InstaPot Beef Pho

4 pounds beef shank bones
1 medium onion, peeled and halved
2-inch piece fresh ginger, peeled and halved
3 garlic cloves, whole
1 tablespoon Chef Paul Prudhomme’s Vegetable Magic®
1 tablespoon Kosher salt
¾ teaspoon ground star anise
¾ teaspoon ground cinnamon
¾ teaspoon ground clove
7 cups water
1-pound beef round steak, cut into 2 pieces
1 tablespoon lime juice
1 tablespoon fish sauce
2 tablespoons brown sugar
2 tablespoons hoisin sauce
1 tablespoon sriracha sauce
½ small onion, thinly sliced
1 small jalapeño, thinly sliced
2 tablespoons chopped cilantro
½ pound flat rice noodles, cooked according to package directions

Optional Toppings
lime wedges
Thai basil leaves
bean sprouts
chopped cilantro
thinly sliced jalapeño pepper

Place the beef bones in a stock pot and fill with enough water to cover the bones by 1”. Bring to a boil and cook for 10 minutes. In the meantime, place a metal baking rack directly over the fire on the stove and char each side of the halved onion and ginger, and the garlic cloves. (This step is essential for getting the color in the finished broth, however, if you’re unable to complete this step in this manner, use a sauté pan turned up to high to char the vegetables. Just make sure the pan is dry and you keep moving and shaking the pan during this process.) Remove the charred vegetables from the heat and place in the pressure cooker insert. When the soup bones are done, pour contents of the pot through a strainer, discarding the liquid. Rinse the bones well with cold water, then place in the pressure cooker insert. Add Vegetable Magic®, Kosher salt, star anise, cinnamon, clove, and 7 cups of water to the pot and stir well. Then add the round steak, being sure it’s at least partially submerged in the water. Place the lid on and slide into the locked position. Set cooker to the Soup setting for 40 minutes. Turn cooker off and allow pressure release naturally (this could take up to 25 minutes). Once the unit is fully depressurized, carefully unlock and remove the lid. Using tongs, remove the round steak and set aside, then remove and discard the bones and charred vegetables. Slowly ladle the broth into a 4-quart pot through a cheesecloth-lined strainer (or a very fine-mesh strainer or chinois). Place on stove top and add the lime juice, fish sauce, brown sugar, hoisin sauce, sriracha, onions, jalapeños, and cilantro. Stir well, bring to a boil, then remove from heat. Thinly slice the round steak and portion into bowls with the noodles, making sure to equally distribute. Pour the hot broth over the steak and noodles and serve immediately with optional toppings on the side.