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Instant Pot Vegan Pho

From ingredients to enjoyment, this recipe makes it easy to create something wonderful.

Prep Time
45 mins
Cook Time
45 mins
Total Time
1 hr 10 mins
Servings: 4
Calories: 590 kcal
Course: Lunch , Dinner
Cuisine: Vietnamese

Ingredients

  • 12 ounces dried rice noodles, dried rice sticks, or banh pho*
Broth
  • 2 tablespoons grapeseed oil or other neutral, high-heat cooking oil
  • 2 medium yellow onions, peeled and halved
  • 4- inch piece fresh ginger, thinly sliced
  • 3 cardamom pods, lightly smashed with the back of a knife
  • 3 whole star anise pods
  • 4 whole cloves
  • 1 cinnamon stick
  • 1 tablespoon coriander seeds
  • 1 teaspoon fennel seeds
  • 1⁄2 teaspoon whole black peppercorns
  • 1 Fuji apple, peeled and cut into large chunks
  • 1 ⁄2 cup fresh cilantro roughly chopped
  • 2 tablespoons reduced-sodium tamari or soy sauce
  • 1 tablespoon coconut sugar
  • 2 cups sliced shiitake mushroom caps (5 to 6 ounces)
  • 8 cups low-sodium vegetable broth (you can substitute water for up to 4 cups)
  • 1 teaspoon kosher salt, plus more to taste
Toppings
  • 1 (6- or 8-ounce) block baked tofu, cut into cubes (I used a five-spice flavor, which went really well with the other flavors)
  • 3 scallions, sliced on the diagonal
  • 1 cup Thai basil leaves, torn up
  • 1 cup cilantro leaves, torn up
  • 2 limes, cut into wedges
  • 2 cups bean sprouts
  • Thinly sliced hot chile peppers or Sriracha

Instructions

    Cup of Yum
  1. Place the dried rice noodles in a large bowl, cover with warm water, and soak until the noodles are pliable and opaque, 30 to 45 minutes. Drain the noodles and rinse them to remove excess starch. (Alternatively, cook the noodles according to the instructions on the package.)
  2. Meanwhile, prepare the Broth: Select the Sauté setting on the Instant Pot and, after a few minutes, add the oil. Once the display reads “HOT,” add the onions and ginger slices, cut side down. Do not toss and allow to cook until charred and deeply browned, about 4 minutes.
  3. Add the whole spices (cardamom pods through black peppercorns) and cook for 1 minute, stirring the mixture frequently. Add the apple, cilantro, tamari, coconut sugar, and shiitakes. Pour the vegetable broth and/or water on top and stir to combine.
  4. Secure the lid and set the Pressure Release to Sealing. Select the Pressure Cook setting at high pressure and set the cook time to 15 minutes.
  5. Once the 15-minute timer has completed and beeps, allow a natural pressure release for
  6. 10 minutes and then switch the Pressure Release knob from Sealing to Venting to release any remaining steam.
  7. Open the pot and, using oven mitts, remove the inner pot. Carefully strain the broth into a fine-mesh sieve set over a large bowl (discard the solids). Season the broth with 1 teaspoon salt, stir, and taste. Add more salt as needed.
  8. Place the cooked rice noodles in individual bowls. Pour over the strained broth and add the baked tofu cubes. Top the pho with the scallions, basil, cilantro, lime wedges, bean sprouts, and chiles or Sriracha.

Notes

  • *You can find pho noodles in well-stocked grocery stores or any Asian market. They come in various thickness, ranging from 1⁄16 inch (narrow) to 1⁄4 inch (wide).

Nutrition Information

Calories 590kcal (30%) Carbohydrates 113g (38%) Protein 16g (32%) Fat 11g (17%) Saturated Fat 1g (5%) Polyunsaturated Fat 6g Monounsaturated Fat 2g Trans Fat 1g Sodium 757mg (32%) Potassium 807mg (23%) Fiber 13g (52%) Sugar 17g (34%) Vitamin A 872IU (17%) Vitamin C 28mg (31%) Calcium 169mg (17%) Iron 4mg (22%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 590

% Daily Value*

Calories 590kcal 30%
Carbohydrates 113g 38%
Protein 16g 32%
Fat 11g 17%
Saturated Fat 1g 5%
Polyunsaturated Fat 6g 35%
Monounsaturated Fat 2g 10%
Trans Fat 1g 50%
Sodium 757mg 32%
Potassium 807mg 17%
Fiber 13g 52%
Sugar 17g 34%
Vitamin A 872IU 17%
Vitamin C 28mg 31%
Calcium 169mg 17%
Iron 4mg 22%

* Percent Daily Values are based on a 2,000 calorie diet.