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Instant Pot Beef Pho

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Prep Time 30 minutes
Cook Time 50 minutes
Total Time 1 hour 20 minutes
Servings: 4
Course: Soup
Ingredients Method

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

Method
 

  1. Parboil oxtails for 5-10 minutes.
  2. Strain and thoroughly rinse the meat with cold water.
  3. Slice onions in half.
  4. Char onions and ginger in a pan or instant pot (pressure cooker) on saute mode. Remove from the pan.
  5. Add spices to hot pan and roast for 1 minute. Pour spices into a spice bag and tie with a knot.
  6. Place the beef oxtails, tendons, onions, ginger, spice bag, and rock sugar into the instant pot (pressure cooker).
  7. Fill the pot with water just below the max fill line.
  8. Add 1/4 cup of fish sauce to the pot.
  9. Close the lid of your instant pot, place the vent on sealing, set the timer on manual for 50 minutes.
  10. Soak noodles in lukewarm water for 30 minutes.
  11. Bring a pot of water to boil.
  12. Cook noodles for 1-2 minutes or until desired texture is reached.
  13. Remove the noodles from the pot and rinse with cold water.
  14. Add thinly sliced beef (eye of round) to hot water and let cook for about 30 seconds - 1 minute (optional).
  15. Once the timer is complete quick release the pressure
  16. Remove tendons from the pot and slice into thin bite-sized pieces.
  17. Remove the spice bag, ginger, and onions and discard.
  18. Skim fat off the top of broth (optional).
  19. Add additional fish sauce to taste (optional)
  20. Add noodles, broth, tendons, and meat to a bowl.
  21. Add desired toppings.
  22. Enjoy!