Skip the takeout and make Instant Pot Beef Pho at home. The pressure cooker saves you hours so you can have comforting, spicy soup ready in under an hour.
Turn the instant pot to saute, and add the onion and ginger, cut side down. Cook for 5 minutes. Remove and set aside.
Add the cinnamon, star anise, cloves, coriander, peppercorns, and red pepper flakes. Stir constantly for 1 minute.
Pour in beef broth and 4 cups water. Add in apple, carrot, mushroom stems if using, tamari sauce, and fish sauce, plus the onion and ginger. Stir.
Cover and turn the pressure to high for 6 minutes.
Meanwhile, add the beef to the freezer for 10 minutes easier slicing. Slice very thinly against the grain, set aside.
When done, let sit for 10 minutes before doing a quick release. Strain and return to instant pot. Taste and add additional tamari sauce or fish sauce if desired.
While waiting for the soup to quick release, boil 8 cups water and pour over noodles. (Follow noodle package instructions). Drain and transfer to bowls.
Serve noodles in a bowl and top with sliced beef. Pour boiling broth over beef and noodles, so the beef cooks. Top with bean sprouts, chopped cilantro, lime juice, sliced jalapeños, etc.
Notes
*Based on these recipes from Serious Eats and the New York Times*Any pressure cooker will work. I tested in an Instant Pot*This can also be prepared on the stove: Heat a large soup pot over medium-high heat. Follow first three steps. Bring to a boil, reduce heat to simmer, and cover. Cook for 60-90 minutes, stirring occasionally. Taste and cook another 30-60 minutes if needed to develop flavors. When soup is ready, add the beef to the freezer for 10 minutes easier slicing. Slice very thinly against the grain, set aside. Boil 8 cups water and pour over noodles. (Follow noodle package instructions). Drain and transfer to bowls. Serve noodles in a bowl and top with sliced beef. Pour boiling broth over beef and noodles, so the beef cooks. Top with bean sprouts, chopped cilantro, lime juice, sliced jalapeños, etc.