I'm presenting today my Instant Pot Vegan Pho recipe! From my cookbook, The Vegan Instant Pot Cookbook, this dish calls for.

Since the first time I sampled it ten years ago, I have enjoyed phở, a quite well-known Vietnamese noodle soup. I had it in a Vietnamese restaurant in Cambridge on my first date with Max :) I grew even more hooked on it throughout my one-month backpacking journey around Vietnam, so I knew I had to replicate a vegan version for the Instant Pot.

Usually, it takes hours to establish the deep, rich tastes of the broth in pho, and one day I want to make that. But I will continue returning to this version till that day. You can offer the quick and simple yet tasty pho produced by the Instant Pot any day of the week. 

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.

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INGREDIENTS

Instant Pot Vegan Pho Variations to Try

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

Broth

  • Two teaspoons of either another neutral, high-heat cooking oil or grape seed oil.
  • Two medium yellow onions, halved and chopped; peeled.
  • Four-inch piece fresh ginger, thinly sliced.
  • Three cardamom pods, gently crushed with a knife's back of a blade.
  • 3 full pod of anise stars.
  • 4 whole cloves.
  • One Cinnamon Stick.
  • One table scoop of coriander seeds.
  • One tspennel fennel seeds.
  • Half a teaspoon whole black peppercorns.
  • One Fuji apple, peeled and sliced into big bits.
  • One half cup finely chopped fresh cilantro.
  • Two teaspoons reduced-sodium soy or tamari

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INSTRUCTIONS

  • In a large dish, place the dry rice noodles; cover with warm water; soak until the noodles are opaque and flexible, 30 to 45 minutes. To cut back on extra starch, drain and rinse the noodles.
  • Alternately, follow package directions for cooking the noodles.)
  • Cook the broth concurrently: On the Instant Pot, choose the Sauté mode; then, a few minutes later, add the oil.Add the onion and ginger slices once the display shows "HOT," cut side down.
  • About four minutes, do not toss and let to brown thoroughly and get burnt.Add the whole spices—cardamom pods to black peppercorns—then simmer for one minute, stirring constantly.
  • Add the apple, shiitakes, cilantro, tamari, coconut sugar.Drizzle the veggie broth and/or water on top and swirl to blend.Lock the lid and adjust the Pressure Release to Sealing.
  • Choose a high pressure Pressure Cook setting and set the cook duration to fifteen minutes.Once the 15-minute timer runs out and starts to beep, let a natural pressure release for:

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).