Phở Broth, Instant Pot

also called instant pot pho broth · pressure cooker pho · pho broth in the instant pot · nuoc dung pho · pho stock · quick pho broth · weeknight pho

Also written for the plain way (4 to wash).

The table

3 lb(1.35 kg)beef marrow bonesparboil 10 min, rinse every bonecook at high pressure 60 minwait out the natural release 30 min, lift the brisket, pull the sachetseason and strain
1 1/2 lb(680 g)oxtail
3 qt(2.8 L)cold water
2 large(halved)yellow onionschar on Sauté 10 min
4 in(halved lengthways)fresh ginger
5 wholestar anisetoast 3 min, tie the sachet
1cinnamon stick
4whole cloves
1 Tbscoriander seed
1 pod(cracked)black cardamom
1 1/2 lb(680 g)beef brisket
3 qt(2.8 L)water
1/3 cup(80 mL)fish sauce
1 oz(30 g)rock sugar
1 Tbskosher salt
Tap anything to cross it off.

What to lay out

Everything the recipe asks for, sitting under the step that eats it. Tick each one as you measure it.18 things to get out.

Pans and tools

1parboil 10 min, rinse every bone

2char on Sauté 10 min

3toast 3 min, tie the sachet

4cook at high pressure 60 min

goes in with what steps 1, 2 and 3 made

6season and strain

goes in with what step 5 made

Cooking it

Tap a step when it is done; the next one lights up.

The clock

Start to finish
at least 1 hr 40 min1 of 6 steps gives no time
Needs you
about 13 min
If you get it wrong
Narrow — under a locked lid you cannot skim, so the parboil and the scrub are the only chance it gets to come out clean
What you'll wash
Four things — the Instant Pot, a skillet for the spices, a fine sieve, the spice sachet
Does it keep
4 days — the spices keep working in the fridge, so it is more aromatic on the second day, not less

  1. parboil 10 min, rinse every bone

    10 minwalk awayfrom the start

  2. char on Sauté 10 min

    10 minneeds you(we think)from the start

  3. toast 3 min, tie the sachet

    3 minneeds youfrom the start

  4. cook at high pressure 60 min

    1 hrwalk away10 min in

  5. wait out the natural release 30 min, lift the brisket, pull the sachet

    30 minwalk away1 hr 10 min in

  6. season and strain

    not timed1 hr 40 min in

You'll need Instant Pot · skillet · spice sachet

Goes with

See how it is written
>> title: Phở Broth, Instant Pot
>> category: Soups
>> tags: beef, vietnamese, stock, star anise, instant pot, pressure cooker
>> counters: Instant Pot
>> aka: instant pot pho broth, pressure cooker pho, pho broth in the instant pot, nuoc dung pho, pho stock, quick pho broth, weeknight pho
>> servings: 8
>> dish: pho-broth
>> kit: Instant Pot
>> pairs-with: pho-bo
>> time: 2 hr 30 min
>> slack: narrow — under a locked lid you cannot skim, so the parboil and the scrub are the only chance it gets to come out clean
>> washing-up: the Instant Pot, a skillet for the spices, a fine sieve, the spice sachet
>> keeps: 4 days — the spices keep working in the fridge, so it is more aromatic on the second day, not less

>> step: parboil 10 min, rinse every bone
Cover @beef marrow bones{3%lb}(1.35 kg) and @oxtail{1 1/2%lb}(680 g) with @cold water{3%qt}(2.8 L) in the #Instant Pot{}, bring to a hard boil on Sauté and ~parboil{10%min}. Tip it into the sink, rinse every bone and scrub the inner pot.

>> step: char on Sauté 10 min
Char @yellow onions{2%large}(halved) and @fresh ginger{4%in}(halved lengthways) cut side down on the dry inner pot on Sauté ~char{10%min}, until blackened in patches. Lift them out and scrape the ash away.

>> step: toast 3 min, tie the sachet
Toast @star anise{5%whole}, @cinnamon stick{1}, @whole cloves{4}, @coriander seed{1%Tbs} and @black cardamom{1%pod}(cracked) in a dry #skillet{} ~toast{3%min}, until they smell like the shop, then tie them into a #spice sachet{}.

>> step: cook at high pressure 60 min
Lock @&(~3)parboiled bones{}, @&(~2)charred aromatics{} and @&(~1)spice sachet{} into the pot with @beef brisket{1 1/2%lb}(680 g) and @water{3%qt}(2.8 L), and ~pressure cook{60%min} at high pressure. In a six-quart pot, halve everything.

>> step: wait out the natural release 30 min, lift the brisket, pull the sachet
Let @&(~1)pot{} ~natural release{30%min}, then lift the brisket out and chill it — that is the sliced meat in the bowl — and pull the sachet.

>> step: season and strain
Season @&(~1)broth{} with @fish sauce{1/3%cup}(80 mL), @rock sugar{1%oz}(30 g) and @kosher salt{1%Tbs}, then strain it through a fine sieve.