Begin by pre-heating oven to 550 degrees Fahrenheit and pace cut onion and ginger in a shallow baking dish. Roast vegetables for 15 minutes until the outsides are charred and onion has slightly softened.
Set pressure cooker on saute and add cinnamon stick, star anise and coriander and dry toast for 1 minute. Add bay leaves and dry toast for another few seconds.
Next, add in chicken feet and thighs, carrots, celery, cilantro stems, water, fish sauce and brown sugar. Add in the charred onion and garlic.
Place lid on pressure cooker and set timer for 20 minutes on high pressure.
While pho is cooking, cook rice noodles according to package directions and set aside along with other garnishes.
Once pho is done, do a quick release and allow broth to cool for a few minutes. Remove chicken thighs from broth and shred meat, discarding bones and skin.
Once cool enough to handle, carefully strain broth, discarding aromatics and taste for seasoning.
To serve, divide noodles into large bowls along with shredded chicken. Pour broth into bowls and top with fresh mint, basil and cilantro, bean sprouts, Fresno chili and lime wedges. Stir in sambal and hoisin for added flavor.