Instant Pot Beef Pho
Posted April 27, 2023 by: Admin
While the traditional method of making great pho can be a lot of work, this Instant Pot Beef Pho version includes all the usual flavors and textures of a rich and nutritious pho without you having to deal with ingredients for hours on end.
Simply prepare your ingredients in 5 minutes and let your Instant Pot do its quick magic, giving you tender meat pho for the whole family to enjoy.
Add a light salad or fresh homemade biscuits to soak up any soup residue. With chopsticks and soup spoon in hand, get ready to slurp up this addictive Instant Pot Beef Pho.
Recipe Notes:
- Be sure to use a good quality beef broth or broth that is low in sodium, as it will still add quite a few flavors and seasonings. If you can make homemade broth for this recipe, even better!
- While this beef pho is a meal on its own and you don’t really need to add any side dishes, why not stick with the theme and enjoy it alongside some Vietnamese iced coffee?
- You want to make sure that the meat slices are thin for this soup. To do this, you must use a sharp knife to cut the meat. Another helpful tip for getting thin slices of meat is to place the meat in the freezer for about 15 minutes; this will help you a lot to be able to cut thin slices.
What is Beef Pho?
“Pho” is a traditional Vietnamese soup that includes broth, rice noodles, herbs, and meat (in this case, beef). The best known are chicken pho and beef pho (also known as Vietnamese beef noodle soup).
“Pho” is pronounced “fuh” like “duh” and ranks high in terms of comfort food.
What other cut of beef can I use for instant beef pho?
While this recipe calls for sirloin steak, you can also use round steak or flank steak. All of these options will provide you with tender pieces of meat that offer hearty beef flavor.
How should I store my leftover Beef Pho?
I recommend that you don’t keep your pho for more than a day. It should be kept in an airtight container in the refrigerator and not allowed to sit at room temperature for long periods of time.
You can also freeze beef pho by storing it in an airtight container or ziploc bag for up to 3 months. To reheat it, remove it from the freezer and run it under warm running water to loosen it up. Then add it to a saucepan and bring to a simmer until heated through.
I do not suggest freezing pho beef with the noodles added, as they will deteriorate in the freezer. Instead, add freshly boiled noodles when you intend to serve.
Instant Pot Beef Pho
- Set your SAUTE setting to HIGH. Heat the oil and add the onion, ginger and garlic for 4-5 minutes, stirring frequently until golden.
- Add star anise, cardamom pods, cinnamon, coriander, and peppercorns until fragrant.
- Pour in broth, fish sauce, brown sugar, lime juice, ½ teaspoon salt, and water. Stir together. Put the lid on the Instant Pot and press CANCEL to cancel the sauté option. Then make sure the lid is locked and the vent is sealed. Press the PRESSURE COOK option set to HIGH for 15 minutes. It will take about 15 minutes for it to press to start the 15 minute timer. Once the timer goes off, use the QUICK RELEASE.
- While the Instant Pot is cooking, prepare your rice noodles according to the package.
- Set a large bowl on the counter and then take a mesh strainer and line it with the cheese cloth. Using a ladle, ladle the broth into the mesh-lined strainer and allow it to catch all the seasonings, onion, ginger and cinnamon. Once the broth is strained, pour it back into the Instant Pot and turn the SAUTE setting back to HIGH.
- This next step could be done in two different ways:
Instant Pot Beef Pho
This Instant Pot Beef Pho version includes all the usual flavors and textures of a rich and nutritious pho without you having to deal with ingredients for hours on end.
Preparation time: 5 minutes | Time to cook: 40 minutes | Total time: Four. Five minutes | It serves:4
Ingredients
- 1 tablespoon oil
- 1 big onion dismembered
- 1 2 inches piece of ginger bare
- 1 tablespoon minced garlic
- 2 star anise
- 1/2 cinnamon stick
- 1 black cardamom pod or 3 green cardamom pods
- 1 teaspoonful whole coriander
- 1/2 teaspoonful whole black pepper
- 1 and 1/2 pounds sirloin cut into thin strips
- 2 tablespoon Fish sauce
- 1 1/2 teaspoonful brown sugar
- 1 tablespoon fresh lemon juice
- 6 cups beef broth
- 2 cups of water
- 8 oz rice noodles
coverage options
- thinly sliced radishes
- carrot matches
- fresh thai basil
- fresh mint leaves
- 1 Chili Chili or Jalapeno thinly sliced
- lemon slices
Additional options
- Thai bird chillies
- bean sprouts
Instructions
- Set your SAUTE setting to HIGH. Heat the oil and add the onion, ginger and garlic for 4-5 minutes, stirring frequently until golden.
- Add star anise, cardamom pods, cinnamon, coriander, and peppercorns until fragrant.
- Pour in broth, fish sauce, brown sugar, lime juice, ½ teaspoon salt, and water. Stir together. Put the lid on the Instant Pot and press CANCEL to cancel the sauté option. Then make sure the lid is locked and the vent is sealed. Press the PRESSURE COOK option set to HIGH for 15 minutes. It will take about 15 minutes for it to press to start the 15 minute timer. Once the timer goes off, use the QUICK RELEASE.
- While the Instant Pot is cooking, prepare your rice noodles according to the package.
- Set a large bowl on the counter and then take a mesh strainer and line it with the cheese cloth. Using a ladle, ladle the broth into the mesh-lined strainer and allow it to catch all the seasonings, onion, ginger and cinnamon. Once the broth is strained, pour it back into the Instant Pot and turn the SAUTE setting back to HIGH.
This next step could be done in two different ways:
- You can take your steak strips and layer them and your toppings on top of your rice noodles. Take your broth, which is now simmering in your Instant Pot and pour it over your steak and vegetables and watch them cook, while it’s in your bowl. These strips are thin and cook quickly and will still be very tender. The caution with this is that if you have the bowl too full, the meat may not cook to your liking or evenly.
- I submerged my steak strips in my boiling broth, for 30 seconds – 1 minute, no more or it will overcook once you place it in the bowl. This allows the steak to cook consistently. Depending on how you like your steak, remove it after 30 seconds for it to be more rare to medium rare, and 45 seconds, 1 minute will be medium, medium well. Scoop it out and layer it in your bowl on top of your rice noodles. Turn your instant pot HOT. Then once you’ve arranged your vegetables, pour the broth on top.
- Add sriracha or hoisin sauce to your liking, stir and enjoy!
Nutritional information:
Calories: 530kcal (27%)Carbohydrates: 56gram (19%)Protein: Four. Fivegram (90%)Fat: 13gram (twenty%)Saturated fat: 4gram (twenty%)Polyunsaturated fat: 2grammonosaturated fat: 6gramTrans fat: 0.01gramCholesterol: 104milligrams (35%)Sodium: 2255milligrams (94%)Potassium: 931milligrams (27%)Fiber: 2gram (8%)Sugar: 4gram (4%)Vitamin A: 10UIVitamin C: 5milligrams (6%)Calcium: 117milligrams (12%)Iron: 4milligrams (22%)
