Instructions:

• Step 1: Sauté the Aromatics - Turn your Instant Pot to the “Sauté” setting. Add the cooking oil and let it heat up. Once hot, add the whole coriander seeds, star anise pods, sliced ginger, and onion. Sauté for about 3-5 minutes until the onions are translucent and the spices are fragrant.
• Step 2: Add the Chicken - Carefully add the bone-in chicken to the pot. Pour in the fish sauce and sprinkle the sugar over the chicken.
• Step 3: Pressure Cook the Broth - Pour in enough water to cover the chicken, usually around 8 cups. Close the lid of the Instant Pot and ensure the valve is set to “Sealing.” Select the “Manual” or “Pressure Cook” setting and set the timer for 25 minutes.
• Step 4: Release the Pressure - Once the cooking time is complete, allow the pressure to release naturally for about 10 minutes, then switch to a quick release.
• Step 5: Remove the Chicken - Carefully remove the chicken from the pot and set it aside to cool slightly. Shred the chicken into bite-sized pieces.
• Step 6: Prepare the Rice Noodles - Prepare the rice noodles according to package instructions. Drain and set aside.
• Step 7: Strain the Broth - Strain the broth through a fine mesh sieve to remove the solids, returning the clear broth to the Instant Pot. Taste and adjust the seasoning if necessary.
• Step 8: Assemble the Bowls - Place a portion of prepared rice noodles in each bowl. Top with shredded chicken, sliced onion, fresh cilantro, Thai basil, bean sprouts, and jalapeño slices. Ladle hot broth over the top and serve with lime wedges, Sriracha, and Hoisin sauce on the side.