I admit, I’m quickly becoming an Instant Pot junky. It certainly doesn’t replace all of my kitchen appliances as so many profess, but it does make select dishes either faster or tastier. Both are true with this quick and flavorful gluten-free, vegetarian Pho. Bonus – it takes advantage of the widely available sprouts of Spring. For a twist, add mushrooms of choice. Don’t have an instant pot? Simply cook the soup portion on the stove top as you normally would. Recipe by Kara Lydon – check out her blog for some beautiful pictures of her creations.