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Quick and Easy Vietnamese Instant Pot Beef Noodle Soup (Pho Bo) Recipe

Quick and Easy Vietnamese Instant Pot Beef Noodle Soup (Pho Bo)

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5 from 1 review

  • Author: Vicky Pham
  • Total Time: 50 minutes
  • Yield: 8 1x

Description

A quick and easy way to make pho. This Instant Pot pressure cooker pho recipe eliminates a lot of the traditional steps without compromising flavor and authenticity. Enjoy a delicious bowl of pho from scratch in under one hour.

Ingredients

Units Scale

Beef Stock

  • 6 lbs beef neck bones or your choice of beef bones
  • 4 oz ginger (no need to peel; slice into coins)
  • 2 yellow onions (peel outer layer; leave whole)
  • 1 packet pho spice tea bag

Broth Seasonings

Additional Meat (Optional)

  • 12 oz eye of round beef steak
  • 11 oz cooked beef balls

Noodles

Herbs/Condiments (Optional)

Instructions

  1. Prepare bones and meat: Clean beef neck bones with a tablespoon of sea salt. If using eye of round beef steak, do the same thing with a teaspoon of salt. Rinse bones/steak and drain dry. If using eye of round steak, partially freeze then thinly slice and set aside as meat topping.
  2. Prepare the Instant Pot: Using an 8-Quart Instant Pot pressure cooker, add cleaned bones, ginger, yellow onions and one pho spice packet to an 8-Quart Instant Pot pressure cooker. Fill the inner pot with water to the ⅔ max pressure cooker line. Press Pressure Cook. Change timer to 45 minutes if needed. Press Start.
  3. Prepare the vegetables: While the pressure cooker is working, prep and cut vegetables. Thinly slice the green onions, cilantro and yellow onion. Cut lemon/lime into wedges and thinly slice chili peppers/jalapenos.
  4. Quick release: Once pressure cooker is done, press the quick release slowly. Using a fine-mesh skimmer spoon to remove all the impurities that float to the top. Discard ginger and onions. Remove the bones and set aside to cool. Once safe enough to handle, remove the meat from the bones and set aside as a meat topping. At this point, you can strain the entire stock through a large fine-mesh strainer for a clearer broth if desired.
  5. Add water and season stock: Fill pressure cooker with additional water to ½ line, if needed. This will make 4 quarts total. Press Saute and change setting to High. Season stock with rock sugar, sea salt, fish sauce, bouillon powder and MSG. Bouillon powder and MSG are optional but highly recommended. Season to taste by adding a little at a time. If using pre-cooked beef meatballs, slice in half and add it directly into the simmering broth.
  6. Prepare noodles: Cook noodles per package instructions.
  7. Assemble bowls and serve: Transfer cooked noodles to a bowl. Top with neckbone meat and raw beef slices. Add hot broth, particularly over the raw beef slices, if any. Garnish bowl with sliced cilantro, green onions, and yellow onions. Serve with a platter of fresh Thai basil, culantro, chili peppers/jalapenos, and lime/lemon wedges. Have hoisin and sriracha sauce on the side for additional customization and enjoy.

Notes

If you are using smaller capacity pressure cooker, simply reduce the seasonings in the recipe above.

  • Prep Time: 5 minutes
  • Cook Time: 45 minutes
  • Category: Entree
  • Method: Instant Pot
  • Cuisine: Asian, Vietnamese

Did you make this recipe?

Tag @vicky.pham on instagram and hashtag it #vickypham

Find it online: https://vickypham.com/blog/pho-bo-instant-pot/