Famous Vietnamese Traditional Dish – Bowl Of Pho Soup Served With Spring Rolls

Instant pot pho is one of my favorite recipes! Wanna know why? That’s because one of the key ingredients used in making this recipe is beef broth; the soul of this recipe! What more? It’s loaded with mouth-watering proteins, minerals, and vegetables.

This instant pot pho is a light meal. It is also packed with flavor, and it is fit for a perfectly healthy meal! It is rich in minerals like collagen, vitamins protein, and it’s gluten-free! 

A little “sweet spoiler”: Making Pho from scratch requires hours, (Thank goodness we are making this in an instant pot, if not, then we would have been waiting for as long as 24 hours. Well, no way! Instant pot to the rescue!)

Let’s make this recipe!

Instant Pot Pho

This Instant Pot Pho is light, packed with flavor, and makes for the perfect healthy and warming meal! It is rich with minerals like collagen, vitaminsprotein, and it’s gluten-free! 
Prep Time 30 minutes
Cook Time 4 hours
Course Main Course
Cuisine Italian
Calories 400 kcal


  • 4 lb total beef bones(bone marrow, knuckles, and/or ribs, shank bone)
  • 2 medium onions,sliced in half
  • 2 cloves garlic, skinremoved
  • 2 medium carrots, sliced in half
  • 2 knob of ginger ,sliced in half
  • 1 tablespoon applecider vinegar
  • 1 teaspoon groundcinnamon
  • 1 teaspoon groundcoriander
  • 1 teaspoon wholeblack peppercorns
  • 4 whole star anise
  • 1 teaspoon groundcardamom
  • 2 teaspoon salt
  • 6 cups of water

Soup Ingredients

  • Soup: 1 pound sirloin Vietnamese rice noodles
  • Vietnamese rice noodles

To garnish

  • Vietnamese rice noodles
  • 1 cup bean sprouts
  • 1/2 lb grass-fed sirloin steak, sliced very
  • 2 scallions,
  • 1 box of rice noodles
  • 1 bunch Basil
  • 1 bunch Basil
  • 1 teaspoon Sriracha
  • 1 tablespoon freshmint
  • Fresh hot red pepper, sliced


  • Place onion, garlic, carrot and ginger on a sheet-tray. Broil for 10 minutes, or untilcharred.
  • Parboil the bones: While vegetables are cooking, fill a medium sized pot with water, cover andbring to a boil. Once at a boil, turn down heat to medium low and add the beefbones. Cook for 2-3 minutes at a high simmer, never at a rolling boil. Drain and skim off any fat that remains on the bones. Place the bones in your pressure instant pot.
  • Cover and seal the instant pot Using the manual timer, set the instant pot to high for 45 minutes. Once done, shut off the heat and release pressure for 15 minutes. After 15 minutes, open the instant pot and strain the broth through a strainer.
  • While broth is cooking, cook the steak. Heat a small skillet with 1/2 teaspoon olive oil. Add in steak and cook on medium heat until no pink remains.Set aside in a bowl until ready to eat!
  •  Par-cook your rice noodles based on package instructions and set aside until ready to eat.
  • To serve: Place bone broth in desired bowls. Add in desired toppings
Keyword Gluten-free Pho, Instant Pot Pho

Recommended ingredients

Pho is my go-to meal each time I catch a cold.  I made Instant pot Pho a week ago when I caught a cold. It wasn’t even funny as I had sleepless nights, so I made some bone broth. I made a large quantity and kept it in the fridge. Since I  still had enough leftover broth, I decided to use it to make pot pho.  Initially, I was caught between making dumplings and Pho. Finally, I settled for the latter and I am glad I did! Thanks to my beloved instant pot, I got my gluten-free Pho ready in a short time.  No 24 hours here!