Keto Instant Pot Beef Pho with Shirataki Noodles
This Vietnamese-inspired beef pho uses an Instant Pot to create rich, aromatic broth in a fraction of traditional time. Beef ribs simmer under pressure with charred ginger, onion, and warm spices like star anise and cinnamon. Shirataki noodles replace traditional rice noodles, while paper-thin raw sirloin cooks instantly when hot broth is poured over it. Fresh herbs, bean sprouts, jalapeños, and lime juice complete this comforting soup that's perfect for cold days or when you're craving authentic Vietnamese flavors.
Ingredients
- 1 ½ ounce beef ribspork bones1:1tags:pork
note:different flavor
- 1 ½ stick cinnamon stick, whole
- 1 tablespoon fennel seed, whole pieces
- 1 tablespoon coriander seed, whole pieces
- 2 teaspoon star anise
- 3 tablespoon fish sauce
- 2 pack tofu shirataki spaghetti noodles
- 1 cup bean sprouts, whole pieces
- ½ cup basil, whole pieces
- ½ cup cilantro, chopped
- ⅓ cup white onion, chopped
- ½ each lime
- 1 pound roast beef sirloin tip, no visible fat
- ½ each jalapeño peppers
Instructions
- 1
Place beef ribs into Instant Pot and add water up to max line
- 2
Torch ginger piece and small onion over open flame until charred on all sides
- 3
Add charred aromatics to pot and set to high pressure for 1.5 hours
- 4
Toast spices in dry saute pan until fragrant and lightly browned
- 5
Release pressure and add toasted spices and fish sauce to pot
- 6
Skim extra fat from surface with large spoon
- 7
Set pot to high pressure again for 10 minutes then release pressure
- 8
Freeze sirloin steak until very firm for easier slicing
- 9
Slice sirloin very thinly while frozen
- 10
Place noodles and raw sirloin slices in serving bowls
- 11
Pour piping hot broth over meat to cook it
- 12
Top each bowl with jalapeño slices, bean sprouts, basil, cilantro, and lime juice
Tips
Freeze sirloin steak until very firm before slicing to achieve paper-thin cuts that cook instantly in hot broth.
Use cheesecloth or fabric pouch for spices to make removal easier and avoid straining the finished broth.
Char ginger and onion thoroughly over open flame or under broiler for deeper, smoky flavor in the broth.
Good to Know
Refrigerate broth up to 3 days. Store toppings separately. Reheat gently.
Broth can be made 1-2 days ahead. Prep toppings day of serving.
Serve immediately while broth is piping hot to properly cook raw beef.
Common Mistakes
Don't skip charring aromatics to avoid flat broth flavor
Slice beef paper-thin while frozen to ensure it cooks properly in hot broth
Substitutions
note:different flavor
FAQ
Can I use regular noodles instead of shirataki?
Yes, rice noodles are traditional. Cook according to package directions and rinse before adding to bowls.
How long does the broth keep in the refrigerator?
Properly stored broth keeps 3-4 days refrigerated. Remove spices and skim fat before storing.
Can I freeze leftover pho broth?
Yes, broth freezes well for up to 3 months. Thaw overnight and reheat gently before serving.