• Make broth: Rinse chicken and set aside to drain. Put coriander seeds and cloves in a dry 6- to 8-qt. pressure cooker. Over medium heat, toast until fragrant, shaking, several minutes. Add onion and ginger and cook, stirring, until browned on edges, 2 to 3 minutes.
• Add 4 cups water, then the chicken, breast side up. Add apple, cilantro, salt, and another 4 cups water. Lock the lid in place.
• Following your cooker's instructions, bring to low pressure (8 psi) over high heat. Lower heat to maintain pressure. Cook 15 minutes, or a few minutes longer if your cooker's low setting is less than 8 psi. If your cooker has only a high-pressure (15 psi) setting, cook 12 minutes. The Instant Pot setting is approximately 12 psi so I increased the time to 14 minutes. If you like your chicken falling off the bone leave the chicken in the Instant Pot for 20 minutes before pressure release. I waited 5 minutes and then did a quick release. The chicken was tender much like white cut chicken.
• Transfer the chicken to a bowl; if parts fall off in transit, don’t worry. Add cold water to cover the chicken and soak for 10 minutes to cool and prevent drying. Pour off the water, partially cover, and set the chicken aside to cool.
• Skim some fat from the broth before straining it through a muslin-lined mesh strainer positioned over a medium pot. Discard the solids. You should have about 8 cups. Taste and season the broth with the fish sauce, extra salt, and perhaps a bit of sugar.
• Use a knife to remove the breast halves and legs from the chicken. Set aside half of the chicken for another use. Reserve the remaining chicken for pho bowl assembly.

Prep and assemble the bowls

• About 30 minutes before serving, ready the ingredients for the bowls. Soak the noodles in hot tap water until pliable and opaque. Drain, rinse, and drain well.
• Step 7
• Cut or tear the chicken breast and leg into pieces about 1⁄4 inch thick. Place the onion, green onion, and cilantro in separate bowls and line them up with the noodles, chicken, and pepper for a pho assembly line.
• Bring the broth to a simmer over medium heat as you are assembling the bowls. At the same time, fill a pot with water and bring to a rolling boil for the noodles.
• For each bowl, use a noodle strainer or mesh sieve to dunk a portion of the noodles in the boiling water. When the noodles are soft, 5 to 60 seconds, pull the strainer from the water, shaking it to drain excess water back into the pot. Empty the noodles into a bowl.
• Top with chicken, then garnish with onion, green onion, cilantro, and pepper and any toppings you want.
• Check the broth flavor once more, raise the heat, and bring it to a boil. Ladle about 2 cups broth into each bowl. Enjoy immediately.