Instant Pot Beef Pho
Published
January 03, 2022
Author
Inspired by
https://blog.memeinge.com/instant-pot-beef-pho/
Prep Time
10
Cook Time
21
Serving Size
4
Ingredients
1 large onion, halved
1 1/2 inch piece ginger
1 stick of cinnamon
2 whole star anise
3 whole cloves
3/4 teaspoon(s) ground coriander
1 teaspoon(s) black peppercorns
4 cup(s) beef broth (unsalted)
4 cup(s) water
1/8 teaspoon(s) red pepper flakes
1/2 apple
1 medium carrot
4 whole mushrooms (or stems only)
2 tablespoon(s) tamari sauce (replace with soy sauce if needed)
4 teaspoon(s) fish sauce
8 ounce(s) beef
8 cup(s) water
4 ounce(s) thin rice noodles
Directions
Turn the instant pot to saute, and add the onion and ginger, cut side down. Cook for 5 minutes. Remove and set aside.
Add the cinnamon, star anise, cloves, coriander, peppercorns, and red pepper flakes. Stir constantly for 1 minute.
Pour in beef broth and 4 cups water. Add in apple, carrot, mushroom stems if using, tamari sauce, and fish sauce, plus the onion and ginger. Stir.
Cover and turn the pressure to high for 6 minutes.
Meanwhile, add the beef to the freezer for 10 minutes easier slicing. Slice very thinly against the grain, set aside.
When done, let sit for 10 minutes before doing a quick release. Strain and return to instant pot. Taste and add additional tamari sauce or fish sauce if desired.
While waiting for the soup to quick release, boil 8 cups water and pour over noodles. (Follow noodle package instructions). Drain and transfer to bowls.
Serve noodles in a bowl and top with sliced beef. Pour boiling broth over beef and noodles, so the beef cooks. Top with bean sprouts, chopped cilantro, lime juice, sliced jalapeños, etc.
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