- 1 T vegetable oil
- 1 onion, thin sliced
- 8 cloves 4-inch piece ginger, peeled, julienne
- 2-lb beef roast, 2-inch cubes
- 1 T sea salt
- 1 t black pepper
- 8 c beef stock
- 3 c water
- 2 cinnamon sticks
- 4 star anise, whole
- 1 T fish sauce
- 12 oz flat rice noodles
½ lb sirloin steak, shaved
- 3 c bean sprouts
- 3 bunch Thai basil leaves
- 1 c cilantro, rough chop
½ c jalapeño, sliced
- 3 limes, wedges
Set pressure cooker to "sear", add oil, and press "start/stop". When oil is hot, add onions, cloves, and ginger. Sauté onions until soft, about 5 minutes.
- Season beef with salt and pepper and add to pressure cooker to brown. When meat is browned on all sides, add beef stock to deglaze the pot. Add water, cinnamon sticks, and star anise.
- Close and lock lid, set pressure cooker to "meat/stew", adjust time to 30 minutes, and press "start/stop".
- When done, quick release and make sure all pressure is released before opening lid. Carefully open lid and strain broth through cheesecloth.
- Return strained broth to pressure cooker and add fish sauce. Set pressure cooker to "sear", add cooked rice noodles, and press "start/stop". Cook until noodles are done.
Divide soup into 6 serving bowls. Top each with sirloin steak, cilantro, basil, bean sprouts, jalapeño, and a lime wedge. Ladle more hot broth from pot onto top of each bowl and serve.