Go Back
+ servings

Instant Pot Vietnamese Beef Pho

This easy and streamlined recipe for Vietnamese Beef Pho is made in an Instant Pot pressure cooker. This classic Vietnamese noodle soup features a clear beef broth flavoured with toasted spices and charred aromatics, paired with rice noodles, various cuts of beef and fresh herbs. 
Course Main Course
Cuisine Asian, Vietnamese
Prep Time 1 hour
Cook Time 50 minutes
Total Time 1 hour 50 minutes
Servings 10
Calories 133kcal
Author Michelle


  • Instant Pot (pressure cooker)
  • large stock pot
  • colander
  • frying pan
  • cheesecloth + twine


Spices (whole):

  • 2 cinnamon sticks
  • 8 star anise
  • 6-7 green cardamom pods
  • 3 black cardamom pods
  • 2 tablespoon coriander seeds
  • 2 tablespoon fennel seeds
  • 8-10 cloves


  • 1 large onion halved
  • 1" piece ginger


  • 3 lbs beef bones oxtail, short rib, knuckle, neck
  • 3 lbs beef shank
  • 1 lb beef tendon
  • water to cover all the bones and meat


  • ½ C fish sauce
  • ½ teaspoon sea salt or to taste
  • 1 tablespoon granulated sugar

For serving:

  • 2 pkgs thin, flat rice noodles re-hydrated
  • assorted beef cuts: beef tendon, shank, flank, beef balls, etc
  • ½ white onion or green onion thinly sliced
  • 1 pkg bean sprouts lightly blanched
  • cilantro
  • mint
  • basil
  • 2 limes/lemons cut into wedges
  • Thai chili or jalapeno
  • hoisin sauce
  • sriracha


Toast the spices and aromatics:

  • Heat a dry frying pan over medium-low heat.
  • Add all the whole spices and toast until fragrant, a few minutes.
  • Transfer the spices into a clean cheesecloth and tie it up with kitchen twine.
  • Place the cheesecloth into the Instant Pot liner.
  • Next, heat the same frying pan to medium-high heat and add in the onion and ginger.
  • Char the onion and ginger, until blackened.
  • Add the charred onion and ginger into the Instant Pot liner.
    Note: To add more char, you can use a kitchen blowtorch to carefully char the onion and ginger.

Make the soup:

  • Add the beef bones to a large pot of water and bring to a rolling boil over high heat for 5 minutes.
  • Dump the beef bones into a colander and rinse well to remove the scum.
  • Place the cleaned bones into the Instant Pot liner.
    Next, add in the beef shank, beef tendon, sugar, fish sauce, sea salt and top with enough water to cover. 
  • Cover with the lid, set the vent to SEAL and press the MEAT function, HIGH PRESSURE for 50 minutes. 
  • Do a quick release (or natural release if you wish) and remove the beef bones and meat/tendon to a plate.
  • Discard the bones and aromatics, and pick out any bits of meat. 
  • Strain the broth through a sieve into a large pot.
  • Skim off the fat using a spoon and discard.
  • Season the soup to your taste with additional salt, fish sauce or sugar.
  • Keep the broth a simmer while preparing the rest of the ingredients.

Assemble the bowls:

  • Soak the rice noodles in warm water for 20 minutes until soft and pliable, and drain.
  • Place the rehydrated rice noodles into serving bowls.
  • Add beef slices (flank, steak, shank), tendon and other cuts according to your liking.
  • Ladle hot soup broth over top of the noodles.
  • Garnish with fresh herbs, bean sprouts, lime, hoisin/sriracha sauce, chili and serve immediately.


Calories: 133kcal | Carbohydrates: 5g | Protein: 19g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 32mg | Sodium: 1135mg | Potassium: 424mg | Fiber: 2g | Sugar: 2g | Vitamin A: 8IU | Vitamin C: 1mg | Calcium: 64mg | Iron: 3mg