Eating Pegan | Instant Pot Vegan Pho Recipe

Instant Pot Vegan Pho Recipe

2.5 onions, halved
2 inches of ginger, sliced
2 pieces cinnamon (4” each)
5 star anise
1 tablespoon fennel seeds
1 teaspoon coriander seeds
1 teaspoon cardamom pods
1/2 teaspoon cloves (10)
25 dried shiitake mushrooms
1 lb daikon, peeled and cut into 1 inch chunks

  • Bring a large pot of water to a boil – this is so the Instant Pot gets up to pressure faster. Feel free to skip this step if you’re not in a hurry.
  • Start off by charring the aromatics. Place the onion, ginger, cinnamon stick, star anise, fennel seeds, coriander seeds, cardamom pods, and cloves on a rimmed baking sheet and blow torch until fragrant. Alternately, char the onions and ginger on an outdoor grill, over a gas range, or in an oven broiler and toast the spices in a dry pan on low heat until they are aromatic, about 2-3 minutes. Tie the spices up in cheesecloth or large tea/spice bag for easy removal from your soup.
  • Add the spices to the Instant Pot along the shiitakes, ginger, and daikon. Add the hot water to the insert, up to the 4 quart line. Put the lid on, set the pressure to high for 45 minutes. Quick release when it’s done, then very carefully remove all of the mushrooms and aromatics. If you have the time, natural release is the better option as it’ll keep in more of the flavors.
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