This Instant Pot Beef Pho / Vietnamese Beef Noodle Soup / Pho Bo recipe can be made in less than half-the time as the stove-top method without skimping on essential ingredients and authentic flavors. Using the Instant Pot electric pressure cooker, you can make rich and aromatic pho stock served with a plethora of delicious meats quickly and easily. This pressure cooker recipe is really effortless. There's a bit of prep work to clean the meats and char the aromatics. Then toss everything into the Instant Pot and let it do the hard work. While the stock is cooking, boil the rice noodle and prepare the fresh herbs and vegetables. Serve this amazing Instant Pot Beef Pho to your family and friends and they'll think you spent hours making it. It'll be our little secret! :) Enjoy!
Cut off the ends of the onion and remove the skin. Place the whole onion and ginger on a wire roasting rack, directly over a burner. Cook over Medium Low heat until charred, approximately 8-10 minutes. Rotate the onion and ginger every few minutes for even charring. Peel off the charred outer skin of the onion and discard. Use a small knife to scrape off all the char and then rinse with water. Peel off the skin of the ginger including all char and discard. Also, rinse with water. Quarter the onion but do not cut all the way through. Cut the ginger in half lengthwise.
Break the cinnamon stick into small pieces using a pestle or rolling pin. On the 8 Quart Instant Pot panel, press the "Saute" button. When the display shows "Hot", add the spices into the inner pot: cinnamon, star anise, coriander seeds, fennel seeds, cloves and cardamom. Stirring occasionally, toast the spices until fragrant, approximately 7-8 minutes.
Cover with the pressure cooking lid. Set the steam release handle to "Sealing". Press the "Manual" button and then set to cook on "High Pressure" for 30 minutes. When the cook time is completed, allow for a 15-20 minute natural pressure release. (Full pressure release is fine too if you have the time.) Release the remaining pressure.
Scoop out any remaining vegetables from the stock and discard. Filter the stock into a large bowl or another Instant Pot inner pot by pouring it through a strainer covered with cheesecloth. Optionally, skim off the excess fat from the top of the stock and discard. (If you don't have a second inner pot: Wash the inner pot. Then transfer the filtered stock back into the clean inner pot.) Place the inner pot back into the Instant Pot.
Season the soup stock with fish sauce to taste, approximately 2-3 Tbsp.
Transfer the dry rice noodle into a large colander and bowl. Fill the bowl with warm water. Soak the noodles until limp, approximately 10 minutes. Drain the rice noodle.
Bring a large pot of water to a rapid boil. Transfer the noodles into the pot and swirl in the hot water. Cook until you can easily pinch a noodle in half between your fingers, approximately 3-4 minutes.
Drain the noodles into a large colander. Rinse with cold water. Toss the noodles in the colander to remove the excess water. Optionally, use a salad spinner to remove the water.
For the green onions, separate the root from the stems. Transfer the root portions into a small bowl and set aside for now. Chop the green onion stems and transfer into another small bowl. Chop the cilantro and add to the chopped green onion stems. Combine together. Set the bowl aside for now. (This will be used to garnish the noodle soup.)
Cut the yellow onion into thin slices. Transfer to a small bowl and set aside for now. (This will be used to garnish the noodle soup.)
Slice the jalapeños into thin coins.
Cut the limes into wedges.
Arrange the jalapenos, lime wedges, bean sprouts, Thai basil and red chilies on a large plate. Refrigerate until ready to serve.
Cut the brisket into thin slices, cutting across the grain.
Tear the rib meat into chunks.
The oxtail can be served as-is. Optionally, remove the meat from the bones using a small spoon.
Arrange the cooked meats, including the beef tendon, on a large plate.
Thinly slice the beef eye of round and put on a separate plate. (Freeze the beef 30-60 minutes ahead to make it easier to slice.)
Bring the stock to a boil using the "Saute" button.
To serve, transfer some rice noodle into a large soup bowl. Add a few slices of brisket, some rib meat, oxtail, beef tendon and raw beef.
Add some thinly sliced onion and a green onion root into the bowl.
Ladle a generous amount of the hot broth into the bowl. Top the soup with the chopped green onions and cilantro mixture and freshly ground black pepper.
Serve this amazing Instant Pot Beef Pho with the fresh herbs and vegetable platter along with Hoisin sauce and Sriracha sauce.
Store any remaining portions in the refrigerator and enjoy within the week. The meat and stock can be frozen for up to 6 months.
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