Instant Pot Pho: Quick and Delicious Pho Recipe!

Submerge beef chuck roast in cold water with rock sugar for 30 minutes to remove impurities.

Prepare aromatics: chop onions, ginger, and garlic.

Add the aromatics and rock sugar to the Instant Pot with the beef chuck roast.

Add water to the Instant Pot, ensuring not to exceed the max line.

Add salt (1 tablespoon) to the Instant Pot; fish sauce is added later.

Press the pressure button and set the time to 30 minutes.

Prepare cooked beef meatballs and slice Vietnamese ham; set aside.

Prepare fresh herbs: cilantro, mint, green onions, and lemon; Thai basil is optional.

Once cooking is complete, remove the spice bag and aromatics from the Instant Pot and shred the beef.

Add Vietnamese ham and beef meatballs to the broth.

Switch the Instant Pot to the soup option and add beef soup base and additional water to the max line.

Taste the broth and adjust seasoning with rock sugar and salt as desired.

Add fish sauce to the broth and mix well until the rock sugar dissolves.

Soak faux noodles in hot water until softened, then drain.

In a bowl, add beef meatballs, Vietnamese ham, and fresh herbs.

Ladle the broth into the bowl through a colander for clarity.

Squeeze fresh lemon or lime juice over the bowl and add fried garlic, Sriracha, and hoisin sauce as desired.

Mix the bowl and enjoy.

Equipment Needed

Dietary

Allergens