Clean chicken well with hot water and scrub with salt to remove any unwanted debris. When the water runs clear, your chicken is ready to go.
Fill the inner pot with hot water 3/4 of the way with the washed chicken. Press saute mode and allow the water to come to a boil.
Cut onions & ginger in half with the peels on. Char in the oven for about 10 minutes @400°F
Wash carrots and divide into 3-4 inch chunks
Toast the pho spices in a skillet for a few minutes. You don't need all the spices, but do the best that you can. Remove spices from heat and let it cool. Once it's cooled, put the loose spices in a spice bag or tea ball.
Place the carrots, charred onions & ginger and pho spices in the inner pot. Try to submerge all the ingredients.
Close lid & cook on high pressure for 8-10 minutes depending on the size of chicken.
Allow the broth to naturally release. In my 8 quart IP, it took about 40 minutes.
Remove everything from the broth. Discard the veggies and spices.
Shred the chicken when it's cool enough to touch. Reserve the bones for cook further in the broth.
Place the bones back in the broth. I used a steamer basket to make it easy to remove the bones after it's done cooking.
Add water to the max filled line.
Season the broth with 1-2 tbsp mushroom seasoning and 1-2 tbsp of fish sauce. Taste and adjust more if it's too bland.
Close the lid and cook on high pressure for 10 more minutes. Allow the pressure to naturally release.