Instant Pot Pho
This Instant Pot pho is made from scratch and comes together in a fraction of the time. The fragrant broth will instantly warm your soul.
8 ounces Annie Chun’s Pad Thai Rice Noodles
2 tablespoons avocado or coconut oil
2 large onions, halved
4-inch piece 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
14-ounce pack extra-firm tofu, drained and cut into cubes
¼ cup Annie Chun’s Pad Thai Sauce
Thai basil, mint, bean sprouts, and lime wedges, for serving
Preheat the oven to 400°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.
While the tofu is baking, cook noodles according to package directions in a pot of boiling water. Drain and set aside.
Add oil to the Instant Pot and set to sauté for 8 minutes. Add onion, ginger, cinnamon sticks, star anise, cloves, coriander seeds, and black pepper, stirring occasionally.
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.
Allow the Instant Pot to release pressure for 10 minutes before using the quick valve to release the remaining steam.
Once pressure is released, carefully open lid strain and discard solids from the broth.
Divide noodles evenly between bowls. Add tofu and pour broth over top. Top with Thai basil, mint, bean sprouts, and lime wedges to serve.