Pho----Instant Pot

Pho wasn't on our menu this week, why? Well because it's Summer and I just have a hard time wanting to eat soup in the Summer, no matter how good it is. Well we woke up this morning with only a few days before school starts and it's drizzling. I had big plans to spend this last week before school at the beach but the weather had other plans. The kids out of the blue said they wanted soup for dinner, so I decided on Pho as I had just perfected my broth before Summer started and we only had it that one time so it's time for it again. I decided I needed to write the recipe down for myself more than anything else so that I remember how I made it. It took me a long time to try a real Pho broth at home, for a few reasons but the main one being I didn't think I would be able to make it with as much umami as you get at a Pho restaurant. I love the Instant Pot, it can do things fast, but do you know what else it can do, it can do a really deep broth if you take the time and allow the flavors to really develop. This has been a long time in the making tweaking and changing the amounts of spices and adding other herbs but I think I have perfected my Pho


Pho Broth
2 onions, cut in halves (peel on)
1 hand of ginger, sliced (peel on)
2 heads of garlic bottom cut off (peel on)
1 1/2 lbs beef bones (marrow)
6 cups water
1/4 cup fish sauce
13 star anise
15 whole cloves
15 black peppercorns
3 cinnamon sticks (about 6 inches)
3 Tbsp fennel seeds
3 Tbsp coriander seeds
Cilantro stems off of a single bunch
1/4 cup coconut aminos

Pho Garnish
Flank steak sliced thinly
Noodles of your choice
Green onions
Bean sprouts
Siracha
Hoisin Sauce
1 lime, cut into wedges
Cilantro or Thai basil

Boil beef bones for 10 minutes, drain and rinse with cold water
Place on cookie sheet and broil on high for 20 minutes, turning every few minutes to get a good char on all sides
Place onions, garlic, & ginger on cookie sheet broil on high until browned

Turn IP to saute on high
Add all spices to roast
Turn off IP and add beef bones, water (if all 6 cups don't fit add as much water as possible), coconut aminos, cilantro stems and fish sauce.
Turn IP back onto soup and cook for 120 minutes.
When done, strain broth and taste.
Turn IP to saute, when rolling boil add the flank steak to cook.
Serve! Enjoy! Have seconds!

Shredded beef tacos --- Instant Pot or Slow Cooker

I can't be the only one on the lookout for new tacos to mix up my Taco Tuesday options. This one turned out so good and was easy. Either throw it in the Instant Pot for 35 minutes or the slow cooker option all day long and you'll have tender shredded beef tacos for dinner. I chose to go the IP route, because I love the functionality of just being able to throw everything in at the last minute. Although there is a special place in my heart (and nose) that LOVES having my food slow cooked all day long. Just serve with corn or flour tortillas.  So here it is:


Shredded Beef Tacos
3-4 lbs of stew meat
1 1/2 tsp sea salt
1 Tbsp olive oil
1 onion, diced
4 Tbsp tomato paste
6 garlic cloves, minced
2 tsp cumin
2 tsp oregano
1/2 cup either picante or green salsa*
1 cup beef broth

For Garnish
Cilantro
Green Onions
Limes
Sour cream
Guacamole
Salsa
Lettuce
*I used green because I knew it wouldn't be too spicy for the 4 little mouths I have to feed.

In bowl mix stew meat and salt. Toss to coat.
Press the Saute button on IP add olive oil
Add in onions and garlic until fragrant and softened
Add in tomato paste, cumin and oregano. Stir for about a minute
Add meat
Pour in salsa and beef broth
Cover and set to "Meat/Stew" option (remember to do so you must press the "Keep Warm/Cancel" button). Set cook time to 35 minutes.
Let pressure release naturally
Remove meat and shred.

Slow Cooker option:
Place all ingredients in IP and choose slow cook option, cook on low for 5-7 hours. If you're up for it browning the meat prior to placing in IP will add to the depth of flavor.