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I have several pics of different batches below, not to limit you in what ingredients you use. The cook times will be the same if you sauté your Meat first.

1-2 lb of Beef pre cooked..Hamburger works well or leftover Pot roast diced (add diced pot roast last)
If you want to use all raw fresh Meat, you can cut up raw chunks of Chuck Roast too if you trim out the connective tissue if you like, just lightly sauté the Meat first.
4 cups of rich Beef Broth ( I use my frozen pot roast juice and veggies, even bones from braised beef shank).
2 Carrots 2-3 cups chopped into 1/2” pieces.
2 c Celery chopped.
1 1/2 c. onion Chopped.
2 cloves Garlic minced
1 c Corn.
2 c Fresh green Beans.
1 1/2 c Tomatoes chopped OR 1 can of Italian stewed Tomatoes.
1/3 c Barley.
1 tsp Italian Seasoning.
1/2 tsp Salt

OPTION:

1 can of Stewed Tomatoes.
1-2 c diced potatoes.
1 c frozen peas

Brown the Hamburger, getting some of it Dark but not burned.
Pour broth into the pot and add the chopped Veggies and Hamburger, salt and seasoning. I don’t stir it. Add the Tomatoes. Add the Barley and do not stir, just kind on push it down gently, see pic… .
Put the lid on the Pot and set the time for 4 min. When the pot beeps allow 10 min NPR. Add diced Pot roast and let it heat up before serving.

************************************************************* here are a couple of other batches..don’t be limited on what ingredients you use.

This Delicious Stew is Spicy. About 2*, and a lot more so if you don’t deseed the Serrano. It’s a cross between Pozole and Pork White Bean Chili. It can be made with Chicken as well. Cook time is the same.

2 lbs Pork Shoulder cut into 1” chunks.
1/2 lb Mayocoba Beans Presoaked or Precooked (see note below about how to)
1 1/2-2 c chopped Walla Walla Sweet Onion.
6 cloves Garlic chopped.
1 Jalapeño Chopped
1 Serrano pepper Chopped and deseeded.
1 Aneheim pepper roasted and peeled (or 1 small can).
1 1/4-1 1/2 tsp Johnnies Seasoning Salt or Equivelent.
2 tsp Cumin.
1 1/2 tsp Coriander dry herb.
3-6 Tomatillos chopped 1/2” chunks.
1 25 oz can Hominy Drained.
3-4 cups rich Chicken or Pork broth or both, and some of the Bean Broth from the Mayocobas if you just made them. (You’ll end up with more broth than this from all of the veggies, and can add more broth later if you think you need more at that point.).

Costco’s Better than Bullion Chicken To add at the end if needed. Have it on hand. You may want 1 Tbsp but only add at the end if you think you need it.

FOR GARNISH:

Radish.
Avacado.
Cilantro.
Scallion.
Lime.
Sour Cream.
Cherry Tomatoes

FOR THE MAYOCOBA’s:
Either rinse and sort and Soak Overnight (my preference) or pre Cook using the Fast soak method where you bring the beans in water to a boil and let the beans set 10 min as they start to swell.
Drain, rinse and add fresh water with :

1 tsp Salt
1 Tsp onion powder,
1/2 tsp garlic,
2 tsp cumin
1 Tbsp Chili powder.
1 Tbsp Italian seasoning or Oregano

Set the Instant Pot to “Beans” and adjust time to 10 min. When the pot beeps, CR (controlled release) Beans are ready to use. Ladle Beans out of liquid into a bowl and set aside for a few minutes while you assemble the rest in the Pot.

Back to the soup.
Mix the Meat and Spices. Let the spices blend in while you add the Veggies to the bottom of the pot, then add the Beans, Meat, Hominy and Chicken Broth (or Bean Broth). Don’t stir. Put the lid on and set the time for 4 min. When the Time is up and pot beeps, allow 15 min NPR (Natural pressure release).
Taste the broth and add more Johnnies Seasoning Salt or some Costco’s Better than Bullion Chicken if you want it. I add 1 Tbsp of Costco’s Brand. But this depends on if you used chicken broth in the soup. Make sense?

Serves 4

The first 5 pics are from one Batch. there are several ways to make this, just like any other Soup. ? have fun with your PHO.

You can use Chicken or Pork in place of Beef, but it has to be pre cooked for food safety reasons.
Read through this Recipe first because the process goes pretty fast but it takes a bit of planning.

FOR THE BROTH:

I love to buy Chicken, Beef and Pork Bones and make the Broth the Day Before. To do this, I Season them with EVOO, Johnnies, ( or something like Lowery’s would work) Mrs Dash “Onion and Herb”, and if for some Kick, Slap Ya Mama Seasoning. Then I Oven Roast on 325° convect, for 40 min. Then I flip the Meat and Bones over, turn the Oven up to 340° convect, and add another 30 min. Check them… I still want some of the Meat Soft but it Should be crusty. Makes the Best Broth. Then I put the Bones into the 8q IP and add 6 cups Water. Put the Lid on and set the Time for 240 min. This gives me a really rich Broth for the PHO.

WHAT YOU WILL NEED.
Your Choice of Sliced and prepared Meats. Beef, Chicken, Pork Or Shrimp or combo of all.
Chicken and Pork need to be par Boiled and freshly done, they will Go into Hot Broth that will cook them more. Beef and Shrimp Should be Raw.
8-12 cups of Broth,….made from about
2 1/2 or more cups each of Pork, Chicken and Beef Broths.
I have also saved my Pulled Pork Juice for this. ( the Pork Juice may be a bit Salty so taste it, go easy). Also, no problem using frozen Broths.
[If you don’t have all of the above Broths, you can use 4 c ea of boxed Beef Broth and Boxed Chicken Broth.].
2 Rocks of Sugar or 1 tsp sugar.
1 Star Anise 1 tsp Sesame oil.
2 slices Ginger …Silver Dollar sized Slices 1/4” thick
1 med sweet Onion sliced in 1/4” slices.
1 tsp Fish Sauce.
Rice Noodles
1-14oz pkg of Pad Thai Noodles fresh or dry works OR 2-6 oz Packs of dry Mai Fun Rice noodles, to be cooked immediately before serving . (You can also get fresh noodles if you’d rather, from a International Market or use dry. )
Get the dry Noodles soaking for 10/15 min in cold water….before heating them in boiling Water to serve.
Optional: 1 stick of Lemon Grass cut up.

FOR THE MEAT.
Choose Meat for the Pho. Thinly sliced Raw Sirloin Roast works well for this
You can choose a combination of meats for different Pho bowls. You can also add Shrimp. (Par boil when you do the noodles)
(2 lbs of Meat total.if you have Meat eaters).
1-2 lbs thinly sliced Raw Sirloin Tip Roast Beef
(Slightly frozen is way easier to cut.) OR you can use leftover roasted meats,…or Deli sliced Roast Beef, Chicken or Pork, or pre cooked Meatballs. (Meatballs and chunks of meats should be preheated..just sunk into the broth before putting them in your dish.)

FOR THE GARNISH:

1 large bunch Thai Basil rinsed, drained and patted dry, and cut into single serve pieces.
1-2 lbs Bean Sprouts Rinsed and patted dry.
8 oz Thinly sliced white Mushrooms.
2 Jalapeño sliced thin.
4 Scallions sliced into 1/4” pieces.
2 Limes cut into Wedges.
1 bunch Cilantro , washed and shaken then patted dry. Cut into 2” pieces.

*Optional, Precooked Bok Choy

Lay out all the Garnish in a small Casserole Dish to serve.

FOR THE SAUCE.
1/2 c Hoisin Sauce.
1/4 c Plumb Sauce.
Thai Garlic Chili sauce 1-2 tsp Shriracha depending on how hot you want it. Adjust to taste.
Mix sauce in a bowl and set aside.

DIRECTIONS:

I mentioned above to pre prep your Noodles and Sauce.
Also have larger Pot full of Hot simmering Water in another IP or on the Stove…ready to dunk the Rice Noodles into for a couple or three of minutes, just prior to serving. These need to be served right away.

Lay your pre cooked Meats out in a Casserole Dish for people to choose from.
Set the Garnish and Sauce close, so that Everyone can get to them easily.

Keep your Raw Meat/Shrimp Separate from the precooked meats. It’s also very important that your Broth stays Boiling Hot if you are using Raw Beef, the Broth will cook it as you ladle it over the Meat. Shrimp should be pre par boiled.

Pour all Broth ingredients into the Instant Pot and set the time for 4 minutes. When it’s done Open the Pot and taste it, and add more Sesame Oil or Fish Sauce. Turn the pot off and then on again to Saute Med, or Sauté Low…until your ready for the Broth.

Right before serving, drain the cold water off of your soaked Noodles and Carefully put them into the simmering water to heat and cook. It only takes a couple of minutes max to heat them…..drain and serve right away into individuals Bowls with a spaghetti server. Make sure at this point that the Broth is bubbling hot and ready to go.

Serve your chosen Meat in individual bowls, then ladle some cooked Noodles into the Bowl and then Ladle hot Broth over the noodles and Meat. Let everyone Garnish their own soup and Sauce.