Remove the chicken skins from the thighs. Place 2-4 chicken skins and all the chicken thighs into the Instant Pot insert, along with the chicken stock. Set on high pressure for 6 minutes.

While the Instant Pot is coming up to pressure, prep the rest of your ingredients.

Quarter the onion – there’s no need to peel it, but if it’s dusty or dirty, give it a rinse. Thinly slice one quarter of the onion and set aside.

Place the remaining onion quarters, along with the ginger in a heavy duty pan and blow torch until charred and fragrant. Alternately, char on an outdoor grill, over a gas range, or in an oven broiler.

Use the blow torch to char the spices or lightly toast in a dry pan. Place in a large tea bag for easy removal.

By now the chicken should be done, so quick release the pressure then carefully remove the chicken, leaving the skins in the pot. Shred or chop the chicken, then add the bones back to the pot, along with the charred onion, ginger, and spice pack.

Set the Instant Pot to high pressure for 10 minutes, then turn off your machine and let it release naturally.

Season aggressively with sugar and fish sauce – start out with 1-2 tablespoons of each and go from there.

To serve: Prepare the noodles according to the package, strain and divide evenly into large, deep bowls. Add the chicken and top with a generous amount of broth – strain the broth through a seize if desired. Serve with limes, thinly sliced onions and cilantro and green onions. Have small dipping plates of sriracha and hoisin sauces for each person. Enjoy immediately!

Note: You might be tempted to not add the chicken skin in with the stock, but you need the fat from the skins to flavor your soup. If you want a more full bodied soup, go with four chicken skins, which is what we did and what you see in the photos.