Instant Pot Chicken Pho | Dinner | Umami

Ingredients

• 1 (4 lb) whole chicken
• 1 rounded tablespoon coriander seeds
• 3 whole cloves
• Chubby 2-inch section ginger, peeled, thickly sliced, and bruised
• 1 large (10 oz) yellow onion, halved and thickly sliced
• 7 to 7 ½ cups just-boiled water
• 1 small (4 oz) Fuji apple, peeled, cored, and cut into thumbnail-size chunks
• 3⁄4 cup (.7 oz) coarsely chopped cilantro sprigs
• 2 1⁄4 teaspoons fine sea salt
• About 1 1⁄2 tablespoons fish sauce
• About 1 teaspoon organic sugar, or 2 teaspoons maple syrup (optional)
• 10 ounces dried narrow flat rice noodles (banh pho or pad Thai noodles)
• About half the cooked chicken from the broth
• 1⁄2 small (2 oz) yellow or red onion, thinly sliced against the grain and soaked in water for 10 minutes
• 2 thinly sliced green onions, green parts only
• 1⁄4 cup (.2 oz) chopped fresh cilantro, leafy tops only
• Freshly ground black pepper (optional)
• 2 or 3 tender lime leaves, cut into fine threads (omit spines)
• 4 handfuls beansprouts
• 4 to 6 sprigs mint
• 4 to 6 sprigs Thai basil
• 2 limes, cut into wedges
• 2 Thai chiles or 1 jalapeno, Fresno, or serrano chile, thinly sliced (keep seeds intact)
• Sriracha and/or hoisin sauce