Instant Pot Pho Recipe

I absolutely love sharing this Instant Pot Pho Recipe because it brings the soul-soothing flavors of traditional Vietnamese pho into my kitchen with incredible ease. The rich, aromatic broth, tender beef, fresh herbs, and those silky pho noodles come together like a warm hug in a bowl, and the Instant Pot makes the whole process feel so manageable without losing an ounce of authentic taste. This has quickly become my go-to comfort meal that always impresses whether I’m feeding my family or having friends over.

Why You’ll Love This Instant Pot Pho Recipe

What really makes this Instant Pot Pho Recipe stand out for me is that perfect balance of deep, fragrant spices mixed with fresh, bright herbs and lime. The broth, infused with star anise, cinnamon, cloves, and toasted coriander, feels complex but not overwhelming—just pure deliciousness with each sip. I’m always amazed by how tender the beef turns out after pressure cooking, and how those perfectly cooked noodles soak up the broth’s magic. It’s a flavor profile that dances between savory, sweet, mildly spicy, and fresh all at once.

Another reason I adore this recipe is the convenience factor. Traditionally, pho takes hours to simmer on the stove, but using the Instant Pot cuts down the time drastically while still delivering that rich depth you’d expect. This makes it perfect not just for special occasions but also for cozy weeknight dinners or whenever I crave something soul-nourishing. Plus, everyone loves customizing their bowl with toppings like bean sprouts, jalapeños, and fresh herbs—it’s fun, interactive, and keeps the meal feeling homemade and special.

Ingredients You’ll Need

The image shows a white marbled surface with various cooking ingredients arranged neatly. In the center, there is one thick piece of raw red meat with white fat edges on a white plate. To the right of the plate, there is a bunch of fresh green herbs and a whole brown onion. Below the plate, there is a white bowl filled with white and yellow bean sprouts. Around these main items, there are three green chili peppers, one whole lime, two lime halves, two small bottles with red and green labels, one small white bowl with brown sauce and a spoon, two cinnamon sticks, fresh ginger root, star anise, mixed peppercorns in a small white bowl, and a lemon half. The colors are vibrant with a mix of reds, greens, browns, and whites. Photo taken with an iphone --ar 4:5 --v 7

The ingredients for this Instant Pot Pho Recipe are straightforward but every single one is essential in building the authentic layers of flavor, texture, and aroma that define this dish. From the bones that enrich the broth to the fresh herbs that brighten each bite, each component plays a vital role.

Beef bones (knuckle + marrow): These are the foundation of your broth, providing rich gelatin and deep beef flavor.
Beef chuck roast: Adds succulent meat chunks that complement the sliced raw beef served with the noodles.
Large onion: Charred to add smoky sweetness to the broth’s base.
Fresh ginger: Gives the broth a warm, zesty kick and enhances aroma.
Star anise pods: Impart that signature licorice-like fragrance classic to pho.
Cinnamon stick: Adds subtle sweetness and warm spice notes.
Coriander seeds: Toasted to bring bright, citrusy complexity.
Fennel seeds: Provide a gentle herbal sweetness that rounds out the spice blend.
Whole cloves: Warm and pungent, they enrich the broth’s depth.
Salt: Essential for seasoning and balance.
Fish sauce: Brings umami richness that’s unmistakably Vietnamese.
Brown sugar: Adds a touch of caramelized sweetness to round the flavors.
Water: The base liquid that transforms the ingredients into broth.
Fresh pho noodles (banh pho): Silky rice noodles that soak up the broth beautifully.
Thinly sliced raw beef (eye round or sirloin): Cooks gently in the hot broth at serving time.
Bean sprouts: Provide a crisp, fresh texture contrast.
Fresh herbs (cilantro, Thai basil, mint): Vital for brightness and fresh herbal notes.
Limes: Their juice adds tanginess that livens up the bowl.
Jalapeños: Add a fresh spicy kick for those who like heat.
Hoisin sauce and Sriracha: Optional but fantastic condiments for dipping or drizzling.

Directions

Step 1: Begin by charring the onion and ginger halves directly on an open flame or under the broiler until nicely blackened and smoky—this will deepen the broth’s flavor profoundly.

Step 2: Turn on your Instant Pot and use the sauté function to further caramelize the charred onion and ginger for about 5 minutes, letting their aroma fill the pot.

Step 3: Toast the star anise, cinnamon stick, coriander seeds, fennel seeds, and cloves right in the Instant Pot for about 30 seconds until fragrant. This unlocks the vital oils and flavors of the spices.

Step 4: Add the beef bones, chuck roast chunks, charred onion, and ginger into the pot on top of the spices.

Step 5: Pour in 8 cups of water, then season with salt, fish sauce, and brown sugar, stirring gently to combine.

Step 6: Seal the Instant Pot lid tightly and set it to cook on high pressure for 45 minutes. Once done, let the pressure release naturally for about 15 minutes to keep the broth clear and flavorful.

Step 7: Carefully remove the bones and meat chunks from the pot. Strain the broth through a fine mesh sieve or cheesecloth to remove any sediment, leaving you with a clear, fragrant broth.

Step 8: Shred the chuck roast meat into bite-sized pieces and set aside.

Step 9: Prepare the pho noodles according to the package instructions, usually soaking in hot water until tender but still slightly chewy.

Step 10: To assemble, divide the cooked noodles between bowls, top with shredded chuck and thinly sliced raw beef.

Step 11: Ladle the piping hot broth over the noodles and beef, cooking the thin slices of beef as you pour.

Step 12: Serve immediately with plates of bean sprouts, fresh herbs, lime wedges, jalapeños, and your choice of hoisin sauce and sriracha for everyone to customize their bowls.

Servings and Timing

This Instant Pot Pho Recipe makes about 6 generous servings, perfect for family dinners or sharing with friends. The prep time is around 15 minutes mostly for charring and prepping ingredients. The cook time is about 1 hour—45 minutes pressure cook plus natural release—and don’t forget another 10 minutes for noodle prep and assembly. In total, you’re looking at roughly 1 hour 15 minutes from start to finish, which is incredibly fast compared to traditional methods. No additional resting time is needed once cooked; it’s best served fresh and steaming hot.

How to Serve This Instant Pot Pho Recipe

A steaming bowl of noodle soup is presented in a white bowl placed on a white marbled surface. At the center, pale white ramen noodles are twirled up, surrounded by rich brown broth. On one side, golden brown cubes of tofu rest next to bright green bok choy leaves. Thin sliced mushrooms with dark caps line another side, while scattered slices of red chili, green scallions, and fresh cilantro add a pop of color over the soup. Star anise and cinnamon sticks are placed on top and around the bowl, giving an aromatic hint. In the background, wooden chopsticks rest on the bowl edge. photo taken with an iphone --ar 4:5 --v 7

I find that pho shines brightest when it’s served hot and fresh from the pot, allowing the richness of the broth to warm everyone up from the inside out. I always like to bring the broth to the table in a pot or thermos so guests can ladle as much as they want over their noodles and beef, keeping the meal interactive and fun. Presentation-wise, layering the noodles, then the shredded and raw beef, and finally the broth ensures the thin beef slices gently cook in the hot liquid for the perfect texture.

Offering a side platter of bean sprouts, fresh herbs like cilantro, Thai basil, and mint, plus lime wedges and thinly sliced jalapeños really lets everyone customize their bowl to their liking. I love how the fresh herbs contrast against the rich broth and beef, adding brightness and a little green pop. For sauces, hoisin adds a sweet, savory depth while sriracha brings the heat, so having both on hand is ideal.

For drinks, I enjoy pairing this Instant Pot Pho Recipe with a crisp light beer, a dry white wine like Sauvignon Blanc, or a refreshing iced jasmine tea. It’s such a versatile meal that works wonderfully for casual weeknight dinners but also has the elegance and soulfulness perfect for holiday gatherings or weekend lunches with friends. No matter the occasion, savoring pho warm and hearty in a nicely portioned bowl feels truly special to me.

Variations

If you want to switch things up, I often experiment with different proteins like chicken thighs or even tofu for a vegan twist using vegetable broth and mushrooms in place of beef bones. You can substitute the beef chuck roast with brisket or even use only bones if you prefer a lighter meat broth. For dietary modifications, this recipe is naturally gluten-free as long as you watch the noodles and sauces used—there are rice noodle options and gluten-free soy or tamari sauces that work perfectly.

Flavor-wise, adding a splash of star anise-infused tea or using roasted shallots instead of onion can add a nice variation. Some days I make a spicier version by steeping dried chili flakes with the spices before pressure cooking, which gives the broth a slow-building heat that’s delicious. Cooking methods can vary too; if you have more time, doing a slow simmer on the stove for several hours deepens flavors even more, though I love the Instant Pot’s speed and clarity of taste.

Ultimately, the beauty of this Instant Pot Pho Recipe is its flexibility—you can adapt it to what you have on hand, your dietary needs, or simply what flavor adventure you’re in the mood for while still capturing the comforting essence of classic pho.

Storage and Reheating

Storing Leftovers

I like to store any leftover broth separately in airtight containers in the refrigerator, where it keeps beautifully for up to 4 days. Keep the meats and noodles separate to avoid sogginess. Using glass containers is ideal for preserving flavor and freshness. Before storing, make sure the broth has cooled to room temperature to avoid condensation and spoilage.

Freezing

This broth freezes wonderfully! I pour it into freezer-safe containers or heavy-duty zip-top bags, leaving room for expansion, and freeze for up to 3 months. I recommend freezing the broth, meat, and noodles separately if possible. When you’re ready to enjoy it again, thaw overnight in the fridge for best results, then reheat gently on the stove.

Reheating

When reheating your leftover pho, I find the best method is to warm the broth slowly on the stovetop to preserve that deep flavor. Avoid microwaving the broth alone too long as it can concentrate saltiness or change texture. Warm the meat briefly in the hot broth, and gently dip the noodles in hot water to revive them. Adding fresh herbs and lime wedges right before serving brings the bowl back to life perfectly.

FAQs

Can I use other cuts of beef besides chuck roast?

Definitely! While chuck roast is tender and flavorful, you can substitute brisket, short ribs, or even a beef shank. Just adjust cooking times if needed to ensure the meat is tender. Each cut will add a unique texture, so experiment to find your favorite.

Is this recipe gluten-free?

Yes, the core ingredients are naturally gluten-free if you use rice pho noodles and confirm that your fish sauce and other condiments contain no gluten. Always double-check labels on store-bought sauces or consider making your own to be safe.

Can I prepare the broth ahead of time?

Absolutely. Making the broth a day or two in advance actually enhances the flavor as the spices and beef have time to deepen. Store the broth refrigerated, and assemble the soup fresh when you’re ready to serve for the best texture and taste.

What if I don’t have an Instant Pot?

You can make pho the traditional way by simmering all the ingredients in a large pot on the stove for 3 to 6 hours. This slow simmer extracts flavors deeply but takes more time and attention. Alternatively, a slow cooker works well to develop the broth over 8 hours on low.

How do I properly cook the raw beef slices in the pho?

The raw beef slices are meant to cook gently in the hot broth as you pour it over the noodles and meat in the bowl. Make sure your broth is almost boiling and ladle it straight onto the beef slices so they cook to tender, tender, warm perfection right before eating.

Conclusion

I cannot recommend this Instant Pot Pho Recipe enough for anyone craving an authentic, flavorful, and comforting bowl of pho that fits seamlessly into a busy lifestyle. It combines tradition with ease and lets you savor the magic of Vietnamese cuisine without hours of fuss. Give it a try—you’ll find it quickly becomes a treasured favorite in your kitchen, just like it is in mine.