Instant Pot Pho with Spiced Beef Broth and Fresh Herbs

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A quick pressure-cooked Vietnamese pho with a richly spiced beef broth, tender sirloin slices, and fresh herbs for an easy weeknight supper. This vietnamese-inspired vietnamese ready in about 140 minutes pairs liters water, pounds beef marrow bones, pound, thinly sliced beef sirloin for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart.

Prep: 20 min Cook: 120 min Serves 4 Vietnamese cuisine 480 cal/serving
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Ingredients

Instructions

  1. Step 1: Char 1 large halved yellow onion and 2 pieces of 3-inch halved fresh ginger on a skillet over medium-high heat for 8 minutes until deeply browned and aromatic.
  2. Step 2: Add 3 pounds beef marrow bones and charred onion and ginger to the Instant Pot with 4 liters water. Add 4 star anise, 2 cinnamon sticks, 6 cloves, 1 tablespoon coriander seeds, 1 tablespoon rock sugar, and 2 teaspoons salt.
  3. Step 3: Lock the lid and pressure cook on high for 90 minutes, then allow natural release for 30 minutes before straining broth.
  4. Step 4: Strain broth through a fine mesh sieve into a large pot. Stir in 4 tablespoons fish sauce and keep warm on low heat.
  5. Step 5: Prepare 14 ounces rice noodles according to package instructions, usually soaking in hot water for 10 minutes or boiling briefly; drain.
  6. Step 6: To serve, divide noodles among 4 bowls. Top each with 1/4 pound thinly sliced raw beef sirloin. Ladle 2 cups hot broth over the meat to cook it gently.
  7. Step 7: Garnish with 1/2 cup fresh basil leaves, 1 cup bean sprouts, 4 lime wedges, and 2 tablespoons sliced jalapeños to taste.

Frequently asked questions

How long does Instant Pot Pho with Spiced Beef Broth and Fresh Herbs take to make?

Total time is about 140 minutes (20 min prep + 120 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Instant Pot Pho with Spiced Beef Broth and Fresh Herbs?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep liters water from drying out.

Can I substitute ingredients in Instant Pot Pho with Spiced Beef Broth and Fresh Herbs?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Instant Pot Pho with Spiced Beef Broth and Fresh Herbs for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Instant Pot Pho with Spiced Beef Broth and Fresh Herbs?

Vietnamese vietnamese like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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