Instant Pot Phở

When I think of comfort food, Instant Pot Phở always comes to mind. There’s something incredibly soothing about a steaming bowl of fragrant broth, especially on a chilly evening. I remember the first time I tasted Phở; it was at a little Vietnamese restaurant tucked away in a bustling city. The aroma of herbs and spices wafted through the air, and as soon as I took a sip, I was transported to a warm, cozy kitchen. The rich flavors and tender beef melted in my mouth, filling me with warmth and happiness. Now, I can recreate that same magic in my own kitchen, thanks to the convenience of the Instant Pot. This recipe not only brings back those fond memories but also makes it easy for you to share the joy of Instant Pot Phở with family and friends.

What’s In This Instant Pot Phở

Understanding the ingredients in Instant Pot Phở helps us appreciate the depth of flavor in this dish. Each component plays a vital role in creating a harmonious balance. The beef bones are essential for the umami-rich broth, while spices like cinnamon and star anise add exotic warmth. Fresh herbs provide a burst of brightness, making every bowl a delightful experience.

• 2.5 pounds beef bones: The key to a rich broth, these bones infuse the soup with deep, meaty flavors.
• 2 cinnamon sticks: Adds warmth and sweetness to the broth, balancing the savory elements.
• 6 star anise: Provides a unique, aromatic note that’s characteristic of traditional Phở.
• 1.5 tablespoons coriander seeds: Enhances the broth with a slight citrusy flavor.
• 1 tablespoon whole cloves: Adds a deep, warm spice that complements the other flavors.
• 1 large onion, halved: Charred for depth, it brings sweetness and complexity to the broth.
• 5 slices ginger: Contributes a warm, spicy kick that brightens the overall flavor.
• 15 cups water: The base of your broth; quality water makes a difference in the final flavor.
• 2 tablespoons fish sauce: Adds umami and a slight saltiness that enhances the broth.
• 1 tablespoon salt: Essential for seasoning, enhancing all the flavors in the broth.
• 1 tablespoon sugar: Balances the savory and salty elements, rounding out the flavor profile.
• 8-12 cooked beef meatballs, preferably Vietnamese-style: Optional, but adds a delightful texture and flavor.
• 12 ounces dried rice noodles: The perfect base for your Phở, soaking up the delicious broth.
• 6-8 ounces thin slices of eye of round or sirloin beef: Adds a fresh, tender element when served in the hot broth.
• Sliced green onions, chopped cilantro, Thai basil, lime wedges, bean sprouts, sliced Thai chili, hoisin sauce, sriracha sauce: These garnishes enhance the flavor and presentation of your Instant Pot Phở.

Recipe Steps for Instant Pot Phở

Making Instant Pot Phở is a delightful journey that fills your kitchen with incredible aromas. Follow these steps, and you’ll have a bowl of deliciousness in no time. Let’s dive into the process and create something special!

1. Begin by parboiling the beef bones in a large pot of water for about 5 minutes. This helps to remove impurities that can cloud your broth. After parboiling, rinse the bones under cold water and set them aside.

2. Next, toast the cinnamon sticks, star anise, coriander seeds, and cloves in a dry pan over medium heat until fragrant, which should take about 3-5 minutes. This step will elevate the aroma and flavor profile of your broth.

3. While those spices are toasting, char the halved onion and ginger slices in that same pan until they develop a nice, deep color and aroma, about 3-4 minutes. This caramelization adds depth to the broth.

4. Once toasted, place the spices in a spice bag or cheesecloth. In your Instant Pot, combine the rinsed beef bones, the spice bag, charred onion, ginger, water, fish sauce, salt, and sugar. Make sure everything is well mixed.

5. Seal the Instant Pot lid and set it to high pressure for 1 hour. This is where the magic happens; the pressure will extract all the flavors from the bones and spices into the broth.

6. After the hour is up, carefully release the pressure. Open the lid and remove the spice bag, ensuring none of the spices remain in the broth. Taste the broth and adjust seasoning if needed.

7. If you’re adding beef meatballs, now is the time to do so. Switch the Instant Pot to sauté mode and let the meatballs heat through for a few minutes. This step ensures they’re warm and ready to serve.

8. Assemble your bowls by adding cooked rice noodles to each one. Then, layer in thinly sliced raw beef. The heat from the broth will gently cook these slices while you pour the hot broth over everything.

9. Finally, garnish each bowl with fresh green onions, cilantro, and any other toppings you love—like Thai basil, lime wedges, or a drizzle of hoisin sauce and sriracha sauce. Serve immediately and enjoy!

Ways to Adapt This Recipe

This Instant Pot Phở recipe can be easily adapted to suit your needs. Try these tips to make it your own!

• Storage: Leftover broth can be stored in the fridge for up to 3 days. Just reheat before serving.
• Freezing: You can freeze the broth for up to 3 months. Thaw it in the fridge overnight before reheating.
• Pairing: Serve with a side of Asian spring rolls or a fresh salad for a complete meal.
• Vegetarian Option: Substitute the beef bones with vegetable broth and add mushrooms for an earthy flavor.
• Spice it up: Add more chili peppers or a splash of hot sauce for extra heat.
• Different Proteins: Feel free to use chicken or even tofu as a protein alternative.

Pairing Suggestions for Instant Pot Phở

Serving Instant Pot Phở can be as delightful as making it. Here’s how to enhance your dining experience:

• Spring Rolls: Fresh Vietnamese spring rolls make a perfect side, providing a contrast to the warm soup.
• Herbal Tea: A cup of soothing herbal tea pairs beautifully, enhancing the comforting nature of the meal.
• Family Dinners: This dish is ideal for family gatherings. Set up a serving station to let everyone personalize their bowls.
• Casual Lunches: Enjoy Instant Pot Phở on a casual lunch date; it’s light yet filling.
• Seasonal Occasions: Perfect for chilly winter nights, this dish warms you from the inside out.
• Garnish Bar: Create a garnishing station with various herbs, limes, and sauces for an interactive dining experience.

FAQ

Conclusion

In conclusion, Instant Pot Phở is a wonderful way to enjoy a traditional Vietnamese dish with ease and speed. The rich, aromatic broth combined with fresh ingredients is not only satisfying but also brings a sense of warmth to the table. I encourage you to try making this delightful recipe in your home. You’ll find that it not only fills your belly but also warms your heart. It’s an experience worth sharing!

Instant Pot Phở

The ultimate comfort food, Instant Pot Phở brings the warm, rich flavors of Vietnamese cuisine right to your kitchen. This easy weeknight dinner is fragrant, savory, and filled with tender beef. Perfect for cold nights or gatherings, it's a dish you won’t want to miss!

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Prep Time 20 minutes mins

Cook Time 1 hour hr 10 minutes mins

Total Time 1 hour hr 30 minutes mins

Servings: 6 servings

Course: Dinner

Cuisine: Vietnamese

Calories: 400

Ingredients Equipment Method

Ingredients

  

• 2.5 pounds beef bones
• 2 cinnamon sticks
• 6 star anise
• 1.5 tablespoons coriander seeds
• 1 tablespoon whole cloves
• 1 large onion halved
• 5 slices ginger
• 15 cups water
• 2 tablespoons fish sauce
• 1 tablespoon salt
• 1 tablespoon sugar
• 8-12 cooked beef meatballs preferably Vietnamese-style, optional for serving
• 12 ounces dried rice noodles
• 6-8 ounces thin slices of eye of round or sirloin beef for serving
• Sliced green onions, chopped cilantro, Thai basil, lime wedges, bean sprouts, sliced Thai chili, hoisin sauce, sriracha sauce for garnish

Equipment

• Instant Pot
• Skillet
• Frying Pan
• Large Pot
• Chef's Knife

Method

 

1. Parboil beef bones in a pot of water for 5 minutes to remove impurities, then rinse and set aside.
2. Toast cinnamon sticks, star anise, coriander seeds, and cloves in a pan until fragrant, then set aside.
3. Char onion halves and ginger slices in a pan until fragrant, about 3-4 minutes.
4. Place toasted spices in a spice bag. Add beef bones, spice bag, charred onion and ginger, water, fish sauce, salt, and sugar to the Instant Pot.
5. Seal the Instant Pot and set to high pressure for 1 hour. After cooking, release pressure and remove the spice bag.
6. If using beef meatballs, add to the broth and set the Instant Pot to sauté mode, cooking until meatballs are heated through.
7. Assemble bowls with cooked rice noodles. Add thinly sliced raw beef to each bowl. Pour hot broth over the beef, along with the meatballs if using.
8. The heat will gently cook the slices of beef. Garnish with green onions, cilantro, and other toppings as desired.

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Meet Piper Cross

I am obsessed with using fresh, seasonal produce to make meals shine. I believe a squeeze of citrus or a handful of herbs can change everything. I cooked and photographed this dish with a focus on vibrant colors and natural textures, ensuring it looks as good as it tastes when you make it.