Roast & Char

• Heat a pan to medium-high.

  Place all seasonings in the pan and roast for 5-6 minutes or until very fragrant then turn off the heat. Remove the seasonings, place them in a tea bag or ball infuser and set aside.
• Heat the same pan to high.

  Place 2 onions and ginger in the pan; char each side for 4 minutes or until blackened. Turn off heat.
• Remove the ginger from the pan and transfer to a cuting board. Smash the ginger until it splits.

Pressure Cook

• Place the charred onions and smashed ginger into the cooker.
• Place the 2 halves of chicken atop of the vegetables.
• Add seasoning bag, rock sugar and salt. Pour water in the cooker.
• Pour water in the cooker. Place the lid on. Pressure cook on high for 17 minutes and natural release for 25 minutes (exercise caution when releasing pressure from the cooker). Follow the manufacture instructions for how to do a quick release. Remove lid. Press the cancel button.
• Remove and discard the onions, ginger and seasoning bag.
• Remove chicken from the cooker and place in a bowl. Debone chicken and remove skin (optional). Shred or cut the chicken meat and set aside until ready to eat. Discard the bones.
• In a large bowl or pot: place in a mesh strainer lined with a coffee filter or cheesecloth. Slowly pour the stock through the filter. Strain to remove all the vegetables and meat solids. This will help to significantly reduce the fat which leaves a clear pho broth. Clean the inner pot and place the pot back in the IP. Transfer the broth back in the cooker.
• Press the saute button and set to high ~20 minutes.
• Pour fish sauce in the broth then stir and bring it to a boil.

Cook Noodles

• On the stovetop.

  In a medium size pot: fill ~half way with water and bring to a boil. If using fresh pho noodles, blanch for 8-10 seconds in boiling water. If using dry noodles, follow the package instructions for cook time. Remove and strain the noodles then transfer to serving bowl(s).

Arrange and Assemble

• Place the cooked noodles in the middle of the bowl.
• Add shred/cut chicken to the bowl.
• Add chopped green onions and sliced white onions.
• Pour boiling broth over the noodles and meat.
• Season with hoison sauce, sriracha sauce and lime (to taste). Optional: season with more fish sauce if you prefer.
• Add fresh herbs, mung beans, culantro, Thai basil leaves and sliced Jalapeño to the bowl.

Serve immediately and enjoy!