Fructose 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)
Ingredient noteA serving of up to about two to three chilies is low in fructose. This recipe contains only about 1/2 of a thai chili pepper per serving, making it likely Low Fructose. If you prefer to always avoid thai chilies, please tap it and change its rating to Red.
Can be omittedfresh jalapeños
- 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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