Description
A heartwarming and aromatic Vietnamese beef noodle soup made effortlessly in an Instant Pot, transporting you to cherished memories with every spoonful.
Ingredients
- 8 cups beef broth
- 1 onion, quartered
- 2-inch piece of ginger, sliced
- 3 star anise
- 1 cinnamon stick
- 1 teaspoon coriander seeds
- 1 tablespoon fish sauce
- 1 tablespoon soy sauce
- 1 tablespoon sugar
- 1 pound beef sirloin, thinly sliced
- 8 ounces dried rice noodles
- Sliced green onions
- Bean sprouts
- Lime wedges
- Thai basil
- Jalapeño slices for garnish
Instructions
- Gather all ingredients and measure them out for cooking.
- Quarter the onion and slice the ginger to release their flavors.
- Add beef broth, onion, ginger, star anise, cinnamon stick, coriander seeds, fish sauce, soy sauce, and sugar to the Instant Pot.
- Close the lid and set the valve to sealing. Select the Pressure Cook setting for 10 minutes.
- After the timer goes off, allow for a natural pressure release for 10 minutes, then manually release any remaining pressure.
- Remove the solids (onion, ginger, star anise, cinnamon stick, coriander seeds) from the pot.
- Add thinly sliced beef sirloin to the broth. Close the lid, set valve to sealing, and pressure cook for 0 minutes.
- Prepare rice noodles according to package instructions.
- Divide noodles among bowls, ladle broth and beef over noodles, then top with garnishes like green onions, bean sprouts, lime wedges, Thai basil, and jalapeño slices.
Notes
Use a high-quality beef broth for the best flavor and let the broth rest after cooking for enhanced taste. Fresh herbs and vegetables should be added just before serving.
