an authentic feast. Even a simple platter of pickled veggies will round things out beautifully!

Creative Ways to Present

If you’re hosting, set up a DIY pho bar with all the garnishes in little bowls so each guest can build their dream bowl. Mini pho bowls as appetizers, served in teacups, make for a fun party twist, or go for super-sized family sharing bowls that invite everyone to dig in together.

Make Ahead and Storage

Storing Leftovers

Store the cooled broth and cooked noodles separately in airtight containers in the fridge. The broth will keep for several days, and it’s actually even more flavorful the next day—making Instant Pot Pho a meal prep dream!

Freezing

Pho broth is a freezing superstar! Let it cool completely, then portion into freezer-safe containers. It’ll stay delicious for up to three months. Reheat straight from frozen or thaw overnight for those instant comfort food moments.

Reheating

To reheat, bring the broth to a rolling boil (either in the Instant Pot on sauté or on the stovetop), then add the noodles and protein right before serving. This keeps everything fresh and avoids overcooked, mushy noodles.

FAQs

Final Thoughts

Take it from me: once you try this Instant Pot Pho, you’ll wonder how you ever lived without a stash of this comfort food magic in your kitchen. Grab your spoons, gather your favorite toppings, and let’s make every night a cozy noodle bowl night—pho real!

Print