Instant Pot Vietnamese Pho-Inspired Beef Noodle Soup

By AislePrompt Editorial · Published 2026-08-02 · Updated 2026-08-02

A fragrant and soothing beef noodle soup cooked quickly in the Instant Pot, featuring traditional spices and tender meat. This Vietnamese-inspired Instant Pot recipe, ready in about 85 minutes, pairs beef brisket, cut into 1-inch pieces, beef bones, yellow onion, halved and charred for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 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

• 1 pound beef brisket, cut into 1-inch pieces
• 2 pounds beef bones
• 1 large yellow onion, halved and charred
• 3-inch piece ginger root, sliced and charred
• 3 whole star anise pods
• 4 whole cloves
• 1 stick (3 inches) cinnamon stick
• 3 tablespoons fish sauce
• 1 tablespoon rock sugar or granulated sugar
• 8 ounces rice noodles (banh pho), soaked and drained
• 3 stalks green onions, thinly sliced
• 1/4 cup fresh cilantro leaves
• 1 cup bean sprouts
• 4 lime wedges
• to taste sriracha sauce
• to taste hoisin sauce
• 1 teaspoon salt
• 12 cups water

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Instructions

1. Step 1: Turn on the Instant Pot to sauté mode. Place 1 large halved yellow onion and 3-inch sliced ginger root cut side down on the pot’s bottom and char for 5 minutes until darkened, stirring occasionally.
2. Step 2: Add 2 pounds beef bones and 1 pound beef brisket pieces to the pot. Pour in 12 cups water, then add 3 whole star anise pods, 4 whole cloves, and 1 cinnamon stick. Lock the lid and cook on high pressure for 45 minutes.
3. Step 3: After pressure cooking, allow natural release for 20 minutes, then carefully release remaining pressure. Remove bones, onion, and ginger with tongs. Strain broth through a fine mesh sieve into a large bowl.
4. Step 4: Return strained broth to the pot. Stir in 3 tablespoons fish sauce, 1 tablespoon rock sugar, and 1 teaspoon salt. Turn Instant Pot to sauté and bring broth to a simmer.
5. Step 5: Add 8 ounces soaked and drained rice noodles to the broth and cook for 3-4 minutes until tender but firm.
6. Step 6: Divide noodles and beef brisket pieces among 4 bowls. Ladle hot broth over the top.
7. Step 7: Garnish each bowl with 3 sliced green onions, 1/4 cup fresh cilantro leaves, 1 cup bean sprouts, and lime wedges. Serve with sriracha and hoisin sauce on the side for added flavor.