Clean the beef

• Scrub the beef neck bones and beef shank thoroughly with salt.
• Rinse everything really well under cold water.

Load the Instant Pot

• Add the bones and beef shank to the Instant Pot.
• Add the sliced ginger, whole onions and the phở spice bag.
• Fill with water up to the ⅔ max line.

Pressure cook the broth

• Pressure cook on HIGH for 45 minutes.
• Let the pot sit undisturbed while it cooks.

Prep the toppings

• Slice the green onions, cilantro, lime wedges and chili peppers.
• Slice the partially frozen eye of round very thin.
• Set out the Thai basil, culantro and bean sprouts.

Release the pressure

• Slowly quick-release the pressure once cooking is finished.

Remove aromatics and meat

• Remove and discard the ginger, onions and spice bag.
• Take out the bones and beef shank and let them cool slightly.
• Pull the meat from the neck bones and slice the beef shank thinly.

Clarify the broth

• Skim impurities and excess fat from the surface.
• Strain the whole broth if you want it extra clear.

Season the broth

• Turn the Instant Pot to sauté.
• Season with rock sugar, salt, fish sauce, chicken bouillon and MSG if using.
• Taste and adjust until it's where you want it.

Cook the noodles

• Cook the rice noodles separately according to package directions.
• Drain and divide into serving bowls.

Build the bowls

• Top the noodles with sliced beef shank, neck bone meat, raw eye of round, sliced onion, green onion and cilantro.
• Pour the broth in piping hot, especially over the raw beef, so it cooks in the bowl.
• Finish with lime, herbs, chili, hoisin and sriracha as you like.