I recommend that you don’t keep your pho for more than a day. It should be kept in an airtight container in the refrigerator and not allowed to sit at room temperature for long periods of time.
You can also freeze beef pho by storing it in an airtight container or ziploc bag for up to 3 months. To reheat it, remove it from the freezer and run it under warm running water to loosen it up. Then add it to a saucepan and bring to a simmer until heated through.
I do not suggest freezing pho beef with the noodles added, as they will deteriorate in the freezer. Instead, add freshly boiled noodles when you intend to serve.
Instant Pot Beef Pho
- Set your SAUTE setting to HIGH. Heat the oil and add the onion, ginger and garlic for 4-5 minutes, stirring frequently until golden.
- Add star anise, cardamom pods, cinnamon, coriander, and peppercorns until fragrant.
- Pour in broth, fish sauce, brown sugar, lime juice, ½ teaspoon salt, and water. Stir together. Put the lid on the Instant Pot and press CANCEL to cancel the sauté option. Then make sure the lid is locked and the vent is sealed. Press the PRESSURE COOK option set to HIGH for 15 minutes. It will take about 15 minutes for it to press to start the 15 minute timer. Once the timer goes off, use the QUICK RELEASE.
- While the Instant Pot is cooking, prepare your rice noodles according to the package.
- Set a large bowl on the counter and then take a mesh strainer and line it with the cheese cloth. Using a ladle, ladle the broth into the mesh-lined strainer and allow it to catch all the seasonings, onion, ginger and cinnamon. Once the broth is strained, pour it back into the Instant Pot and turn the SAUTE setting back to HIGH.
- This next step could be done in two different ways:
Instant Pot Beef Pho
This Instant Pot Beef Pho version includes all the usual flavors and textures of a rich and nutritious pho without you having to deal with ingredients for hours on end.
Preparation time: 5 minutes | Time to cook: 40 minutes | Total time: Four. Five minutes | It serves:4
