• 1 tablespoon canola oil
• 1 large sweet onion, quartered
• 1 (2-inch) piece ginger, sliced
• 2 cloves garlic, smashed
• 3 whole cloves
• 4 star anise pods
• 1 cinnamon stick
• 2 cardamom pods slightly smashed
• 1 teaspoon ground coriander
• 1/2 teaspoon black peppercorns
• 1 1/2 pounds bone-in chicken thighs, skin removed
• 6 cups chicken stock
• 3 tablespoons fish sauce
• 1 1/2 teaspoon brown sugar
• Kosher salt and pepper
• 8 ounces rice stick medium
• 1 cup fresh basil leaves
• 1 cup bean sprouts
• 1 cup torn mint leaves
• 1 lime, cut into wedges
• 1/2 small white onion sliced
• 2 sliced jalapenos 
• Hoisin Sauce
• Siracha

Set 6-qt Instant Pot to the high saute setting. Heat canola oil; add onion, ginger and garlic. Cook, stirring frequently, until browned, about 4-5 minutes.

Stir in cloves, star anise pods, cinnamon, cardamom, coriander and peppercorns until fragrant, about 1 minute.

Stir in chicken thighs, chicken stock, fish sauce, brown sugar, 2 teaspoons salt and 1 cup of water. Select manual setting; adjust pressure to high, and set time for 30 minutes. When finished cooking, quick-release pressure according to manufacturer’s directions.

Remove chicken from the Instant Pot and shred, using two forks and set aside.

Strain broth through a fine-mesh sieve lined with cheesecloth; discard solids. Skim any remaining fat from surface and discard; season with salt and pepper, to taste.

In a large pot of boiling water, cook noodles according to package instructions; drain well.

Divide noodles and chicken into serving bowls. Ladle over the broth mixture and serve.  Top  with bean sprouts, basil, mint, jalapeno, white onion and lime. 

Serve with hoisin sauce and siracha.

If making tofu version, drain tofu and dry between two paper towels.  Spread tofu in single layer on nonstick baking sheet (or baking sheet lined with parchment paper) and bake at 400F for 25 minutes.  Replace chicken stock with 4 cups vegetable broth, 4 cups water, and 2 tablespoons of soy sauce.