Instant pot beef pho
Layers of flavors and completely delicious pho recipe.
Servings: 4 people
Ingredients
- ~ 2 pounds beef chuck roast or beef cut of choice
- 56 ounces beef broth
- 2 tablespoons soy sauce
- 1 teaspoon fish sauce
- 3 green onions - diced
- 1 jalapeno - seeds removed diced
- 1 cup cilantro - roughly chopped
- 1 tablespoon fresh ginger - minced or 1/2 teaspoon ginger powder
- 1 tablespoons fresh garlic or 1 teaspoon garlic powder
- 1 tablespoon brown sugar
- 1 teaspoon dried basil or 3 tablespoons fresh
- 1 tablespoon lime juice
- 1/2 teaspoon salt
- 1/8 teaspoon black pepper
- 1 teaspoon Chinese five spice blend- optional I have made this with and without Chinese five spice and both are good, the spice adds a little more authenticity but I think I like it a little better without it, so that is why it's optional
- 4 ounces thin rice noodles - you can also use chow mien noodles for a less traditional pho.
- 1 cup sliced mushrooms - optional
- Fresh cilantro to garnish - optional
- lime slices to garnish - optional
- sliced jalapeno to garnish - optional
Instructions
- Add all ingredients except rice noodles and garnishes and cook on high pressure for 30 minutes with quick release.
- Remove beef and shred or thinly slice with a knife then return beef to broth.
- Add noodles and simmer for 5-6 minutes or according to noodle package directions.
- Add garnishes and serve.
- Enjoy!