Instant Pot Vietnamese Pho-Inspired Beef Soup

By AislePrompt Editorial · Published 2026-06-27 · Updated 2026-06-27

A fragrant, rich beef broth infused with star anise and cinnamon, pressure-cooked with tender beef and rice noodles for a comforting Vietnamese-style soup. This Vietnamese-inspired soup recipe, ready in about 65 minutes, pairs beef chuck roast, yellow onion, ginger for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 430 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 lb, cut into 1-inch cubes beef chuck roast
• 1 medium, halved yellow onion
• 2-inch piece, sliced ginger
• 3 whole star anise
• 1 stick (3 inches) cinnamon stick
• 4 whole cloves
• 6 cups beef broth
• 2 tbsp fish sauce
• 1 tsp brown sugar
• 6 oz rice noodles (thin)
• 1 cup bean sprouts
• 1/4 cup fresh basil leaves
• 1/4 cup fresh cilantro
• 2 sliced green onions
• for serving lime wedges
• optional, for heat jalapeño slices

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

Instructions

1. Step 1: Turn the Instant Pot to sauté mode and dry-roast 3 whole star anise, 1 cinnamon stick, and 4 whole cloves for 2 minutes until fragrant.
2. Step 2: Add 1 medium halved yellow onion and 2-inch sliced ginger to the pot and sauté for 3 minutes until the onion edges darken slightly.
3. Step 3: Pour in 6 cups beef broth, 2 tbsp fish sauce, and 1 tsp brown sugar. Add 1 lb cubed beef chuck roast. Secure the lid and set to manual high pressure for 35 minutes.
4. Step 4: When cooking is complete, release pressure naturally for 10 minutes, then quick release any remaining pressure.
5. Step 5: Remove beef cubes and shred or slice thinly. Strain broth to remove solids and return broth to the pot.
6. Step 6: Soak 6 oz thin rice noodles in hot water for 10 minutes until soft, then drain.
7. Step 7: Divide noodles among bowls, top with shredded beef, and ladle hot broth over.
8. Step 8: Garnish with 1 cup bean sprouts, 1/4 cup fresh basil leaves, 1/4 cup fresh cilantro, 2 sliced green onions, lime wedges, and optional jalapeño slices for heat.