This easy beef pho recipe is just for you if you’ve ever craved a comforting bowl of Vietnamese beef noodle soup but didn’t want to spend hours in the kitchen.
By using an Instant Pot, you can make rich, flavorful pho broth in a fraction of the time — all with simple ingredients and minimal effort. It’s comforting, aromatic, and tastes just like your favorite pho restaurant version!
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What is Beef Pho?
Pho (pronounced “fuh”) is a traditional Vietnamese beef noodle soup known for its clear yet deeply flavorful broth, tender beef slices, and rice noodles topped with fresh herbs. The broth is typically simmered for hours using beef bones, onions, ginger, and spices like star anise and cinnamon to achieve its signature depth.
However, this easy pho recipe simplifies the process by using an Instant Pot pressure cooker to extract all those rich, savory flavors in just over an hour. The result is a comforting, restaurant-quality bowl that’s perfect for any time you’re craving something warm and satisfying.
Why You’ll Love This Easy Beef Pho Recipe
- Restaurant-quality flavor at home: You’ll get the same rich, aromatic broth as your favorite pho spot at a fraction of the cost!
- Quick and easy with the Instant Pot: This version cuts hours off traditional pho while keeping all the authentic flavors intact.
- Customizable and family-friendly: Everyone can personalize their bowl with toppings like bean sprouts, lime, and sriracha sauce.
- Perfect comfort food: Whether it’s a chilly night or you just need something cozy, this Vietnamese beef noodle soup always hits the spot.
Equipment You’ll Need
- Instant Pot - 8 Qt. size works best for this recipe
- Large strainer or fine mesh sieve
- Tongs
- Knife and cutting board
- Ladle and soup bowls
Ingredients
- Beef Bones: Use knuckle bones, oxtail, or marrow bones — they’re the secret to that deep, rich broth.
- Beef Brisket or Shank: Adds hearty flavor and tender bites of meat to the soup.
- White Onion: Charred onion brings natural sweetness to balance the broth.
- Ginger: Charred ginger adds warmth and depth.
- Pho Spice Sachet: A shortcut blend of star anise, cinnamon, and cloves for authentic pho aroma. You can buy at your local Asian grocery store or in the link provided here.
- Fish Sauce: Adds umami and saltiness that defines pho flavor.
- Sugar: Balances the savory notes in the broth.
- Salt and White Pepper: Enhances the broth’s depth and flavor.
- Vermicelli Noodles: The perfect base to soak up the flavorful broth.
- Beef Slices and Beef Balls: Tender protein options that make each bite satisfying.
- Bean Sprouts, Cilantro, Green Onions, and Limes: Fresh toppings that brighten the dish.
- Sriracha and Hoisin Sauce: Classic pho condiments to customize your bowl.
Customizations
- Extra aromatics: Add star anise, cinnamon, or cloves if you prefer stronger spice notes.
- Toppings: Choose any toppings of your choice including bean sprouts, beef balls, Thai basil, cilantro, etc.
How to Make this Easy Beef Pho Recipe
Parboil the Bones
To start, bring a large pot of water to a boil and parboil all the beef bones for about 5 minutes. This step helps remove impurities for a clearer broth. Drain the water and set the bones aside.
Char the Aromatics
In your Instant Pot, pan-fry the onion and ginger for a few minutes until slightly charred. This adds smoky depth to your easy beef pho recipe.
Pressure Cook the Broth
Add the beef bones, brisket (or shank), water, and the pho spice sachet to the Instant Pot. Select “Manual” or “Pressure Cook” and set to cook for 1 hour and 30 minutes with the knob in the sealing position.
Prepare the Noodles and Toppings
While the soup is cooking, cook the vermicelli noodles according to package instructions. Then prep your garnishes — chop cilantro, slice green onions, halve limes, and rinse the bean sprouts.
Strain and Season the Broth
Once cooking is complete, allow the Instant Pot to naturally release steam for 15 minutes before turning the knob to venting.
Strain the broth completely and discard the solids. Stir in sugar, fish sauce, and salt to taste.
Assemble the Pho
Add noodles to your bowl, then layer in thin beef slices, beef balls, and any toppings you like.
Pour the hot broth over the top to cook the thin beef slices instantly.
Finish with a squeeze of lime, a drizzle of hoisin, or a bit of sriracha if you like it spicy!
Storage
Store leftover pho broth separately from noodles in an airtight container in the fridge for up to 3 days. You can also freeze the broth for up to 3 months. Reheat gently before serving.
Tips To Make the Perfect Easy Beef Pho Recipe
- Parboil for clarity: Always parboil bones before cooking to get a clean, clear broth.
- Char the aromatics: Browning the onion and ginger brings out smoky, sweet depth and balances the savory broth.
- Season at the end: Taste the broth after pressure cooking and adjust salt or fish sauce to your liking.
Frequently Asked Questions (FAQs)
Will using the Instant Pot achieve the same flavors as cooking for a long period of time?
Mostly yes. While cooking for a long period of time will yield the best results, the Instant Pot builds pressure and extracts deep flavors in a shorter time — which is an amazing shortcut for traditional pho.
Why do you parboil the bones?
Parboiling removes excess fat and impurities from the bones, giving your pho broth that signature clear, golden look.
How do I get more flavor in the broth?
Char your onion and ginger before pressure cooking and don’t skip the pho spice sachet — that’s where a lot of the aroma comes from!
Can I make this broth ahead of time?
Definitely. The flavors actually deepen overnight, making it even better the next day.
Can I freeze beef pho broth?
Yes! Store the broth in freezer-safe containers for up to 3 months. Just thaw and reheat when you’re ready for a bowl.
Related Recipes You’ll Love
Easy Beef Pho
Equipment
Ingredients
Pho Broth
- 2.5-3 pounds beef knuckle bones, oxtail, or beef marrow bones
- 1 white onion cut in half
- 2 oz. ginger skin peeled
- 1 pound beef brisket, shank, chunk, or roast
- 10 cups water
- 1 sachet pre-made pho spices
- 1 tablespoon granulated sugar
- 3 tablespoon fish sauce
- 1-1.5 teaspoon salt adjust to taste
Noodles and Garnishes
- Vermicelli noodles
- Thinly sliced beef brisket or rib eye
- Beef balls
- Bean sprouts
- Green onions
- Cilantro
- Limes
Sauces
- Sriracha sauce
- Hoisin sauce
Instructions
- Parboil all beef bones for 5 mins to remove impurities (which will help achieve a clearer broth). Transfer bones to a plate and discard water.2.5-3 pounds beef knuckle bones, oxtail, or beef marrow bones
- In the instant pot, pan-fry onion and ginger for a few mins until browned. Add beef bones, meat, water, and pho spice sachet. Select "manual" or "pressure cook" function and pressure cook for 1 hour 30 mins (knob in sealing position).1 white onion, 2 oz. ginger, 1 pound beef brisket, shank, chunk, or roast, 1 sachet pre-made pho spices, 10 cups water
- While soup is cooking, cook vermicelli noodles and prepare garnishes such as cilantro, green onions, limes, and bean sproutsVermicelli noodles, Thinly sliced beef brisket or rib eye, Beef balls, Bean sprouts, Green onions, Cilantro, Limes
- When soup is done cooking, keep knob in sealing position and let the steam naturally release for 15 mins. Then turn knob to venting position to release remaining steam, open the lid, and strain the soup completely. Then add sugar, fish sauce, salt and mix well.1 tablespoon granulated sugar, 3 tablespoon fish sauce, 1-1.5 teaspoon salt
- Add noodles, thinly sliced beef, beef balls, and desired garnishes to a bowl and pour the hot soup. Add desired sauces and enjoy immediately.Sriracha sauce, Hoisin sauce
Herman Chan says
Super quick and easy beef pho made using instant pot. So delicious!
L says
If you don’t have a pressure cooker or instant pot, how long do you cook it in a slow cooker or the stove?
Herman says
I recommend simmering it on the stove as the simmering will extract all the flavors out. I recommend at like 3-4 hours but usually longer the better!