Name: Instant Pot Vegan Pho
Prep time: 21 min
Cook time: 49 min
Total time: 70 min
Yield: 4 servings
Cuisine: vietnamese
Ingredients: 12 oz rice noodles (dried sticks or banh pho); 1 block firm tofu (baked and cubed, preferably five-spice flavor); 2 tbsp grapeseed oil (or other neutral high-heat oil); 2 null yellow onions (peeled and halved); 4 inch fresh ginger root (thinly sliced); 3 null cardamom (pods lightly smashed); 3 null star anise (whole pods); 4 null whole cloves; 1 null cinnamon stick; 1 tbsp coriander seeds; 1 tsp fennel seeds; 0.5 tsp black peppercorns (whole); 1 null apple (peeled and cut into chunks); 0.5 cup fresh cilantro (roughly chopped); 2 tbsp tamari (or soy sauce); 1 tbsp coconut sugar; 2 cup shiitake mushrooms (sliced caps); 8 cup vegetable broth (low-sodium); 1 tsp kosher salt (plus more to taste); 3 null scallions (sliced on diagonal); 1 cup thai basil (torn leaves); 1 cup fresh cilantro (torn leaves); 2 null limes (wedges); 2 cup bean sprouts; 1 sprinkle sriracha (or thinly sliced chiles)

Instant Pot Vegan Pho

Experience the deep, complex flavors of traditional Vietnamese noodle soup in a fraction of the time with this plant-based Instant Pot version. A rich broth infused with charred ginger and aromatic spices serves as the base for delicate rice noodles, savory baked tofu, and earthy shiitake mushrooms. Finished with a burst of freshness from Thai basil, lime, and bean sprouts, this comforting soup is the perfect blend of umami and zip.

Instructions

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1

Soak rice noodles (12 oz) in [warm water] until soft and opaque, about 30 to 45 minutes. Drain and rinse.
2

Set Instant Pot to Sauté. Add grapeseed oil (2 tbsp). Once hot, add onions (2 yellow) and fresh ginger root (4 inch) cut-side down. Char without stirring until deeply browned.
3

Add cardamom (3), anise (3 star), cloves (4 whole), stick (1 cinnamon), coriander seeds (1 tbsp), fennel seeds (1 tsp), and black peppercorns (0.5 tsp). Toast for 1 minute, stirring often.
4

Stir in apple (1), fresh cilantro (0.5 cup), tamari (2 tbsp), coconut sugar (1 tbsp), shiitake mushrooms (2 cups), and vegetable broth (8 cups). Secure lid, set to Sealing, and Pressure Cook on high for 15 minutes.
5

Perform a natural pressure release for 10 minutes, then vent any remaining steam.
6

Remove inner pot and strain broth through a fine-mesh sieve into a large bowl; discard solids. Season with kosher salt (1 tsp).
7

Distribute noodles into bowls and add firm tofu (1 block). Pour hot broth over. Garnish with scallions (3), thai basil (1 cup), fresh cilantro (1 cup), limes (2), bean sprouts (2 cups), and sriracha (1 sprinkle).