Toast your aromatics (star anise, cinnamon, cloves, coriander, fennel, cardamom) in your Instant Pot (saute mode) for 1 to 2 minutes. Add ginger, green onions, white onions and stir for 30 seconds, let char slightly. You will be able to smell the aroma this spices release.

Remove the onions and ginger and put all the toasted spices into nut milk bags (because that means you can just pull it out once the soup is done!)

Blanch your turkey thighs and legs in a boiling pot of water to remove the impurities and blood.

Place all your ingredients in the Instant Pot including toasted aromatics, turkey legs and thighs, rock sugar and poultry broth and set the pressure to high for 15 minutes.

Quick-release the pressure and carefully pull the turkey out with a pair of tongs.

Roughly remove the meat from the bones. If there’s some stuck to the bones that ok. In fact, you would want some meat left on the bones for flavour.

Put the bones back into the Instant Pot and set the pressure to high again for another 15 minutes!

When it’s finally done, let the pressure naturally release.

While the pressure is naturally releasing, you can cook your pho noodles.

Soak the rice noodles in hot water until opaque. Drain, rinse and set aside.

Strain the broth when it is done through a fine-mesh strainer/sieve over a large pot. If you want a super clear broth, line the strainer with muslin. Discard the solids. If you find your broth cooled, reheat the broth on the stovetop on high heat for 30-60 seconds.

Season with fish sauce and assemble your bowl turkey pho noodle soup. Arrange the turkey on top of the noodles, garnish with finely chopped green onions, cilantro, basil, and a squeeze of lime to taste.

Enjoy with any extras as desired!