Imagine a steaming bowl of rich, aromatic Vietnamese pho that falls right off the bone, prepared with incredible ease in your Instant Pot. This Oxtail Pho isn't just a meal—it's a culinary journey that brings the vibrant streets of Vietnam directly to your dining table. With tender, melt-in-your-mouth oxtail, fragrant herbs, and a deeply flavorful broth, this recipe will revolutionize your home cooking and impress even the most discerning food lovers.
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 60 mins
Cuisine: Vietnamese
Serves: 6 servings
Ingredients
- 2 lbs oxtail
- 1 onion, halved
- 1 ginger, sliced
- 4 star anise
- 4 cups beef broth
- 1 package rice noodles
- Fresh herbs (cilantro, basil)
- Bean sprouts for serving
- Lime wedges for serving
Instructions
- Begin by preparing your ingredients. Rinse the oxtail under cold water to remove any impurities. Pat dry with paper towels.
- Slice the onion in half and slice the ginger into thin pieces. Set aside.
- Turn on the Instant Pot and select the "Sauté" function. Once it's hot, add the oxtail pieces in batches, browning them on all sides. This should take about 5-7 minutes. Remove the browned oxtail and set aside.
- In the same pot, add the halved onion and sliced ginger. Sauté for about 3-4 minutes until they start to caramelize and become fragrant.
- Add the star anise to the pot and stir for about 1 minute to release their flavors.
- Return the browned oxtail to the pot and pour in the beef broth. Make sure to scrape the bottom of the pot to deglaze and incorporate any browned bits, which will enhance the flavor of the broth.
- Close the lid of the Instant Pot and ensure the valve is set to "Sealing." Select the "Pressure Cook" or "Manual" function and set the timer for 45 minutes.
- While the oxtail is cooking, prepare the rice noodles according to the package instructions. Usually, this involves soaking them in hot water until they are tender. Drain and set aside.
- Once the cooking time is complete, allow the Instant Pot to naturally release pressure for about 10 minutes, then carefully switch the valve to "Venting" to release any remaining pressure.
- Open the lid and carefully remove the oxtail pieces. Set them aside to cool slightly before shredding the meat from the bones. Discard any excess fat and bones.
- Strain the broth through a fine-mesh sieve into a large pot or bowl to remove the solids. Return the strained broth to the Instant Pot or a pot on the stove and keep it warm over low heat.
- To serve, place a portion of rice noodles in each bowl. Top with shredded oxtail meat, then ladle the hot broth over the noodles and meat.
- Garnish each bowl with fresh herbs such as cilantro and basil, and add bean sprouts and lime wedges on the side for an extra burst of flavor.
- Enjoy your homemade Instant Pot Oxtail Pho!
Tips
- Choose high-quality, fresh oxtail with good marbling for maximum flavor and tenderness.
- Take time to brown the oxtail thoroughly—this step builds incredible depth in your broth.
- Don't rush the natural pressure release; it helps the meat become incredibly tender.
- For an even richer broth, you can add a splash of fish sauce when deglazing.
- Prepare your garnishes in advance to make serving quick and easy.
- If possible, use fresh herbs rather than dried for a more vibrant taste.
- Adjust the cooking time slightly based on the size of your oxtail pieces.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 25g
Protein: 35g
Fat: 18g
Saturated Fat: 7g
Cholesterol: 110mg
