Pressure Cooker Beef Pho
Beef Pho Broth
2 cloves garlic
½ one large yellow onion
2 ounces fresh ginger
2 to 3 pieces star anise
1 cinnamon stick
1 whole clove
6 cups of water
1 ½ lbs. beef bones
½ lb. beef shank cross cut
1 1/2 teaspoons fine sea salt
1/2 lb. sirloin steak, round eye, or London broil, thinly sliced
8 ounces fresh rice noodles (banh pho)
3 scallions, finely diced
Chili peppers (Thai bird, serrano, or jalapeño)
Fresh lime wedges
Fresh bean sprouts
Fresh herbs (cilantro, basil, Thai basil, mint, or a mix)
Sriracha or desired hot sauce
For the Broth
1. Blacken/char the garlic, onion (cut side down) and ginger on the stove. You can place the ginger directly over the flame if desired.
2. Place the star anise, cinnamon and cloves in an 8-quart pressure cooker. Use the sauté function, toast for several minutes, stirring frequently, until fragrant. Add the charred garlic, onion and ginger. Stir and cook for a minute or two. Pour in 6 cups of water.
3. Add the bones, beef, salt and lime. Lock the lid. Cook on high pressure for 30 minutes. After cooking, allow pressure to decrease naturally, about 15 to 20 minutes. When that is done, carefully open your pressure cooker.
Strain the broth into a pot through a fine mesh strainer lined with cheesecloth or muslin. Skim fat from the broth. You should have about 5 cups of broth.
Pour the broth back into your pressure cooker and immediately add the thinly sliced sirloin steak and rice noodles. Let cook for a few minutes. Serve beef pho with fresh garnishes, Sriracha and hoisin sauce if desired. Enjoy!