Pressure Cooker Pho Soup
Make this tasty, Asian-inspired pho soup recipe in your RICARDO electric pressure cooker or Instant Pot.
Ingredients
- 1 ½ lb (675 g) beef bones, cut into 2-inch (5 cm) pieces
- 2 tbsp (30 ml) olive oil
- 1 tsp (5 ml) sesame oil
- 1 onion, halved
- 1 piece fresh ginger, about 2 inches (5 cm) long, halved
- 10 cups (2.5 litres) water
- 3 tbsp (45 ml) hoisin sauce
- 3 tbsp (45 ml) soy sauce
- 1 tbsp (15 ml) fish sauce
- 1 star anise
- 2 packages (85 g each) instant noodles (see note)
- ½ lb (225 g) thin slices fondue beef
- 2 cups (150 g) bean sprouts
- ½ cup (15 g) cilantro leaves
- 2 green onions, thinly sliced
- Lime wedges, for serving
- Thai basil leaves, for serving
- Sriracha, for serving
Instructions
- Preheat the pressure cooker on the Sauté function for 2 minutes. Brown the bones on one side in both of the oils for 5 minutes. Flip the bones over and add the onion and ginger. Cook until the bones are deeply caramelized.
- Add the water, sauces and star anise. Mix well. Cover and select the Soup function. Set the machine to cook for 20 minutes.
Make this tasty, Asian-inspired pho soup recipe in your RICARDO electric pressure cooker or Instant Pot.