There is nothing quite like a steaming bowl of authentic beef pho. The rich broth, tender beef, silky rice noodles, and fresh herbs come together to create one of the most comforting meals you can make at home. While traditional pho can take an entire day to prepare, this Restaurant-Style Instant Pot Beef Pho delivers that same deep, beefy flavor in a fraction of the time.
Using oxtail and beef bones creates an incredibly rich broth that tastes like it simmered for hours. Charring the onions and ginger adds depth, while cinnamon, cloves, and a touch of star anise provide that classic pho aroma without overpowering the beef. This recipe is intentionally beef-forward, making it perfect for anyone who prefers a savory broth with only subtle spice notes.
Whether you’re making pho for a cozy family dinner or meal prepping broth for the week, this recipe is one you’ll come back to again and again.
Why You’ll Love This Recipe
- Rich restaurant-quality broth made in the Instant Pot
- Deep beef flavor from oxtail and marrow bones
- Much faster than traditional pho
- Customizable with your favorite toppings
- Perfect for meal prep and freezing
- Great for cold weather or whenever you’re craving comfort food
Ingredients You’ll Need
This homemade pho starts with a combination of oxtail and beef bones for maximum flavor. Charred onions and fresh ginger create the signature aromatic broth, while cinnamon, cloves, and optional star anise add classic Vietnamese-inspired flavor.
To serve, you’ll need rice noodles, thinly sliced ribeye or sirloin, shredded oxtail, fresh herbs, bean sprouts, jalapeños, lime wedges, hoisin sauce, and sriracha.
Tips for the Best Beef Pho
- Don’t skip blanching the bones. It removes impurities and gives you a much cleaner broth.
- Charring the onions and ginger adds incredible depth of flavor.
- Toast the spices before pressure cooking to bring out their natural oils.
- Wait until the end to add the fish sauce so you can adjust the seasoning more accurately.
- Slice the beef as thin as possible so the hot broth cooks it instantly.
- Freeze the beef for 20–30 minutes before slicing to make thin slices much easier.
Variations
- Skip the star anise if you’re sensitive to its licorice flavor.
- Use all marrow bones or all knuckle bones if you can’t find oxtail.
- Add extra jalapeños for more heat.
- Serve with additional fresh herbs like Thai basil if desired.
Restaurant-Style Instant Pot Beef Pho
Ingredients
Method
- Place the oxtail and beef bones into a large pot and cover with water. Bring to a boil for 10 minutes. Drain, rinse the meat and bones thoroughly, and wash the pot.
- Halve the onions and slice the ginger lengthwise. Broil them or char them directly over a gas burner until nicely blackened.
- In a dry skillet over medium heat, toast the star anise (if using), cinnamon stick, and cloves for 30–45 seconds until fragrant.
- Add the cleaned oxtail, beef bones, charred onions, charred ginger, toasted spices, water, beef bouillon, kosher salt, and sugar to the Instant Pot. Do not add the fish sauce yet.
- Seal the lid and cook on High Pressure for 90 minutes. Allow a natural pressure release for 15–20 minutes.
- Strain the broth, discarding the bones, onions, ginger, and spices. Remove the meat from the oxtail and reserve it for serving.
- Turn the Instant Pot to Sauté. Stir in the fish sauce and taste the broth. Adjust with additional fish sauce, beef bouillon, sugar, or salt if needed. The broth should taste rich and beefy with a subtle hint of warm spice.
- Cook the rice noodles according to the package directions.
- Divide the cooked noodles between serving bowls. Top with thinly sliced raw ribeye or sirloin and the reserved shredded oxtail meat.
- Ladle the piping hot broth over the beef to cook it instantly.
- Serve with green onions, sliced white onion, cilantro, bean sprouts, lime wedges, jalapeños, hoisin sauce, and sriracha.
Notes
- Skip the star anise if you’re sensitive to its licorice flavor.
- Charring the onions and ginger is essential for authentic pho flavor.
- Freeze the broth separately from the noodles for the best texture.
- For the richest broth, use a combination of marrow bones, knuckle bones, and oxtail.
Storage
Store leftover broth separately from the noodles and toppings in an airtight container in the refrigerator for up to 5 days.
Cooked noodles are best stored separately to prevent them from soaking up all of the broth.
Freezing Instructions
Pho broth freezes beautifully.
Allow the broth to cool completely before transferring it to freezer-safe containers or freezer bags. Freeze for up to 3 months.
For best results, freeze only the broth and shredded oxtail. Prepare fresh noodles and toppings when you’re ready to serve.
Thaw overnight in the refrigerator and reheat on the stovetop until simmering before assembling your bowls.
Frequently Asked Questions
Can I make beef pho without an Instant Pot?
Yes. Simmer the broth on the stovetop for 6–8 hours instead of pressure cooking.
Why do you blanch the bones first?
Blanching removes blood and impurities, resulting in a cleaner, clearer broth.
Can I make this ahead of time?
Absolutely. In fact, the broth tastes even better the next day after the flavors have had time to develop.
What cut of beef is best for pho?
Very thinly sliced ribeye is the traditional choice because it cooks instantly in the hot broth. Sirloin also works well.
Can I freeze the entire soup?
It’s best to freeze only the broth and shredded beef. Fresh noodles and herbs should be added after reheating for the best texture.
More Cozy Dinner Recipes You’ll Love
If you love comforting homemade meals, be sure to try my Creamy Lemon Chicken, Olive Garden Zuppa Toscana, The Best Tomato Soup You’ll Ever Have, Creamy Sliced Potato Bake, and Creamy Tomato Basil Chicken. They’re all family favorites that are perfect for busy weeknights or cozy weekends.
Bring restaurant-quality pho home with this easy Instant Pot recipe, and you’ll never need takeout again. One sip of this rich, beefy broth and you’ll see why it’s become a favorite in our house.
The broth had so much rich beef flavor, and the Instant Pot made it much easier than I expected. This will definitely be my go-to pho recipe.