1 hour oxtail pho perfect for small families of 3-5

OX TAIL PHO 2-3 lbs oxtail 1 bag pho spice (the smaller bag 1.5 oz)* 1 yellow onion, peeled and charred 1 knob of ginger, peeled and charred 2 pieces of rock sugar (bout the size of your thumb)* 5 TBSP pho seasoning (the brand I used is Quoc Viet Foods)* 15 cups hot water* *if you can’t get access to pho spice kit, then you can create your own by buying the ingredients separately and creating your own. Measurements for this is listed below *if you don’t have rock sugar, you can use regular granulated sugar. I’d started with 3 TBSP *if you don’t have pho seasoning, then you can season your broth AFTER you’ve cooked using ingredients like: salt, fish sauce, chicken bouillon, MSG and/ or sugar. *you can also use regular rom temp water. Just keep in mind that doing this will take the pressure cooker a little longer to start cooking DIY PHO SPICE 2 star anise 1 cinnamon sticks 1 cardmom pods ½ tsp cloves 1 TBSP fennel seeds 1 TBSP coriander seeds FOR SERVING: Pho noodles Beef balls (bo vien) Whites of scallion Scallion, cilantro, thinly sliced onions, bean sprouts, thai basil, cilantro, lime, rice paddy herbs, etc 1. On your stove top, par boil oxtail. Rinse and drain under cold water. 2. Char your onions and ginger. You can do this directly in your pressure cooker under saute mode or you can do it over an open flame, airfryer or broil function on your oven. 3. Once you toasted your spices and aromatics, throw everything into your instant pot: charred onion and ginger, parboiled oxtail, 2 thumb size rock sugar, 5 TBSP Quoc Viet Food pho seasoning 4. Pressure cook for 45 mins, NPR 15 mins. 5. When your broth is done, switch instant pot to “saute mode”, remove aromatics (onion, ginger and spice bag). 6. Add in the beef balls (if using) and the whites of your onions. I had about 10 whites 7. Once your broth starts boiling, then ladle this over your prepared pho bowl.