Instant Pot Vegan Pho
A plant-based and Instant Pot spin on pho, an incredibly delicious Vietnamese noodle soup. With the magic of the Instant Pot, you get the umami and depth of flavor of traditional pho in a fraction of the time.
Ingredients
4 servings
Instructions
- 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.)
- 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.
- 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.
- 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.
- Once the 15-minute timer has completed and beeps, allow a natural pressure release for
- 10 minutes and then switch the Pressure Release knob from Sealing to Venting to release any remaining steam.
- 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.
- 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.
Nutrition per serving
590kcal
💰 Cost Estimate
Total Ingredients
$9247.00
$9247.00
Per Serving
$2312.00/serving
$2312.00/serving
🏠 Savings
~$18494.00 vs buying!
~$18494.00 vs buying!
📋 Price Breakdown (80% ingredients detected)
| Ingredient | Amount | Subtotal |
|---|---|---|
| dried rice noodles | 12 oz | $702.00 |
| grapeseed oil or other neutral | 2 tbsp | $8.00 |
| yellow onions | 2 medium | $99.00 |
| - inch piece fresh ginger | 4 | $440.00 |
| cardamom pods | 3 | - |
| star anise pods | 3 whole | $151.00 |
| cloves | 4 whole | - |
| cinnamon stick | 1 | $582.00 |
| coriander seeds | 1 tbsp | $162.00 |
| fennel seeds | 1 tsp | - |
| ⁄2 teaspoon whole black peppercorns | 1 | $442.00 |
| Fuji apple | 1 | $36.00 |
| ⁄2 cup fresh cilantro | 1 | $198.00 |
| reduced-sodium tamari or soy sauce | 2 tbsp | $30.00 |
| coconut sugar | 1 tbsp | $1.00 |
| sliced shiitake mushroom caps | 2 cups | $529.00 |
| low-sodium vegetable broth | 8 cups | $253.00 |
| kosher salt | 1 tsp | $2.00 |
| 1 | - | |
| scallions | 3 | $387.00 |
| Thai basil leaves | 1 cup | $4503.00 |
| cilantro leaves | 1 cup | $469.00 |
| limes | 2 | $206.00 |
| bean sprouts | 2 cups | $47.00 |
| Thinly sliced hot chile peppers or Sriracha | - | - |
*Estimated market prices, may vary by region
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