clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Instant Pot Vegetarian Pho (Vietnamese Noodle Soup)

1 Star2 Stars3 Stars4 Stars5 Stars (20 votes, average: 3.10 out of 5)

  • Yield: Serves 4-6 1x


  • 12 ounces dried wide rice noodles
  • 2 tablespoons olive oil
  • 2 large onions, halved
  • 4 inch piece of fresh ginger, halved
  • 2 cinnamon sticks
  • 2 star anise
  • 4 whole cloves
  • 2 teaspoons coriander seeds
  • 4 cups vegetable broth
  • 4 cups water
  • 2 tablespoons tamari or soy sauce
  • 14 ounce package extra-firm tofu, pressed, cut into 16 squares
  • Toppings: Fresh herbs like cilantro, Thai basil or mint, lime wedges, scallions, bean sprouts, Thai chili peppers or jalapenos, hoisin sauce, or chili garlic sauce (like sriracha)


  1. Preheat oven to 400 degrees F.
  2. Cook noodles according to package instructions.
  3. Add olive oil to Instant Pot and set to saute for 7 minutes. Add onion, ginger, cinnamon, star anise, cloves and coriander seeds. Stir occasionally, letting the onions and ginger char.
  4. Add vegetable broth, water and soy sauce. Secure lid on and set to manual pressure for 15 minutes (making sure valve is set to sealing).
  5. Spread tofu in single layer on nonstick baking sheet (or baking sheet lined with parchment paper) and bake at 400 degrees F for 25 minutes.
  6. Let Instant Pot naturally release pressure for 10 minutes before using quick valve to release remaining steam.
  7. Once pressure is released, open lid and using a fine mesh sieve remove and discard solids from broth.
  8. To build your pho, add noodles and tofu to a bowl and pour broth over top. Add desired toppings.


  1. For a slow cooker, add all the ingredients (except tofu, noodles and toppings) and cook on low for 7-8 hours or high for 3-4 hours.