Instant Pot Beef Pho

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recipe by Mark Sisson

  • Time icon
    Total Time
    1hr 1mins
  • Serves icon
  • Calories icon

This popular Vietnamese soup is pronounced “fuh,” with an upward inflection. Traditional cooking methods call for a broth that has been simmered for several hours, but cooking under pressure allows for a full-flavored broth in a fraction of the time. The high cartilage content of the oxtails lends a velvety mouthfeel. The heat from the broth cooks the raw beef slices to a perfect medium-rare in the time it takes to add your toppings.

Inspired by:

recipe updated Jun 8, 2020


  • Oxtail icon
    5⅛ cups
  • Beef brisket icon
    Beef brisket
    1 cup
  • Ginger icon
    2 tbsp (11g)
  • Apple icon
    about ½ unit (75g)
  • Scallion icon
    2 (30g)
  • Red onion icon
    Red onion
    about ¼ unit (34g)
  • Red thai chile icon
    Red thai chile
    as needed
  • Cloves icon
  • Cinnamon stick icon
    Cinnamon stick
  • Ground coriander icon
    Ground coriander
    about ⅛ tsp (0g)
  • Star anise pod icon
    Star anise pod
  • Onion icon
    about ½ unit (70g)
  • Water icon
    10 cups (2400ml)
  • Sea salt icon
    Sea salt
    2 tsp (13g)
  • Sirloin icon
    ¾ cup
  • Fish sauce icon
    Fish sauce
    2 tsp (about 10ml)
  • Keto-friendly sweetener icon
    Keto-friendly sweetener
    as needed
  • Zoodles icon
    1¾ cups (about 400g)
  • Thai basil icon
    Thai basil
    3 sprigs
  • Bean sprouts icon
    Bean sprouts
    1 cup (240g)
  • Lime icon
    as needed


  • kCook icon Stove
  • kCook icon Water
  • kCook icon Instant Pot
  • kCook icon Stockpot - 7 liter
  • kCook icon Inner pot
  • kCook icon Airtight container
  • kCook icon Small bowl
  • kCook icon Large serving bowl
  • kCook icon Cutting board

Step preview

  1. Add oxtail and beef brisket to a clean stockpot
  2. Cover with water
  3. Boil - high heat
  4. Reduce heat
  5. Simmer - 15 min, medium-low heat
  6. Remove from stove
  7. Drain and let cool until room temperature
  8. Rinse with water then set aside
  9. Pre-heat until hot - Sauté, Normal
  10. Add cloves, cinnamon stick, ground coriander and star anise pod to the inner pot
  11. Toast while stirring frequently - approx 3 min
  12. Add onion and ginger to the inner pot
  13. Cook until fragrant while stirring occasionally - approx 2 min
  14. Cancel - Sauté
  15. Then pour water into the inner pot
  16. Transfer meat to inner pot
  17. Add sea salt and apple to the inner pot
  18. Close and lock the lid and turn the steam release handle to Sealing
  19. Pressure cook - Manual, High, 15 min
  20. Add sirloin to an clean airtight container
  21. Freeze - approx 20 min
  22. Natural release - 20 min
  23. Quick release
  24. Strain broth
  25. Set the brisket aside
  26. Discard the ginger, onion, apple, and spices
  27. Season with fish sauce and keto-friendly sweetener to taste
  28. Remove meat from freezer
  29. Place meat on cutting board
  30. Slice thinly
  31. Slice
  32. Divide zoodles between the clean large serving bowls
  33. Arrange meat in 4 large serving bowls
  34. Divide scallion and red onion between the large serving bowls
  35. Pour broth into 4 large serving bowls gently
  36. Add Thai basil, bean sprouts, lime and red Thai chile to the clean small bowls
  37. Serve
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