INSTANT POT PHO in Less Than 1 Hour / Beef Pho / Pho Bo / Vietnamese Rice Noodle Soup/ Quick & Easy

Toast 10 to 12 star anise, a few sticks of cinnamon bark, 2 tablespoons coriander seeds, 2 tablespoons fennel seeds, 1 tablespoon cloves, and 2 cardamom pods in a pan over medium heat until aromatic.

Set the toasted spices aside to cool and then place them into a cloth spice bag or tea bag, tying it tightly.

Grill 2 thumbs of ginger (cut in half) and 1 whole sweet onion until slightly charred but not burnt.

In the Instant Pot, add 5 beef ribs, 1.5 pounds beef chuck roast, the grilled onion, ginger, 2 lemongrass, and the spice bag.

Fill the pot with water up to the half mark or until everything is just covered.

Put the insert into the 8-quart Instant Pot, close and lock the lid, and turn the release knob to the seal position.

Press the 'meat and stew' button and increase the time to 40 minutes, then press the button again to start cooking (it will take about 20 to 25 minutes to build pressure).

While the broth is cooking, prepare the toppings: wash 6 stalks of green onion, 1 bunch of cilantro, and 3 sprigs of basil, and wash 1 bag of bean sprouts, removing any shells that float to the top.

Drain everything and use a salad spinner to remove excess water, pumping it 20 to 30 times.

Chop the green onions and cilantro finely, and cut 2 limes into small wedges.

If using dried rice noodles, soak them in water for about 30 minutes; if using fresh rice noodles, rinse them in water a few times to remove excess starch.

After 1 hour, do a quick release of the pressure by covering the vent with a towel and turning it to venting until all steam is released.

Check the red button on the lid; if it's below the surface, it's safe to open. Turn the lid to the right and lift it off.

Drain the broth through a fine mesh strainer and wash the pot clean with soap and water, then return the broth to the pot.

Separate the ribs by cutting them apart and rinse them in warm water to remove scum and debris, then place them back into the pot.

Optionally, add 1 bag of beef meatballs to the pot and return the cleaned spice bag.

Fill the pot with more water, add 0.5 cup of fish sauce, and 1 dish of palm sugar (or substitute).

Loosely place the lid on the pot to help with boiling, then set the Instant Pot to 'saute' mode and adjust the heat to 'more'.

Fill another pot with water and bring it to a boil to soften the noodles later.

Cut the cooled beef into thin slices and scoop out the beef meatballs with a strainer, cutting them in half and then into thin slices.

Soak a bundle of pho noodles in the boiling water for a few minutes until softened, then shake off excess liquid and place them in a bowl.

Assemble the pho by adding a spoonful of beef meatballs, a few slices of beef, a handful of bean sprouts, basil leaves, green onions, and cilantro.

Optional toppings include chili garlic, hoisin sauce, and sriracha sauce.

Add one beef rib to the pho bowl and ladle hot broth over the ingredients, covering the noodles.

Equipment Needed

Dietary

Allergens