Pressure Cooker Pho Bo

Ingredients

• 2 lbs Beef marrow bones
• 1 lb Beef chuck roast
• 1 large Yellow onion, halved
• 3 inches Fresh ginger, sliced
• 5 whole Star anise
• 1 large Cinnamon stick
• 3 tablespoons Fish sauce
• 1 ounce Yellow rock sugar
• 16 ounces Dried rice sticks (Pho noodles)
• 0.5 lb Beef eye round, thinly sliced
• 1 bunch Fresh cilantro and Thai basil
• 2 cups Bean sprouts(optional)

Instructions

1. 1

   Parboil the beef bones in a large pot of water for 10 minutes, then drain and rinse thoroughly to ensure a clear broth.

2. 2

   Char the onion and ginger slices over an open flame or under a broiler until blackened in spots.

3. 3

   Toast the star anise and cinnamon stick in the pressure cooker on 'Sauté' mode for 2-3 minutes until fragrant.

4. 4

   Add the rinsed bones, chuck roast, charred onion, ginger, fish sauce, rock sugar, and 8 cups of water to the pressure cooker.

5. 5

   Seal the lid and cook on High Pressure for 45 minutes, then allow a natural pressure release for 15 minutes.

6. 6

   Remove the chuck roast and submerge in cold water to prevent darkening, then slice thinly; strain the broth and discard solids.

7. 7

   Prepare rice noodles according to package instructions and divide into four deep bowls.

8. 8

   Top noodles with sliced chuck, raw eye round slices, and boiling hot broth; serve with fresh herbs, sprouts, and lime.