Instant Pot® Pho

Pho in the Instant Pot® takes only 2 1/2 hours versus a whole day of cooking and simmering! Serve with greens, bean sprouts, cilantro, Thai basil. Garnish with hoisin sauce, Sriracha, and quartered limes.

Prep Time:
20 mins
Cook Time:
2 hrs 30 mins
Additional Time:
15 mins
Total Time:
3 hrs 5 mins
6 servings


  • 3 pounds oxtail, or more to taste

  • 1 (1 inch) piece ginger, peeled

  • 1 medium onion, quartered

  • 1 cinnamon stick

  • 3 cardamom pods

  • 3 whole cloves

  • 2 whole star anise pods

  • 1 teaspoon coriander seeds

  • 1 teaspoon fennel seeds

  • 6 cups water, or more as needed

  • ¼ cup fish sauce

  • 3 green onions, cut into 3 pieces

  • 1 ½ tablespoons white sugar

  • 1 teaspoon salt

  • 1 (8 ounce) package dried rice noodles


  1. Place oxtail in a large, heavy pot. Cover with water and bring to a boil over medium-high heat. Boil for 5 minutes. Remove from heat, pour out water, and rinse oxtail to remove excess fat and impurities. Place in a multi-functional pressure cooker (such as Instant Pot®).

  2. Use tongs to hold ginger over a burner flame to char slightly. Allow to cool, then quarter. Char onion quarters in the same way.

  3. Combine cinnamon stick, cardamom, cloves, star anise, coriander, and fennel in a shallow, dry saute pan. Toast over medium-low heat for 2 minutes. Place spices in a tea filter bag and close.

  4. Add ginger, onion, and spice bag to the pressure cooker. Pour in enough water to cover. Add fish sauce, green onions, sugar, and salt. Close and lock the lid. Seal the vent and select high pressure according to manufacturer's instructions; set timer for 120 minutes. Allow 10 to 15 minutes for pressure to build.

  5. Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes.

  6. Meanwhile, place rice noodles in a large bowl and cover with hot water. Set aside until noodles soften, about 15 minutes.

  7. Skim the broth if necessary. Taste and add more fish sauce, sugar, or salt. Discard ginger, onions, and spice bag. Remove oxtail from the broth and shred meat away from the bones and cartilage.

  8. Fill bowls with rice noodles and top with meat and broth.

Cook's Note:

Substitute any beef marrow bones for the oxtail.

Nutrition Facts (per serving)

721 Calories
31g Fat
39g Carbs
72g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 721
% Daily Value *
Total Fat 31g 40%
Saturated Fat 13g 64%
Cholesterol 250mg 83%
Sodium 1627mg 71%
Total Carbohydrate 39g 14%
Dietary Fiber 2g 7%
Total Sugars 4g
Protein 72g
Vitamin C 3mg 16%
Calcium 77mg 6%
Iron 10mg 53%
Potassium 500mg 11%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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