Instant Pot Vietnamese Beef Pho || Erin Brighton | gluten free | dinner | pressure cooker | Got To Be NC

Instant Pot Vietnamese Beef Pho

Course Soup
Cuisine Vietnamese
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 6 to 8 bowls
Author Erin Brighton


  • 1 large onion
  • 5 to 6 cloves garlic
  • 1 small bunch carrots , chopped
  • 1 apple , peeled and chopped
  • 1 cinnamon stick
  • 1 T fennel seeds
  • 4 to 5 cloves
  • 1 inch ginger , sliced
  • 1 t black peppercorns
  • 1 t salt
  • 1 t fish sauce
  • 1 lb sirloin tips
  • 3 cups beef bone broth
  • 5 cups water
  • rice noodles , prepared
  • sliced carrots
  • sliced peppers
  • basil
  • cilantro
  • bean curds
  • jalapenos , sliced


  1. Add onions, carrots, garlic, cinnamon stick, fennel, cloves, peppercorns, and salt. Saute in a little bit of oil for 2 to 3 minutes.
  2. Add sirloin tips, bone broth, and water in the instant pot.
  3. Close the steam valve. Set the instant pot to manual for 25 minutes.
  4. While the pho is cooking, prepare the rice noodles and the other veggies and herbs for the bowls. Add some prepared rice noodles to each bowl.
  5. When the Instant Pot finishes cooking, let the steam naturally release for about 15 to 20 minutes if you have time.
  6. Strain the pho broth over a large colander. Take out the pieces of beef and add them to the bowls with the prepared rice noodles. Discard the mushy onions and carrots. Add fish sauce and additional salt as needed.
  7. Let your guests select the herbs and vegetables they would like in their bowls. Pour the pho broth over the rice noodles and veggies. Top with chili garlic sauce if you desire additional spiciness!