Here in Florida chilly days are rare, but when they do come through we true Floridians bundle up in our biggest jackets, scarves, and fur boots. A sight that would make any Northerner laugh… I mean I laugh at myself sometimes too!!

What is better on a chilly day than a hot bowl of soup?

One of my go-to instant pot soups is beef pho.

Pho is a traditional Vietnamese soup consisting of broth, rice noodles, herbs, and meat.

Not going to lie….. Jacob and I crave pho on the hottest of days which is most days in Florida and it’s just as delicious.

Praise the Lord for AC.

Now, this pho is not the authentic pho you are going to get at your Viet friend’s Mama’s house, but it will do when the cravings come for you.

I especially love this recipe because it is something Melody really enjoys and can eat.

Her many allergies make it hard to enjoy the same things all together at every meal, but this one is a keeper and a staple in our home.

I use beef oxtails in my pho…which give it a rich savory beefy flavor that comes from both the meat and the bones.

Pho usually takes hours to cook, but the instant pot cuts the time down significantly! (Any pressure cooker will do!!! 🙂 )

So… first, you want to fill a large pot with water and bring it to a boil.

Once the water has come to a boil, put the oxtails in the water and allow them to parboil (partial boiling).

Once the meat has parboiled for 10 minuets, carefully strain the meat in the sink…

and rinse with cold water.

Next…

You are going to need onions, ginger, pho spices, rock sugar and some fish sauce.

Slice your onions in half…

and char both the ginger and garlic in a hot pan.

Remove the onions and ginger from the pan.

Then…

add spices to the already hot pan and roast for 1 minute.

Once the spices are done roasting pour them into a spice bag and tie it with a knot.

***The next step is optional***

If you are like Jacob and enjoy tendon in your pho…cut 1-2 beef tendons in half

Then… place the beef oxtails, tendons, onions, ginger, spice bag, and rock sugar into the instant pot.

Then fill the pot with water just below the max fill line.

The last thing you are going to add is 1/4 cup of fish sauce.

Close the lid of your instant pot, place the vent on sealing, set the timer on manual for 50 minutes.

While your pot comes to pressure you have some time to clean up the hot mess that is now your kitchen.

Or in my case get your husband to do it! 😉

Once you can now see the bottom of your sink and the timer is down to 40 minutes…

Soak your noodles in lukewarm water for 30 minutes.

While the noodles soak bring a pot of water to boil.

Then…

prep your toppings for the soup.

Once the water has come to a boil…cook noodles for 1-2 minuets or until desired texture is reached.

Remove the noodles from the pot and rinse with cold water.

***The next step is optional***

Add thinly sliced beef (eye of round) to hot water and let cook for about 30 seconds – 1 minute.

If it is slightly pink it will cook all the way once the hot broth is poured over the top.

Once the timer goes off do a quick release.

Then…careful not to burn yourself, remove the spice bag, ginger, and onions.

Remove tendons from pot…

and thinly slice them into bite sized pieces.

Almost done!!

Just need to set the table…

and assemble your hot bowl of yummy beef pho!!!

What do you guys like to add to your pho to give it that extra kick???

I would to hear how everything goes in the comments below! 🙂

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