Quick Instant Pot Pho Broth Recipe (Authentic). Sometimes you need a dish that can warm you from the soul first: Pho. Nothing cheers you up like a warm bowl of Pho, and this excellent recipe has perfected the art of making Pho!
Quick Instant Pot Pho Broth Recipe (Authentic)
Pho is a traditional Vietnamese soup dish. It consists of a meaty broth, noodles, and meat. It is served with various garnishes, like cilantro, bean sprouts, limes, and more. What makes Pho such a memorable and delicious meal is the broth. It has a rich, buttery, and satisfying broth that comes from stewing down meat and bones.
Updating this classic dish with the Instant Pot twist makes sense! The Instant Pot can extract so much flavor from the meat and bones in a fraction of the time it would take on the stovetop.
Why You Will Love Instant Pot Pho Broth
One thing that keeps people from cooking pho at home is how time-consuming it is. The traditional stovetop way of cooking pho can take up to eight hours, and this pho is delicious and ready in a quarter of the time. The Instant Pot’s pressure cooking abilities allow for the extraction of even more meaty flavor from this savory Instant Pot Pho Broth.
A kitchen secret will transform the way you cook, and that is toasting the aromatics and spices. In my Instant Pot Pho Broth, you gently toast the aromatic herbs and spices to get the most potent flavor out of these add-ins.
Your nose knows when something will taste great, and one smell of these spices cooking will get your mouth watering! The flavors of ginger, onion, cinnamon, cardamom, anise, cloves, and coriander can bloom into something so special in this rich Instant Pot Pho Broth.
Warm and Welcoming
Soup has this unique ability to revive us. Even when we are low or sick, soup is easy to handle. This Pho Broth has so much meaty flavor it will give you energy and cheer to get through even your most challenging day. The combination of warm broth, savory spices, and fresh herbs in this bowl is so comforting it could turn a cold day into summer!
Ingredients for this Quick Instant Pot Pho Broth Recipe (Authentic)
- Onions-You will want a large onion; white or yellow onion works well for this.
- Ginger-Ginger has so much brightness and complexity. Choose a fresh-looking, unscratched root.
- Star Anise –By itself, star anise is sweet and licorice-like, but in this broth, it adds complexity and sweetness. You will want whole star anise since it is toasted in this recipe.
- Cinnamon Quills –Cinnamon quills are a slightly longer variation of cinnamon sticks. If you cannot find the longer quills, use sticks.
- Cardamom Pods-This spice opens up when it is toasted. Cardamom brings an earthy flavor level of spiciness that brightens up the broth.
Whole cloves bring so much depth and interest to this broth.
- Coriander Seeds –Roasting coriander seeds helps to transform this spice from floral to nutty.
- Beef Brisket-Stewing rich and delicious beef brisket with the bones for this broth helps to get the meatiest flavor out of this dish.
- Meaty Beef Bones –Most major grocery stores sell meaty bones for making soups and stews. Check in the beef section for these if you do not have fresh bones at your disposal.
- Marrow Bones-Marrow bones have been cut to reveal the marrow, allowing the flavor-rich marrow to infuse with the broth more easily. These can be found in the beef section of the grocery store.
- Water –For the broth.
- White Sugar –Adds sweetness as needed.
- Salt-To enhances the broth’s flavor.
- Fish Sauce-Fish sauce is a great condiment to have on hand. It adds salt, umami, and excellent oceanic flavor, and this can be added to the finished broth to enhance the flavor.
- Dried Rice Sticks-These traditional rice noodles can be found in the international section of major grocery stores. They should be made per package instructions just before serving.
- Beef Tenderloin-One fun thing about pho is that the broth finishes the meat, so there is a little in-bowl-magic happening in this delicious recipe. To be sure your beef gets fully cooked, slice it as thinly as possible.
- Brisket Slices-Doubling the cuts of meat adds even more depth of flavor to this comforting broth. Like the tenderloin, the brisket should be sliced incredibly thin to allow easy cooking.
- Beansprouts-Every great soup has a little crunch, and that is where these tasty sprouts come in!
- Thai Basil-Thai basil has a spicier flavor than sweet basil, which makes it outstanding in this broth.
- Coriander/Cilantro-Cilantro is a very easy-to-find option and inexpensive.
- Basil-Adds a beautiful peppery, sweet aroma and color.
- Lime Wedges-Fresh limes are best.
- Red Chili-The chilis should be sliced very finely.
- Hoisin Sauce-Made from fermented soybeans, hoisin has a flavor reminiscent of caramelized soy sauce and can add a lot of depth to Asian-style dishes.
- Sriracha-This tasty hot sauce can be added to add heat to the Pho Broth, as needed.
- Turn the burner in and roast the ginger and onion directly on the fire. Roast until charred. Set aside.
- Toast spices lightly in a dry skillet over medium-high heat for 3 minutes.
- Rinse bones & brisket, then cover with water in a large stock pot.
- Boil for 20 minutes, then drain.
- Rinse each bone and brisket under tap water.
- Place bones and brisket, onion, ginger, and spices into the inner pot. Add water to cover the ingredients.
- Cover with a pressure cooker lid and push the pressure cooker button. Set the pressure to Hi and set the timer to 60 minutes.
- Strain broth into another pot, and discard bones and spices. It should be about 2.5 liters / 2.65 quarts (10 cups); if it loads more, reduce.
- Add fish sauce, and adjust salt and sugar if needed. The broth should be beefy, fragrant with spices, savory, and barely sweet.
- Prepare rice noodles per packet just before serving.
- Place noodles in a bowl. Top with raw beef and brisket.
- Ladle over about 400 / 14 oz hot broth – will cook beef to medium rare.
Expert Tips and Tricks
- Do not skip the bone-rinsing steps, which are crucial to getting a clean and meaty flavor out of your broth.
- Use the time your broth is cooking to prepare your toppings. Slice herbs and meat so you can be ready for assembly, but hold off on starting the noodles until just before serving so they hold their heat.
- Be sure to remove the spices in addition to the bones.
When to Enjoy Instant Pot Pho Broth?
This dish was made to chase away the blues. Its complexity and warmth make this broth perfect for an excellent day or any day you need a filling meal. Despite its “soup” status, my Instant Pot Pho Broth sticks to your bones and fills you up, so eat this before your next adventure!
Can I Store Leftover Instant Pot Pho Broth?
Yes, you can store leftover broth. Allow the broth to fully cool, then transfer it to an airtight container and refrigerate for up to five days. Store the mixing separately. Do not add any leftover raw beef to the fully-cooled broth! Cook and store that for other recipes if needed.
More Recipes You’ll Love
If you are in the mood for more delicious Asian-style comfort food, you are in luck! Try my tasty interpretations of these classically comforting dishes:
- Korean Cream Cheese Garlic Bread
- Best Instant Pot Pork Adobo
- 3-Ingredient Ube Ice Cream
- Crispy Chinese Pork Belly in the Instant Pot
- Banana Lumpia
Quick Instant Pot Pho Broth Recipe (Authentic)
- 1 Instant Pot Duo Crisp 8 quart
- 1 1/2 lb tri-tip roast
- 1 1/2 lb beef back ribs
- 4 lbs beef bones
- 4 lbs marrow bones
- water enough to cover the meat
- 10 cups water add enough water to cover the meat
- 6 cubes sugar granules you can substitute with one tablespoon granulated sugar
- 1/2 cup fish sauce start with this and you can season the broth later
- 1/2 large red onion
- 6 inch ginger root cut in half at the middle
- 2 pieces cinnamon sticks
- 2 tbsp fennel seeds
- 3 pieces star anise
- 1/4 cup coriander seeds
- 2 tbsp Beef Powder Flavor it’s shown in the picture, but totally optional
How to assemble
- 12 oz Rice Noodles
- Cilantro, onion, mung beans sprout, onion
- Place the aromatics in the pan and toast until the aroma is released about five minutes of toasting. Please see the photo above. Transfer the toasted aromatics to a cloth pouch and set aside. NOTE: You can buy a pre-prepared Vietnamese pho spice in the Asian store or online.
- Place the beef bones and marrow bone in a large stock pot and wash them completely. Place enough water to cover the meat and let boil stove for twenty minutes. Discard the water and wash off the impurities of the bone.Place the beef bones and marrow in the eight-quart Instant pot inner pot. Add the beef bones, and marrow bones, and add the beef ribs and the tri-tip on top. Season with fish sauce and sugar. Add in the Pho spice pouch that you prepare. This will yield a fall-off the bones ribs.Cover with the pressure cooker lid. Push thepressure cooker setting and set the timer to sixty minutes. Quick release when done. Add more seasoning if needed.
- Cook the rice stick noodles per instructions. Place the noodles at the bottom of the bowl. Slice the meat and put it on top of the noodles. Add the garnish of your choice. Pour the Pho broth and season with sriracha, chili oil, and green onion oil (please notes for the recipe)