Eosinophilic Esophagitis Friendly Instant Pot Pho

Total time1 hr 40 min

Prep time20 min

Cook time1 hr

Eosinophilic Esophagitis Friendly Instant Pot Pho

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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
Gourmend Organic Beef Bone Broth
Fond Beef Bone Broth
Fond Regenerative Beef Bone Broth Pure & Unflavored
See all
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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