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
    681 g (about 5 cups)
  • Beef brisket icon
    Beef brisket
    227 g (about 1 cup)
  • Ginger icon
    2 tbsp (about 11.1 g)
  • Apple icon
    ½ (about 75 g)
  • Scallion icon
    2 (about 30 g)
  • Red onion icon
    Red onion
    ¼ (about 33.75 g)
  • Red thai chile icon
    Red thai chile
    as needed
  • Cloves icon
    5 (about 1.25 g)
  • Cinnamon stick icon
    Cinnamon stick
    1 (about 4 g)
  • Ground coriander icon
    Ground coriander
    ⅛ tsp (about 0.22 g)
  • Star anise pod icon
    Star anise pod
    2 (about 1.5 g)
  • Onion icon
    ½ (about 70 g)
  • Water icon
    10 cups (about 2.4 kg)
  • Sea salt icon
    Sea salt
    2 tsp (about 13 g)
  • Sirloin icon
    170.25 g (about ¾ cup)
  • Fish sauce icon
    Fish sauce
    2 tsp (about 12 g)
  • Keto-friendly sweetener icon
    Keto-friendly sweetener
    as needed
  • Zoodles icon
    400 g (about 400)
  • Thai basil icon
    Thai basil
    3 sprigs
  • Bean sprouts icon
    Bean sprouts
    1 cup (about 240 g)
  • 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. Pour water into the inner pot
  15. Transfer meat to inner pot
  16. Add sea salt and apple to the inner pot
  17. Close and lock the lid and turn the steam release handle to Sealing
  18. Pressure cook - Manual, High, 15 min
  19. Add sirloin to an clean airtight container
  20. Freeze - approx 20 min
  21. Natural release - 20 min
  22. Release pressure -
  23. Strain broth
  24. Set the brisket aside
  25. Discard the ginger, onion, apple, and spices
  26. Season with fish sauce and keto-friendly sweetener to taste
  27. Remove meat from freezer
  28. Place meat on cutting board
  29. Slice thinly
  30. Slice
  31. Divide zoodles between the clean large serving bowls
  32. Arrange meat in 4 large serving bowls
  33. Divide scallion and red onion between the large serving bowls
  34. Pour broth into 4 large serving bowls gently
  35. Add Thai basil, bean sprouts, lime and red Thai chile to the clean small bowls
  36. Serve
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