Have you heard of Pho (pronounced “fuh”) before?
It’s a deeply aromatic and incredibly flavorful soup found in many Vietnamese restaurants and other eateries…
Beef broth — infused with spices such as coriander, ginger, and star anise — forms the base, which is then carefully poured over rice noodles and thinly sliced beef. Finally, garnishes such as sprouts, fresh herbs, and jalapeños (for an extra kick) are added.
The end result? A light yet surprisingly satisfying meal that’s also great for the gut!
Grain-Free Pho Is Versatile For Special Dietary Needs!
I skip the rice noodles entirely in this recipe so it’s completely grain-free! Instead, I add sustenance to this soup in the form of bok choy, mushrooms, and mung bean sprouts. For more bulk, if desired, add zoodles, broccoli, or other vegetables as well.
No matter what diet you’re on, Pho is flexible. GAPS or SCD? Skip the mung beans. Ketogenic? Add some drizzled sesame seed oil and a sliced avocado to increase fat content.
This is the beauty of grain-free cooking — you inadvertently eat more vegetables!
How Easy Is This Instant Pot GAPS Diet Beef Pho?
Like any recipe, there are a million and one variations of Pho. Every cook has their own depending on seasonal availability of items and complexity of preparation!
This version is perfect for busy weeknights even if your beef is still frozen. It’s easy, delicious, and incredibly versatile.
Don’t be intimidated by the number of ingredients. If you’re out of one, just improvise. The long ingredient list means it won’t even be missed, and besides that — Pho is the epitome of forgiving.
As much as I love the tender beef or green garnish, the star of Pho is definitely the broth. Typically, it would take hours to create a deeply rich Pho broth, slowly simmering away and infusing all the specialty spices together. Not here!
Most traditional home cooks readily have bone broth on hand. The best broth for Pho is one made out of marrow and knuckle beef bones. But to bring out that flavor, it’s best to dry-roast the spices first then pour prepared broth over them and set to cook in the pressure cooker to further infuse those flavors.
The rest of the soup is assembling all the fun flavors together. The vegetables gently wilt and the beef cooks in the broth as you pour the steaming, gut-healing elixir over them.
Garnish the soup with your favorite greenery. I love the flavors of basil, green onions, jalapeños, and lots of freshly squeezed lime. Perfection in a bowl!
Instant Pot GAPS Diet Beef Pho {keto & paleo, too!}
Have you ever had the deeply flavorful and aromatic Vietnamese soup known as pho (pronounced "fuh")? This easy Instant Pot GAPS Diet Beef Pho has nourishing bone broth, then you choose which GAPS, paleo, or keto-friendly add-ins and veggies you want! Gut-healing and so yummy!
Ingredients
- 1 teaspoon whole cloves
- 1 teaspoon coriander seeds
- 2 teaspoons cardamom pods
- 3 to 5 whole allspice
- 2 bay leaves
- 1 cinnamon stick
- 1 inch ground ginger fresh, peeled, and sliced
- 8 cups beef broth
- 1/3 cup fish sauce
- 1/2 cup mushrooms dried shiitake, optional
- 1-1/2 pounds sirloin steak thinly sliced
- 2 cups bok choy fresh, coarsely chopped
- 2 cups mung bean sprouts or other sprouts
- additional garnishes such as: cilantro, jalapeño, basil, mint green onions, lime wedges
Instructions
The day of, before you're ready to start cooking...
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If beef is still frozen, submerge it (provided it's sealed) in a bowl of cold water to thaw just enough to handle.
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If beef is completely thawed, place it in freezer for 20 minutes. This will make it easier to cut thin and uniform strips of beef. The thinner the meat, the easier it will cook once broth is poured over.
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If using mushrooms, re-hydrate them according to package instructions.
When ready to start cooking...
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If using an electric cooker such as the Instant Pot, press the "Saute" function. If using a stovetop cooker, place on burner over medium heat.
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Add cloves, coriander seeds, cardamom pods, allspice, and bay leaves to insert pot of pressure cooker. Dry roast for 2 to 3 minutes.
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Add cinnamon stick and ginger.
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Pour broth over spices.
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Cover the pot, checking the seal and components to make sure all is well.
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If using an electric cooker, set to high pressure for 3 minutes. If using a stove-top cooker, bring to high pressure and maintain for 3 minutes.
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When cycle is complete, turn off (if electric cooker) or remove from heat (if stovetop cooker).
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Quick release pressure.
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Carefully, strain the broth into a clean soup pot (I use my additional Instant Pot insert pot) and place this clean pot back in the pressure cooker.
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If using an electric cooker such as the Instant Pot, press the "Saute" function. If using a stovetop cooker, place on burner over medium heat. This will keep the broth steaming.
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Add mushrooms (if using) along with the water you used to re-hydrate them.
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Add fish sauce.
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Taste and adjust seasonings, if necessary. You may need to add salt.
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Assemble bowls with bok choy, mung beans, and thinly sliced raw beef. Taking extra care, pour steaming broth with mushrooms in each of the bowls.
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Garnish with desired greens and other toppings. Squeeze fresh lime. Enjoy!
Recipe Notes
Perfect for busy weeknights even if your beef is still frozen. It's easy, delicious, and incredibly versatile.
This recipe was featured in 30 Gluten-Free Instant Pot Asian Recipes (Keto, Paleo, Whole30).
Overwhelmed By GAPS?
If you’re feeling intimidated or overwhelmed about implementing the GAPS diet and want some hands-on help, check out the GAPS Class taught by our friend and GAPS practitioner Melanie Christner. Click here for more info. (Limited spaces.)
Thinking Of Doing GAPS?
- The Gut-Healing GAPS Diet Made Simple
- The Harmon Family’s Experience On The GAPS Intro Diet
- Why You Might Consider The GAPS Diet
- Let’s Demystify The GAPS Diet
- What’s The Difference Between Intro & Full GAPS?
- 82 Ways To Heal Your Gut
- 41 Healing & Indulgent GAPS Diet Baked Goods
Have you ever made pho? What veggies, spices, or garnishes do you add?
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Ah, to have broth readymade! I don’t buy any beef besides hamburger and the very rare chuck roast. I wish I could source beef bones locally, esp knuckle and marrow.
The chicken we buy is thighs, occasional boneless thighs, very rare chicken breasts. I don’t know how to get bones for broth w/o picking thru all the cooked chicken. Even 10# of thighs yields little in bones. So I can’t make much chicken broth either. How do other families make even the chicken broth??
Hi! I’m wondering if you have any suggestions for substitutions for fish sauce? My husband has a fish/seafood sensitivity, but the fish sauce seems to be what gives a lot of the flavor to Asian dishes. When we leave it out they’re usually pretty bland tasting.