1. Char the Aromatics
Turn the pressure cooker to the "Sauté" function. Place the halved onions and ginger slices cut-side down in the dry pot. Cook for 3–5 minutes until the surfaces are deeply charred and fragrant. Remove and set aside briefly.
2. Toast the Spices
Add the star anise, cinnamon stick, cloves, and coriander seeds to the hot pot. Toast for 1–2 minutes until they become aromatic.
3. Combine and Pressure Cook
Add the chicken, charred onions, ginger, and any accumulated juices back into the pot. Pour in the water or broth, fish sauce, sugar, and salt. Secure the lid and set the pressure cooker to High Pressure for 15 minutes
4. Prepare the Rice Noodles
While the broth cooks, place the dried rice noodles in a large bowl and cover with hot tap water. Let them soak for 15–20 minutes until softened but still firm (al dente). Drain and set aside.
5. Shred the Chicken
Once the timer goes off, allow a natural pressure release for 10 minutes, then quick-release any remaining steam. Transfer the chicken to a plate. Once cool enough to handle, remove and discard the skin and bones, and shred the meat into bite-sized pieces.
6. Strain the Broth
Strain the broth through a fine-mesh sieve into a large pot or clean container; discard the solids (onions, ginger, spices). Taste the broth and add an extra splash of fish sauce or a pinch of salt if needed.
7. Assemble
Bring a pot of plain water to a boil. Place a portion of soaked noodles in a mesh strainer and dip them into the boiling water for 30–60 seconds until fully tender. Transfer the noodles to a bowl, top with shredded chicken, and ladle the hot broth over them.
8. Serve
Serve immediately with scallions, cilantro, basil, bean sprouts, and lime wedges on the side so guests can customize their bowls.
