Hey there, foodies! Let me tell you, there’s nothing like a warm bowl of pho to soothe the soul and tickle the taste buds. The warm, aromatic broth brimming with tender noodles, fresh herbs, and savory spices just feels like a hug in a bowl. But let’s be honest: traditional pho takes hours to simmer and perfect. Enter the Instant Pot, your new bestie for this Vietnamese classic in record time!
Ready to turn weeknight dinners into something magical? This Instant Pot pho is the ultimate comfort food made quick and easy!
### **Why You’ll Love This Recipe**
– **Quick and Easy**: Forget spending all day simmering broth—your Instant Pot does the heavy lifting in under an hour.
– **Authentic Flavor**: Thanks to the bold spices and simple techniques, you’ll savor that signature pho taste without a single short cut on flavor.
– **Customizable**: Add your favorite proteins and toppings—no rules, just deliciousness!
– **Perfect for Leftovers**: Reheat the broth, cook fresh noodles, and voilà—dinner is served again.
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### **Ingredients Breakdown**
#### **Essentials**
– **Beef Bones or Chicken Carcass**: These are the heart of pho broth. If you’re short on time, ask your butcher to pre-cut or use chicken thighs for a faster version.
– **Onions and Ginger**: Charred onions and ginger provide that smoky depth reminiscent of authentic Vietnamese pho.
– **Pho Spices**: Star anise, cloves, cinnamon sticks, and coriander seeds are must-haves for that distinct flavor. You can grab a pre-made spice pack if needed.
– **Fish Sauce**: A splash adds umami depth. For vegetarians, substitute with soy sauce.
– **Rice Noodles**: Look for pho-style flat rice noodles in the international aisle.
– **Garnishes**: Fresh herbs like cilantro, Thai basil, and mint; bean sprouts; lime wedges; and sliced chilies are non-negotiable for that classic finish.
#### **Pro Tips**
– **Don’t Skip the Toasting**: Toasting the spices before adding them infuses the broth with a richer aroma.
– **Quality Broth Matters**: If you don’t have bones on hand, use a high-quality store-bought broth, but know the homemade version really makes this dish shine.
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### **Step-by-Step Instructions**
1. **Char the aromatics**: Set your Instant Pot to sauté mode. Add quartered onions and halved ginger, cut-side down. Sear until charred (about 5 minutes), then set aside.
2. **Toast the spices**: In the same pot, toss in star anise, cinnamon, cloves, and coriander seeds. Toast for 1–2 minutes until fragrant. Remove and set aside.
3. **Build the broth**: Add beef bones (or chicken thighs), charred onions, ginger, toasted spices, and 8 cups of water to the Instant Pot. Season with fish sauce, a pinch of salt, and a teaspoon of sugar.
4. **Cook under pressure**: Secure the lid, set the Instant Pot to high pressure, and cook for 40 minutes. Let the pressure release naturally for 15 minutes before quick-releasing any remaining pressure.
5. **Strain and season**: Carefully strain the broth using a fine-mesh strainer or cheesecloth. Adjust to taste with salt, sugar, or more fish sauce if desired.
6. **Prepare the noodles**: Cook rice noodles according to package instructions. Rinse with cold water to prevent sticking.
7. **Assemble**: Divide noodles among bowls. Ladle hot broth over the noodles, add thinly sliced beef or chicken, and top with your favorite garnishes. Serve immediately with lime wedges and chili sauce on the side.
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### **Chef’s Tips and Tricks**
– **Thinly Sliced Beef**: Place beef in the freezer for 10–15 minutes before slicing. This makes it easier to get those thin, pho-style slices.
– **Clear Broth Hacks**: Skim off impurities while the broth is cooking if you want a beautifully clear presentation.
– **Broth Boosters**: If you’re tight on time, you can add a small cube of beef bouillon for an extra-savory kick.
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### **Recipe Variations and Serving Suggestions**
– **Vegetarian Option**: Swap out the beef/chicken for a generous amount of shiitake mushrooms and use vegetable broth as your base.
– **Seafood Pho**: Use shrimp or scallops instead of beef for a fresh twist.
– **Make It Spicy**: Add some sriracha or sliced Thai chilies directly into your bowl for extra heat.
– **Pairings**: Serve with crispy spring rolls or a light Vietnamese iced coffee for a complete meal experience.
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### **FAQs**
**1. Can I store leftovers?**
Absolutely! Store the broth separately from the noodles and garnishes. The broth will keep in an airtight container in the fridge for up to 3 days. It also freezes beautifully for up to 3 months.
**2. How do I reheat the broth?**
Reheat the broth on the stovetop over medium heat or in the microwave. Cook fresh noodles before serving for the best texture.
**3. Can I make this ahead of time?**
Yes! The broth tastes even better the next day as the flavors meld together. Simply reheat and assemble when you’re ready to serve.
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### Recipe Card
#### Instant Pot Pho
**Prep Time**: 10 minutes
**Cook Time**: 50 minutes
**Servings**: 6
**Ingredients**:
– 2 lbs beef bones or chicken carcass
– 1 large onion, quartered
– 2-inch piece of ginger, halved
– 2 star anise pods
– 3 whole cloves
– 1 cinnamon stick
– 1 tsp coriander seeds
– 8 cups water
– 2 tbsp fish sauce
– 1 tsp sugar
– Salt, to taste
– 12 oz rice noodles
– Garnishes: cilantro, Thai basil, mint, bean sprouts, lime wedges, chili slices
**Instructions**:
1. Sear onion and ginger in Instant Pot until charred. Remove and set aside.
2. Toast pho spices in Instant Pot, then remove.
3. Add bones, charred aromatics, toasted spices, water, fish sauce, salt, and sugar to the pot. Pressure cook for 40 minutes. Naturally release for 15 minutes.
4. Strain the broth and adjust seasoning.
5. Cook noodles and divide among bowls.
6. Ladle hot broth over noodles and add garnishes. Serve and enjoy!
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There you have it! A warm, aromatic bowl of pho made effortlessly in your Instant Pot. I hope this recipe becomes a new favorite in your kitchen. If you try it, let me know in the comments below or tag me on social media with #TheKitchensAid. Happy cooking!
