When a craving for a warm, comforting bowl of soup hits, nothing satisfies quite like pho. But what if you could get those deep, savory flavors in a fraction of the time, with a healthy, low-carb twist? This Korean-inspired Zoodle Pho is your answer! By harnessing the magic of the Instant Pot, we create a rich, pork-infused broth in minutes, not hours. Swapping traditional rice noodles for fresh zucchini ‘zoodles’ keeps it light, keto-friendly, and packed with nutrients. It’s the perfect fusion dish for a cozy, guilt-free weeknight dinner.
Ingredients
• 2 lbs (900g) pork shoulder, cut into thin strips
• 12 oz (340g) zucchini, spiralized
• 1 cup (240ml) chicken stock
• ¼ cup (60ml) soy-free Korean stock
• 1 oz (30g) shiitake mushroom caps, quartered
Instructions
1. Directions
2. Set your Instant Pot to the Sauté function on high. Pour in the chicken stock and soy-free Korean stock and bring to a simmer, cooking for 2 minutes to allow the flavors to meld.
3. Add the thinly sliced pork to the pot. Cancel the Sauté function. Secure the lid, ensure the steam valve is set to ‘Sealing,’ and cook on the ‘Stew/Meat’ setting for 15 minutes.
4. Once the timer finishes, perform a quick pressure release by carefully turning the valve to ‘Venting.’
5. Once the pin drops, open the lid and stir in the spiralized zoodles and quartered shiitake mushrooms.
6. Reseal the pot, set the valve to ‘Sealing’ again, and cook on the ‘Stew/Meat’ setting for 1 additional minute. This is just enough time to tender-crisp the vegetables.
7. Perform another quick pressure release. Carefully open the lid, ladle the pho into bowls, and enjoy immediately.
Nutritional Information
• Per Serving (makes 6)
• Calories: 242
• Total Fats: 12g
• Net Carbs: 8g
• Protein: 20g
• Fiber: 12g
Pro Tips
• For a deeper flavor, briefly sear the pork strips on the Sauté setting with a teaspoon of sesame oil before adding the stocks and pressure cooking.
• To prevent soggy zoodles, you can add them directly to the serving bowls and pour the hot broth and pork over them, letting the heat of the soup cook them perfectly.
• Elevate your bowl with classic pho garnishes like fresh cilantro, bean sprouts, sliced jalapeños, Thai basil, and a wedge of lime.
• Don’t have pork shoulder? Thinly sliced beef sirloin or chicken thighs are excellent substitutes. Adjust cook time for chicken down to 10 minutes.
FAQ
Q: What makes this pho recipe keto-friendly
A: This pho is keto-friendly because it swaps traditional high-carb rice noodles for low-carb zucchini noodles, also known as ‘zoodles’. Each serving contains only 8g of net carbs.
Q: Can I use a different meat besides pork
A: Yes, the recipe suggests that thinly sliced beef sirloin or chicken thighs are excellent substitutes for pork shoulder. If using chicken, you should reduce the pressure cooking time to 10 minutes.
Q: How do I prevent my zoodles from getting soggy
A: To avoid soggy zoodles, you can add them directly to your serving bowl instead of cooking them in the Instant Pot. Simply pour the hot broth and pork over the top, which will cook them to a perfect tender-crisp texture.
Q: What toppings can I add to this zoodle pho
A: You can elevate your bowl with classic pho garnishes like fresh cilantro, bean sprouts, sliced jalapeños, Thai basil, and a wedge of lime for extra flavor and texture.
