This Instant Pot Oxtail beef pho is irresistibly delicious and can be made in less than two hours. It’s an easy recipe where the Instant Pot infuses all the delicious flavors of the beef bones, aromatics and Vietnamese spices into a savory broth.
1packet pho seasoning spicesI use the Gia Vi Nau Pho Bac brand *see notes below to make your own pho seasoning
1medium yellow onion, sliced in half
12 to 3 inch knob of ginger, sliced in half lengthwise
1 to 2 package pho rice noodles preferably fresh
fresh cilantro leaves
green onions, thinly sliced
fresh lime slices
bo vien (Vietnamese meatballs)optional
sirloin, ribeye, or eye of round steak, thinly slicedoptional
Place the onion and ginger on a baking sheet and broil in the oven for about 20 minutes. Or place them directly over a stovetop burner flame on medium high heat. Use tongs to flip constantly until charred, about 10 minutes.
Rinse and gently rub the loose charred skin on the onion and ginger under cold water and set aside.
Toast the pho spices in a pan on medium high heat until fragrant, about 3 to 4 minutes. Remove and place in a filter bag.
In a stockpot (or use the Instant pot) boil some water (just enough to cover the meat). Add the oxtail and 1 tablespoon of salt and boil for 5 to 8 minutes. Drain and rinse any scum under cold water.
Place the oxtail, pho seasoning bag, onion, ginger in the Instant Pot. Fill the pot with about 16 cups of water (just to the max line).
Seal the valve on the Instant Pot and set on manual high pressure for 45 minutes.
Meanwhile make the pho noodles. Boil the noodles in a pot on the stovetop according to package instructions. Drain and rinse with cold water and set aside.
Wash and prep the garnishes and additional meat toppings.
When the Instant Pot cycle is complete, allow for a natural release.
Place a large strainer over a clean stock pot. When the Instant Pot is cool enough to handle, remove the oxtail and set aside. Then carefully drain the stock into the new pot. Use a ladle to skim off any fat or impurities.
Add the fish sauce and mushroom seasoning to the broth. Taste the broth and add additional fish sauce and mushroom powder a teaspoon at a time to your taste. The broth should have a rich, deep beef flavor, but it shouldn’t be too salty or overpowering.
Assemble the pho bowl: portion the cooked noodles to the bowl, add your meats (if using bo vien, make sure to add this to the cooked soup and boil for 5 minutes), ladle the hot soup in and top with fresh herbs.
*Nutritional information is for pho broth only. Accuracy for nutritional information on recipes on this site is only an estimate and is not guaranteed.
If you cannot find pho seasoning packets, you can make your own with 2 small cinnamon sticks, 3 whole cloves, 5 whole star anise, 2 tablespoons coriander seeds, 2 tablespoons fennel seeds, 3 whole black cardamom. Use a filter bag/cheesecloth to add the spices into after toasting.
To save on the pressurizing time, use boiled water to add to the Instant Pot.
It’s best to make the noodles right before you eat them.
Do not overcook the pho noodles. When cooking fresh noodles, it only takes about 10 seconds to cook in hot water. Immediately after you strain the noodles, rinse them with cold water to stop the cooking process.
To eat pho: Add a squeeze of fresh lime on your pho to add a nice zip of acidity, and to brightening the broth. Hold a soup spoon in one hand and with the other hand, use chopsticks to scoop up some noodles, meat, soup and herbs into the spoon. Dip some meat and noodles into the hoisin and sriracha sauce mixture and enjoy!