Emulsifier Free Instant Pot Pho
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Learn more →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
- 2 cups water
- 3 tbsp fish sauce
- 1 tbsp sugar
- 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)
- 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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