This Pressure Cooker Pho includes all of the taste of an authentically prepared Pho, but at a fraction of time. Along with the depth of taste is well worth every moment.
This pressure cooker pho includes all of the taste of an authentic prep, but at a fraction of time. Though this simple pho recipe requires more time than many Instant Pot pho recipes, the depth of flavor that’s attained is well worth a few added minutes.
Though the prep is extremely simple, there is about 2-hour complete cook time. It takes will your IP approximately 20 minutes to come to pressure, then a 30-minute cook and eventually 30 minutes of natural pressure release.
So this isn’t an everyday kind meal. However, once you’re prepared for something particular, it is well worth every moment!
Although it’s technically fine to bypass the first two measures (maybe not charring the ginger and onions or parboil the beef), here are some reasons why you need to not skip them.
- Charring the ginger and onions is the only best way to boost the depth of taste. You may believe that you can not tell the difference, but you’ll!
- By parboiling the beef and eliminating the scum, the completed broth with be much more clear and appetizing than if you merely cook all that in the soup.
If you truly wish to slice the beef as slim as you can, you are able to freeze it, then slit while frozen and simmer afterwards.
This broth can be frozen for months, then reheated when ready to serve.
If you do not wish to splurge on filet mignon, top sirloin is a good replacement and is really more prevalent in restaurants.
I hope you enjoy and thanks a lot for reading. Want to browse all of my recipe posts? Follow my Pinterest.
Please, if you recreate this Pressure Cooker Pho recipe, don’t forget to give me star rate or comment below. Thanks!
Try these other Delicious Recipes options:
- Steak Taco Bowls (Low Carb, Paleo, Whole30_
- BBQ Chicken Bowls with Sweet Potatoes and Coleslaw
- Spinach Stuffed Salmon
- Philly Cheesesteak Lettuce Wraps
- Avocado Egg Salad
Pressure Cooker Pho
- 3 lbs beef-shank
- 3 inches fresh-ginger sliced
- 5 star-anise
- ¼ cup fish-sauce
- 3 cloves
- 16 cups water divided
- 2 scallions thinly sliced
- 2 large yellow-onions roughly chopped
- ¼ tsp fennel-seed
- ½ tsp coriander-seed
- 1 small yellow-onion thinly sliced
- 1 tbsp sugar
- 1 lb filet mignon (or top sirloin) thinly sliced
- 14 oz rice-noodles
- 1 tbsp cilantro finely chopped
- 1 cinnamon-stick
- 1 tbsp salt
- Place oven to 450°F (no need to preheat). Spray baking-sheet with non-stick cooking oil then add ginger and onions, spread out into one layer. Put sheet in oven and bake till slightly charred.
- Add beef-shanks to the pot and cover with water (about 6 cups). Then use the saute-setting (adjusted to “more”), bring up to a boil. When the water reaches a rolling boil, then remove shanks and put aside. Discard water and wash all scum in the of pot.
- Pour the beef shanks in bud, followed by charred ginger and anions, fennel seed, sugar, fish-sauce, cloves, star-anise, cinnamon, salt, and high with 10 cups of water. Lock lid and cook for half an hour at high-pressure.
- After cook time is finished, allow pressure to release-naturally for a minimum 30minutes (longer is better).
- Pour the broth through a fine mesh strainer. Don't hesitate to consume the beef-shank, but we will not be using it for this particular recipe.
- Prepare rice-noodles according to directions. I favor and recommend the kind you do not have to pre-cook.
- Return broth to heat and bring back up to boil. You can it in the pot or on stovetop.
- Put noodles in a bowl that is heated-bowl. Put equal amounts of raw steak into bowls. Do exactly the same with the noodles.
- Pour boiling broth over steak (this is exactly what cooks the meat) and let it sit for a moment.
- Top each bowl using any blend of cilantro, chopped onions, mint, scallions and basil. Serve immediately!
- Charring the onions and ginger is the only best way to boost the depth of taste. You may believe that you can not tell the difference, but you may!
- By parboiling the beef and eliminating this scum, the completed broth with be far more clear and yummy than if you merely cook all that in the soup.
PIN IT FOR LATER!