Recipes

Instant Pot Pho Tai

Pho tai. What else do I say? Pure comfort in a bowl. My cure for all things. Seriously, pho makes me so happy and in total bliss. 

I could eat pho any day of the year. Summer? Yes! Winter? Well of course. So much magic in a bowl of pho.

I usually always have most everything on hand to whip up a pot, I like to go to my local grocery store and ask the butcher for their best meat beef bones, they never let me down.

I take my bones happily home, and start the prep for my happy soup. ☺️

Read your rice noodle directions and prep them accordingly. I usually start them before anything else so they are done and ready when the broth is done.

Start by rinsing the bones under cold water, and roasting them, while they are roasting I slice my onions and ginger in half and set aside to be charred after my bones are done roasting.

While all that goodness is going, I like to start toasting my spices. I set my instant pot to sauté, add all the spices in dry, so no oil. And swirl them around with a wooden spoon until they are all toasty and fragrant.

When the bones are done roasting, place them into a large bowl, or directly into the pot with the spices. Sometimes I don’t have my spices done enough when I want to get my ginger and onion under the broiler so I’ll stick the beef bones in a large bowl while the spices finish toasting. 😉

Ok, bones roasted ✔️ Onion and ginger charred ✔️ Spices toasted ✔️

Now, we stick it all in the pot, and fill to the max line with water. Set pot to 60 minutes on manual or pressure cook setting. (Manual and pressure cook are the same depending on model)

So now that the magic is happening inside the pot, we can prep our other ingredients. I like to measure out my sugar, fish sauce, soy sauce, salt and pepper and have that all ready to go. How’s a good time to get a large bowl out so we can strain the broth when it’s done as well.

Pot beeped, so exciting. Getting closer and closer to digging into that delicious bowl of pho! 🍲 

Ok, I like to remove all the bones before straining so I don’t get splashed, be so so careful when straining because it will be extremely hot.

Strain your broth into a large bowl, whip out your instant pot liner and place back into pot. Set to sauté and slowly pour the strained broth back into the pot.

Add your sugar, fish sauce, soy sauce, salt and pepper and allow to simmer for a few minutes.

While it simmers prep your toppings. 

Assemble your bowl, place your cooked rice noodles into your bowl, add your raw beef, and slowly ladle the hot broth over the beef and noodles to cook the beef. Place the rest of your toppings. My favorites are sprouts, jalapeño, Thai basil, sriracha, hoisin sauce, thinly sliced onion and lime juice. 

Dig in! 

If you try this recipe out, please let me know what you think! I’d love to hear your feedback. 

 

Instant Pot®️ Pho Tai

Prep Time 30 minutes
Cook Time 1 hour
Servings 6
Author chericeperkins

Equipment

  • Instant Pot
  • Baking Sheet
  • Fine Mesh Strainer

Ingredients

  • 4 lb Beef bones, rinsed
  • 2 Onions, cut in half
  • 4" Ginger knob, cut in half
  • 3 Star anise pods
  • 1 1/2 tsp Coriander seeds
  • 1 Cinnamon stick
  • 6 Whole cloves
  • 1 tbsp Salt
  • 1 tsp Pepper
  • 1 tbsp Sugar
  • 4 tbsp Soy sauce
  • 5 tbsp Fish Sauce (Good quality is important)
  • 1 lb thinly sliced beef, (London broil, sirloin, or eye of round)
  • Rice Noodles, prepared according to package

Toppings

  • Bean Sprouts
  • Thai Basil
  • Jalapeño
  • Limes, sliced
  • Hoisin Sauce
  • Sriracha

Instructions

  • Heat Oven to 450 ( I use Instant Omni) Rinse beef bones and roast on baking sheet for 15-20 minutes.
    Remove bones and place in a large bowl.
  • Slice onion and ginger in half. Place on baking sheet, place in oven and char on all sides. While onions and ginger char, set instant pot to sauté and add star anise, coriander, cloves and cinnamon stick. Toast until fragrant.
  • Add beef bones, onion, and ginger to the pot with the spices. Fill pot to max line with filtered water. Add salt and pepper. Set pot to manual 60 minutes. Allow to naturally release for 10 minutes.
  • While broth cooks, prep rice noodles according to package instructions.
  • Release remaining pressure, and strain broth into a large bowl through a fine mesh strainer. CAUTION, the broth will be EXTREMELY hot!
  • Return the strained broth back to the instant pot and turn on sauté. Add the sugar, soy sauce, and fish sauce and bring to a small simmer.
  • Place noodles and raw beef into individual bowls and ladle hot broth into the bowls. Top with your favorite toppings and enjoy!

Notes

Red Boat fish sauce is a good choice.