Description
Discover the secret to making authentic, flavorful Instant Pot Vegan Pho at home! This quick and easy one-pot meal delivers all the aromatic, comforting Vietnamese flavors you love in a fraction of the time.
Ingredients
– 8 cups vegetable broth
– 1 (3-inch) piece fresh ginger, peeled and sliced
– 3 garlic cloves, minced
– 1 cinnamon stick
– 2 whole star anise
– 2 whole cloves
– 1 teaspoon coriander seeds
– 1 teaspoon fennel seeds
– 8 ounces extra-firm tofu, cubed
– 8 ounces rice noodles
– 2 cups thinly sliced napa cabbage
– 1 cup mung bean sprouts
– 1/2 cup fresh cilantro leaves
– 1/2 cup fresh basil leaves
– 2 green onions, thinly sliced
– 2 tablespoons fresh lime juice
– 1 tablespoon soy sauce or tamari
– Salt and pepper to taste
Instructions
1. – Add the vegetable broth, ginger, garlic, cinnamon stick, star anise, cloves, coriander seeds, and fennel seeds to the Instant Pot. Secure the lid and set to pressure cook on high for 15 minutes.
2. – Once the cooking time is up, allow the pressure to release naturally for 10 minutes, then quick-release any remaining pressure.
3. – Remove and discard the cinnamon stick, star anise, and cloves. Add the tofu, rice noodles, cabbage, bean sprouts, cilantro, basil, and green onions to the broth.
4. – Stir in the lime juice and soy sauce. Season with salt and pepper to taste.
5. – Ladle the Instant Pot Vegan Pho into bowls and enjoy hot, with any additional garnishes or sauces on the side.
Notes
– For a spicier pho, add sliced Thai chiles or a drizzle of chili oil.
– Customize the veggies by swapping in mushrooms, snow peas, or bok choy.
– Leftover pho can be stored in the fridge for up to 4 days.
- Prep Time: 10
- Cook Time: 20
- Category: Main Courses
- Method: Instant Pot
- Cuisine: Vietnamese