Parboil the bones

• Parboil the beef bones and beef shank for 5–10 minutes.
• Drain, rinse and clean them well to remove impurities.

Char the aromatics

• Char the onion and ginger straight on the burner until blackened on all sides.
• The smokiness adds deep flavor to the broth.

Toast the spices

• Toast the pho spices in a dry pan until fragrant.
• Place them into a spice bag.

Load the Instant Pot

• Add the beef bones, beef shank, charred onion, ginger and spice bag into the Instant Pot.

Add liquid and seasoning

• Fill with water up to the max line.
• Add the fish sauce and rock sugar.

Pressure cook

• Lock the lid and cook on High Pressure for 1 hour.
• Allow a natural release if possible.

Prep noodles and toppings

• Prepare the pho noodles according to package instructions.
• Chop the green onions, cilantro and lime.

Strain and season the broth

• Strain the broth into another pot.
• Add more water if needed, then season with salt and additional fish sauce to taste.
• Bring back to a boil.

Assemble the bowls

• Add the pho noodles, sliced beef shank, raw thinly sliced beef, cilantro and green onions to each bowl.

Pour and serve

• Pour the hot broth over everything to cook the raw beef.
• Finish with a squeeze of lime and enjoy.