Instant Pot Fettuccine Alfredo

Not many dishes quite the sense like warm fettuccine covered in fresh made buttery Alfredo sauce. When I am enjoying this dish all the world around me seems to hold still as the flavors wash through my tastebuds like the relaxing harmony of a favorite song. The rich creamy sauce over tender filling noodles are standalone worth the time. However, if you add a nice side salad and a chilled glass of buttery Chardonnay, you have just made my favorite Sunday Brunch.  This delicious tangled plate of heaven is also a family favorite and will be a hit on any table for any occasion.

Capture the memories of your next eatfoodlicious meal, not with pictures, but with the sweet tastes and tantalizing aromas of this well made Fettuccine Alfredo. Simply watch the short video and follow the detailed instructions and enjoy this at a table near you. Like and share this or any of my recipes from my growing catalogue. Also, leave a comment to let me know if you enjoyed this or if you just want to talk food.

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Ingredients

Pour broth & heavy whipping cream in the IP.

Add garlic.

Break the fettuccine noodles in half.

Submerge the noodles in the sauce (gently stir to make sure all noodles are well coated). Add butter.

Place the lid on. Pressure cook on high for 6 minutes and do a quick release (exercise caution when releasing pressure from the cooker). Follow the manufacture instructions for releasing the pressure. Remove the lid. 

Add parmesan cheese and mix until the cheese is nearly melted.

Add Parmigiano-Reggiano and mix until the cheese is nearly melted.

Season with salt & pepper to taste. Cover with lid for 3-4 minutes (the noodles will soak up the sauce & thickens).

Serve with more cheese, salt & pepper.

Enjoy!

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Instant Pot Fettuccine Alfredo

No ratings yet
Prep Time 5 mins
Cook Time 10 mins
Total Time 15 mins
Course Main Course
Cuisine Italian
Servings 3
Calories

Equipment

  • Pressure Cooker / Instant Pot

Ingredients
  

  • 8 oz Fettuccine noodles
  • 2 cups unsalted or low-sodium vegetable broth
  • 1 cup heavy whippping cream
  • ½ cup Parmesan cheese shredded
  • ½ cup Parmigiano-Reggiano shredded
  • 4 tbsp unsalted butter or salted butter
  • ½ tsp garlic powder
  • salt & pepper to taste

Instructions
 

  • Pour broth, heavy whipping cream & garlic into the instant pot.
  • Break the fettuccine noodles in half and submerge the noodles in the sauce (gently stir to make sure all noodles are well coated). Add butter.
  • Place the lid on. Pressure cook on high for 6 minutes and do a quick release (exercise caution when releasing pressure from the cooker). Follow the manufacture instructions for releasing the pressure. Remove the lid. 
  • Mix the noodles.
  • Add parmesan cheese and mix until the cheese is nearly melted.
  • Add Parmigiano-Reggiano and mix until the cheese is nearly melted.
  • Season with salt & pepper to taste. Cover with lid for 3-4 minutes (the noodles will soak up the sauce & thickens).

Serve with more cheese, salt & pepper. Enjoy!

    Video

    Notes

    You can double the recipe but keep the same cook time.
    Keyword best instant pot fettuccine alfredo recipe, easy Instant pot fettuccine alfredo recipe, Instant pot fettuccine alfredo, pressure cook fettuccine alfredo
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    More Instant Pot Recipes

    Chili Beef Noodles

    Chili Beef Noodles are a simple to prepare dish that is best served with quality ingredients. The choice of meat and noodles will have an impact on the flavor and the presentation of this meal. Once you have your ingredients follow this recipe to bring a slightly tangy version of this meal that will satisfy your appetite in a sensuously pleasing way. This hearty simple meal keeps well and is great for food prepping. Make this ahead of time and your family can simply reheat and enjoy at their convenience.

    Watch this video and follow the instructions to have succulent strips of steak nestled in tender noodles on a plate near you. Like and share this video or any of my recipes you like. Let me know if you enjoyed this meal or suggest anything you would like to get a food lovers researched and developed opinion on.

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    Tender beef, chili & onion with noodles.

    Cooked noodles (lo mein or egg)

    In a small bowl: combine all the sauce ingredients together and mix until the cornstarch is completely dissolved. Set aside.

    Clean and trim off fat from the steak. Slice the steak against the grain.

    Place the steak in a bowl. Add the rest of the ingredients to the bowl and mix. Let marinate for 15 minutes.

    Heat a pan up to medium-high. Add oil and wait for 30 seconds. Add marinated steak and cook for 3-4 minutes (stir frequently and separate the ingredients to help make sure they are cooking uniformly).

    Add sliced red chili peppers, minced garlic and cook for 1-2 minutes or until fragrant.

    Add pre-cooked noodles.

    Add sauce. Mix everything together and cook for 2 minutes.

    Add green onions, mung bean sprouts and mix everything together until the sauce forms a nice coat over the noodles.

    Remove the pan from the heat.

    Serve immediately & enjoy!

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    Chili Beef Noodles

    No ratings yet
    Prep Time 20 mins
    Cook Time 15 mins
    Total Time 35 mins
    Course Main Course
    Cuisine Asian, Chinese
    Servings 4
    Calories

    Ingredients
      

    Marinate

    • 1 lb steak sirloin or flank
    • 1 tbsp soy sauce
    • 1 tsp cornstarch

    Sauce

    • ½ cup water
    • 2 tbsp sweet chili sauce
    • 2 tbsp soy sauce
    • 2 tbsp hoisin sauce
    • 1 tbsp apple cider vinegar
    • 1 tsp chinese five spice
    • 1 tsp cornstarch
    • ½ tsp white pepper

    Noodles & Vegetables

    • 1 lb cooked noodles (lo mein or egg)
    • 1 cup mung bean sprouts
    • 4 green onions cut into 2" long
    • 3 garlic cloves minced
    • 1-2 red chili pepper sliced

    Instructions
     

    Marinate

    • Clean and trim off fat from the steak. Slice the steak against the grain. Place the steak in a bowl. Add the rest of the ingredients to the bowl and mix. Let marinate for 15 minutes.

    Sauce

    • In a small bowl: combine all the sauce ingredients together and mix until the cornstarch is completely dissolved. Set aside.

    Stir-fry

    • Heat a pan up to medium-high. Add oil and wait for 30 seconds. Add marinated steak and cook for 3-4 minutes (stir frequently and separate the ingredients to help make sure they are cooking uniformly).
    • Add sliced red chili peppers, minced garlic and cook for 1-2 minutes or until fragrant.
    • Add pre-cooked noodles and sauce. Mix everything together and cook for 2 minutes.
    • Add green onions, mung bean sprouts and mix everything together until the sauce forms a nice coat over the noodles. Remove the pan from the heat.

    Serve immediately & enjoy!

      Video

      Keyword best chili beef noodles recipe, chili beef noodles, easy chili beef noodles recipe
      Tried this recipe?Mention @eatfoodlicious or tag #eatfoodlicious!

      More Asian Recipes

      Shrimp Chow Fun

      This Chow Fun recipe is a delicious dish made with flat rice noodles that are cooked to perfection with slightly crunchy vegetables, tender shrimp and dressed for the table in a mouthwatering soy based sauce. The tip presented in this recipe that has taken many attempts to perfect is how to prepare and maintain the juicy tender peak flavor of fresh shrimp. I love a good stir-fry and this popular Chinese dish, that is made with fresh ‘Chow-Fun’ noodles, will be well received by the recipients at the table.

      Watch the short video and follow the simple instructions below and repeat this eatfoodlicious experience in your home today. The flavor and texture of fresh soft wide rice noodles also goes great with your choice of beef, chicken, pork, tofu, mushrooms or almost anything you want to give a gorgeous presentation to, just follow this basic process and you will have a pleasingly delicious meal. Like and share this or any of my recipes you find interesting. Also feel free to leave a comment because the only thing I like doing more than eating and cooking is talking about eating and cooking.

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      Serve immediately

      Marinate – In a bowl: combine shrimp, shaoxing wine, soy sauce, white pepper and mix. Marinate for 15 minutes.

      Sauce – In a small bowl: combine all the sauce ingredients together and mix.

      Carefully pull the fresh noodles apart.

      Set aside.

      Heat the pan up to medium-high. Add 2 tbsp oil and wait for 30 seconds. Add shrimp and cook for 60-90 seconds per-side (about 80% fully cooked).

      Remove the shrimp and set aside.

      Turn up the heat to high. Add 1 tbsp oil, sliced onions and minced garlic. Cook for 1 minute or until fragrant.

      Add fresh noodles and pour the sauce on top.

      Gently toss the noodles with the sauce until most of the rice noodles soak up the sauce (about 80%).

      Add garlic chives & mung bean sprout.

      Add shrimp

      Gently toss everything together.

      Best serve warm.

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      Shrimp Chow Fun

      No ratings yet
      Prep Time 15 mins
      Cook Time 15 mins
      Total Time 30 mins
      Course Main Course
      Cuisine Asian, Chinese
      Servings 6
      Calories

      Ingredients
        

      Marinate

      • 12 oz extra large shrimp peeled & deveined
      • 2 tbsp shaoxing cooking wine or dry sherry
      • 2 tsp soy sauce
      • ½ tsp white pepper

      Sauce

      • 1 cup water
      • 2 tbsp oyster sauce
      • 2 tbsp soy sauce
      • 2 tbsp shaoxing cooking wine or dry sherry
      • 1 tsp dark soy sauce
      • 1 tsp granulated sugar
      • 1 tsp sesame oil

      Noodles & Vegetables

      • 1 lb fresh wide rice noodles
      • 1 cup mung bean sprouts
      • 4 garlic chives or green onions cut into 2" long
      • 6 garlic cloves minced
      • ½ onion sliced
      • 3 tbsp (divided) canola, vegetable or peanut oil

      Instructions
       

      • Marinate – In a bowl: combine shrimp, shaoxing wine, soy sauce, white pepper and mix. Marinate for 15 minutes.
      • Sauce – In a small bowl: combine all the sauce ingredients together and mix.
      • Carefully pull the fresh noodles apart and set aside.
      • Heat the pan up to medium-high. Add 2 tbsp oil and wait for 30 seconds.
      • Add shrimp and cook for 60-90 seconds per-side (about 80% fully cooked). Remove the shrimp and set aside.
      • Turn up the heat to high. Add 1 tbsp oil, sliced onions and minced garlic. Cook for 1 minute or until fragrant.
      • Add fresh noodles and pour the sauce on top. Gently toss the noodles with the sauce until most of the rice noodles soak up the sauce (about 80%).
      • Add garlic chives, mung bean sprout and shrimp. Gently toss everything together.

      Serve immediately and enjoy!

        Video

        Keyword best shrimp chow fun recipe, easy chow fun recipe, seafood chowfun recipe, shrimp chow fun
        Tried this recipe?Mention @eatfoodlicious or tag #eatfoodlicious!

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        Steak Chow Mein

        Steak Chow Mein contains moist delicious strips of cooked to perfection steak that is randomly embedded throughout tender noodles and next to crunchy vegetables as they all glisten with a coat of a scrumptious highly aromatic sauce. Place this dish in the center of the table, step back and watch the communal feast begin. This hearty meal will feed the hunger and satisfy the most voracious appetite. Well flavored sauce heavenly coating succulent portions of steak that share a fork with a crunchy bok-choy and tender fresh noodles to provide a warm stewing sensation of rich delight. Make extra and have a simple ready to reheat lunch on hand to provide more time for relaxation during the week. 

        This dish can be made in a wok or skillet, so no need to go out and buy new cookware for this simple and easy to prepare meal. Follow the instructions for how perfectly slice the recommended cut of steak and watch the video to see for yourself how user friendly this recipe is to prepare and learn to trust that this site brings its “A“ game to the table so all you have to do is select whatever your appetite desires from my growing catalogue of menu suggestions. No need to waste time anywhere else, this site is your location for eatfoodlicious recipes complete with short videos and detailed instructions. Share this video, hit the like button below and leave a comment and let’s talk food. 

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        Restaurant quality chow mein

        Clean and trim off fat from the steak. Slice the steak against the grain.

        Place the steak in a bowl. Add the rest of the ingredients in the bowl and mix. Let marinate for 15 minutes.

        Chow Mein (pan fried noodles). Asian grocery store usually has these.

        In a large bowl: add chow mein noodles, boiling water and cook for 15 seconds or follow the package recommendation cook time. Drain and set aside.

        In a small bowl: combine all the sauce ingredients together and mix until the cornstarch has completely dissolved.

        Heat a pan up to medium-high. Add oil and wait for 30 seconds. Add marinated steak, stir continuously and cook for 3-4 minutes or untill ~75% of the meat is medium to well done. Transfer the steak to a plate and set aside.

        Add 2 tbsp of oil, sliced onions and minced garlic. Cook and stir for 1 minute or until fragrant.

        Add julienne carrots and cook for 1 minute.

        Baby bok choy and toss everything together. Cook for 2 minutes.

        Add chow mein noodles.

        Sauce on top and gently toss the noodles with the sauce.

        Add garlic chives

        Mung bean sprouts

        Steak and mix everything together.

        Remove the pan from the heat.

        Serve immediately & enjoy!

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        Share on social media

        Steak Chow Mein

        No ratings yet
        Prep Time 20 mins
        Cook Time 15 mins
        Total Time 35 mins
        Course Main Course
        Cuisine Asian, Chinese
        Servings 4
        Calories

        Equipment

        • Wok or Non-stick Pan

        Ingredients
          

        • 12 oz pre-cooked chow mein noodles
        • 1 cup mung bean sprouts
        • 4 oz baby boy choy trim bottom tip & sliced in half
        • 3 garlic chives or green onions cut into 2" long
        • 1 carrot medium size cut into 2" and julienne
        • 4 galric cloves minced
        • ½ sweet onion sliced
        • 4 tbsp canola, vegetable or peanut oil

        Marinate

        • 1 lb steak sirloin or flank
        • 1 tbsp soy sauce
        • 1 tbsp shaoxing cooking wine or dry sherry
        • 1 tsp cornstarch

        Sauce

        • ½ cup water
        • 2 tbsp soy sauce
        • 2 tbsp oyster sauce
        • 2 tbsp shaoxing cooking wine or dry sherry
        • 1 tbsp cornstarch
        • ½ tsp granulated sugar
        • ½ tsp white pepper

        Instructions
         

        Marinate

        • Clean and trim off fat from the steak. Slice the steak against the grain. Place the steak in a bowl. Add the rest of the ingredients in the bowl and mix. Let marinate for 15 minutes.

        Sauce

        • In a small bowl: combine all the sauce ingredients together and mix until the cornstarch has completely dissolved.

        Stir-fry

        • In a large bowl: add chow mein noodles, boiling water and cook for 15 seconds or follow the package recommendation cook time. Drain and set aside.
        • Heat a pan up to medium-high. Add 2 tbsp oil and wait for 30 seconds. Add marinated steak, stir continuously and cook for 3-4 minutes or untill ~75% of the meat is medium to well done. Transfer the steak to a plate and set aside.
        • Add 2 tbsp of oil, sliced onions and minced garlic. Cook and stir for 1 minute or until fragrant.
        • Add julienne carrots and cook for 1 minute. 
        • Add baby bok choy and toss everything together. Cook for 2 minutes.
        • Add chow mein noodles and sauce on top. Gently toss the noodles with the sauce.
        • Add garlic chives, mung bean sprouts, steak and mix everything together. Remove the pan from the heat.

        Serve immediately & enjoy!

          Video

          Keyword Authentic beef chow mein recipe, beef chow mein recipe, chinese chow mein recipe, easy steak chow mein recipe, steak chow mein
          Tried this recipe?Mention @eatfoodlicious or tag #eatfoodlicious!

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          Instant Pot Pho Bo Dac Biet (Beef Pho)

          Everyone knows that the ultimate Vietnamese soup is Pho. Beef Pho has grown in popularity because of the multitude of flavors featured in the broth. The broth is cooked using charred onions, charred ginger, toasted herbs and beef bones to combine the best part of each ingredients flavor. Traditional Pho takes 10-12 hours of simmering the broth (over night) to have good and tasty broth. However, this Instant Pot recipe will take less than 2 hours thanks to the pressure cooking feature. Pho Bo (Dac Biet) which is a Vietnamese translation for all sorts of special beef variants such as: raw sliced steak, brisket, tendons, beef tripes & Vietnamese beef meatballs. This is what you would usually order at a Vietnamese restaurant. The noodles are just as important as the broth, because if you don’t use the right type of noodles, the soup won’t be as good as it could be. I always prefer fresh banh pho (pho noodles) over dry because the texture is completely different. But if you cannot get fresh noodles, dry noodles are a good substitution. Also, traditional with Pho, is the at the table additions of your preferred amount of hoisin sauce, sriracha sauce, lime, fresh bean sprouts, culantro, Thai basil and sliced Jalapeño to complete both the presentation and the bowl.

          If I had to list something for a last meal; well made Beef Pho would be a top three for further consideration. I love this too much, I swear it will make you feel better just eating it. The secret to a successful soup is the attention you give to the creation of the stock. The richness that is infused in the liquid from the bones can not be underestimated. I have made several attempts at recreating the stovetop version using my Instant Pot, and I believe I have cracked the code. The Pressure cooker in concert with the quality of the ingredients will yield a soup that most folks would not be able to detect any differences between this and the stove top version. 

          Once satisfied with my additions of hoisin sauce, sriracha and a spoonful of fish sauce marinated jalapeños with a squeeze of lime I love to sip (my soup to see if anything else is required). The hot washing of flavors across my tastebuds provide an abundance of stimulation of pleasing flavors. I immediately appreciate the richness of good beef marrow stock and proceed to gather my first bite of noodles. Using my personal method of preparation, the noodles are guaranteed to be very hot and the broth will, as a result, be steaming with flavor. The soft tender noodles fill my belly with almost burning satisfaction as search my bowl for a slice of rare steak. Once I have my first bite of fresh meat, I then explore my bowl for something crunchy and find fresh bean sprouts and my favorite Thai Basil. The basil gives sophistication to anything it is added to and this beef pho is no exception. I have been working off and on for years to figure out a good recipe for beef meatballs and I am proud to say I have found a recipe that is so tender, spongy and juicy it makes the mechanically created versions a thing of the past for me and my family.

          Eating a large bowl of pho requires a big appetite and a love for dang good food. Once you have worked your way through the peppers and beef tendons you will find yourself fishing though the broth for more bits of noodles and bean sprouts of delicious loose morsels. This recipe is so good, you will be drinking the last drops of the broth from your bowl. Simply follow the instructions below and watch the short demonstration to be on your way to creating something that can take years to perfect. Be sure to toast the seasonings, being carful not to scorch them. My husband will sometimes grill the onions and ginger to the point they are ready to burst which adds a new dimension to the eatfoodlicious experience. Share this or any of my recipes and let me know if you tired one, I love to talk food!

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          Add bean sprouts, culantro, Thai basil leaves and sliced Jalapeños to the bowl. Serve & enjoy!

          5 lbs Bone marrows, 3 beef tendons & 2 lbs brisket.

          In a large pot: add 12 cups of water and bring to a boil. Add the meats and boil for 10 minutes.

          Scoop out the grayish floating foam (scum) from the water and discard.

          Transfer the meat and bones to a strainer, then rinse under the sink (make sure to remove the scum bits on the meat).

          Heat a pan to medium-high. Place all seasonings in the pan and toast for 5-6 minutes or until very fragrant, then turn off the heat. Remove the seasonings, place them in a tea bag or ball infuser and set aside.

          In a clean pan: place 2 onions and ginger in the pan. Char each side for 4 minutes or until blackened. Turn off heat. Remove the ginger from the pan and transfer to a cuting board. Smash the ginger until it splits. Alternative: Place the onions and ginger in the oven at 425°F (218°C) for 25 minutes (flip half way).

          Stack in this order: Place parboiled bone marrow, tendons & brisket.

          Charred onions & smashed ginger in the cooker. Pour 12 cups of boiling water into the cooker (this will help expedite the process of establishing optimal pressure). The water should be under the ⅔ max line (do not go over the max line). Add seasoning bag (on top of the meat & not in the water), rock sugar and salt.

          Place the lid on. Pressure cook on high for 1 hour and natural release for 30 minutes (exercise caution when releasing pressure from the cooker). Follow the manufacture instructions for how to do a quick release. Remove lid.

          Remove the brisket and tendons; transfer them to and let rest in a bowl of cold water for 15-20 minutes or until cool to touch.

          Remove/discard the onions, ginger & bones. Add 8 cups of boiling water to the cooker. Place the lid on. Pressure cook on high for 3 minutes and a quick release (exercise caution when releasing pressure from the cooker). Follow the manufacture instructions for how to do a quick release. Remove lid.

          Optional but recommended – Place a mesh strainer lined with a coffee filter or cheesecloth over a large bowl or pot. Slowly pour the stock through the filter. This will help to significantly reduce the fat which leaves a clear pho broth. Transfer the broth back to the instant pot cooker (make sure to clean the pot before reusing) or stock pot.

          Place the steak in the freezer for 30 minutes (this will help to slice the meat thinly). Cut the steak thinly against the grain and set aside. Slice the brisket, cover and then set aside. Slice the tendons into ¼”-½” thick strips and set aside. Rinse, clean and slice the tripe very thin. Cook the tripe in boiling for 2-3 minutes, drain and set aside. Optional: slice the meatballs in half.

          Preferred method: Place fresh noodles in a bowl. Pour boiling water in and blanch for 10-12 seconds. Drain and return the cooked noodles back to the bowl (exercise with caution as the bowl might be hot).

          On the stovetop: In a medium size pot: fill ~half way with water and bring to a boil. If using fresh pho noodles, blanch for 5-7 seconds in boiling water. If using dry noodles, follow the package instructions for cook time. Remove and strain the noodles then transfer to serving bowl(s). 

          Side toppings: Bean sprouts, culantro, Thai basil leaves and sliced Jalapeños .

          Arrange and Assemble

          Gently pour boiling broth over the noodles and meat.

          Season with hoisin sauce, sriracha sauce and lime (to taste). Optional: season with more fish sauce if you prefer. 

          Add bean sprouts, culantro, Thai basil leaves and sliced Jalapeños to the bowl. Serve immediately and enjoy!

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          Share on social media

          Instant Pot Pho Bo Dac Biet (Beef Pho)

          5 from 2 votes
          Prep Time 20 mins
          Cook Time 1 hr 3 mins
          Natural Release 30 mins
          Total Time 1 hr 53 mins
          Course Main Course
          Cuisine Asian, vietnamese
          Servings 8
          Calories

          Equipment

          • Instant Pot (8 qt)

          Ingredients
            

          Seasoning

          • 4 tbsp coriander seeds
          • 2 tbsp fennel seeds
          • 1 tsp whole cloves
          • 4 anise seeds
          • 2 Saigon cinnamon sticks
          • 1 amomum costatum aka black cardamom

          Broth

          • 20 cups, divided boiling water filtered
          • 5 lbs beef bone marrow or neck bones, beef knuckle bones
          • 2 lbs beef brisket trim off fat
          • 3 beef tendons
          • 2 sweet onions sliced in half
          • 4-5" ginger
          • 4 tbsp fish sauce
          • 2 tbsp salt
          • 2 oz rock sugar about 2 big chunks

          Noodles & Toppings

          • 3 lbs fresh pho noodles or dry pho noodles
          • 1-2 lbs steak sirlion, rib eye or new york strips
          • 1-2 lbs beef tripe
          • 1 lb pho beef meatballs
          • 1 lb fresh bean sprouts
          • 1 sweet onion thinly sliced
          • 1 green onion bunch finely chopped
          • fresh Thai basil leaves only
          • culantro
          • hoisin sauce
          • sriracha sauce
          • 2-4 lime sliced
          • 1-3 Jalapeño or Red Chile Peppers sliced

          Instructions
           

          Parboil Bones & Meat

          • Clean and rinse the tendons, bone marrow & brisket.
          • In a large pot: add 12 cups of water and bring to a boil. Add the meats and boil for 10 minutes. Scoop out the grayish floating foam (scum) from the water and discard. Transfer the meat and bones to a strainer, then rinse under the sink (make sure to remove the scum bits on the meat).

          Roast & Char

          • Heat a pan to medium-high. Place all seasonings in the pan and toast for 5-6 minutes or until very fragrant, then turn off the heat. Remove the seasonings, place them in a tea bag or ball infuser and set aside.
          • In a clean pan: place 2 onions and ginger in the pan. Char each side for 4 minutes or until blackened. Turn off heat. Remove the ginger from the pan and transfer to a cuting board. Smash the ginger until it splits. Alternative: Place the onions and ginger in the oven at 425°F (218°C) for 25 minutes (flip half way).

          Pressure Cook

          • Stack in this order: Place parboiled bone marrow, tendons, brisket, charred onions & smashed ginger in the cooker.
          • Pour 12 cups of boiling water into the cooker (this will help expedite the process of establishing optimal pressure). The water should be under the ⅔ max line (do not go over the max line).
          • Add seasoning bag (on top of the meat & not in the water), rock sugar and salt.
          • Place the lid on. Pressure cook on high for 1 hour and natural release for 30 minutes (exercise caution when releasing pressure from the cooker). Follow the manufacture instructions for how to do a quick release. Remove lid.
          • Remove the brisket and tendons; transfer them to and let rest in a bowl of cold water for 15-20 minutes or until cool to touch. Remove/discard the onions, ginger & bones.
          • Add 8 cups of boiling water to the cooker. The water should be under the ⅔ max line (do not go over the max line).
          • Place the lid on. Pressure cook on high for 3 minutes and a quick release (exercise caution when releasing pressure from the cooker). Follow the manufacture instructions for how to do a quick release. Remove lid.
          • Add fish sauce to the broth and stir. Season with sugar & salt if needed. Discard the seasoning bag.
          • Optional but recommended – Place a mesh strainer lined with a coffee filter or cheesecloth over a large bowl or pot. Slowly pour the stock through the filter. This will help to significantly reduce the fat which leaves a clear pho broth. Transfer the broth back to the instant pot cooker (make sure to clean the pot before reusing) or stock pot.
          • Instant Pot: Press the sauté button and set to high ~20 minutes. Stovetop: Bring the broth to a boil.
          • Add meatballs to the broth.

          Slice Meat

          • Place the steak in the freezer for 30 minutes (this will help to slice the meat thinly). Cut the steak thinly against the grain and set aside. Slice the brisket, cover and then set aside. Slice the tendons into ¼"-½" thick strips and set aside. Rinse, clean and slice the tripe very thin; cook the tripe in boiling for 2-3 minutes, drain and set aside. Optional: slice the meatballs in half.

          Cook Noodles

          • Preferred method: Place fresh noodles in a bowl. Pour boiling water in and blanch for 10-12 seconds. Drain and return the cooked noodles back to the bowl (exercise with caution as the bowl might be hot).
            On the stovetop: In a medium size pot: fill ~half way with water and bring to a boil. If using fresh pho noodles, blanch for 5-7 seconds in boiling water. If using dry noodles, follow the package instructions for cook time. Remove and strain the noodles then transfer to serving bowl(s). 

          Arrange and Assemble

          • Place the cooked noodles in the middle of the bowl.
          • Place raw sliced steak, meatballs, brisket, tendons & tripe in the bowl.
          • Add chopped green onions and sliced white onions.
          • Gently pour boiling broth over the noodles and meat.
          • Season with hoisin sauce, sriracha sauce and lime (to taste). Optional: season with more fish sauce if you prefer. 
          • Add bean sprouts, culantro, Thai basil leaves and sliced Jalapeños to the bowl.

          Serve immediately and enjoy!

            Video

            Notes

            Note: If you have a 6 qt Instant Pot, cut the recipe in half.
            Keyword best instant pot pho bo (beef) dac biet, easy instant pot pho bo (beef) dac biet recipe, instant pot pho (beef) recipe, instant pot pho bo (dac biet), pho bo (beef) dac biet
            Tried this recipe?Mention @eatfoodlicious or tag #eatfoodlicious!

            More Instant Pot Recipes

            Garlic Scallion Noodles

            Toasted garlic notes, hints of green onion and dark rich traditional asian flavors coating fresh tender Ramen Noodles are a light and delicious easy to prepare meal option. These noodles keep well and are best served fresh and warm. Tender noodles with subtle tastes of the orient are perfect for a light lunch or those times when you may want to cut back to help get ready for the summer season. 

            Watch the video and follow the instructions below to have this lip smacking dish on your table today. Roasted garlic flavored noodles will not disappoint and meet the eatfoodlicious criteria for being affordable and extremely tasty. Like and share this or any of my growing catalogue of recipes you find interesting. Thanks for visiting my site!

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            Cook the fresh or dry noodles by following the instructions on the package. Drain and set aside.

            Add oil and wait 30-45 seconds. Add minced garlic.

            Cook for 1 minute or until fragrant.

            Add green onions and cook for 10-15 seconds.

            Add soy sauce, sesame oil and mix.

            Add cooked noodles and mix well.

            Remove the pot from the heat.

            Serve immediately & Enjoy!

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            Garlic Scallion Noodles

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            Prep Time 10 mins
            Cook Time 5 mins
            Total Time 15 mins
            Course Main Course, Snack
            Cuisine Asian
            Servings 2
            Calories

            Ingredients
              

            • 8 oz ramen noodles preferably fresh or spaghetti noodles
            • 2 tbsp low-sodium soy sauce
            • 2 tbsp olive oil
            • 1 tbsp sesame oil
            • 5 garlic cloves minced
            • 4 green onions chopped

            Instructions
             

            • Cook the fresh or dry noodles by following the instructions on the package. Drain and set aside.
            • Heat the pan up to medium high.
            • Add oil and wait 30-45 seconds.
            • Add minced garlic and cook for 1 minute or until fragrant.
            • Turn up the heat to high. Add green onions and cook for 10 seconds.
            • Add soy sauce, sesame oil and mix.
            • Add cooked noodles and mix well. Remove the pot from the heat.

            Serve immediately & Enjoy!

              Video

              Keyword asian noodle recipe, best garlic scallion noodle recipe, easy garlic scallion noodle recipe, garlic scallion noodles, quick noodle recipe
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