Instant Pot Pho


No need to reserve this soul-warming Asian soup for restaurant visits and takeout trips. Use a pressure cooker to make the best homemade pho recipe ever.

Prep Time:
25 mins
Bring To Pressure Time:
25 mins
Pressure Cook Time:
30 mins
Release Pressure Time:
35 mins
Total Time:
1 hr 55 mins


  • 4 - 5 pound beef soup bones, such as marrow bones

  • 1 pound beef brisket

  • 1 large onion, halved lengthwise (do not peel)

  • 1 large chunk (2 1/2 to 3 ounces) ginger, halved lengthwise (do not peel)

  • 1 head garlic, halved crosswise (do not peel)

  • 2 - 3 3 inch cinnamon sticks*

  • 2 tablespoon whole black peppercorns*

  • 2 teaspoon coriander seeds*

  • 2 whole star anise*

  • 1 cardamom pod*

  • 8 cup water

  • ¼ cup fish sauce

  • 1 tablespoon kosher salt

  • 1 piece Chinese rock sugar or 1 tablespoon granulated sugar

  • 1 pound boneless beef sirloin steak, very thinly sliced against the grain**

  • 14 ounce flat rice noodles, cooked according to package directions

  • Veggie toppers such as thinly sliced onion, sliced green onion, fresh cilantro, Thai basil, sliced Fresno or jalapeno, fresh mint, lime wedges

  • Additional seasonings such as hoisin or oyster sauce, Sriracha sauce, hot chili oil, fish sauce, sugar, beef paste, black pepper


  1. Preheat broiler. Rinse the beef bones and the brisket under cold water; set brisket aside. In a 15x10x1-inch baking pan arrrange beef bones, onion, ginger, and garlic. Broil about 6 inches from heat about 10 minutes or until charred all over, turning once.

  2. Meanwhile, set an electric 6-quart pressure cooker to sauté mode. Add cinnamon, peppercorns, coriander seeds, star anise, and cardamom pod. Toast 2 to 3 minutes or until fragrant, stirring occasionally. Once spices are fragrant, add charred bones and aromatics, brisket, water, fish sauce, salt, and sugar. Seal and cook at high pressure 30 minutes. Allow pressure to release naturally.

  3. Remove lid. Carefully remove bones and brisket (discard bones; shred brisket and chill up to 4 days for another use). Strain the broth into a large saucepan; discard solids. Bring broth to boiling.

  4. Place cooked noodles in a large bowl. Top with raw steak slices. Ladle desired amount of hot broth*** over meat and noodles to cover (the heat of the broth will cook the meat). Cover and let stand until serving. Garnish with desired veggie topper and season to taste.

    Instant Pot Pho
    Matthew Clark


*For an easier way to flavor your both, you can use pho flavoring packets sold at your local Asian market. No need to toast, just add in pressure cooker the same time as the water.


**Freeze the sirloin for 30 minutes to make very thin slices easier.


***Store any remaining broth in an airtight container in the refrigerator up to 4 days or freeze up to 3 months.

Nutrition Facts (per serving)

315 Calories
4g Fat
48g Carbs
21g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 315
% Daily Value *
Total Fat 4g 5%
Saturated Fat 1g 5%
Cholesterol 48mg 16%
Sodium 1193mg 52%
Total Carbohydrate 48g 17%
Total Sugars 5g
Protein 21g
Vitamin C 13.2mg 66%
Calcium 62mg 5%
Iron 3.1mg 17%
Potassium 459mg 10%
Folate, total 29.9mcg
Vitamin B-12 2.1mcg
Vitamin B-6 0.6mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Related Articles