Step 1

Preheat oven to 400 degrees F.

Step 2

Cook noodles according to package instructions.

Step 3

Add olive oil to Instant Pot and set to saute for 7 minutes. Add onion, ginger, cinnamon, star anise, cloves and coriander seeds. Stir occasionally, letting the onions and ginger char.

Step 4

Add vegetable broth, water and soy sauce. Secure lid on and set to manual pressure for 15 minutes (making sure valve is set to sealing).

Step 5

Spread tofu in single layer on nonstick baking sheet (or baking sheet lined with parchment paper) and bake at 400 degrees F for 25 minutes.

Step 6

Let Instant Pot naturally release pressure for 10 minutes before using quick valve to release remaining steam.

Step 7

Once pressure is released, open lid and using a fine mesh sieve remove and discard solids from broth.

Step 8

To build your pho, add noodles and tofu to a bowl and pour broth over top. Add desired toppings.