Today I’m cooking up the perfect fall recipe it’s hearty and delicious.

Instant Pot Vegetarian Pho Serves:

6 Cook: 1 minutes (about 10 minutes in active as the pot heats up)

Ingredients: 1 tablespoon olive oil 10 black peppercorns whole

3 star anise whole

1/2 teaspoon ground clove

1 tablespoon garlic

1 teaspoon ginger

1 cinnamon stick 1 white onion; quartered 2- 28 oz containers vegetable broth

1 1/2 cup shiitake mushrooms

1 baby bok choy

6 spring onions; chives saved 1 teaspoon salt 1 package rice noodles

Toppings: Lime Jalapeno Spring onions/Chives Cilantro Instructions: Place instant pot on saute mode.

Add in olive oil, black peppercorns, star anise, clove, garlic, ginger, and the cinnamon stick. Saute about two minutes.

Add in quartered onion and saute another two minutes.

Turn off saute mode.

Pour in vegetable broth.

Add in mushrooms.

Add in spring onion bottoms reserving the chives for topping later.

Pull the baby bok choy apart and wash.

Add to pot.

Add in salt and stir well.

Place lid onto the instant pot.

Set valve to seal position.

Press high pressure/pressure cook/manual button and set time to 1 minute.

The broth will heat up as it comes to pressure.

Meanwhile, cook the rice noodles as direct on the stove. These have special instructions and shouldn’t be made in the pot. Once complete add the noodles to the pho. Serve with limes, jalapeno, cilantro, and any other toppings.