As some of you already know, I have, recently, found an InstaPot under the Yule tree!
I have been enjoying the ease of use and the efficiency of my new friend! I wonder if the excitement of its abilities eventually wears off. But today it allowed me to create an aromatically delicious (Devine – as a friend calls it) vegetarian Pho! I am directing my excitement with this Recipe Blog Post in hopes some of you might enjoy it as much as I did! If you do not own this wonderful helper yet, I offer modifications for a regular pot in the recipe section (scroll all the way down).
Here’s what to do:
I used the ingredients and spices I had but you can always add more if you are more organized or just happen to have more on hand.
I started with a couple of daikon radishes, 2 onions and a small package of shiitake mushrooms. I did not have any ginger but ginger would be a great addition!
I peeled the radishes and onions and seared all the vegetables individually on a cast iron skillet to get some colour.
“No colour – no flavour”, according to Gordon Ramsay – he’s right, you know?
I added all the seared vegetables to the InstaPot plus the spices I managed to find in the pantry.
I had clove, cumin seed, anise seed (can substitute for the star anise), black peppercorns, bay leaves, and cardamom pods. If you happen to have cinnamon sticks, those add wonderful flavour and greatly compliment the spice bouquet.
I filled water to the 2/3 mark on the pot.
Once, well secured with a lid, I selected broth option and changed time to 45 minutes.
I went on to suggest to the kids that outside is much more suitable for running around.
So, we all headed outside, while our InstaPot was busy creating magic full of flavour.
Just after I finished my hot tea and started moving with the camera, Igor surprisingly came home early. Kids got tired of running outside under pouring rain and went inside with him. But since I was already outside, and still full of energy, I decided to head on an adventure of my own.
And I am so glad I did! The nature gives in abundance any time of the year, whether it is to feed us physically or support us emotionally and spiritually.
I decided to walk all the way to my most favourite spot. I love being there, on top of the hill, either watching the sky or then Green’s Creek below me.
It felt so nice to be surrounded by nature for a little while.
And once it was time to head back, I started to get super hungry. I realized I only had breakfast and a bit of chocolate in the morning and knowing, yummy Pho was waiting for me at home, made me walk just a bit faster. I still stopped, though, to take a shot of the foggy landscape because Fog is my favourite, hungry or not.
Once I got home, I boiled some rice noodles for the broth.
I also added Soy Sauce, Tamari, Sriracha, fresh cilantro, scallions, and freshly grated carrots to the bowl. I did not have any silken tofu on hand and had my vegetarian bowl with some eggs!
It was pretty delicious and easy to make! Both Igor and I truly enjoyed it! Our carnivore kids opted for Insta mushed potatoes with some Insta Chilli! But that’s for another post!
Here’s The Recipe For The Vegetarian InstaPot Pho
2 Daikon Radishes (small)
1 Package of Shiitake Mushrooms
Thumb Size Ginger Root
1/2 tsp Clove
1/2 tsp Cumin Seed
1/2 tsp Anise Seed or a couple of Star Anise
1/2 tsp Black Peppercorns
2 Bay Leaves
3 Cardamom Pods
1 Cinnamon Stick
- Peel and sear daikon radishes, onions, and ginger on cast iron skillet until you get some nice colour.
- Sear Shiitake Mushrooms.
- Add seared daikon radishes, onions, ginger, and shiitake mushrooms to the InstaPot or regular pot.
- Add all the spices to the pot.
- Add water to the 2/3 max mark on the pot.
- Set InstaPot manually to High Pressure for 45 minutes and Quick Release pressure once done or let the pressure release on it’s own if away or not eating right away.
- In case you are using a regular pot, boil and let simmer for a couple of hours. The longer it simmers, the more flavour you will get out of it!
- Serve with rice noodles and the garnishing of choice.