Beef pho is a symphony of aromas and tastes, combining rich broth, tender meat, and vibrant garnishes in a single, comforting bowl. With this one pot approach, you can recreate the flavors of a Vietnamese classic with ease, making it perfect for both busy weeknights and leisurely weekends.
Using an Instant Pot, this method simplifies the traditional multi-hour process while delivering the same deep and satisfying results.
Why This Recipe Works
The beauty of this beef pho lies in its ability to balance contrasting elements—hot and cold, raw and cooked. Simmering beef bones with fragrant spices such as cinnamon, star anise, and cloves creates a broth that is bold yet nuanced.
The one pot recipe method captures the essence of a slow-cooked meal in a fraction of the time.
STOP BUYING GREENS: This Machine Grows $1000s Worth Automatically
✓ Set It & Forget It: Fully Automated Growing
✓ From Seed to Harvest in Days - No Experience Needed
✓ Grow Premium Microgreens Worth $50/lb Year-Round
Note: This is an affiliate link and we may earn a small commission if you purchase at no additional cost. This helps keep our website free to use.
Browning the bones adds depth, while straining and defatting the broth ensures clarity, giving you that restaurant-quality look and flavor. By cooking the noodles directly in the broth, this recipe saves time and enhances every bite.
Simplifying the Process with the Instant Pot
The Instant Pot is the star of this one-pot recipe, cutting down the traditional six-hour simmer to just two hours. This pressure-cooking marvel extracts every ounce of flavor from the beef bones while keeping cleanup to a minimum.
By browning the bones in the microwave before adding them to the pot, you save time without sacrificing flavor.
Essential Tips for Perfect Beef Pho
To make your pho truly unforgettable, follow these essential tips:
- Browning the Bones: Take the extra step of browning the bones in the microwave for added richness.
- Straining the Broth: Use a fine-mesh strainer lined with cheesecloth to achieve a clean and clear broth.
- Freezing the Steak: Briefly freezing the steak makes it easier to slice paper-thin for the ultimate tender bite.
- Cooking the Noodles in the Broth: This not only simplifies the process but also infuses the noodles with the savory flavor of the broth.
Customizing the Toppings
One of the joys of one pot recipe is personalizing your bowl with a variety of fresh garnishes. Popular toppings include:
- Bean Sprouts: Add crunch and freshness.
- Herbs: Use cilantro, Thai basil, or mint for an aromatic touch.
- Lime Wedges: A squeeze of lime brightens the broth.
- Condiments: Sriracha and hoisin sauce offer customizable heat and sweetness.
Feel free to mix and match to create your perfect combination.
Why You’ll Love This One Pot Recipe
This one-pot beef pho is perfect for anyone who loves bold flavors without the hassle of complex recipes. It’s a family-friendly dish that brings everyone to the table, whether you’re serving it for a weeknight meal or a dinner party.
The minimal cleanup makes it even more appealing, while the adaptable toppings ensure every bowl can be customized to suit individual tastes.
This recipe proves that you don’t need hours of simmering or multiple pots to create a deeply satisfying bowl of pho. With just one pot and a handful of ingredients, you can enjoy a homemade version of this beloved Vietnamese dish in no time.
Best Beef Pho One Pot Recipe
Equipment
- Electric pressure cooker/Instant pot
- Microwave
- Fine mesh strainer
Ingredients
Broth Base:
- 3 pounds beef bones
- 2 onions quartered through root end, divided
- 3 quarts water divided
- 2 tablespoons fish sauce plus extra for serving
- 1 4-inch piece ginger, peeled and sliced into thin rounds
- 1 cinnamon stick
- 6 star anise pods
- 6 whole cloves
- 2 tablespoons sugar
- 1 tablespoon table salt
- 1 teaspoon black peppercorns
- Reserved trimmings from steak see below
Pho Ingredients:
- 1 1-pound boneless strip steak, 1½ to 1¾ inches thick, trimmed
- 1 pound 1/4-inch-wide flat rice noodles
- Garnishes: bean sprouts fresh cilantro sprigs, Thai or Italian basil sprigs, and/or mint sprigs
- Lime wedges
- Sriracha
- Hoisin sauce
Instructions
- Arrange beef bones on a paper towel-lined plate and microwave in batches until well-browned, 8 to 10 minutes. Add bones and 6 onion quarters to the pressure cooker.
- Add 2 quarts water, fish sauce, ginger, cinnamon stick, star anise, cloves, sugar, salt, peppercorns, and steak trimmings to the pot. Lock lid and select high pressure. Cook for 1 1/2 hours. Allow the pressure to release naturally for 15 minutes, then quick-release any remaining pressure.
- Strain broth through a fine-mesh strainer lined with cheesecloth. Discard solids. Skim excess fat from the surface of the broth and let it settle for 5 minutes. (Broth can be refrigerated for up to 4 days or frozen for up to 1 month.)
- Slice steak crosswise into 1 1/2-inch-wide strips and freeze on a large plate until very firm, 35 to 45 minutes. Once firm, shave beef against the grain as thin as possible using a sharp knife. Refrigerate slices until ready to serve.
- Add 1 quart of water to the strained broth in the cleaned pressure cooker. Bring to a boil using the sauté or browning function. Season broth with salt to taste. Add noodles and let cook, stirring occasionally, until soft and pliable but not fully tender.
- Divide noodles among serving bowls. Arrange steak slices over the noodles and top with thinly sliced onion. Ladle hot broth into each bowl, ensuring the steak cooks through. Serve with bean sprouts, herbs, lime wedges, sriracha, hoisin, and extra fish sauce.
Davin is a jack-of-all-trades but has professional training and experience in various home and garden subjects. He leans on other experts when needed and edits and fact-checks all articles.