Name: Instant Pot Pho with Tofu and Rice Noodles Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: Vietnamese-inspired
Ingredients: 14 ounce package extra-firm tofu, drained and cut into cubes; 1/4 cup Annie Chun’s Pad Thai Sauce; 8 ounces Annie Chun rice noodles; 2 tablespoons avocado or coconut oil; 2 large onions, halved; 1 4-inch piece of fresh ginger, roughly chopped; 2 cinnamon sticks; 2 whole star anise; 4 whole cloves; 2 teaspoons coriander seeds; ½ teaspoon black peppercorns; 4 cups vegetable broth; 2 cups water; 3 tablespoons tamari or soy sauce; Salt, to taste; Thai basil; Mint; Bean sprouts; Lime wedges

Jump to Recipe· 4.2 from 39 reviews

If you crave a comforting bowl of Vietnamese soup but want to keep things plant-based and fast, this Instant Pot Pho with Tofu and Rice Noodles Recipe is an absolute game changer. It captures the fragrant, soothing essence of traditional pho, boosted by the deliciously marinated and baked tofu that adds delightful texture and flavor. The rice noodles soak up the warm, aromatic broth seasoned with warming spices, creating a bowl that’s cozy, nutritious, and incredibly satisfying all in under 40 minutes. Whether you’re new to pho or a longtime fan looking for a quick homemade fix, this recipe is a beautiful way to bring depth and brightness to your dinner table.

Ingredients You'll Need

A cooking pot with a shiny inner surface filled with four browned onions, two cut in halves showing soft white interiors and two whole with browned skins on top. Around the onions, there are brown cinnamon sticks, small dark peppercorns, star anise, and two pieces of light brown ginger root with rough texture. The pot sits on a white marbled surface. A white bowl with uncooked noodles is visible partially on the top left. Photo taken with an iphone --ar 4:5 --v 7

With just a handful of carefully chosen ingredients, this dish comes together effortlessly, showcasing how each element brings its unique magic to the table. From the fragrant spices infusing the broth to the creamy tofu and tender noodles, every component plays a vital role in creating perfect harmony.

Extra-firm tofu (14 ounces): Drained and cubed, it absorbs the marinade beautifully and holds its shape during baking.

Annie Chun’s Pad Thai Sauce (¼ cup): A flavorful marinade that adds a tangy, savory note to the tofu.
Annie Chun rice noodles (8 ounces): Classic pho-style noodles that soften to just the right tenderness.
Avocado or coconut oil (2 tablespoons): Adds a subtle richness for sauteing spices and aromatics.

Large onions (2, halved): Caramelize slightly to deepen the broth’s sweetness.
Fresh ginger (4-inch piece, roughly chopped): Brings a bright, zesty warmth into the broth.
Cinnamon sticks (2): Infuse a warm, comforting spice that’s vital for authentic pho flavor.

Star anise (2 whole): Adds a slightly sweet, licorice-like aroma perfect for broth.
Whole cloves (4): Provide a subtle spiced undertone.
Coriander seeds (2 teaspoons): Enhance the broth with citrusy, floral hints.
Black peppercorns (½ teaspoon): Introduce a gentle heat to balance the spices.

Vegetable broth (4 cups): Forms the savory base of the soup.
Water (2 cups): Added to adjust the broth consistency.
Tamari or soy sauce (3 tablespoons): Delivers the salty umami depth that rounds out the broth.
Salt (to taste): To perfect the seasoning.
Thai basil, mint, bean sprouts, lime wedges: Fresh garnishes that add brightness and texture when serving.

How to Make Instant Pot Pho with Tofu and Rice Noodles Recipe

Step 1: Marinate and Bake the Tofu

Start by giving the tofu some love. Toss the drained cubes in Annie Chun’s Pad Thai Sauce, letting each piece soak up that bold flavor for about 10 minutes. Then spread the tofu out on a parchment-lined baking sheet so it bakes evenly and crisps up beautifully. Baking for 25 minutes at 400 degrees Fahrenheit gives you tofu that's perfectly firm on the outside while staying tender inside.

Step 2: Cook the Rice Noodles

While your tofu is baking, boil your rice noodles according to the package instructions. This step is quick but important since perfectly cooked noodles are essential—too soft or too firm throws off the entire texture experience. Drain them and set aside for when your broth is ready.

Step 3: Saute the Aromatics and Spices

In the Instant Pot, heat the avocado or coconut oil on sauté mode. Add your halved onions, chopped ginger, cinnamon sticks, star anise, cloves, coriander seeds, and black peppercorns. Stir occasionally as they soften and release their intoxicating aromas, building the soulful foundation of the broth right in your pot.

Step 4: Pressure Cook the Broth

Pour in the vegetable broth, water, and soy sauce, then seal the Instant Pot lid and set the valve to sealing. Program it to manual pressure cooking for 15 minutes, allowing the flavors to meld beautifully together. This step transforms simple ingredients into a fragrant, richly spiced pho broth in a fraction of the usual time.

Step 5: Relieve Pressure and Strain the Broth

Once cooking is complete, let the pressure release naturally for 10 minutes before carefully using the quick release to finish. Open the pot, then strain the broth to remove all the solids—the onions, spices, and ginger—leaving you with a silky clear liquid. Taste it and season with salt as needed to get the seasoning just right.

Step 6: Assemble Your Pho Bowls

Divide the cooked rice noodles evenly among bowls. Top with the golden baked tofu cubes, then ladle the steaming hot broth over everything. This layering ensures the noodles soak up the flavors without getting too mushy, while the tofu stays delightfully firm and flavorful.

How to Serve Instant Pot Pho with Tofu and Rice Noodles Recipe

The image shows two white bowls filled with a clear brown broth. Each bowl contains white noodles layered in the middle and topped with evenly spaced golden-brown grilled tofu cubes. Fresh green mint leaves and basil leaves are scattered on top of the noodles and tofu, adding a vibrant contrast. To the left, there is a small white bowl holding lime wedges, and in the top left corner, a small green basil sprig rests on a white marbled surface. To the right of the bowls are two gold spoons with black handles placed neatly side by side on the same white marbled surface. The photo taken with an iphone --ar 4:5 --v 7

Garnishes

No bowl of pho feels complete without a fresh array of garnishes. Thai basil and mint add an herbal brightness that cuts through the warmth of the broth, while crunchy bean sprouts introduce a satisfying textural contrast. A squeeze of lime wedges brings zesty acidity that awakens all the flavors and brightens the bowl.

Side Dishes

This dish pairs beautifully with light side options such as fresh spring rolls or a crisp cucumber salad tossed with a splash of rice vinegar. For a touch of indulgence, a side of crispy fried tofu bites or steamed edamame can round out the meal and keep the plant-based theme strong.

Creative Ways to Present

Make your pho experience extra special by serving everything family-style. Set out bowls of fresh herbs, sprouts, lime wedges, and sauces so everyone can customize their bowl exactly how they like it. You might also offer chili slices or sriracha for those who want an extra kick. This interactive style turns a simple meal into a fun and flavorful social affair.

Make Ahead and Storage

Storing Leftovers

If you end up with leftovers, store the broth separately from the tofu and noodles in airtight containers in the refrigerator. This prevents the noodles from absorbing too much liquid and becoming soggy. The tofu will keep its texture better apart as well, making reheating a joy rather than a mess.

Freezing

The broth freezes wonderfully, so pour it into freezer-safe containers or bags in portion sizes that suit you. While tofu and rice noodles don’t freeze as well due to texture changes, you can freeze the broth to have a comforting pho base ready whenever you want it.

Reheating

To reheat, gently warm the broth on the stovetop until steaming. Warm the tofu separately in the oven or a skillet to maintain crispness. Quickly soak fresh rice noodles in hot water instead of reheating older noodles to preserve the best texture for your bowl.

FAQs

Can I use other proteins besides tofu in the Instant Pot Pho with Tofu and Rice Noodles Recipe?

Absolutely! While tofu adds a wonderful plant-based protein, you can swap it out for seitan, tempeh, or even thinly sliced mushrooms for a different texture and flavor twist. If you're not vegetarian, thinly sliced beef or chicken can also be cooked separately and added to the broth for a traditional twist.

Is this recipe gluten-free?

Yes, if you use gluten-free rice noodles and tamari instead of soy sauce, this recipe is safe for a gluten-free diet. Always check your sauce labels to ensure no hidden gluten ingredients sneak in.

How spicy is this Instant Pot Pho with Tofu and Rice Noodles Recipe?

This pho recipe is mild and focuses on aromatic spices rather than heat. However, you can easily add sliced fresh chili or chili sauce at the table for a personalized spice level that suits your taste.

Can I make the broth without an Instant Pot?

Definitely. You can simmer the broth on the stovetop for about an hour to fully extract all those beautiful flavors from the spices and aromatics. Just be patient and let it bubble gently to develop the depth of flavor.

What’s the best way to keep noodles from sticking together?

After cooking, rinse the rice noodles under cold water to stop cooking and separate the strands. Tossing them lightly with a splash of oil before adding to your bowl can also prevent clumping until you’re ready to serve.

Final Thoughts

There is something truly heartwarming about the Instant Pot Pho with Tofu and Rice Noodles Recipe that makes it a perfect weeknight favorite or a soulful weekend project. It marries convenience with authentic, vibrant flavors in a way that feels special without the fuss. I hope you’ll give this recipe a try, savor every sip, and maybe even invite a friend over to enjoy it together—because pho tastes even better when shared.

Instant Pot Pho with Tofu and Rice Noodles Recipe

Ingredients You'll Need