Inspired by the warm, aromatic flavors of Vietnamese pho, this tender beef is infused with ginger, garlic, star anise, and cinnamon in a savory-sweet broth. It’s a true dump-and-cook Instant Pot recipe with very little prep required. And like so many good braises, it tastes even better the next day once all those flavors have had time to mingle, so it’s a great one to make ahead.
Ingredient highlight
Beef! Is an extremely nutrient-dense animal protein with lots of iron, vitamin B12, zinc, and selenium to name a few. Look for “100% grass-fed” on the label for the highest quality beef.
Servings 6
Prep Time 5 minutes 
Cook Time 1 hour 10 minutes Ingredients
- 3-3.5 lb beef chuck or boneless beef shank, cut into large 2-3-inch chunks*
- ⅓ cup soy sauce or tamari
- ½ cup water
- 1 tbsp fish sauce
- 1.5 tbsp coconut sugar
- 5 –7 cloves garlic, smashed
- ½ yellow onion, cut into chunks (optional)
- 2-3- inch piece ginger, thinly sliced
- 3 whole star anise**
- 1 cinnamon stick**
- 1 tbsp rice vinegar or lime juice (add after cooking)
For serving:
- Cooked rice
- Shredded carrot and/or daikon (or other raw crunchy veg or kimchi)
- Avocado (optional)
- Scallions and/or cilantro
- Sriracha, for spice, optional
- Lime wedges
- *I recently discovered boneless beef shank at a local butcher and it’s what I used to test this recipe. It’s a super collagen rich cut if you happen to be able to find it! Beef chuck or even pork shoulder will work just the same.
- **These spices are what give the beef that pho-like flavor. You can find star anise at most grocery stores in the spice section or order on amazon.
- Slow cooker instructions: ~ Add all of the ingredients to a slow cooker, omitting the water, and toss to coat the beef. Cover and cook on LOW for 8–9 hours or HIGH for 4–5 hours, or until the beef is very tender and easily pulls apart with a fork. Shred the beef into the cooking liquid and toss to coat.
Instructions
- In a 6-quart Instant Pot, add all ingredients except for the rice vinegar or lime. Make sure the whole spices, ginger, and garlic are tucked into the liquid as best you can.
- Secure the lid and pressure cook on high for 40 minutes. Let it naturally release for 15 minutes, then release the pressure manually.
- Transfer the meat to a large cutting board. Fish out the whole spices and ginger and discard. Stir in the vinegar or lime.
- Use two forks to shred up the beef. If serving right away, transfer the beef back into the pot. If storing (it tastes way better the next day!), transfer to a large glass or metal container, then pour the liquid over top.
- Once chilled, if there is a lot of solidified fat on the surface, feel free to scrape as much of it off as you’d like. Different beef cuts will contain more or less fat.
- To serve, scoop out and warm up the beef gently in a pot with a lid. Serve over warm rice with crunchy veg, avocado (if using), sriracha (if using), and lots of herbs. Squeeze a wedge of lime all over.
Items you can prep ahead (optional)
- Smash 5-7 cloves garlic
- Thinly slice a 2-3-inch piece ginger
- Cut the beef into large 2-3-inch chunks
- Make the recipe!
Substitutions:
- Fish sauce can be substituted with more soy sauce.
Storage:
- Store leftovers in an airtight container in the fridge for up to 4 days or freeze up to 2 months.
Leftovers + Repurposing:
- The beef is best gently warmed in a covered pot until warmed through. Serve over warm rice with plenty of herbs and a squeeze of lime along with any other add-ins.
- Replace rice with rice noodles! I prefer rice to soak up all the juices, but noodles can lean into that pho inspiration.
- You could put this in a tortilla, though it might be a little too juicy.
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