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–+ servings

Instant Pot Pho

Instant Pot® Pho requires only 2 1/2 hours, a significant time-saving compared to the traditional day-long process of cooking and simmering. Enjoy it with greens, bean sprouts, cilantro, and Thai basil, topped with hoisin sauce, Sriracha, and quartered limes.
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Prep Time 20 minutes
Cook Time 2 hours 30 minutes
Additional Time 15 minutes
Total Time 3 hours 5 minutes
Course Main Course, Soup
Cuisine vietnamese
Servings 6
Calories 721 kcal

Ingredients
  

  • 3 pounds oxtail, or more to taste
  • 1 (1 inch) piece ginger, peeled
  • 1 medium onion, quartered
  • 1 cinnamon stick
  • 3 cardamom pods
  • 3 whole cloves
  • 2 whole star anise pods
  • 1 teaspoon coriander seeds
  • 1 teaspoon fennel seeds
  • 6 cups water, or more as needed
  • ¼ cup fish sauce
  • 3 green onions, cut into 3 pieces
  • 1 ½ tablespoons white sugar
  • 1 teaspoon salt
  • 1 (8 ounce) package dried rice noodles

Instructions
 

  • 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.

Nutrition

Calories: 721kcalCarbohydrates: 39gProtein: 72gFat: 31gSaturated Fat: 13gCholesterol: 250mgSodium: 1627mgPotassium: 500mgSugar: 4gVitamin C: 3mgCalcium: 77mgIron: 10mg
Keyword Instant Pot Pho
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