Name: Instant Pot Pho instant pot recipes
Prep time: 20 min
Cook time: 50 min
Total time: 70 min
Ingredients: 2 pounds beef bones (marrow or knuckle); 1 onion, halved; 4 slices fresh ginger; 3 star anise; 4 whole cloves; 1 cinnamon stick; 1 tablespoon coriander seeds; 1 tablespoon fennel seeds; 2 tablespoons fish sauce; 1 tablespoon soy sauce; 1 tablespoon salt; 8 cups water; 8 ounces rice noodles; 1 pound beef sirloin, thinly sliced; Fresh herbs (cilantro, Thai basil, mint); Bean sprouts; Lime wedges; Thinly sliced onion; Chili slices or sriracha (optional)

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I still remember the first time I tried pho at a tiny spot tucked between a laundromat and a bakery. It was late, I was tired, and one slurp of that broth made me forget the whole day. Now, I know making pho at home used to mean simmering bones for hours, babysitting the pot, and hoping the broth turned out right. But with the Instant Pot, we can cut that down to a fraction of the time and still get a broth that makes you pause mid-bite. This instant pot recipe isn’t just about saving time—it’s about bringing the comfort of a long, slow-simmered soup into a weeknight reality. Think of this as the kind of meal that can turn a Tuesday into something special. I like to set everything out on the table—fresh herbs, bean sprouts, lime wedges—so everyone can make their own bowl just the way they like it. Pho has always been more than a bowl of soup to me. It’s a hug in liquid form, a little messy to eat, and somehow perfect every time. This version is quick, it’s reliable, and it still feels like the kind of meal worth slowing down for.

1) Key Takeaways
2) Easy Instant Pot Pho Recipe
3) Ingredients for Instant Pot Pho
4) How to Make Instant Pot Pho
5) Tips for Making Instant Pot Pho
6) Making Instant Pot Pho Ahead of Time
7) Storing Leftover Instant Pot Pho
8) Try these Main Course recipes next!
9) Instant Pot Pho Recipe
10) Nutrition

1) Key Takeaways

This instant pot pho recipe gives you restaurant-style comfort at home in less than 90 minutes.
Using the Instant Pot creates a rich broth without the long simmering hours.
Custom toppings like herbs, sprouts, and lime let everyone build their own perfect bowl.
Great option when you want a healthy yet filling soup that feels special but stays simple.

2) Easy Instant Pot Pho Recipe

I like to think of this instant pot pho as the kind of recipe that makes you feel like a kitchen hero on a regular Tuesday. You don’t need a dozen fancy tools or a day off to make it happen. The Instant Pot does the heavy lifting and you get to enjoy the reward. When I first tried it, I expected the broth to taste flat, but it surprised me. It came out layered, warm, and just right for slurping.

What I love about this instant pot recipe is the balance between effort and payoff. You toast the spices, char the onion and ginger, then let the machine take over. That’s it. And when the lid comes off, you’ve got a broth that smells like it simmered all day. The noodles, the beef, and the toppings feel like the fun part because the hard work is already done.

I’ve made this for family dinners and even for friends who swore pho was impossible to make at home. Every single time, they’re impressed. And to be honest, I’m a little impressed myself. That’s what makes it one of my favorite instant pot recipes—comfort food without the stress.

3) Ingredients for Instant Pot Pho

Beef Bones: Use marrow or knuckle bones. These give the broth its depth and richness. I like roasting them first to deepen the flavor, but the Instant Pot can handle them either way.

Onion: Halve it and char it. The slight burn adds sweetness that balances the strong spices.

Fresh Ginger: Slice it thick. It brings a peppery warmth that keeps the broth bright.

Star Anise: Just three pieces. They give the soup its familiar note that lingers with each sip.

Cloves: Only a few. They add a quiet depth without overwhelming the other spices.

Cinnamon Stick: A single stick works. It gives a soft warmth that blends smoothly.

Coriander Seeds: Toast them to release their citrusy side. They lift the broth so it doesn’t feel heavy.

Fennel Seeds: One spoonful is enough. They add a faint sweetness that balances the savory broth.

Fish Sauce and Soy Sauce: These two together make the flavor bold and round. They replace long hours of simmering.

Rice Noodles: Cook them right before serving. They soak up the broth and keep the bowl satisfying.

Beef Sirloin: Slice it thin so it cooks quickly in the hot broth. It should stay tender and pink in the center.

Herbs and Toppings: Cilantro, Thai basil, mint, sprouts, lime, onion slices, and chili. Each person can build their bowl just the way they like it.

4) How to Make Instant Pot Pho

Step 1. Toast the spices using the sauté setting for about two minutes. The aroma tells you they’re ready.

Step 2. Add onion and ginger. Let them char lightly. This step gives the broth its balance of sweet and smoky.

Step 3. Add beef bones and pour in water, fish sauce, soy sauce, and salt. The base of the broth is set here.

Step 4. Lock the lid and cook on high pressure for 30 minutes. Then allow natural release for 20 minutes. That patience gives a cleaner broth.

Step 5. Strain the broth, discard the solids, and keep the liquid warm. What’s left is your golden base.

Step 6. Cook the rice noodles following the package directions. Drain them and keep them ready.

Step 7. Build the bowls. Place noodles first, add raw beef slices, and ladle the hot broth over them so the beef cooks instantly.

Step 8. Finish with toppings. Let everyone add herbs, sprouts, lime, onion, and chili to suit their taste.

5) Tips for Making Instant Pot Pho

I’ve learned a few tricks that make pho easier and better when using the Instant Pot. One is roasting the bones first. The flavor you get from that extra step makes the broth richer and deeper. I also recommend keeping the spices whole instead of grinding them. They infuse the broth gently and you don’t end up with gritty bits floating around.

Another thing I’ve found helpful is skimming the broth after straining. Even though the Instant Pot keeps it clean, a quick skim makes it smoother. And if you love strong flavor, let the broth sit a bit longer on the warm setting before serving. It keeps deepening as it rests.

Lastly, don’t skip the toppings. The fresh herbs, lime, and sprouts balance the broth. They’re what turn a bowl of soup into a full meal. This is where pho feels personal and playful.

6) Making Instant Pot Pho Ahead of Time

I often make the broth a day before serving. The flavor develops even more overnight. I store it in the fridge, then reheat it slowly on the stove or in the Instant Pot on the sauté setting. The broth stays strong and comforting.

For the noodles, I keep them separate. Cook them fresh before serving or they’ll soak up all the liquid and turn soggy. The same goes for the beef. Slice it right before dinner so it stays tender when the broth hits it.

Most of the toppings like herbs, sprouts, and lime can be washed and kept ready in the fridge. That way, all you need to do the next day is reheat, assemble, and enjoy.

7) Storing Leftover Instant Pot Pho

Leftover broth holds up well. I pour it into jars or containers and keep it in the fridge for up to four days. If I want to store it longer, I freeze it in smaller batches. It reheats well and tastes almost as fresh as the day it was made.

The noodles don’t store as well. They get soft and lose their bite, so I always make them fresh. The beef is the same story. It’s better to keep it uncooked and slice more as needed. That way, every bowl still feels new.

Toppings like herbs and sprouts wilt quickly, so I refresh them each time. A new squeeze of lime makes leftovers taste bright again.

8) Try these Main Course recipes next!

9) Instant Pot Pho Recipe