Instant Pot Vegan Pho

• 12 ounces rice noodles dried rice sticks, or banh pho, dried

Broth

• 2 tablespoons grapeseed oil high-heat cooking oil, or other neutral oil
• 2 onion peeled and halved, medium yellow
• 4- inch ginger thinly sliced, piece, fresh
• 3 cardamom pod lightly smashed with the back of a knife
• 3 star anise pod whole
• 4 clove whole
• 1 cinnamon stick
• 1 tablespoon coriander seeds
• 1 teaspoon fennel seeds
• black peppercorn whole, 1/2 teaspoon
• 1 Fuji apple peeled and cut into large chunks
• 1 cilantro roughly chopped, 1/2 cup, fresh
• 2 tablespoons tamari reduced-sodium, or soy sauce
• 1 tablespoon coconut sugar
• 2 cups shiitake mushroom 5 to 6 ounces, sliced caps
• 8 cups vegetable broth you can substitute water for up to 4 cups, low-sodium
• 1 teaspoon kosher salt plus more to taste

Toppings

• 1 tofu baked, cut into cubes, 6- or 8-ounce block; five-spice flavor noted
• 3 scallion sliced on the diagonal
• 1 cup Thai basil torn up, leaves
• 1 cup cilantro torn up, leaves
• 2 lime cut into wedges
• 2 cups bean sprout
• hot chili pepper thinly sliced or Sriracha