Description
A super simplified Instant Pot Vietnamese beef noodle soup with just three essential ingredients: meaty bones, aromatics, and a store-bought soup base. This pressure cooker version delivers the authentic taste of a Vietnamese pho restaurant to your home that cooks up in one hour.
Ingredients
Units
Scale
Broth
- 5 lbs beef chuck short ribs
- 1 large yellow onion
- 3-inch ginger
- Quoc Viet Beef Soup Base
Noodles and Garnishes
- 2 lbs rice noodles
- Green onions (thinly sliced)
- Lime wedges
- Ground black pepper
Instructions
- Prepare: Peel the outer layer of the onion and leave whole. Slice the unpeeled ginger into thick coins and lightly smash each coin to release its aroma. Trim away any excess fat from the beef ribs.
- Pressure Cook: In an 8-quart pressure cooker, combine the beef short ribs, onion, and ginger. Divide the pho paste into thirds and add one-third along with one of its spice bags to the pressure cooker. Add water to the max fill line, then pressure cook on high for one hour.
- Cook the Noodles: In the meantime, cook the noodles in a large pot of boiling water following the package instructions, or cook one serving at a time for best results.
- Quick Release: Once pressure cooking is done, do a quick release. Remove and discard the spice bag, onion, and ginger. Skim off the excess fat on the top. Taste test and add more pho soup base paste, if needed. You can keep the beef ribs in the broth or remove the bones from the ribs and slice thin.
- Assembly: In a bowl, add cooked noodles and ladle in hot broth. Add beef ribs/meat. Garnish the bowl with green onions, a sprinkle of ground black pepper and a squeeze of lime. For extra flavor, serve with hoisin and sriracha chili sauce.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Entree
- Method: Instant Pot
- Cuisine: Asian, Vietnamese