Instant Pot Beef Pho Recipes

Steps:

• For the pho: Add the beef bones to a 6-quart Instant Pot®, then nestle the brisket on top of the bones. Stir 1 tablespoon salt into 10 cups water, then pour over the meat. Set to high saute, cover with the lid and cook for 30 minutes (see Cook's Note).
• Transfer the brisket to a plate, then use 2 kitchen towels to carefully remove the pot and drain the bones into a large colander. Gently rinse the bones with water to remove any scum, then set aside. Carefully wash out the pot and dry well.
• Turn the pot to high saute and allow to heat up for 5 minutes. Add the ginger cut-side down, then surround the ginger with the black peppercorns, cinnamon sticks and star anise. Cook for 5 minutes without moving the ginger or spices. Use tongs to remove the ginger to a medium bowl and a slotted spoon to remove the spices to the bowl. Add the yellow onions cut-side down, then surround the onions with the garlic cloves. Cook for 10 minutes without moving the onions or garlic. Turn off the pot, then add the bones and reserved ginger and spices. Sprinkle the brisket liberally on all sides with salt, then nestle on top of the bones and vegetables. Pour in 8 cups water.
• Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high for 1 hour 30 minutes (it will take about 30 minutes for the pot to come to pressure). Meanwhile, put the sirloin in the freezer so that it partially freezes and will be easier to slice.
• After the pressure-cook cycle is complete, follow the manufacturer's guide for natural release. After 20 minutes, being careful of any remaining steam, unlock and remove the lid.
• Transfer the brisket to a cutting board and allow to cool slightly. Set a large colander over a large stockpot, then use a slotted spoon to transfer most of the bones and vegetables to the colander. Use 2 kitchen towels to carefully remove the pot and pour the stock into the colander. Use the slotted spoon to press down on the bones and vegetables to extract as much flavor as possible, then discard.
• Clean out the pot if needed, then return it and pour the stock back in. Skim the fat from the stock, if desired. Add enough water so that the stock comes halfway up the pot. Stir in the fish sauce and sugar, then turn to high saute and allow the stock to come to a boil. Once the stock is at a boil, taste it for seasoning and add more fish sauce if needed.
• Meanwhile, thinly slice the brisket against the grain. Slice the sirloin very thinly against the grain.
• Divide the warm rice noodles among 4 to 6 large bowls and sprinkle the noodles with freshly ground black pepper. Divide the brisket among the bowls and top with overlapping slices of sirloin. Top each bowl with 2 to 3 cups of hot stock.
• For the toppings: Serve immediately with the mung bean sprouts, red onion, jalapeño, Thai basil, lime wedges, hoisin sauce, and sriracha, allowing your guests to dress their bowls of pho as they wish.

Steps:

• Place oxtail in a large, heavy pot. Cover with water and bring to a boil over medium-high heat. Boil for 5 minutes. Remove from heat, pour out water, and rinse oxtail to remove excess fat and impurities. Place in a multi-functional pressure cooker (such as Instant Pot®).
• Use tongs to hold ginger over a burner flame to char slightly. Allow to cool, then quarter. Char onion quarters in the same way.
• Combine cinnamon stick, cardamom, cloves, star anise, coriander, and fennel in a shallow, dry saute pan. Toast over medium-low heat for 2 minutes. Place spices in a tea filter bag and close.
• Add ginger, onion, and spice bag to the pressure cooker. Pour in enough water to cover. Add fish sauce, green onions, sugar, and salt. Close and lock the lid. Seal the vent and select high pressure according to manufacturer's instructions; set timer for 120 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes.
• Meanwhile, place rice noodles in a large bowl and cover with hot water. Set aside until noodles soften, about 15 minutes.
• Skim the broth if necessary. Taste and add more fish sauce, sugar, or salt. Discard ginger, onions, and spice bag. Remove oxtail from the broth and shred meat away from the bones and cartilage.
• Fill bowls with rice noodles and top with meat and broth.

Steps:

• Rinse the bones and boneless beef. Peel and cut apple into chunks. Halve the large onion and cut into thick slices. Peel ginger, halve it lengthwise, cut into chunks, then smash each piece with the side of a knife.
• Put the star anise, cinnamon and cloves in an 8-quart pressure cooker. Over medium heat or using the sauté function, toast for several minutes, stirring frequently, until fragrant. Add the onion and ginger. (If using a stove-top pressure cooker, raise heat to medium-high.) Stir and cook for a minute or two. A little browning is O.K. Add 9 cups water.
• Add the bones, beef, apple and salt. Lock the lid. If using a stovetop pressure cooker, raise heat to high and bring pressure to 15 p.s.i. Then reduce the heat to medium or medium-low. The pressure should be just high enough that a gentle, steady flow of steam comes out of the cooker's valve. Cook for 20 minutes. If using an electric pressure cooker, set timer for 30 minutes. After cooking, both cookers will require time to allow pressure to decrease naturally, about 15 to 20 minutes. When that is done, carefully remove lid.
• Transfer boneless meat to a bowl, cover with water and soak for 10 minutes. This cools it and keeps it from drying out. If desired, scrape any bits of tendon from the bones and add to the bowl of water.
• Strain the broth into a pot through a mesh strainer lined with cheesecloth or muslin. Discard the remaining solids. (At this point, the broth and beef can be cooled and refrigerated for up to 3 days.) Skim all but about 3 tablespoons of fat from the broth. You should have about 8 cups of broth. Add fish sauce and more salt, if needed. Add a few pinches of sugar and more fish sauce so the broth has a rounded, intense finish that is slightly salty and slightly sweet.
• Freeze the raw beef, if using, for 15 to 20 minutes, then slice very thinly across the grain. Cut cooked beef across the grain into very thin slices. Set aside.
• Cover the dried noodles in hot tap water and soak for 15 to 20 minutes, or until pliable and opaque. Drain, then rinse to remove starch.
• Thinly slice the small onion and soak in water 10 minutes. Slice green onions into thin rings and set aside with chopped cilantro. Arrange any optional add-ins on a plate.
• Bring the broth to a simmer over medium heat. At the same time, fill a pot with water and bring to a rolling boil. Dunk the noodles into the boiling water, using a noodle strainer or a mesh sieve, for about 15 to 20 seconds. Remove from water and divide noodles among 4 bowls.
• Top each bowl of noodles with cooked and raw beef, arranging the slices flat. Place a mound of onion in the center, then shower with green onion and cilantro. Finish with a sprinkle of black pepper. Give the boiling broth a final taste for seasoning. Ladle about 2 cups broth into each bowl, distributing the hot liquid evenly to warm all the ingredients.