Danielle’s Instant Pot Pho Bo

Instant pot pho bo

I use an Instant Pot, but I’m sure you can adapt this recipe to a slow cooker or standard pressure cooker. Turn on the IP to sauté. When it comes to temperature, add your coconut oil, onions and stew beef. Brown the beef on all sides and add your broth once browned as well as your spices. Change your IP settings to manual/high pressure with a time of 35mins and close it up. Spiralize your zucchini and set it aside. Let a natural release go for 5 mins on your IP once your buzzer goes off. Open your Pot, add the celery, spinach, cilantro and carrots. Add 2 minutes on manual on your IP, with a 10 minute natural release. I chose not to sauté my zoodles, but if you want a buttery flavor, toss them in a pan with a little oil of your choice. I put the zoodles in a bowl and instantly put the steaming broth over the zoodles to slightly cook them. Spoon out the rest of the deliciousness and enjoy!
My portion was 56p/19.5f/8c, but please calculate your own!

Recipe courtesy of: Danielle Patrizia


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