Ingredients
3 tablespoons canola oil
1 large white onion, peeled, cut in half
1-inch piece fresh ginger, peeled, cut in half
4 boneless skinless chicken breasts (about 2 pounds)
6 cloves garlic, peeled
10 stems fresh cilantro
1 bunch fresh scallions, tops only (white parts reserved for garnish)
3 star anise pods
1 teaspoon white pepper
2 teaspoons fish sauce
5 whole cloves
2 teaspoons sugar
12 cups (3 quarts) chicken stock
1 box (14 ounces) dry rice noodles
1 tablespoon kosher salt, or to taste
Garnish
White parts of scallions, thinly sliced
Lime wedges
Fish sauce, to taste
Jalapeños, thinly sliced
Fresh basil leaves, torn
Directions
1 Select SEAR/SAUTÉ and set to HIGH. Allow to preheat for 3 minutes.
2 After 3 minutes, add oil to pot. Place onion and ginger into pot, cut sides down. Let cook, untouched, for 5 minutes, or until cut sides are completely charred.
3 Add chicken, garlic, cilantro, scallion tops, star anise, white pepper, fish sauce, cloves, sugar, and stock to pot.
4 Assemble pressure lid, making sure the pressure release valve is in the SEAL position. Select PRESSURE and set to HIGH. Set time to 25 minutes. Select START/STOP to begin.
5 When pressure cooking is complete, quick release the pressure by moving the pressure release valve to the VENT position. Carefully remove lid when unit has finished releasing pressure.
6 Remove chicken from pot and set aside to cool.
7 Using a fine mesh strainer or slotted spoon, remove aromatics (herbs, garlic, ginger, cilantro, cloves, and anise) from broth.
8 Select SEAR/SAUTÉ and set to HIGH.
9 Slice or shred chicken meat; reserve meat.
10 Once mixture is boiling, return chicken to broth and add noodles, cooking an additional 5 minutes. Add salt to taste. Garnish with your favorite toppings and serve.
