Step 1

Using sauté setting – add oil and onions to pot. Let them begin cooking, not stirring too frequently because you want them to caramelize and get some color on them. After about 5 minutes, add the aromatics (ginger, cloves, star anise, coriander seeds, and black peppercorns). Continue cooking for 5 more minutes, so that the onions have cooked about a total of 10 minutes.

Step 2

Add chicken thighs to pot (skins removed and set aside) along with chicken broth, fish sauce, salt, and sugar. Lock lid and cook for 15 minutes at high pressure.

Step 3

Meanwhile – spread out chicken skins on a baking sheet, season with salt and pepper, and cook under high broiler for 10-12 minutes, or until desired crispiness and char is achieved. Set aside on paper towels until ready to serve. (This is an optional and also non-traditional step. But it’s delicious and adds some great texture to your bowl.)

Step 4

You can also prepare all of your garnish toppings at this point.

Step 5

Once cook time is complete, allow pressure to release naturally for at least 15 minutes. Then quick-release remaining pressure.

Step 6

Transfer chicken thighs to a bowl and remove meat from bones in bite-size pieces.

Step 7

Using a fine mesh strainer (or a colander lined with cheesecloth), pass broth though to strain then return to pot. Keep broth warm until ready to serve, but bring back up to a boil first. You can do this using the sauté setting.

Step 8

Prepare rice noodles according to directions on package.

Step 9

Place 1 serving of noodles in bowl. Then add chicken, sliced onions, and herbs to bowl. Finally, pour boiling broth over noodles and chicken. Serve immediately.