Instant Pot Pho #healthydiet #vegetarian # dinner #easy #pho

Instant Pot Pho #healthydiet #vegetarian # dinner #easy #pho

I have been needing to make my very own Beef Pho for quite a while now and I should state, I am glad to such an extent that I at last did! Right now Pot Pho made in the weight cooker is light, stuffed with flavor, and makes for the ideal solid and warming supper! Stacked with minerals, for example, collagen, nutrients, and protein, in addition to all the veggie and fragrant include ins, I can hardly wait to make this over and over.

Just make the stock, include the herbs, protein, and veggies of decision and BOOM delightful Pho throughout the entire week! This formula makes a TON of juices and can be put away either in the refrigerator for up to 4-5 days or in the cooler for up to 4-6 months!

Instant Pot Pho #healthydiet #vegetarian # dinner #easy #pho

Also try our recipe : ROASTED GARLIC BROCCOLI PARMESAN RISOTTO #vegetarian #broccoli #roasted #garlic #easy

Ingredients :

Bone Broth

  • 4 lb total beef bones (using a mix is best, bone marrow, knuckles, and/or ribs, shank bone)
  • 2 medium onions, sliced in half
  • 2 cloves garlic, skin removed
  • 2 medium carrots, sliced in half
  • 2 knob of ginger, sliced in half
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground coriander
  • 1 teaspoon whole black peppercorns
  • 2 teaspoon salt
  • 4 whole star anise
  • 1 teaspoon ground cardamom
  • 6 cups of water


  • 1/2 teaspoon fish sauce
  • 1 cup bean sprouts
  • 1/2 lb grass-fed sirloin steak, sliced very thinly (freeze meat for 15 minutes before cutting to make the slicing easier), cook on the stove with 1/2 teaspoon olive oil
  • 1 lime, cut into wedges
  • 2 scallions, sliced thinly
  • 1 box of rice noodles, par-cooked based on package instructions
  • 1 bunch Basil
  • 1 bunch Cilantro
  • 1 teaspoon Sriracha
  • 1 tablespoon fresh mint
  • Fresh Hot Red Pepper, sliced

Directions :

  1. Place onion, garlic, carrot and ginger on a sheet-tray. Broil for 10 minutes, or until charred.
  2. Parboil the bones: While vegetables are cooking, fill a medium sized pot with water, cover and bring to a boil. Once at a boil, turn down heat to medium low and add the beef bones. Cook for 2-3 minutes at a high simmer, never at a rolling boil. Drain and skim off any fat that remains on the bones. Place the bones in your pressure cooker.
  3. Add charred veggies, apple cider vinegar, spices, and enough water to cover the bones to your pressure cooker.
  4. Cover and seal the pressure cooker. Using the manual timer, set the pressure cooker to high for 45 minutes. Once done, shut off the heat and let sit for 15 minutes. After 15 minutes, open the pressure cooker and strain the broth through a fine mesh strainer until it runs clear. About 2-3 times.
  5. While broth is cooking, cook the steak. Heat a small skillet with 1/2 teaspoon olive oil. Add in steak and cook on medium heat until no pink remains. Set aside in a bowl until ready to eat!
  6. Par-cook your rice noodles based on package instructions and set aside until ready to eat.Assembly: Place bone broth in desired bowls. Add in desired toppings and devour!

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