Easy Beef Pho

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 sprouts
Vermicelli 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