Instant Pot Beef Pho
Prep Time30 mins
Cook Time50 mins
Total Time1 hr 20 mins
Servings: 4
Ingredients
- 1-2 pound beef oxtails
- 1-2 beef tendon optional
- 1 pound beef eye of round optional
- 1-2 white onions
- 2-3 inch fresh ginger root
- 2 rock sugar substitute - 2 tbsp white sugar
- 1/4 cup fish sauce
- pho spices 1/2 cinnamon stick, 2 cloves, 2 oz. star anise pods, 1 tsp black peppercorns
Toppings (preference)
- cilantro
- white onions thinly sliced
- bean sprouts mung beans
- limes quartered
- sriracha sauce
- hoisin sauce
Instructions
- Parboil oxtails for 5-10 minutes.
- Strain and thoroughly rinse the meat with cold water.
- Slice onions in half.
- Char onions and ginger in a pan or instant pot (pressure cooker) on saute mode. Remove from the pan.
- Add spices to hot pan and roast for 1 minute. Pour spices into a spice bag and tie with a knot.
- Place the beef oxtails, tendons, onions, ginger, spice bag, and rock sugar into the instant pot (pressure cooker).
- Fill the pot with water just below the max fill line.
- Add 1/4 cup of fish sauce to the pot.
- Close the lid of your instant pot, place the vent on sealing, set the timer on manual for 50 minutes.
- Soak noodles in lukewarm water for 30 minutes.
- Bring a pot of water to boil.
- Cook noodles for 1-2 minutes or until desired texture is reached.
- Remove the noodles from the pot and rinse with cold water.
- Add thinly sliced beef (eye of round) to hot water and let cook for about 30 seconds - 1 minute (optional).
- Once the timer is complete quick release the pressure
- Remove tendons from the pot and slice into thin bite-sized pieces.
- Remove the spice bag, ginger, and onions and discard.
- Skim fat off the top of broth (optional).
- Add additional fish sauce to taste (optional)
- Add noodles, broth, tendons, and meat to a bowl.
- Add desired toppings.
- Enjoy!