INSTANT POT® BEEF PHO
The secret to pho, the deeply fragrant Vietnamese noodle soup with meat and flavorful toppings, is all in the stock. Nothing makes a better stock than a pressure cooker. Fairly quickly, a pressure cooker brings together all the flavors of meat bones, aromatics, and, in this case, fish sauce and toasted spices, to make a heady broth. With an Instant Pot®, you can boil the bones, saute the aromatics, and finish the dish with 1 pot. To serve, put small bowls containing thinly sliced onion, bean sprouts, limes, and Thai basil on the table. Give your people each a bowl of pho and let them top the soup as they wish.
Provided by Shauna James Ahern
Categories Soups, Stews and Chili Recipes Soup Recipes Noodle Soup Recipes
Time 1h48m
Yield 6
Number Of Ingredients 16
Steps:
- Set an electric pressure cooker (such as Instant Pot®) on "Saute" mode. Add beef bones with water to cover; bring to a boil. Boil vigorously for 3 minutes; drain. Transfer bones to a plate. Dry out the pot and return it to the pressure cooker.
- Set cooker on "Saute" mode. Add cloves, star anise, and cinnamon stick to the bottom of the pot. Toast, turning once to avoid burning, until aromatic, about 5 minutes. Transfer to a bowl.
- Pour olive oil into the hot pot. Add chopped onion and ginger; cook and stir until softened and starting to brown, about 10 minutes.
- Place the beef bones, toasted spices, chuck roast, fish sauce, sugar, and salt in the pot. Pour in 9 cups of water, filling the pot 3/4 full. Seal pressure cooker and bring to high pressure according to manufacturer's instructions; cook for 30 minutes. Release pressure through natural-release method for 20 minutes.
- Remove the chuck roast from the pot. Pour the stock through a sieve into another pot. Discard the bones and spices. Put the pot on the stove, cover, and keep hot over low heat.
- Place top round into the freezer for 15 minutes. Place rice noodles in a bowl with warm water to cover; soak until pliable, about 15 minutes. Drain the noodles.
- Remove the top round from the freezer and slice it as thinly as possible, cutting against the grain for best results. Slice the chuck roast.
- Put a small pile of rice noodles in the middle of a soup bowl. Top with cilantro and green onions. Arrange slices of raw top round and chuck roast around the noodles. Pour in the hot stock, carefully, until the bowl is full. Repeat for additional servings.
Nutrition Facts : Calories 366.8 calories, Carbohydrate 52.1 g, Cholesterol 40.2 mg, Fat 8.7 g, Fiber 2.3 g, Protein 17.5 g, SaturatedFat 3.2 g, Sodium 1050.1 mg, Sugar 3.4 g
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Oppo A37s
[email protected]Disappointing. The broth was watery and lacked flavor. The beef was tough and the noodles were overcooked. I won't be making this again.
Tilquana Pinkston
[email protected]Not bad. The broth was a bit bland for my taste, but adding some extra spices and herbs helped. The beef was tender and the noodles were cooked well.
Chloe Craig
[email protected]This recipe is a winner! The broth is rich and savory, and the beef is melt-in-your-mouth tender. The noodles are cooked perfectly and the garnishes add a nice touch of freshness.
Nikkii gerald
[email protected]Pho-bulous! This recipe is a surefire hit. The broth is flavorful and the beef is tender. The noodles are cooked perfectly and the garnishes add a nice touch of freshness.
ARK VOLC
[email protected]Easy and delicious! This recipe is a keeper. The broth was amazing and the beef was so tender. I will definitely be making this again.
Parwati Puri
[email protected]Great recipe! The broth was rich and flavorful, and the beef was fall-apart tender. I loved the addition of the star anise and cinnamon - it gave the pho a unique and delicious flavor.
Savita Salve
[email protected]This recipe was a disappointment. The broth was watery and lacked flavor. The beef was tough and the noodles were overcooked. I won't be making this again.
Barasintamunopiri Douglas
[email protected]Not bad for a quick and easy pho fix. The broth was a bit bland for my taste, but adding some extra spices and herbs helped. The beef was tender and the noodles were cooked well.
Muhammad Rafique Lashari
[email protected]Pho-nomenal! This recipe is a winner. The broth is savory and complex, and the beef is melt-in-your-mouth tender. The noodles are perfectly cooked and the garnishes add a nice touch of freshness. Highly recommend!
Rizwansmart Rizwansmart
[email protected]This recipe is a lifesaver for busy weeknights. I can have a delicious, authentic bowl of pho on the table in under an hour. The broth is always flavorful and the beef is always tender. My go-to recipe!
Farooqi TV
[email protected]I was skeptical about making pho in an Instant Pot, but I'm glad I gave it a try. The broth was rich and flavorful, and the beef was fall-apart tender. I especially appreciated how easy it was to make - just a few simple steps and dinner was ready!
Sh Saiful
[email protected]This pho recipe is a game-changer! Using the Instant Pot made the process so much quicker and easier, and the broth turned out incredibly flavorful. The beef was tender and juicy, and the noodles were perfectly cooked. My family loved it!