instant pot pho

Learn how to make Instant Pot Pho (Pressure Cooker Pho) or Vietnamese Beef Noodle Soup. Phở is definitely beef lovers&#x27; ultimate comfort food! You&#x27;ll love the delicious beefy pho broth pack with rich buttery complex flavors, with tender beef, al dente noodles, plus fresh aromatic herbs.

Instant Pot Pho

beef

(922 grams) beef marrow bones

beef feet

(560 grams) large onions (, peeled and halved)

(28 grams) ginger (, unpeeled & cut long strips)

garlic (, crushed)

(30 milliliters) vegetable or peanut oil

(1750 milliliters) cold water

(45 milliliters) fish sauce

yellow rock sugar ((or substitute with 1 tbsp + 1 tsp sugar))

(3 grams) fine table salt ((may need to add more to taste))

Sirloin, flank steak,

Vietnamese beef meatballs (Thịt bò viên) ((optional))

(0.5 grams) cloves

star anise

(5.7 grams) cinnamon stick

coriander seeds

(2 grams) fennel seeds

(1 grams) black cardamom pod

onion

cilantro (, finely chopped)

green onions (, finely chopped)

touch black pepper

Bean sprouts ((40 grams per person))

lime (,

Optional - Parboil Bones &amp; Meat: Bring 4 quarts of water to a boil, then boil the bones and meat for 5 - 10 minutes (to clean and remove excess fat). Remove &amp; rinse the bones &amp; meat in cold water. *Pro Tip: It’s faster to parboil on the stovetop instead of Instant Pot.

Toast Spices: Place all the spices in Instant Pot. Press “Saute” button to “Sauté More” or “Sauté Hi” to heat up Instant Pot. When the spices begin to release its’ fragrance (~2.5 mins), remove and set aside.

Char Onions &amp; Ginger: Wait until your Instant Pot says HOT (~8 mins), then add 2 tbsp (30ml) vegetable oil in Instant Pot. Ensure to coat the oil over the whole bottom of the pot. Add in 2 halved onions (flat side down) and ginger pieces. Allow the onions and ginger to char (don’t touch them for ~5 mins). After 4 mins, add in a crushed garlic clove. *Pro Tip: Don’t skip this charring step because it’ll bring out their flavors and deepen the Pho’s overall flavor.

Deglaze Instant Pot: Pour 1 cup (250ml) cold water in Instant Pot. Fully deglaze (scrub all the brown bits) the bottom of the pot with a wooden spoon, then mix them into the liquid.

Pressure Cook Beef Broth: Add in the toasted spices, 3 tbsp (45ml) fish sauce, 20g yellow rock sugar, ½ tsp (3g) fine table salt, 2 lb beef marrow bones, 1 lb beef neck bone or oxtail, and ¾ lb beef feet or beef tendon. Add in 6 cups (1500ml) of cold water, and layer 1 lb beef finger meat or chuck meat on the very top. With Venting Knob in Venting Position, close the lid, then turn Venting Knob to Sealing Position. Pressure Cook at High Pressure for 1 hour + Natural Release for 30 minutes.*Pro Tip: For safety purposes, use &quot;Gradual Slow Release&quot; technique in Step 8 to release the remaining pressure after 30 mins Natural Release (see photo).

Prepare Garnish: While the Instant Pot is pressure cooking, thinly slice ½ small white onion, then place the slices in a bowl of cold water for 30 minutes. This will reduce the onion’s pungency. Then, prepare the remaining garnish as described. Thinly slice the sirloin, flank steak, or eye of round against the grain.

Prepare Banh Pho Noodles: When Instant Pot starts to natural release, boil 3 quarts (3L) of water with 1 tsp (6g) fine salt on the stovetop. Once the water is brought to a boil, pour it in a mixing bowl, then fully submerge the dried noodles in the hot water, then cover the mixing bowl. Occasionally, stir and loosen up the noodles. It takes 20 – 28 minutes to fully cook the noodles. Taste to ensure the noodles are fully cooked to your preference, then drain and rinse them under cold water.

Gradual Slow Release: Since the Instant Pot will be quite full, it’s safer to use the “Gradual Pressure Release” technique to slowly release the remaining pressure. Turn the Venting Knob just a bit to allow the steam to release very slowly. You can use a wooden spoon to hold the Venting Knob in position for the Gradual Release (see photo). Once the Floating Pin has dropped, you can carefully open the lid.

Strain Beef Broth: Transfer the bones &amp; meat to a large mixing bowl, and discard the onions &amp; ginger. Cut the meat with a pair of scissors or knife. Pick out the bone marrow to serve with your pho. Strain the broth through a fine mesh strainer, then remove the fat with a fat separator or skim with a ladle.

Season Beef Broth: Bring the broth back to a full boil over high heat. Taste the broth and adjust the seasoning accordingly by adding more salt and fish sauce (for reference, we added 1 tbsp fish sauce + 1¼ tsp fine salt here). You may also need a touch of sugar to balance the flavors. *Pro Tip: If you don’t want to serve rare beef slices, cook them in the boiling broth at this step.

Serve: Place the cooked noodles and all the meat in a large serving bowl. Garnish with white onion slices, chopped green onions, fresh cilantro, and some freshly ground black pepper. Pour in the boiling beef broth and serve it piping hot with the Pho herbs Platter on the side. Give yourself a pat on the back &amp; enjoy!

The following ingredient measurements and cooking time are for a 6-quart size instant pot (electric pressure cooker). If your instant pot size is smaller than 6-quart, please reduce the beef bone and brisket quantity by a ¼ to ½ lb less. Please make sure not to overfill the soup pot. Leave some space to allow liquid come to a boiling state without spilling over.

Paleo Beef Brisket Pho (An Instant Pot Recipe)

Beef brisket

lbs beef shank soup bones

carrots

leek

Water

½ tsp fine sea salt*

tbsp Red Boat fish sauce

tsp five spice powder ((optional))

Tea bags or cheese cloth

ginger

cinnamon

green cardamom

shallots

cilantro roots ((alt. 1 ½ tsp coriander seeds))

Lime wedges

Baby bok choy

Bean sprouts

Red chili peppers

Mint leaves

Asian/Thai basil ((optional))

Cilantro ((optional))

chili pepper sauce ((optional))

Soak the dry shiitake mushrooms overnight in room temperature water. If rush on time, soak in warm temperature water until the mushrooms are soft and tender.

Pre-boil the bones and brisket: add the bones and brisket to a large stockpot and cover with water. Bring the water to boil over high heat, then reduce to medium and simmer for 10 more minutes. Rinse the bones and meat over room temperature tap water.* Set aside. Discard the broth.

Grill the ingredients under “Pho Aroma Combo” in a cast iron over medium heat. No oil added. Rotate and flip the ingredients frequently until you can smell a nice and lovely fragrant. Be careful not to burn the aroma combo. Slightly charred outer surface is okay but not burnt.

Slice the mushrooms. Save the mushroom water. Roughly dice leek. Add aroma combo and leeks to large tea bags or cheesecloth tied with a string.*

Pre-Cooking:

In a 6-quart size instant pot, add beef bones, brisket (fatty side up)*, slicedd shiitake, diced carrots, aroma combo, onion, and leeks (in tea bags). Strain the mushroom water as you add the liquid to the pot. Fill the pot with more tap water until it reaches the 4 liter mark. Close the lid in Sealing position - Press Soup - Adjust to 40 minutes/High pressure/More.

Allow the instant pot come to natural pressure release (valve dropped), discard the whole onion and aroma combo in tea bags.

Remove the brisket and soak it in cold water for at least 10 minutes. This will prevent the meat from turning dark color. Discard aroma &amp; leek tea bags, yellow onion, and beef bones. Season the broth with 2 ½ tsp fine sea salt, 1 tbsp fish sauce, and 1 tsp five spice powder (optional).

Thin slice the brisket in 45 degree angle and against the grain. Ladle the broth over bean sprouts, carrots, mushrooms, mint leaves, Asian basil, chili peppers, and sliced brisket. Serve hot with lime wedges.

Instant Pot Cooking:

https://www.youtube.com/watch?v=kI6vNGLRjzU

Get the recipe here: http://iheartumami.com/paleo-beef-brisket-pho

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Paleo Beef Brisket Pho |Keto Whole30 recipes| IHeartUmami

Instant Pot Chicken Pho is the perfect thing to make when it's freezing outside, and you want something warm and comforting. We start entirely from scratch, and in just over an hour you have homemade chicken pho ready to go!

Instant Pot Chicken Pho Noodle Soup (Pho Ga)

EACH: whole star anise and whole cloves

EACH: fennel seeds and black peppercorn

cardamom pods

smallish onions, peeled and halved

ginger root, peeled and halved (lengthwise)

chicken (see notes)

fish sauce

sugar

salt

rice noodles, basil leaves, cilantro, bean scallions

Toast: Heat the instant pot on the saute...

Toast: Heat the instant pot on the saute setting. When hot, drop the spices listed under 'spice ball' into the pot, stirring often, allow them to toast for 2-3 minutes or until fragrant. Place the ingredients into a spice ball (affiliate link) so that it's easy to remove later. Add the halved onions and ginger root to the pressure cooker and allow them to sear for 6-8 minutes. You want to flip them once or twice about halfway through.

chicken pho: Pour in 9 1/2 cups of...

chicken pho: Pour in 9 1/2 cups of water. Using a wooden spoon, scratch the bottom of the pot to help loosen up all the brown bits left behind. Add chicken, spice ball, fish sauce, 1 tablespoon of sugar, and salt. Cover the instant pot; seal the vent. Cook on manual high pressure for 25 minutes and do a quick release. When the instant pot says there are 2 minutes of cooking time left, prepare an ice water bath (lots of ice in a large bowl with cold water.) Remove the chicken to the ice water bath. Skim any scum from the surface of the broth. Strain the broth into a large pot or measuring cup. Rinse out the instant pot insert, then pour the broth back in. Allow the broth to simmer on the saute setting if you want to concentrate the flavor a little more. Taste and adjust with additional sugar or salt to taste. Remove the skin from the chicken and shred or slice the chicken while the broth is simmering.

assemble: when ready to serve, place about 2-3...

assemble: when ready to serve, place about 2-3 ounces of noodles in a bowl, top with chicken and ladle on the broth. Serve the herbs and sauce on a plate and allow everyone to top their bowl as desired!

Make this Easy Homemade Instant Pot Pho Ga Recipe: comforting &amp; fragrant Vietnamese Chicken Noodle Soup that warms the heart &amp; nourishes the soul.

Instant Pot Pho Ga (Vietnamese Chicken Noodle Soup)

onions

ginger (, unpeeled & cut into long strips)

(36 grams) small bunch fresh cilantro

yellow rock sugar (or 1 tablespoon of brown sugar)

cloves

½ (3 grams) cinnamon stick

water

(30 milliliters) fish sauce

fine table salt +

(30 milliliters) vegetable oil

rice

cilantro (, leafy part)

green onion (, finely chopped)

black pepper

eggs

Bean sprouts (40 grams per person)

Mint

Thai chili pepper

Thai basil

Hoisin sauce

Sriracha

Toast Spices: Place 1 tbsp (5g) coriander seeds, half a cinnamon stick, and 4 cloves in the pressure cooker. Heat up your pressure cooker over medium heat (Instant Pot: press Saute button). When you smell the fragrance released from the spices (~2mins), remove and set aside the toasted spices.

Char Onions and Ginger: Make sure your pot is as hot as it can be over medium heat (Instant Pot: wait until the indicator says HOT). Pour in 2 tbsp (30ml) vegetable oil and ensure to coat the oil over whole bottom of the pot. Carefully place 2 halved medium onions (flat side down) and the ginger pieces in the pressure cooker. Allow the onions and ginger to char without touching them (~5 mins). At the four minutes mark, add in the crushed garlic clove.

Pressure Cook Chicken Broth: Pour in ½ cup (125ml) cold water and fully deglaze the bottom of the pot with a wooden spoon. Add in the toasted spices, 15g yellow rock sugar, 1 (36g) small bunch fresh cilantro, 2 tbsp (30ml) fish sauce, ½ tsp fine table salt. Pour in 3½ cups (875ml) cold water.&nbsp;Carefully add in the whole chicken (or chicken drumsticks + thighs) with a tong. If your chicken comes with neck and feet, add them in as well.Pour in 4 cups (1L) of cold water. Try not to pour the water directly at the chicken as it can splatter chicken’s germs outside of the pressure cooker. Make sure the chicken is at least 90% submerged into the liquid. Close lid and pressure cook at High Pressure for 10 minutes + 20 minutes Natural Release. After 20 minutes, turn the venting knob to venting position to release the remaining pressure. Open the lid carefully.

Prepare Garnish: While the pressure cooker is pressure cooking, thinly slice ½ small white onion and place the slices in a bowl of cold water for 15 minutes to reduce the pungency. Prepare the remaining garnish as described in the ingredients list.

Prepare Banh Pho: When the pressure cooker starts natural releasing, place dried Banh Pho (70 - 80g per person) in a large mixing bowl. Pour lightly salted boiling water into the mixing bowl until the dried pho is fully submerged. Stir &amp; loosen them up occasionally. Once the Banh Pho are cooked through (for 18 - 25 minutes), drain and run them under cold tap water to stop the cooking process.

Strain Chicken Broth: Transfer whole chicken to a large mixing bowl filled with cold water. The whole chicken will most likely fall apart. This step firms up the skin and cools the chicken to touch.&nbsp;Strain chicken broth through a fine mesh strainer and remove the fat with a fat separator or skim them off with a ladle.

Season Chicken Broth: Bring the chicken broth back to a boil over medium heat (Instant Pot: press Saute button). Taste the chicken broth and adjust the seasoning accordingly by adding more salt. It will need quite a bit.&nbsp;Once the chicken is cooled to touch, debone and serve in small pieces or serve in large bone-in pieces.

Serve: Place cooked Banh Pho and chicken pieces in a large bowl. Garnish with white onion slices, chopped green onions, fresh cilantro (leafy part), hard boiled quail eggs (optional) and some freshly ground black pepper. Pour in boiling chicken broth and serve it piping hot.

Eat: Sip some of the hot soup first, then try adding the garnish one by one to taste how they change the flavor of the soup. When you add some Thai basil leaves, the soup will have more complexity. When you squeeze in some lime juice, the whole bowl will transform into another flavor profile.&nbsp;We served our Instant Pot Pho Ga with a side plate of Bean Sprouts, Lime Wedges, Thai Basil, Peppermint Leaves, and Thai Chili Pepper.

This Instant Pot chicken pho recipe takes only 30 minutes with the help of a pressure cooker. Enjoy a rich and flavorful bowl of authentic Vietnamese chicken noodle soup without slaving away in the kitchen.

30-Minute Pressure Cooker Vietnamese Chicken Noodle Soup Recipe (Instant Pot Phở Gà)

chicken

yellow onions (peel outer layer; leave whole)

Chinese cinnamon

bundle green onions/scallions

bundle cilantro

rock sugar

sea salt

chicken bouillon powder (optional)

MSG (optional)

lbs rice noodles

Cilantro

Yellow onion

red chili peppers

Lemons/limes

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.

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

beef neck bones beef bones

oz ginger (no need

pho spice tea bag

MSG optional

beef meatballs (1 11-oz package)

Red chili peppers/jalapenos

Thai Basil

Culantro

Sriracha chili sauce

This simple recipe uses the Instant Pot pressure cooker to create a rich and flavorful beef pho with oxtail. Enjoy a delicious and authentic bowl of hot beef noodle soup in about an hour.

Vietnamese Instant Pot Beef Noodle Soup with Oxtail (Phở Đuôi Bò)

oxtail

oz ginger (about 4 inches)

yellow onions (peel outer layer)

phở spices

11 oz cooked beef balls (1 package)

Preparations

Clean the oxtail with a tablespoon of coarse salt and lime juice, rinse and drain dry (cleaning is optional but recommended to remove any foul barnyard smell). Slice the unpeeled ginger into thick coins and give them a light smash. Peel the outer layer of the onion. If using pre-cooked beef meatballs, slice them in half and set them aside.

Sear the oxtail and render some fat

I&#8217;m using an 8-Quart Instant Pot pressure cooker, switch to the sauté mode to fry and sear the beef on all sides until golden brown. Remove the oxtail. Add the onions and ginger to the pot and sear them until they become aromatic (about one minute). Add oxtail back into the pot, fill the inner pot with water up to the ⅔ max line, press the Pressure Cook button, and set the timer to 30 minutes, then press Start. It will take about 20 minutes to reach temperature.

Prepare the garnishes

thinly slice the green onions (remove the root ends and keep the bottom white part long, about 2 inches), and thinly slice the rest. Peel and thinly slice the yellow onion. Thinly slice the jalapenos. Cut the lime into wedges.

Prepare the spices

Toast the pho spices in a small skillet for 30 seconds, then place them in a spice bag and tie it closed.

Prepare the Noodles

Add the rice noodles to a large mixing bowl and fill it with water. Soaking the rice noodles in water helps remove excess starch, separate the strands, and makes cooking quicker.

Stop the Cooking

When the pressure cooker is done, use the quick release method. I like to do this outside because it can get messy. A lot of oil will be at the top of the stock. Skim the top layer of oil and discard it or save it to use as oil for other recipes.

Season the stock

Press Sauté and change the setting to High. Adjust as necessary to maintain a low simmer. Season the stock with rock sugar, sea salt, fish sauce, and MSG. Add the spice bag and simmer for about 15 minutes.

Strain the stock

Remove all the solids from the stock. Set aside the meat to cool and discard the rest. Once the meat is cool enough to handle, you can remove it from the bones for easier eating (optional, great for kids).

Finish the broth

Add more water up to the ½ line, making a total of 4 quarts. Add the sliced beef balls and stems of green onions. Once the mixture comes to a boil, the broth is done.

Cook noodles and assemble the bowl for serving

To cook the noodles, bring a medium pot of water to a boil. Blanch a serving of noodles, one at a time, for about 5 seconds. Transfer noodles to a bowl, add oxtail and your desired toppings. Ladle in hot broth and meatballs. Squeeze in lime and enjoy.

https://www.youtube.com/watch?v=2P22NxD-EHM

Want quick pho? Try this simple Instant Pot pho recipe. This recipe uses an Instant Pot pressure cooker to create a rich and flavorful beef pho with oxtail. Pressure cook for only 30 minutes. Enjoy a delicious and authentic bowl of Vietnamese beef noodle soup in about one hour, from start to finish.

You Will Need:
4½ lbs oxtail
3 oz ginger (about 4 inches)
2 yellow onions (peel outer layer)
1 packet phở spices
2½ tablespoons sea salt
3 tablespoons fish sauce
 ﻿﻿﻿﻿25 grams rock sugar
2 teaspoons MSG (optional)
11 oz cooked beef balls (1 package)
2 lbs rice noodles
Green onions
Yellow onion
Red chili peppers/jalapenos
Lemons/limes

Full printable recipe: https://www.vickypham.com/blog/pho-bo-instant-pot-oxtail

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Quick & Easy Pho: Vietnamese Instant Pot Oxtail Beef Noodle Soup (Phở Đuôi Bò)

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Instant Pot Pho

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