Pressure Cooker Beef Pho

Image of Marrekus and Krysten Wilkes
Rated 5.0 based on 6 customer reviews
Pressure Cooker Beef Pho
Pressure Cooker Beef Pho


  • 2 tablespoons coconut oil
  • 1 yellow onion, sliced thick
  • ¼ cup minced fresh ginger
  • 2 teaspoons fennel seeds
  • 2 teaspoons ground cinnamon
  • 2 teaspoons ground cloves
  • 9 cups water
  • 3 pounds beef marrow bones, rinsed
  • 1 (1 pound) beef chuck roast
  • 2½ teaspoons kosher salt
  • 8 ounces maifun rice noodles
  • 3 tablespoons sugar
  • 2 tablespoons fish sauce
  • 1 (6 ounce) top round beef steak, chilled in freezer for 15 minutes
  • 1 cup bean sprouts, or to taste
  • 8 sprigs fresh cilantro, or to taste
  • 8 mint leaves, or to taste
  • 2 scallions, chopped
  • 2 serrano chile peppers, sliced
  • ¼ red onion, sliced thin
  • 4 heads baby bok choy, halved lengthwise
  • freshly ground black pepper to taste
  • 2 serrano chile peppers, sliced
  • ¼ red onion, diced
  • 4 heads baby bok choy, halved lengthwise


For best results, we recommend using:


  1. Melt coconut oil in a pressure cooker set to Sauté. Lay onions, cut-side down, into the oil, add ginger, and cook until the onions are browned, about 4 minutes. Stir fennel seeds, cinnamon, and cloves with the onion and ginger and cook until fragrant, about 1 minute.
  2. Pour water into the pot; add bones, beef chuck roast, and salt.
  3. Lock pressure cooker lid in place and set steam vent to Sealing.
  4. Select Pressure Cook (Manual) and cook for 30 minutes on High pressure.
  5. Once the cooking cycle has completed, allow pressure to release naturally.
  6. Remove roast from the pot to a large bowl; add enough warm water to cover roast completely and soak for 10 minutes. Drain water and break beef into chunks.
  7. Soak rice noodles in hot water until softened and pliable, about 8 minutes; drain and rinse with cold water to stop cooking process.
  8. Drain liquid from cooker into a separate pot through a fine-mesh strainer; discard solids.
  9. Stir sugar and fish sauce into the broth; pour into the pressure cooker. Bring the liquid to a simmer using the Sauté function.
  10. Remove steak from freezer and slice very thinly across the grain.
  11. Divide noodles between four soup bowls. Top noodles with steak slices, beef chunks, bean sprouts, cilantro, mint, scallions, sliced chile pepper, red onion, and bok choy; garnish with pepper. Ladle broth into bowls to serve.
Mealthy tip:

In Vietnam, Pho is a dish that is served primarily at breakfast time and remains a staple of the early-rising Vietnamese population. In fact, the best pho peddlers have long lines and sell out by 11 a.m. It’s a hearty and healthy way to start the day!


5.0out of 5 Stars

(6 Reviews)

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What others are saying

Image of Tiana D.

Tiana D. says:

This is my new favorite way to use my Multipot pressure cooker. This recipe packs in all the flavor you love at a Pho restaurant, without the steep price tag. Made this on a cold snowy day, I highly recommend this soup.

Image of Katie Hason

Katie Hason says:

This pho was so good! I made it for me and my boyfriend. Of course he piled his high with all the steak, haha! Such a good recipe, I thoroughly enjoyed!

Image of Greg Jones

Greg Jones says:

This beef pho dish was absolutely incredible. I especially loved the top round beef steak that cooks in the broth in your bowl. I will make this again and again.

Image of Blakely James

Blakely James says:

Definitely the best pho recipe I've tried. The chilled top round beef steak was definitely my favorite part. I almost left that ingredient out since it already had a good amount of chuck roast too. You can add sriracha but it's not really necessary because the dish packs so much flavor already. You don't want to ruin it by making it extra spicy.

Image of Erin Hudson

Erin Hudson says:

This dish was better than any Pho I have had at restaurants. The depth of flavors makes it a huge hit. Instead of top round I used flank steak to add more flavor to it. Also I had it sliced thin for me at the butcher shop. We like spicy food so instead of serrano peppers we used habanero peppers.

Image of Maria Rodriguez

Maria Rodriguez says:

I had to add some flavor because it turned out a bit bland. I added more salt, a bit more spices and I squeezed a lemon into the broth. Also, I used Ox Tail for the broth which turned out a bit greasy, so I left it overnight to skim off the grease. Once that was done, it was super delicious.