Instant Pot Vietnamese Pho

Pho has always held a special place in my heart. When I was a little girl, it was my absolute favorite noodle soup—and honestly, it still is. I used to always order the largest bowl I could, and my whole family was amazed at how much I could eat!

The best pho I ever had was always made by my mom. There was something so comforting and rich about her broth, and every bite reminded me of home. Over the years, I asked her to teach me her ways, and now I’ve learned a quicker version of her traditional recipe that still captures the heart of the original.

I’m so excited to share this recipe with you. Whether you’re new to pho or it’s already a favorite of yours, I hope you enjoy this bowl of love. Let me know what you think in the comments below!

INGREDIENTS

• 2-3 lbs of oxtail (the pic has chicken, but you can use any beef or chicken with bones)
• 2 packs of meatballs (cut in halves)
• 1 lbs. of thinly sliced beef
• 5-6 star anise
• 1 white onion
• 2 scoops of pho powder
• 1 big can of pho beef broth (photo below)
• 3-4 gingers thumb-sized
• 2 tbsp of fish sauce
• 3 garlic cloves
• 2 sugar cubes
• salt
• fresh rice pho noodles

OPTIONAL

• limes
• cilantro
• green onions or onion
• basil leaves
• bean sprouts
• hoisin sauce
• sriracha

TOOLS

• condiment balls or cheese cloth
• instant pot

DIRECTIONS

🍲 Instructions

1. Parboil the oxtail: Add oxtail to a large pot and cover with water. Bring to a boil and let it roll for 5–10 minutes. Drain and rinse the oxtail pieces to remove impurities. Transfer them to the Instant Pot.
2. Broil aromatics: Broil halved onion and ginger (cut side up) at 525°F for 15 minutes until nicely charred. Add garlic cloves in the last 8 minutes.
3. Toast the spices: Toast star anise, cloves, cardamom, and cinnamon stick in a dry pan over medium heat until fragrant (about 2–3 minutes). Place them in a spice ball or wrap in cheesecloth.
4. Build the broth: In the Instant Pot, add the oxtail, broiled onion, ginger, garlic, and toasted spices. Pour in Pho Bac beef broth, then top off with water until it reaches the 2/3 max line.
5. Season: Add pho powder, fish sauce, and rock sugar.
6. Pressure cook: Set to High Pressure for 45 minutes, then allow a natural release for 15–20 minutes.
7. Cook noodles: While the broth cooks, boil pho rice noodles according to package instructions. Drain and set aside.
8. Simmer meatballs (optional): After pressure releases, switch the Instant Pot to Sauté mode. Skim any excess fat, then add meatballs and simmer until heated through.
9. Assemble bowls: In each serving bowl, add cooked noodles, oxtail pieces, round eye beef slices, and meatballs (if using). Ladle hot broth over to instantly cook the beef slices.
10. Garnish & serve: Top with fresh herbs, bean sprouts, lime wedges, jalapeños, hoisin, and sriracha as desired.