Bone broth and beef Pho in the Pressure Cooker


Pho is easier to make than I thought. There are no hard prep requirements or techniques to master. If you can boil water, you can make pho.

This is an easy beef Pho version for four people in 1½ hours using a pressure cooker. The sweet-savory broth always comes out full of flavor and the rice noodles are addicting–and gluten free!

Bone broth and beef Pho in the Pressure Cooker


For the broth

  • 2 pounds marrow bones
  • 1 pound boneless beef brisket, chuck, or cross-rib roast
  • 2 star anise
  • 1 teaspoon corieander seeds, whole
  • 1 cinnamon stick
  • 3 whole cloves
  • 2 inch section ginger, peeled, thickly sliced
  • 1 yellow onion, halved and thickly sliced
  • 9 cups water
  • 3 teaspoons sea salt
  • 2 tablespoons fish sauce
  • 10 ounces dried narrow flat rice noodles
  • 1 teaspoon sugar

For the toppings

  • fresh Thai/purple basil
  • green onions
  • serrano peppers and other chilis
  • limes
  • fresh bean sprouts
  • serrano peppers and other chilis
  • limes


  1. Rinse the bones and boneless beef with warm water to remove excess blood or bits on the surface; set aside in a bowl.
  2. Put the star anise, cinnamon, and cloves in a 6- to 8-quart pressure cooker. Over medium heat, toast for several minutes, shaking or stirring, until fragrant. Add the ginger and onion. Stir to release a little flavor. A bit of browning is okay.
  3. Add the water, all of the bones, boneless beef, and salt. Lock the lid in place. Bring to high pressure (15 psi) over high heat. Lower the heat to maintain pressure. Cook for 30 minutes, or longer if your cooker’s high setting is less than 15 psi.
  4. Turn heat off and allow the pressure to decrease naturally. Remove the lid.
  5. Use tongs to transfer the boneless meat to a separate bowl. Strain broth through a cheese cloth or thin mesh strainer over a pot. Discard the remaining solids.
  6. Season broth with the fish sauce, extra salt, and sugar. Put pot back in low heat. Let it simmer until serving time.
  7. About 30 minutes before serving, ready the ingredients for the bowls. Thinly slice the cooked beef. Place green onion, basil, sliced serranos and bean sprouts on a platter/plate for a pho assembly line.
  8. Cook noodles according to package instructions. Rinse and drain well. Divide among 4 large soup bowls.
  9. Check the broth flavor once more, raise the heat, and bring it to a boil. Serve about 2 cups broth into each bowl. Self serve sides. Don't forget to squeeze some fresh lime juice to wrap all the flavors!

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