Pho Instant Pot Noodle Soup

This aromatic Pho-Inspired Instant Pot Soup brings the soul-soothing flavors of Vietnamese noodle soup right into your home kitchen in just an hour. You get rich broth deep with warming spices, tender beef slices, and fresh herbs, all layered together for a comforting meal that tastes slow-cooked but is weeknight-friendly thanks to the magic of pressure cooking.

I made this pho for the first time after a busy day hoping for a little comfort. It became our go-to when we craved rich but fresh flavors and something that could start as a quick weeknight meal but turn into a slow, happy family dinner at the table.

Ingredients

• Beef broth: lends body and soul to the soup choose low sodium so you control seasoning
• Beef brisket or flank steak: gives tender meat slices and rich flavor go for brisket if you want it extra juicy
• Onion and fresh ginger: are charred for smoky undertones pick a firm onion and plump ginger for best taste
• Star anise cinnamon stick whole cloves: infuse authentic Vietnamese notes look for whole spices with bright color and strong aroma
• Fish sauce: adds umami and depth opt for high quality brands with minimal additives
• Soy sauce: brings savoriness and color choose a gluten free version if needed
• Sugar: balances the spices and broth use a neutral sugar
• Salt to taste: allows you to fine tune all the flavors
• Dried flat rice noodles: offer classic pho texture go for brands that feel firm and not brittle
• Bean sprouts: add crunch and lightness go for fresh crisp sprouts
• Fresh cilantro and Thai basil: provide aroma and lift look for bright green leaves
• Scallions and red chili: for fresh bite select scallions that are slim and free from yellowing red chili can be omitted if you like it mild
• Lime wedges: for freshness grab limes with thin skin and heavy feel
• Hoisin sauce and Sriracha: for customizable finishing touches check brands for gluten or additives if needed

Instructions

Sauté the Aromatics:

Set the Instant Pot to sauté mode. Add the halved onion and sliced ginger. Cook for three to four minutes turning occasionally until parts are charred and aromatic. This step builds smoky base notes in your broth.

Build and Pressure Cook the Broth:

Add beef brisket or flank steak to the pot along with beef broth star anise cinnamon stick cloves fish sauce soy sauce sugar and a pinch of salt. Stir gently. Secure the lid set to high pressure and cook for thirty minutes. This melds all the deep flavors and tenderizes the beef.

Soften the Rice Noodles:

While the broth cooks soak rice noodles in hot water for twenty to twenty-five minutes until they are supple but not mushy. Drain and set aside. This keeps their texture perfect for soup.

Release Pressure and Slice the Beef:

Once cooking is complete allow for a ten minute natural pressure release then carefully release any remaining pressure. Remove the beef from the broth and let it rest briefly before slicing thinly against the grain. This ensures the meat stays juicy and tender.

Strain the Broth:

Pour the broth through a fine mesh strainer into a clean pot. Discard the solids to reveal a clear aromatic soup base. Return strained broth to the Instant Pot and keep warm.

Assemble Bowls:

Divide softened noodles among four bowls. Top each with sliced beef bean sprouts cilantro basil scallions and red chili if desired. Build layers for flavor and texture.

Finish and Serve:

Ladle hot broth over the bowls making sure everything gets warmed through. Serve with lime wedges hoisin and Sriracha on the side so everyone can season to taste.

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This soup’s star is the broth it develops such deep flavor in under an hour. My family laughs about how the kitchen smells like a street market stall every time I cook this and it always draws everyone into the kitchen with big smiles.

Storage Tips

Store leftover soup and toppings separately in airtight containers in the fridge for up to three days. Reheat the broth gently so it stays clear and vibrant. Noodles should be refreshed in hot water briefly before serving.

Ingredient Substitutions

For chicken pho swap in chicken thighs and chicken broth for a lighter result. If brisket is unavailable flank steak is a great alternative. Use gluten free soy sauce if you need to avoid gluten and mushrooms or bok choy if you want more veggies.

Serving Suggestions

Serve the pho with a side of Asian slaw or steamed greens to complete the meal. For extra crunch top bowls with extra bean sprouts. A crisp aromatic wine like Riesling is a perfect pairing if you want something special.

Cultural and Historical Context

Pho is central to Vietnamese cuisine its origins trace back to northern Vietnam where French and Chinese influence shaped its flavors. Eating pho is as much about the ritual as the soup itself from customizing toppings to communal slurping.

Seasonal Adaptations

In colder months extra ginger and more black pepper warm up the broth During summer add fresh mint leaves and more lime for brightness Spring prefers lighter chicken versions with loads of fresh herbs

Recipe Notes

Pressure cooking extracts more flavor in less time than stovetop simmering Char the aromatics well for smokier richer broth For best results slice beef as thinly as possible against the grain

Success Stories

Friends have tried this recipe when chasing comfort food and have said it tastes just like their favorite Vietnamese spot but with half the effort. Every time I make a big pot we end up with requests for the recipe and empty bowls.

Freezer Meal Conversion

Cool broth and beef completely then freeze in separate containers for up to two months. Noodles do not freeze well but you can cook fresh when reheating. Thaw overnight in the fridge and warm gently before assembling your bowls.

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This soup has everything you crave: rich broth, fresh toppings, and heartwarming comfort all made in an hour. Make it for family, friends, or solo nights you want some joy and flavor!

Recipe Q&A

→ What cut of beef works best?

Beef brisket or flank steak are ideal because they become tender and flavorful when pressure-cooked.

→ Can I use other proteins?

Yes, chicken is a lighter alternative and pairs well with the spices. Adjust cooking time accordingly.

→ Are there gluten-free options?

Use gluten-free soy sauce to ensure the soup is gluten-free, and always confirm ingredient labels.

→ How can I make the broth richer?

Briefly toast the spices before adding them to the pot. This deepens the aroma and flavor of the broth.

→ What garnishes are traditional?

Cilantro, Thai basil, bean sprouts, scallions, and lime wedges offer freshness and balance. Hoisin and Sriracha add extra zing.

→ Can vegetables be added?

Mushrooms or bok choy are easy additions for extra nutrition and texture without changing the soup’s character.