Pressure Cooker Pho Ga Broth

Turn your broiler to high. Place 1 halved large yellow onion and 4 oz sliced 1/4 inch fresh ginger cut-side up on a foil-lined baking sheet. Broil 5-7 minutes until deeply charred and fragrant. Set aside.

Toast the 4 whole star anise, 2 cinnamon stick, 4 whole cloves, and 2 tsp coriander seeds in a dry skillet over medium heat for 1-2 minutes until fragrant. Transfer to a small muslin spice bag or tie in a piece of cheesecloth.

Place 3 lbs bone-in, skin-on chicken pieces (legs and thighs) in the pressure cooker. Add the charred onion and ginger, the spice bag, 2 tbsp fish sauce, 2 tsp salt, 2 tsp granulated sugar, and 8 cups water.

Lock the lid and cook on high pressure for 25 minutes. Allow a natural pressure release for 15 minutes, then carefully release any remaining pressure.

Remove the chicken pieces. Once cool enough to handle, check that the chicken has reached an internal temperature of 165°F (74°C). Shred the meat into bite-sized pieces and discard skin and bones.

Strain the broth through a fine-mesh sieve and discard solids. Skim excess fat from the surface. Taste and adjust seasoning with additional fish sauce and salt.

Cook 8 oz flat rice noodles (banh pho, 1/4-inch wide) according to package directions, then drain.

Divide the rice noodles and shredded chicken among serving bowls. Ladle the hot broth over each bowl.

Serve topped with 2 cups fresh bean sprouts, 4 thinly sliced green onions, and 1/2 cup fresh Thai basil and cilantro. Offer 2 cut into wedges lime, 1/4 cup hoisin sauce (for serving), and 2 tbsp sriracha (for serving) at the table.