Soak the noodles in large bowl of warm water for 30-45 minutes. Set aside while you prepare the pho broth.
1
Heat oil and add onion cutside down, and ginger. Cook, without stirring, for about 4 minutes, until slightly charred.
2
Add cardamom, cinnamon stick, coriander, star anise and cloves and cook for 1 minute longer, until fragrant.
3
Add the water to the pot along with apple, cilantro, chicken, fish sauce, and sugar. Secure the lid.
4
Select Manual and cook at high pressure for 15 minutes.
5
Remove chicken from the pot and set aside. Strain the broth and season with salt and pepper, to taste.
6
Strain the noodles and divide them among the 4 bowls. Top each of the bowls with the broth and your desired toppings.
7