STEP-BY-STEP HOW TO MAKE PHO IN INSTANT POT (FIRST-TIMER)

Put Beef Bone/Ox Tail in a pot and fill the pot with enough water to cover the bones. Bring the pot to a boil. Use a colander to strain the bones and use water to rinse and clean the bones.

In a pan, add the Coriander Seeds, Cinnamon Sticks, and Star Anise. Place pan on stove and heat with medium heat until fragrant. Transfer the Coriander Seeds, Cinnamon Sticks, and Star Anise into a cloth pouch and tie the pouch shut.

Add beef bone/ox tail and beef brisket (cut into smaller pieces if needed) into Instant Pot. Add enough water to the Instant Pot to cover the beef bone/ox tail and beef brisket. Then, add 1 onion, ginger, and pouch of spices.

Cover and set Instant Pot to Pressure Cook/Manual at high pressure for 10 minutes.

While waiting for the Instant Pot, chop scallions and cilantro, thinly slice 1 onion, and bring a pot of water to a boil. When the pot is boiling, add the rice noodles and boil the noodles, stirring occasionally until they are al dente.

Once the Instant Pot finishes the 10 minute pressure cook, manually vent using a chopstick or some kind of tool to avoid burning yourself. Cover the vent with a towel if needed to capture the steam.

After all pressure is released, carefully open the Instant Pot. Use tongs to take the beef brisket out of the Instant Pot and leave the beef brisket to cool.

Add salt and fish sauce to season the broth to taste.

Cover and set Instant Pot to Pressure Cook/Manual at high pressure for additional 2-3 minutes. While waiting, slice the beef brisket perpendicular to the grain.

Put your rice noodles, beef brisket, scallions, cilantro, and thinly sliced onion into a bowl. Add broth. Serve with basil, lime, bean sprouts, Hoisin sauce, and Sriracha sauce.

Equipment Needed

Dietary

Allergens