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1 spice bag:
Toppings
Add beef bones, shank or brisket, ginger, yellow onion, sugar, salt, water, and the pho spice bag into the InstantPot or pressure cooker.
Run the InstantPot or pressure cooker on High pressure for 45 minutes.
While the Instant Pot is running, prepare your toppings and fresh pho noodles. Note: It's best to prepare the pho noodles near the end of the pressure cooking to prevent them from clumping. Keep in mind that fresh pho noodles only take about 10 seconds to cook in boiling water!
Once the Instant Pot finishes pressure cooking, remove the beef shank or brisket and set it aside to cool. Allowing the beef to cool will help it stay intact when you slice it for serving later.
Strain the broth through a sieve into another pot.
Season broth with chicken bouillon and fish sauce.
[Optional] If you want to improve the clarity of your broth, I like using a Fat Separator to separate the fat from the broth.
Prepare your bowls for serving by adding noodles, slices of beef shank, green onions, cilantro, bean sprouts, thinly sliced onions, basil, and lime. Feel free to customize with any additional toppings you like or omit those you prefer not to include.