2 tablespoons Organic Olive oil
1 large organic yellow onion , quartered
5 garlic cloves , sliced
3- inch piece fresh ginger , peeled and sliced
1 cinnamon stick
3 anise stars
1 1/2 tsp sea salt
1 tbsp. Coriander powder
1 tsp. Cardamom
6 bone-in organic chicken thighs , skinned
8 cups distilled water
3 Tbsp. Vegetable Umani (you won’t miss fish sauce)
1 lime (cut in wedges)
2 jalapeños sliced thinly
Organic Mint, cilantro, basil
Organic scallions chopped
Sliced organic mushrooms
Hoisin Sauce to liking
First make sure your chicken thighs are skinned and washed well. Boil them for a couple of minutes to get fat off. Not necessary unless you want a clear both.
Add the oil to your Instant Pot and select the saute option. Once hot, add onion cutside down, and ginger(peeled).. Cook, without stirring, yet flip and char for about 4 minutes.
Add cardamom, cinnamon stick, coriander, star anise and cloves and cook for 1 minute longer, until fragrant. Add Chicken thighs on top, add the water to the pot along with cilantro, and Umami sauce. Secure the lid.
Select Manual and cook at high pressure for 30 minutes.
Make Noodles now..follow directions and set aside.
When done, turn off the Instant Pot and let the pressure decrease naturally.
Add noodles to a bowl, add chicken, broth and toppings..ENJOY!!