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–+ servings

Best Beef Pho One Pot Recipe

This one pot recipe combines the rich flavors of traditional pho with the convenience of one-pot cooking.
By using a pressure cooker, you can achieve a deeply aromatic broth in just a fraction of the time, while still delivering the signature flavor of beef bones, spices, and fresh garnishes.
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Total Time 2 hours 45 minutes
Course Soup
Cuisine Vietnamese
Servings 6 to 8 people

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.
Keyword easy one pot pho, homemade beef pho, pressure cooker pho, quick pho recipe, Vietnamese noodle soup
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