Pressure Cooker Beef Pho

4 servings

prepRinse bones and boneless beef
3 pounds / 1.4 kg beef knuckle, marrow or other soup bones		Add water, bones, beef, apple, salt	Pressure cook 20–30 min, natural release	Strain broth, skim fat, season	Blanch noodles, assemble & serve
1 pound / 450 g boneless beef brisket, chuck or cross-rib roast in one piece	Cool & soak cooked beef
4 oz / 115 g Fuji apple, about ½ medium-large	Prep apple, onion, ginger
1 large yellow onion
2 oz / 55 g fresh ginger
2½ pieces star anise	Toast spices, sauté onion & ginger
1 3-inch / 7.5 cm cinnamon or cassia stick
3 whole cloves
2½ teaspoons fine sea salt
1½ to 2 tablespoons fish sauce
Sugar, if desired
6 oz / 170 g beef steak, such as top or bottom sirloin, eye of round or London broil (optional)	Freeze & slice raw beef
12 oz / 340 g dried narrow rice sticks or pad Thai-style noodles	Soak, drain & rinse noodles
½ small yellow or red onion	Prep small onion, green onions, cilantro
2 slender green onions
¼ cup / 15 g chopped cilantro leaves
Black pepper
Optional add-ins: thinly sliced Fresno, Thai or serrano chile, bean sprouts, mint sprigs, Thai basil, lime wedges

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