Instant Pot Pho Recipe

Published on December 22nd 2022 by Jennifer Dodd.
Last updated on March 20th 2024
This recipe, developed through the collective effort of at least six experts, underwent meticulous research and testing for over three months. Learn more about our process in the art and science behind our recipes. This post may contain affiliate links. Read our Disclosure Policy.
Focus View Instant Pot Pho

Pho has one of the most flavorful and aromatic broths in the world. Traditionally made from pork or beef bones, this recipe is 100% plant-based, and the best part is it's made in only 25 minutes using an instant pot. The broth is made using yam beans, also known as Jicama, white daikon radish, dried shiitake mushrooms, sea salt, and rock sugar for added sweetness. Toasted aromatics consisting of cinnamon, star anise, black cardamom, coriander seeds, fennel seeds, onions, ginger, & cloves are added to the broth creating one of a kind, robust taste. Carrots, cauliflower, broccoli, mushrooms, and rice noodles are poached in the broth, added to bowls, and garnished with Thai basil, mung bean sprouts, cilantro, fresh lime, Thai chilies, sliced onions, sriracha, & hoisin sauce, adding both freshness and heat to this soul-warming soup. Follow this recipe for Instant Pot Pho, or check out Classic Bakes' recipe for Vegan Vietnamese Pho if your kitchen isn't equipped with an instant pot.      

Is Pho paleo friendly?

Everything about pho is paleo-friendly except the rice noodles used in traditional pho. So switch out the rice noodle with miracles, hearts of palm, or other paleo noodles. 

Is Pho high in carbs?

Pho is high in carbs due to the rice noodles. Substitute the rice noodles for low-carb keto noodles to make this a low-carb meal.  

Is pho good for your stomach?

Pho broth contains many great ingredients for your stomach, such as ginger, garlic, star anise, and fennel seeds. These ingredients can aid in digestion as well as provide relief from gas and indigestion. 

Is there instant pho broth?

There is instant pho broth; however, these are mainly made using a beef base. Therefore, if you want to keep your pho vegan or vegetarian, the best choice is to make your own. 

Author: Jennifer Dodd
Average: 5 (2 votes)
Total rating includes sum of all comments and anonymous votes.

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Time & Serves

Prep Time
10 mins
Cook Time
25 mins
Total Time
35 mins
4 persons


Pho Broth
  • 1/4 medium Yam Bean, peeled and diced into medium pieces

  • 1/4 small Daikon, peeled and diced medium

  • 1 finger of Fresh Ginger, sliced in 1/4 inch slices, leaving the skin on

  • 1 medium Yellow Onion, peeled and cut in 1/4s 

  • 4 Whole Star Anise

  • 2 Cinnamon Sticks

  • 10 Whole Cloves

  • 1 Black Cardamom Pod, cut in half

  • 1 teaspoon Fennel Seeds 

  • 1 teaspoon Coriander Seeds

  • 2 teaspoons Kosher Salt

  • 1 tablespoon Rock Sugar

  • 2 liters Cold Water

  • 1 medium Asian Pear or Red Apple if Asian pear isn't available, peeled and medium dice


  • 2 tablespoons, Dried Shiitake Mushrooms, torn into pieces

Pho Garnish
  • 6 ounces Flat Rice Noodles, per person

  • 4 cups Hot Water, for soaking the noodles

  • 1 pound Oyster Mushrooms, or any mushroom of preference, washed, cut bite sized. 

  • 1 small head Cauliflower, cut into florets

  • 1 small crown Broccoli, cut into florets

  • 1 Carrot, peeled, sliced into half moons

  • 1 cup Mung Bean Sprouts, rinsed under cold water & dried

  • 1/4 cup Thai Basil, leaves only

  • 1/4 cup Fresh Cilantro, leaves only

  • 1 Whole Fresh Lime, cut into quarters

  • 3 tablespoons Hoisin Sauce

  • 3 tablespoons, Sriracha 

  • 1/4 Red Onion, peeled & thinly sliced. 

  • 1 Bird's Eye Red Chili Pepper, thinly sliced



Pho Broth

Set the instant pot to sauté, choosing the high setting, heat up for 5 minutes, then add all the spices. Toast the spices for 2 minutes, removing them from the pot. Tie the toasted spices up in cheesecloth and set aside. 

Sautéing the spices

Add the onions and ginger to the pot, and char on each side for 2 minutes. 

Browning the onions & ginger

Add the toasted spices, yam beans, white daikon radish, Asian pear, dried shiitake mushrooms, sea salt, and rock sugar to the pot and water.  

Mixing spices with the vegetables and seasonings

Fasten the lid to the instant pot setting it to high pressure for 15 minutes. Once the timer goes off, press the release button to remove the cover. 

Cooking the broth

Strain the broth into a container using a fine mesh strainer then add the broth back into the instant pot setting it to the sauté high function. 

Straining the broth
Pho Garnish

Place the rice noodles into a deep dish, add the water to the noodles, soak for 5 minutes. 

Soaking the noodles in water

Drain the rice noodles using a colander. Add the drained noodles along with the cauliflower, broccoli, and carrots. Simmer for 2 minutes or until the vegetables are cooked to your liking. 

Draining the noodles

Portion the noodles and vegetables into bowls then ladle the broth into each bowl.  

Putting vegetables , noodles and broth into a bowl

Garnish each bowl of steamy pho with Thai basil, mung bean sprouts, cilantro, fresh lime, Thai chilies, sliced onions, sriracha & hoisin sauce, and you're done. 

Serving Instant Pot Pho
Jennifer Dodd

Savor the taste of culinary excellence with Jennifer, where each dish tells a story of tradition and adventure.

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