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Vegetarian Instant Pot Pho Recipe

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Instant Pot Pho Lexi's Clean Kitchen
Instant Pot Pho Lexi's Clean Kitchen from lexiscleankitchen.com

Description

Instant Pot Pho is a classic Vietnamese noodle soup. It is a flavorful and comforting dish that is perfect for chilly weather. This vegetarian version of Instant Pot Pho is easy to make and full of flavor. It is made with a flavorful vegetable broth, mushrooms, and rice noodles. The soup is topped with fresh herbs, lime, and bean sprouts for a delicious and nutritious meal.

Prep Time

This Instant Pot Pho recipe takes about 20 minutes to prepare. You will need to chop the vegetables, assemble the ingredients, and cook the broth. The cooking time is about 15 minutes.

Cook Time

The cooking time for this Instant Pot Pho recipe is 15 minutes. The broth needs to simmer for this amount of time in order to develop the flavors.

Ingredients

  • 1 tablespoon oil
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 8 ounces mushrooms, sliced
  • 6 cups vegetable broth
  • 2 tablespoons soy sauce
  • 1 tablespoon grated ginger
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground black pepper
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground cinnamon
  • 8 ounces rice noodles
  • 1/2 cup fresh cilantro, chopped
  • 1/4 cup fresh mint, chopped
  • 1 lime, cut into wedges
  • 1/4 cup bean sprouts

Instructions

1. Heat the oil in the Instant Pot on the sauté setting. Add the onion, garlic, carrots, and celery and cook until the vegetables are softened, about 5 minutes. Add the mushrooms and cook until they are tender, about 2 minutes.

2. Add the vegetable broth, soy sauce, ginger, coriander, cumin, pepper, cloves, and cinnamon. Stir to combine and bring to a boil.

3. Add the rice noodles and stir to combine. Place the lid on the Instant Pot, making sure the valve is in the sealed position. Cook on high pressure for 3 minutes.

4. When the cooking time is complete, use the quick release method and carefully open the Instant Pot. Stir the soup and adjust the seasoning if needed.

5. To serve, ladle the soup into bowls and top with the cilantro, mint, lime wedges, and bean sprouts. Enjoy!

Equipment

  • Instant Pot
  • Knife
  • Cutting board
  • Measuring cups and spoons
  • Spoon

Notes

This recipe can be made vegan by omitting the soy sauce. You can also swap out the vegetables for any other vegetables you have on hand. The cooking time may need to be adjusted if you are using different types of vegetables.

Nutrition: Per Serving

This Instant Pot Pho recipe makes 4 servings. Each serving contains about 200 calories, 6g of fat, 32g of carbohydrates, and 6g of protein.

Recipe Tips

  • If you prefer a thicker broth, add 1 tablespoon of cornstarch to the broth before cooking.
  • For a spicier soup, add 1 teaspoon of red pepper flakes.
  • To make this soup gluten-free, use tamari instead of soy sauce.
  • You can use any type of noodles you prefer in this recipe. Rice noodles are traditional, but you can also use udon, soba, or even spaghetti.
  • This soup can be served with additional toppings such as basil, jalapeno, or sriracha.

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