Phở Bò Instant Pot (Vietnamese Beef Noodle Soup)

  • Servings: 4-6
  • Difficulty: medium
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Author: Katie Le | Katie’s Test Kitchen

Broth for 8-quart IP
– 2.5 lbs of beef bones
– 1 large daikon (peeled and halved, optional but highly recommend to give the broth a natural sweetness)
– 1 large onion (peeled and toasted)
– 1 large knob of ginger (peeled and toasted)
– 1 bag of Pho Seasoning (toasted in an oven or on stove top for about 1 minute or less to release fragrant)
– 2 pieces or thumb-sized rock sugar
– 16 cups of boiling water
mushroom seasoning (optional to taste)
– 3 green onion, use white bottom part only to add to broth at the end
Protein options: Sliced eye round beef and beef balls (add to boiling broth before serving)
Condiments and others:
– 1 to 2 bag of fresh Pho noodles (1 bag usually makes 4 bowls), boiled according to package instruction
– lime wedges
– green onion and cilantro (chopped)
– white onion (thinly sliced)
– basil and culantro
– bean sprout
– jalapeño Pepper (thinly sliced)

– Hoisin and Sriracha sauce


1. Wash then parboil beef bones on stove top pot for 10 minutes. Rinse well and add to inner pot.


2. Toast onion and ginger until lightly charred.  For the Pho Seasoning, toast for about 1 minute and add to the filter pouch.  Add toasted items to inner pot along with rock sugar, 6 tbsp of Quốc Viet Beef Pho Soup Base, daikon and 7 cups of boiling water (just enough to cover i ingredients).  Using boiling water will help speed up pressure building time.  Close lid and make sure knob is on Sealing.  Select Manual/Pressure Cook, High Preessure, 30 minutes.  Allow 30 minutes NPR or full NPR.  It would take a little more than 30 minutes for the 6-quart to fully NPR with the ingredients above.


3. Release remainder pressure if needed and open lid. Cancel Keep Warm and switch to Saute mode.  Remove all solid ingredients then add 9 cups of boiling water.  Cater to your taste by adding more soup base (1 tsp at a time), sugar and/or mushroom seasoning.  I added 1 tbsp of mushroom seasoning.  Lastly, add the white part onion.  If you use beef ball slowly drop them in now and bring broth to a boil again.


4. To assemble the bowl, add cooked Pho noodles then top with sliced beef. Pour boiling broth, add sliced white onion and spinkle chopped green onion and cilantro. Serve with basil, culantro, bean sprout, lime wedges and sliced jalapeño pepper. The broth is so good we rarely add Hoisin sauce to our bowl!


29 Comments on “Phở Bò Instant Pot (Vietnamese Beef Noodle Soup)

    • It means heating up the dry spices and ginger/onion to release fragrant. You can use the big oven, toaster oven or just in a pan on the stove over medium high heat.


  1. I can’t wait to try this recipe! You should have your own YouTube station Katie. Your recipes have inspired me to cook again after having a baby! Thanks Chi 🙂


  2. Hi how come you removed the solid ingredients after is done cooking and add 9 cups of water after is done?


    • Hi Jess,

      Sorry for the delay in responding. Add only enough water to cover ingredients is to speed up pressure building time. If you do a full pot of water (especially cold) it will take over 30 minutes for it to build pressure. It can’t cook until the water is at boiling, to build steam and create pressure. If you are not in a rush just fill it with water. Also, the IP will have difficulty building pressure if water is at the max, usually I stay an inch or so below the max line. So adding water post cooking is a better option.


  3. I’m new to your site today. You have this listed as one of the ingredients:

    1 bag of Pho Seasoning***

    Usually asterisks denote additional information to be found somewhere at the bottom of the recipe and there are none. Where do I find this seasoning? Do you use a specific kind?


  4. Hi Katie, was thinking of you as I make this today. Hope all is well and thanks for sharing your awesome recipes on your blog, makes it so much easier to find.


  5. Do I have add the pho beef soup base? I prefer to cook without powder base.


    • Hi Winnie, you don’t need to use soup base. I do and I share with others because it makes it very easy to season your broth without the need for MSG. You can omit the soup base, just seasoning normally with salt, sugar, fish sauce, MSG (mushroom seasoning or chicken bouillon) how how you would with other Vietnamese broth dishes.


  6. This recipe says for 6qt, what changes do I need to make for an 8qt ip and if I want to make for more servings?


    • No need for salt, Teresa. The soup base has added salt, more than enough.


      • Oh ok i’ll have to see if my local asian store has the soup base in stock.


      • It’s also available on Amazon. You can click on the link in the recipe and it will take you there. The price on amazon isn’t bad consider it ships directly to your door.


    • Hi Kimberlin, I changed the recipe to 8-quart. Usually the difference between recipes using 6 or 8-quart is just the amount of water and seasoning. You can add more bones of course to make sweeter/more flavor broth.


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