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bowls of pho with rice noodles and baked tofu

Instant Pot Pho

This Instant Pot Pho recipe is served with glazed tofu , rice noodles and vegetables. Make a killer broth for pho in a fraction of the time using an Instant Pot!

Course dinner, lunch
Cuisine Asian, vietnamese
Keyword Asian noodle soup recipe, noodle soup, pho, soup
Prep Time 15 minutes
Cook Time 20 minutes
Servings 4
Calories 360 kcal

Ingredients

  • 14 ounce package extra-firm tofu drained and cut into cubes
  • 1/4 cup Annie Chun’s Pad Thai Sauce
  • 8 ounces Annie Chun rice noodles
  • 2 tablespoons avocado or coconut oil
  • 2 large onions halved
  • 1 4- inch piece of fresh ginger roughly chopped
  • 2 cinnamon sticks
  • 2 whole star anise
  • 4 whole cloves
  • 2 teaspoons coriander seeds
  • ½ teaspoon black peppercorns
  • 4 cups vegetable broth
  • 2 cups water
  • 3 tablespoons tamari or soy sauce
  • Salt to taste
  • Thai basil, mint, bean sprouts and lime wedges, for serving

Instructions

  1. Preheat the oven to 400 degrees F. Toss pad Thai sauce with tofu in a bowl and marinate for about 10 minutes. Spread tofu in a single layer on a parchment lined baking sheet and bake for 25 minutes.
  2. While the tofu is baking, cook noodles according to package instructions in a pot of boiling water. Drain and set aside.
  3. Add oil to the Instant Pot and set to saute for 8 minutes. Add onion, ginger, cinnamon sticks, star anise, cloves, coriander seeds and black pepper, stirring occasionally.
  4. Add vegetable broth, water and soy sauce. Secure the lid and make sure the valve is set to sealing. Change the setting to manual pressure for 15 minutes.
  5. Allow the Instant Pot to release pressure for 10 minutes before using the quick valve to release the remaining steam.

  6. Once pressure is released, carefully open lid strain and discard solids from the broth. Taste and season with salt as necessary.

  7. Divide noodles evenly between bowls. Add noodles and tofu to a bowl and pour broth over top. Top with desired toppings.