I had a brain fart and couldn’t remember what I was going to post today. It was literally right in front of my face and I couldn’t figure out what was on deck. It probably has something to do with the fact that I woke up with a head cold and like there were knives in the back of throat. All I wanted was soup & tea (okay, and some coffee), but yet, had no idea what I needed to post.
I told my bestie over Marco Polo I needed soup, she agreed. Then, my sister in law Marco Polo’ed me (anyone else addicted to this app yet?!) and asked if I had a good Pho recipe because she was craving it. At that moment I was like that emoji that has her hand over her face, like DUH! Pho is the recipe I was going to post today. So, thankfully for my friends I am able to share with you this amazingly easy recipe. Otherwise, it was probably going to a post about nutrition or fitness or something along those lines, you know?!
I got this idea when my friends and I had a cooking day at our friend’s Sandy’s house. Well, actually Chia & Sandy were having a cooking date and then 3 (more) of us decided to crash because it sounded like fun. I’m all for spending time in the kitchen with friends.
My friend Chia brought this recipe (or something close to it) to the date and we made it in the Instant Pot. It is so flavorful and incredibly easy to make. The hardest part is gathering all the ingredients, pho real. So go ahead, gather the ingredients and then come back here to see how easy it is to make, and eat.
Wondering what Pho is? Well, it is a Vietnamese soup consisting of broth, rice noodles, herbs, spics, and thinly sliced meat. Sounds like a dream, right? Pho sho it is.
There are different variations and versions of Pho but you can read more here about the history of Pho and how it came to be. However, at it’s simplest form, Pho is made of a broth, a noodle, flavors, and a meat. So, have some fun creating your own and know that there is no right or wrong way to make it, well, at least not in my book.
Speaking of making it your own. There are many different rice noodles you can use when making this dish. I hadn’t really used a lot of rice noodles until this year, if we’re being honest.
I’m Italian, what can I say, I grew up on pasta. So, when I was introduced to Lotus Foods, I found out they had Ramen (see my Pumpkin Ramen here) and I was hooked. They have plenty of types or rice noodles and it’s a great way to add healthy & easy to digest carbohydrates in your diet.
Carbohydrates are not bad, in fact, they are important to help fuel activity! However, the quality of your carbohydrates do matter, so fill them up with something like rice noodles. In this recipe, I used ramen noodles from Lotus Food but you can also use regular thin rice noodles like these.
Instant Pot Pho
Why the Instant Pot? Why not!
Well, here’s the thing, I’ve convinced so many people to grab their own Instant Pot that I feel obligated to make as many Instant Pot recipes as possible. And thus, the Instant Pot Pho was born, with the help of some friends. Let’s be honest, I prefer to use my Instant Pot as much as possible anyway, so it’s not a problem to make recipes galore! Look for plenty more from me in the new year!
Pro Tip: You can make this on the stovetop fully but it will take longer to make the broth, plan for 2-3 hours of simmering over medium-low heat.Print
- 8 cups broth (vegetable, chicken, etc.)
- 2 cups water
- 1 onion (sliced)
- 10 cloves garlic (peeled & smashed)
- 1/4 cup tamari or soy sauce
- 1 Tbsp maple syrup
- 1 Tbsp rice wine vinegar
- 1 tsp ground black pepper
- 2 star anise
- 2 cinnamon sticks
- 1 tsp fish sauce
- 6 cloves (whole)
- 10 slices fresh ginger (dime sized)
- 10 oz mushrooms
- 10 oz. ramen or rice noodles
- 4 cups broccoli florets (chopped)
Optional Toppings & Add-Ins
- 4 oz. broccoli sprouts (optional)
- 1/2 cup green onions (sliced, optional)
- 1 cup basil leaves (optional)
- 1 lime (cut in wedges, optional)
- 1/2 cup cilantro (optional)
- 1 jalapeno (sliced, optional)
- shredded chicken (optional)
- In a 6-QT or bigger Instant Pot/Pressure Cooker, place broth, water, onion, garlic, tamari, maple syrup, rice wine vinegar, pepper, anise, cloves, cinnamon sticks, fish sauce, ginger, & mushrooms, and stir to combine.
- Close lid and seal, cook on soup for 60 minutes (on normal pressure).
- Quick release, remove lid, and strain broth into a large soup pot (discard all solids).
- Bring soup to a boil over high heat, add ramen/noodles & broccoli to broth and cook for 3-5 minutes or until noodles are cooked through. Remove from heat.
- Serve in a bowl with broth, noodles, and top with your choice from the ingredients listed as “optional”
Note: if you have leftovers, you made need to add more broth depending on how much liquid the noodles soak up and/or how much broth you want per serving.
Enjoy this Instant Pot Pho and share with a friend or 2! The more the merrier.
Pin Now, Pho Later
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