Description
Enjoy a comforting and flavorful Instant Pot Vegan Pho in just 30 minutes! This nourishing Vietnamese-inspired soup is packed with tender veggies, hearty protein, and aromatic spices for a satisfying and healthy meal.
Ingredients
– 1 tbsp sesame oil
– 1 onion, thinly sliced
– 3 cloves garlic, minced
– 1 inch ginger, grated
– 1 tsp ground coriander
– 1 tsp ground cumin
– 1 cinnamon stick
– 4 cups vegetable broth
– 1 block extra-firm tofu, cubed
– 8 oz rice noodles
– 2 cups thinly sliced mushrooms
– 2 cups mung bean sprouts
– 1 cup thinly sliced carrots
– 1 cup fresh cilantro
– 2 tbsp lime juice
– Salt and pepper to taste
Instructions
1. – Press and cube the tofu. Set aside.
2. – In the Instant Pot, sauté the onion in sesame oil for 2-3 minutes until translucent.
3. – Add the garlic, ginger, coriander, cumin, and cinnamon stick. Sauté for 1 minute until fragrant.
4. – Pour in the vegetable broth and add the cubed tofu. Secure the lid and cook on high pressure for 5 minutes.
5. – Quick release the pressure. Remove the cinnamon stick.
6. – Add the rice noodles, mushrooms, carrots, bean sprouts, cilantro, and lime juice. Stir and season with salt and pepper to taste.
7. – Serve the Instant Pot Vegan Pho hot, garnished with extra cilantro, lime wedges, and your desired toppings.
Notes
– For a spicier pho, add sliced jalapeños or chili garlic sauce.
– Leftovers can be stored in the fridge for up to 4 days.
- Prep Time: 10
- Cook Time: 20
- Category: Main Dishes
- Method: Instant Pot
- Cuisine: Vietnamese