This Instant Pot vegan pho is cozy, deeply flavorful, and made for busy nights when you want comforting food without hours of simmering. Thanks to the pressure cooker, you get a rich, aromatic vegan pho broth in a fraction of the time—no bones, no long boil, just bold flavor fast.
It’s the perfect addition to your rotation of healthy Instant Pot recipes, vegan one-pot meals, and quick dinner ideas. Warm spices, tender noodles, and customizable toppings make this a nourishing bowl you can truly make your own—mild and soothing or spicy and bold.
Why You’ll Love This Recipe
- Ready in about 30 minutes using the Instant Pot
- Deep, fragrant pho flavor with no animal products
- One-pot recipe = minimal cleanup
- Naturally vegan, dairy-free, and clean-eating friendly
- Easy to customize with vegetables, noodles, and spice
- Comforting yet light—perfect for weeknights
Ingredients Overview
For the Vegan Pho Broth
- Onion – Adds sweetness and depth
- Fresh ginger – Essential for classic pho aroma
- Garlic – Savory backbone
- Vegetable broth or water – Clean base for the spices
- Soy sauce or tamari – Adds umami (use tamari for gluten-free)
- Mushrooms – Shiitake or cremini for richness
- Spices: star anise, cinnamon stick, cloves, coriander seeds
- Maple syrup or sugar – Just a touch to balance flavors
For the Bowls
- Rice noodles – Flat pho-style noodles work best
- Vegetables – Bok choy, napa cabbage, carrots, or broccoli
- Protein (optional) – Tofu, edamame, or extra mushrooms
Toppings (Optional but Recommended)
- Fresh herbs (cilantro, Thai basil)
- Lime wedges
- Bean sprouts
- Sliced chili or chili oil
- Hoisin or sriracha
Step-by-Step Instructions
1. Build the Broth
- Add onion, ginger, garlic, mushrooms, spices, and broth to the Instant Pot.
- Secure the lid and set to High Pressure for 15 minutes.
- Allow a 10-minute natural release, then carefully release remaining pressure.
2. Strain and Season
- Strain out the solids and whole spices.
- Return broth to the pot.
- Stir in soy sauce and maple syrup.
- Taste and adjust seasoning as needed.
3. Cook the Noodles & Veggies
- Add vegetables to the hot broth and let soften for 2–3 minutes.
- Cook rice noodles separately according to package instructions (recommended for best texture).
4. Assemble the Pho
- Divide cooked noodles into bowls.
- Ladle hot broth and vegetables over the noodles.
- Add desired toppings and serve immediately.
Pro Tips for Best Results
- Slightly char the onion and ginger (optional) for deeper flavor
- Keep noodles separate to avoid overcooking
- Don’t skip whole spices—they’re key to authentic pho aroma
- Add spice gradually if making spicy pho
- Taste at the end—balance salty, sweet, and aromatic notes
Variations & Add-Ins
- Spicy pho: Add chili paste, sliced Thai chilies, or chili oil
- Extra hearty: Add tofu cubes or dumplings
- Low-carb: Swap noodles for zucchini noodles or cabbage
- Extra umami: Add a small piece of kombu (remove before serving)
- Protein-rich: Add tempeh or extra mushrooms
Storage Tips
- Store broth separately from noodles
- Refrigerate up to 4 days
- Freeze broth up to 2 months
- Reheat gently on the stovetop or in the Instant Pot
- Cook fresh noodles when serving leftovers
FAQ
Is vegan pho as flavorful as traditional pho?
Yes. With the right spices, mushrooms, and seasoning, vegan pho is deeply aromatic and satisfying.
Can I make this without an Instant Pot?
Yes, but it will require longer simmering (about 45–60 minutes) on the stovetop.
Is this recipe spicy?
The base is mild. Heat is added through toppings so everyone can customize their bowl.
What noodles are best for pho?
Flat rice noodles are traditional and work best in vegan pho.
Is this a clean-eating recipe?
Yes—made with whole ingredients, no processed additives, and easily adaptable to dietary needs.