Instant Pot Phở

So, I cooked this in an instant pot, but it was far from “instant” (it took about 3 hours from start to finish) – I’d give my first attempt a 7.2/10 on the flavor scale, but I know what to do now to make it better next time. Here’s what I did:

I used this New York Times article as a blueprint for the recipe>

What I changed:

• I roasted the bones, chuck roast, onions and ginger on the grill before going into the pot

• I doubled a couple of the spices (star anise, cloves)

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Things I would alter for next time:

• I would probably add the sugar to the instant pot, then adjust with more sugar while reducing the broth.

• I would spend more time reducing the brother down and adjusting the flavors with fish sauce and salt. (I was starving by that point so I went straight to the bowl with it).

It did make a great deal of broth so we’ll see how round two plays out when I have it again:

Overall, the instant definitely saved time on the cooking side – and I didn’t have to add water to the pot and worry about the flavor profile as much.