Instant Pot® Beef Pho

The secret to pho, the deeply fragrant Vietnamese noodle soup with meat and flavorful toppings, is all in the stock. Nothing makes a better stock than a pressure cooker. Fairly quickly, a pressure cooker brings together all the flavors of meat bones, aromatics, and, in this case, fish sauce and toasted spices, to make a heady broth. With an Instant Pot®, you can boil the bones, saute the aromatics, and finish the dish with 1 pot. To serve, put small bowls containing thinly sliced onion, bean sprouts, limes, and Thai basil on the table. Give your people each a bowl of pho and let them top the soup as they wish.

Step: 1

Set an electric pressure cooker (such as Instant Pot®) on “Saute” mode. Add beef bones with water to cover; bring to a boil. Boil vigorously for 3 minutes; drain. Transfer bones to a plate. Dry out the pot and return it to the pressure cooker.

Step: 2

Set cooker on “Saute” mode. Add cloves, star anise, and cinnamon stick to the bottom of the pot. Toast, turning once to avoid burning, until aromatic, about 5 minutes. Transfer to a bowl.

Step: 3

Pour olive oil into the hot pot. Add chopped onion and ginger; cook and stir until softened and starting to brown, about 10 minutes.

Step: 4

Place the beef bones, toasted spices, chuck roast, fish sauce, sugar, and salt in the pot. Pour in 9 cups of water, filling the pot 3/4 full. Seal pressure cooker and bring to high pressure according to manufacturer’s instructions; cook for 30 minutes. Release pressure through natural-release method for 20 minutes.

Step: 5

Remove the chuck roast from the pot. Pour the stock through a sieve into another pot. Discard the bones and spices. Put the pot on the stove, cover, and keep hot over low heat.

Step: 6

Place top round into the freezer for 15 minutes. Place rice noodles in a bowl with warm water to cover; soak until pliable, about 15 minutes. Drain the noodles.

Step: 7

Remove the top round from the freezer and slice it as thinly as possible, cutting against the grain for best results. Slice the chuck roast.

Step: 8

Put a small pile of rice noodles in the middle of a soup bowl. Top with cilantro and green onions. Arrange slices of raw top round and chuck roast around the noodles. Pour in the hot stock, carefully, until the bowl is full. Repeat for additional servings.

Per Serving: 367 calories; protein 17.5g; carbohydrates 52.1g; fat 8.7g; cholesterol 40.2mg; sodium 1050.1mg.

Preparing your food in advance can be extremely enjoyable when you do it with your favorite music in the yard , a relaxing beverage of your pick or even a partner. It is helpful to write every step required to create the meal , which may include everything from your tools and utensils to your processing menu . Make sure to list the ingredients in the process of it , so as not to forget one . A handwritten list is typically best.

Bought the right cooking tools is just as one most required as having the right ingredients . This includes everything from pots, pans, bowls and tools that needed to those essential items that are easy to forget, such as parchment paper and foil. Items like squeeze bottles for make sure to the perfect drizzle or sprinkle items to your dish and long tweezers to arrange smaller and thinner dish are a must-have for any home chef.