Name: Instantpot Beef Pho
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 30 min
Cuisine: Vietnamese
Ingredients: 1 cinnamon stick; 2 whole star anise; 1 teaspoon black peppercorns; 1 teaspoon coriander seeds; 6 whole cloves; 1 teaspoon beef tallow or avocado oil; 1 large onion (diced); 2 thumb-sized pieces ginger (halved lengthwise); 2 pounds oxtail; 2 pounds meaty beef shank; 1 tablespoon apple cider vinegar; 1 tablespoon coconut sugar (omit for 21DSD, use 2 large dates if doing a Whole30); 1 teaspoon sea salt; 2 tablespoons fish sauce; 3/4 pound flank steak, (sliced very thin (freezing for 30-45 minutes makes it much easier to slice thin)); rice noodles, tapioca noodles, or your favorite veggie noodles (use veggie noodles if doing a 21DSD or W30); spiral sliced or julienned daikon ((I like this in place of bean sprouts)); 1 bunch Thai basil, mint, and/or cilantro; 1 jalapeño, (sliced); additional fish sauce; Sriracha

Description

(Almost) as fast as going to your local noodle house.

Ingredients

1 cinnamon stick
2 whole star anise
1 teaspoon black peppercorns
1 teaspoon coriander seeds
6 whole cloves
1 teaspoon beef tallow or avocado oil
1 large onion (diced)
2 thumb-sized pieces ginger (halved lengthwise)
2 pounds oxtail
2 pounds meaty beef shank
1 tablespoon apple cider vinegar
1 tablespoon coconut sugar (omit for 21DSD, use 2 large dates if doing a Whole30)
1 teaspoon sea salt
2 tablespoons fish sauce

For Serving:

3/4 pound flank steak, (sliced very thin (freezing for 30–45 minutes makes it much easier to slice thin))
rice noodles, tapioca noodles, or your favorite veggie noodles (use veggie noodles if doing a 21DSD or W30)
spiral sliced or julienned daikon ((I like this in place of bean sprouts))
1 bunch Thai basil, mint, and/or cilantro
1 jalapeño, (sliced)
additional fish sauce
Sriracha

Cook Mode Prevent your screen from going dark

Instructions

Turn the Instantpot on Saute and let it warm up. Add the cinnamon stick, star anise, peppercorns, coriander seeds, and cloves. Toast them for 4-5 minutes, or until very fragrant. Remove the spices to a bowl.
Add the tallow to the insert. Once melted, add the onion and ginger, trying to get as much of their surface area touching the bottom of the insert as possible. Let the aromatics cook for 6 minutes, without stirring. (you want some charring to happen here)
Return the spices to the pot, along with the oxtail, beef shank, apple cider vinegar, coconut sugar (or dates) and salt. Pour in 8 cups of water, or as much as you need to be covering the contents but below the MAX line.
Set for 50 minutes at high pressure (press MEAT/STEW and + to 50). The display will read ON until the Instantpot gets up to pressure, at which point it will read the time you entered.
After the 50 minutes are up, press Cancel and allow the pressure to release naturally for 20 minutes before turning the nozzle to release the remaining pressure.
Strain the broth through a fine mesh strainer, removing the meaty parts with tongs and setting aside. Remove as much meat from the bones as possible. Skim off the fat that rises to the top. Stir in the fish sauce and season to taste with additional salt, coconut sugar or more fish sauce, if desired.
Return the meat to the broth and serve piping hot, along with the flank steak, noodles of choice, herbs, jalapeños and seasonings for each person to add in as they please. (The thinly sliced flank steak will cook in the hot broth)