Quick Chicken Pho in a Pressure Cooker

1. Char onions and ginger

First, heat the oil in your pressure cooker until it starts smoking. Carefully add the halved onions and sliced ginger to the hot oil and cook them until they are well-charred, which should take about five minutes. This charring process deepens the flavor of the broth, giving your pho that signature rich and savory taste.

2. Add chicken and spices

Next, add the chicken drumsticks, cilantro, star anise pods, fennel seeds, coriander seeds, cinnamon stick, and cloves to the pressure cooker. Pour in 2 quarts of water, followed by the fish sauce and rock sugar. Seal the pressure cooker and cook on high for 20 minutes. This step ensures that all the flavors meld together quickly, creating a delicious and aromatic broth.

3. Release pressure and strain broth

Once the cooking time is up, either shock the pressure cooker under cold water or use the release valve to safely release the pressure. Open the pressure cooker and carefully transfer the chicken drumsticks to a plate. Strain the broth through a fine mesh strainer into a clean pot, discarding the solids. Skim off any scum that rises to the surface of the broth to keep it clear and clean-tasting.

4. Adjust seasoning and assemble bowls

Taste the broth and adjust the seasoning with more fish sauce and sugar if needed. Prepare your bowls by placing the pho noodles at the bottom, and then topping them with the chicken drumsticks, sliced onions, and scallions. Pour the hot broth over the contents of each bowl.

5. Serve with garnishes

Serve the pho with a generous platter of mixed herbs, bean sprouts, thinly sliced Thai chiles, lime wedges, hoisin sauce, and Sriracha on the side. Let your guests customize their bowls to their liking, and enjoy the comforting flavors of this quick and easy chicken pho.