Instant Pot Pho with Spiced Beef Broth and Fresh Herbs

By AislePrompt Editorial · Published 2026-04-27 · Updated 2026-04-27

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 recipe, ready in about 140 minutes, pairs water, beef marrow bones, 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. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 4 liters water
• 3 pounds beef marrow bones
• 1 pound, thinly sliced beef sirloin
• 1 large, peeled and halved yellow onion
• 2 pieces, 3-inch each, halved fresh ginger
• 4 whole star anise
• 2 cinnamon sticks
• 6 whole cloves
• 1 tablespoon coriander seeds
• 4 tablespoons fish sauce
• 1 tablespoon rock sugar
• 2 teaspoons salt
• 14 ounces rice noodles
• 1/2 cup fresh basil leaves
• 1 cup bean sprouts
• 4 lime wedges
• 2 tablespoons sliced jalapeño

The Instant Pot we’d make this in → Best Instant Pots & Electric Pressure Cookers for 2026: Top Picks + Buying Guide

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.