Instant Pot Beef Pho

This instant pot beef pho is delicious and super easy to make! The flavors are complex, layered and harmonious! I love Vietnamese food because they know how to harmonize so many flavors together to get depth of flavor and a beautiful balance with each bite. The pho pictured below has chow mein noodles in it instead of the traditional rice noodles but it’s authentically pho in flavor and you can add rice noodles to keep it traditional, instructions are on the recipe below.

This pho will take roughly 45 minutes start to finish. The actually cook time is 30 minutes, but you need pressure release time and time to cook your noodles.

Pho is all about the broth in my opinion, it’s what plays the main part in this dish’s balance and flavors, The garnishes add to the flavors along with the tender beef, the rice noodles are mostly vessels to bring you the flavor and fill you up, in my opinion.

What you need to make this instant pot beef pho:

Serves 4

• ~ 2 pounds beef chuck roast or beef cut of choice
• 56 ounces beef broth
• 2 tablespoons soy sauce
• 1 teaspoon fish sauce
• 3 green onions – diced
• 1 jalapeno – seeds removed, diced
• 1 cup cilantro – roughly chopped
• 1 tablespoon fresh ginger – minced or 1/2 teaspoon ginger powder
• 1 tablespoons fresh garlic or 1 teaspoon garlic powder
• 1 tablespoon brown sugar
• 1 teaspoon dried basil or 3 tablespoons fresh
• 1 tablespoon lime juice
• 1/2 teaspoon salt
• 1/8 teaspoon black pepper
• 1 teaspoon Chinese five spice blend- optional, I have made this with and without Chinese five spice and both are good, the spice adds a little more authenticity but I think I like it a little better without it, so that is why it’s optional
• 4 ounces thin rice noodles – you can also use chow mein noodles for a less traditional pho.
• 1 cup sliced mushrooms – optional
• Fresh cilantro to garnish – optional
• Lime slices to garnish – optional
• Sliced jalapeno to garnish – optional
• Bean Sprouts – optional
• crushed peanuts – optional

Instructions

1. Add all ingredients except rice noodles and garnishes and cook on high pressure for 30 minutes with quick release.
2. Remove beef and shred or thinly slice with a knife then return beef to broth.
3. Add noodles and simmer for 5-6 minutes or according to noodle package directions.
4. Add garnishes and serve.
5. Enjoy!

Print Recipe

5 from 2 votes

Instant pot beef pho

Layers of flavors and completely delicious pho recipe.

Prep Time5 minutes mins

Cook Time35 minutes mins

pressure release time5 minutes mins

Course: Dinner, instant pot, Main Course, Main Dish

Cuisine: Beef, Dinner, main course, vietnamese

Keyword: Beef, Dinner, Instant Pot, main course, vietnamese

Servings: 4 people

Ingredients

• ~ 2 pounds beef chuck roast or beef cut of choice
• 56 ounces beef broth
• 2 tablespoons soy sauce
• 1 teaspoon fish sauce
• 3 green onions – diced
• 1 jalapeno – seeds removed diced
• 1 cup cilantro – roughly chopped
• 1 tablespoon fresh ginger – minced or 1/2 teaspoon ginger powder
• 1 tablespoons fresh garlic or 1 teaspoon garlic powder
• 1 tablespoon brown sugar
• 1 teaspoon dried basil or 3 tablespoons fresh
• 1 tablespoon lime juice
• 1/2 teaspoon salt
• 1/8 teaspoon black pepper
• 1 teaspoon Chinese five spice blend- optional I have made this with and without Chinese five spice and both are good, the spice adds a little more authenticity but I think I like it a little better without it, so that is why it’s optional
• 4 ounces thin rice noodles – you can also use chow mien noodles for a less traditional pho.
• 1 cup sliced mushrooms – optional
• Fresh cilantro to garnish – optional
• lime slices to garnish – optional
• sliced jalapeno to garnish – optional

Instructions

• Add all ingredients except rice noodles and garnishes and cook on high pressure for 30 minutes with quick release.
• Remove beef and shred or thinly slice with a knife then return beef to broth.
• Add noodles and simmer for 5-6 minutes or according to noodle package directions.
• Add garnishes and serve.
• Enjoy!