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Instant Pot Pho

This is my take on a traditional Pho recipe that once took 8 hours on the stove, condensed down to 2 hours in an instant pot
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Equipment

  • 8 qt Instant Pot

Ingredients
  

Broth Recipe

  • Linked here https://balancingboysandbonesinourhome.com/the-only-chicken-broth-you-need/
  • 1 tsp dry cloves
  • 1 tsp dried fennel seeds
  • 2-3 star anise
  • 2-3 cinnamon stalk
  • 2-3 cardamon pod
  • 3-4 tbsp MSG
  • salt and pepper to taste

Meats

  • Thinly sliced eye of round (raw)
  • Brisket (cooked and sliced thin)
  • Vietnamese meatballs (unthawed and cooked in phó broth)

Condiments

  • Chopped cilantro
  • Thinly sliced red onions
  • Chopped green onions
  • Basil Leaves
  • Bean Sprouts
  • Lime wedges
  • Hoisin Sauce
  • Srirachi Sauce

Instructions
 

  • Start out with my Chicken broth recipe. If you have the beef bones, use that instead of the chicken bones. Or if you're vegetarian, you can omit bones altogether (won't be as "fatty")
  • After you have made the broth and released the pressure. Add your toasted spiced wrapped in cheesecloth and cooking twine. Let it sit for at least an hour
  • Add 3-4 table spoons of MSG, salt and ground pepper to taste
  • Prepare the noodles according to the directions
  • Pour broth into bowl with noodles
  • Add meats and other condiments to your liking

Notes

  1. I like to add to my broth after the initially pressure cooking time the meatballs cut into fourths and the brisket. That way it will incorporate the spices into the meats 
  2. The way I layer my phó is to: Add the cooked noodles into the bowl, add the eye of round (raw) on top, pour on top the boiling pho broth with other meats, and top with the cilantro/red onions/green onion mix 
  3. Hubbs like to add to his the hoisin and srirachi sauce, but I just do the lime wedge because it cuts through the fattiness