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In the inner pot, add chicken, daikon, onion, ginger, Pho spices filter bag, Quoc Viet Soup Base, rock sugar along with 7 cups of boiling water. Select Pressure Cook/Manual, High Pressure, 8 minutes. Allow 5 minutes NPR then slowly release pressure by turning the knob to “Venting”.
Once pressure is released, open lid and pull out chicken, place in a colander and immediately flush it with cold sink water for about 2 minutes. Drain and set aside to cool. De-bone and shred chicken.
Discard onion and daikon. Add about 7 more cups of boiling water. Cancel “Keep Warm” and switch to “Saute” mode to bring the broth to a boil. Season to your taste with salt, mushroom seasoning, soup base and/or rock sugar.
To serve, add cooked Pho noodle and chicken to a large bowl. Ladle the boiling broth over noodle and chicken. Sprinkle with chopped green onion and cilantro. Top with white onion and ground pepper. Serve with fresh bean sprout, basil/cultrano, hoisin and sriracha sauce. OPTIONAL: Make a quick dipping sauce for the chicken meat with lime juice, salt and pepper!