Rinse the chicken thoroughly with salted water and remove any remaining feathers. Separate the meat from the bones. Bring water to a boil, blanch the bones and meat to remove impurities, then drain and rinse well.

Place the bones, roasted onion, and roasted ginger into the Instant Pot. Use the Slow Cook setting on High for 2 hours and 30 minutes.
NOTE: If you have more time, simmer overnight for a richer broth as the bones will release more flavor.

After cooking, remove everything from the pot. Add the spices listed above and simmer for another 30 minutes. Taste and adjust the seasoning to your family's preference.

You can boil the chicken meat until cooked, or air fry it so it stays firm and doesn't get mushy, especially when using store-bought or frozen chicken. Air fry for 15 minutes at 400°F (about 200°C), flipping halfway through to cook both sides evenly.
NOTE: This is a helpful tip since most chicken abroad is industrial and frozen, so the meat isn't as firm as free-range chicken in Vietnam.

Prepare the herbs you like to serve with pho, such as culantro, Thai basil, or any others you prefer.

Enjoy!