Instant Pot Vietnamese Pho

Instant Pot Oxtail Vietnamese Pho

A deeply aromatic pho made fast in the Instant Pot with oxtail and beef brisket. Parboiled bones keep the broth clear while toasted spices bring classic pho fragrance. Load it up with rice noodles, herbs, and your favorite sauces.

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Prep Time 30 minutes mins

Cook Time 4 hours hrs

Total Time 4 hours hrs 30 minutes mins

Course dinner

Cuisine Asian, Bone Broth, Vietnamese

Servings 6

Equipment

• Instant Pot

Ingredients

  

Broth

• 3-4 pieces oxtail preferably grass-fed
• .5-2 lbs beef roast or brisket preferably grass-fed
• 2-3 quarts water don't exceed max fill line
• 5 pods star anise
• 3 whole cloves
• 1 cinnamon stick
• 2 black cardamom pods
• 1 tbsp coriander seeds
• 1 tbsp fennel seeds
• 1 onion (halved)
• 1 4 inch piece ginger sliced
• 3-4 cloves garlic for extra immune boosting power
• 1 tbsp sea salt plus more to taste
• 5 tbsp fish sauce more or less to taste
• 3 tbsp cane sugar or other sugar, to taste

For Serving

• 1 lb rice noodles
• bean sprouts
• green onions sliced
• pickled red onions or thinly sliced red onions
• fresh cilantro
• Thai basil
• mint leaves
• lime wedges
• hoisin sauce
• sriracha sauce

Instructions

 

• Parboil for clarity: Bring a large pot of water to a boil. Add oxtail and beef and boil 2–5 minutes until scum rises. Remove, rinse meat and bones under cool water; discard the cloudy water.
• Sear aromatics: Set Instant Pot to Sauté. When it reads HOT, place onion halves and ginger cut-side down. Sear ~1 minute until lightly charred.
• Toast spices: Add star anise, garlic, cloves, cinnamon, black cardamom, coriander, and fennel. Toast ~30 seconds until fragrant.
• Add water & meat: Pour in 2–3 quarts water (stay under max line). Add the rinsed oxtail and beef. Stir in 1 tbsp sea salt.
• Pressure cook: Seal. Cook on High Pressure for 4 hours for a rich broth (or 2 hours for a lighter broth). Natural or quick release is fine.
• Season: Add fish sauce (start with 3–5 tbsp) and 3 tbsp sugar. Taste and adjust salt/fish sauce.
• Cook noodles: Prepare rice noodles per package; drain.
• Assemble bowls: Divide noodles into bowls. Ladle over hot broth with pieces of meat. Top with sprouts, green onions, onions, cilantro, Thai basil, and mint. Serve with lime, hoisin, and sriracha.

Notes

• Clear broth tip: The quick parboil + rinse keeps the broth clear and clean-tasting.
• Time saver: If you only have 2 hours, it’ll still be delicious—just slightly less intense.
• Make ahead: Chill overnight and remove any hardened fat before reheating.
• Salt & fish sauce: Start light and adjust. Lime juice at the table brightens without extra sodium.
• Noodle texture: Rinse cooked rice noodles briefly in cool water to stop cooking and prevent clumping.

Keyword Bone Broth, Healing, Nourishing

Nutritional Facts (per serving, approx. 6 servings)

*Sodium content will vary based on the amount of fish sauce and salt used. For a lower-sodium option, reduce fish sauce and salt, and serve with extra lime for brightness.