Step 1

Cut both ends off of your onions, cut in half, and remove the outer layer of skin. Cut full branches of ginger in half, lengthwise.

Step 2

Preheat your oven’s broiler, and line a cookie sheet with aluminum foil. Place the brisket, bones, onion halves, and ginger halves on the lined cookie sheet and broil each side until lightly charred, about ten minutes. Remove them from the oven, and transfer all ingredients to the Instant Pot and sprinkle with sugar.

Step 3

While broiling add the cloves, star anise, fennel seeds, coriander seeds, cardamom, and cinnamon sticks to a dry skillet and brown over high heat for about 2 minutes, stirring constantly.

Step 4

Place the browned spices in a piece of cheesecloth (or you can use a coffee filter). Pull the sides together to tightly wrap around the spices, secure with a string or piece of kitchen twine, then place into the Instant Pot.

Step 5

Fill your Instant Pot to the Max Fill line with water. Close and lock the lid and turn the pressure valve to sealing. Select Pressure Cook (high) and set the timer for 60 minutes. Once the cooking time is complete, allow the pressure to release naturally.

Step 6

While your broth is cooking, prepare your rice noodles according to directions on the package. Thinly slice your flank steak, against the grain, into ⅛” thick slices. Slice the green onions and jalapeños. Chop the mint, cilantro, and basil leaves.

Step 7

Once the pressure valve drops remove the lid. Remove the spice pouch, soup bones, and onions. Transfer your brisket to a plate and shred it using two forks. Turn your pot to sauté   and add the fish sauce. Once your broth is boiling you can begin making your pho bowls.

Step 8

Add noodles, shredded brisket, and thinly sliced beef to your bowl then cover with hot broth. Cover your bowl for 2-3 minutes to allow your beef to cook. Remove the cover and fill your bowl toppings as desired: green onions, jalapeños, mint, cilantro, basil, lime, mung bean sprouts, and chili sauce.