Fill a large bowl with warm water and soak the rice noodles for 30 to 45 minutes.
Meanwhile, prepare the pho broth. Turn on your Instant Pot and press the “sauté” button. Once hot, add oil and place the onion with the cut-side facing down, then add ginger. Continue to cook, without stirring, for 4 minutes or until slightly charred.
Add cardamom and coriander. Continue to cook for another minute or until fragrant.
Add water to the Instant Pot along with apple, cilantro, chicken, and salt. Close the lid, press the “manual” button, and cook at “high” pressure for 15 minutes.
Once done, turn off the Instant Pot and let the pressure decrease naturally for 10 minutes. Set a timer and if the pressure hasn’t completely released when it goes off, turn the valve at the top to release any remaining pressure.
Open the Instant Pot and skim the fat off from the broth. Then, remove the chicken and set it aside. Strain the broth through a cheesecloth or fine-mesh sieve, into one large bowl.
Once the chicken is cool enough to handle, separate the flesh from the bones. Set aside.
Divide the noodles and place them into soup bowls. Ladle the broth into each bowl then top with chicken. Garnish each soup bowl with red onion, mint, cilantro, and basil leaves. Serve and enjoy!