Low Sugar Instant Pot Pho

Total time1 hr 40 min

Prep time20 min

Cook time1 hr

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Ingredients

4 servings

For the broth

1 large yellow onion, halved
1 piece (3 inches) fresh ginger, halved lengthwise
3 whole star anise
1 cinnamon stick
4 whole cloves
1 tsp whole coriander seeds
1 tsp whole black peppercorns
1 lb beef marrow bones or knuckle bones
1 lb beef brisket or chuck, cut into 2 large pieces
6 cups low-sodium beef broth
College Inn 100% Natural Beef Broth Signature SELECT Broth Beef - 14.5 Oz College Inn 100% Natural 50% Less Sodium Beef Broth Sweet Sue Home-Style Goodness Beef Broth Food Club Broth, Beef
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2 cups water
3 tbsp fish sauce
1 tbsp sugar
Chef's tip
Use the same volume. Baking behavior varies by blend: some brown faster or stay softer, while others brown less. Follow the package's baking guidance and start checking a few minutes early.
1 tsp salt

For the bowls

8 oz dried flat rice noodles (banh pho, medium width)
8 oz beef sirloin or eye of round, very thinly sliced against the grain

For serving

2 cups bean sprouts
1 cup fresh thai basil leaves
4 green onions, thinly sliced
1 lime, cut into wedges
1–2 fresh jalapeños or thai chiles, thinly sliced (optional)
hoisin sauce, for serving (optional)
Omit this
This ingredient likely doesn’t work for the diet.
sriracha, for serving (optional)

Instructions

1
Set the Instant Pot to Sauté (high). Place the onion halves and ginger cut-side down directly on the hot insert and cook, undisturbed, for 5–6 minutes, until the cut surfaces are deeply charred and fragrant. Transfer to a plate.
2
Add the star anise, cinnamon stick, cloves, coriander seeds, and black peppercorns to the insert and toast, stirring, for 1–2 minutes, until fragrant and lightly darkened — watch closely, as they can scorch quickly. Cancel Sauté.

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