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On your stove top, par boil oxtail. Rinse and drain under cold water.
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.
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 @quocvietfoodsusa pho seasoning
Pressure cook for 45 mins, NPR 15 mins.
When your broth is done, switch instant pot to “saute mode”, remove aromatics (onion, ginger and spice bag).
Add in the beef balls (if using) and the whites of your onions. I had about 10 whites
Once your broth starts boiling, then ladle this over your prepared pho bowl.