• Set a 6-qt Instant Pot to the high saute setting. Heat the oil; then add the green onions and ginger. Cook, stirring frequently, until browned, about 4-5 minutes.
• Stir in cloves, star anise pods, cinnamon stick, coriander and peppercorns; cook until fragrant, about 1 minute.
• Add the chicken thighs, chicken stock, fish sauce, brown sugar, ½ teaspoon salt and water. Select manual setting; adjust pressure to high, and set time for 15 minutes. When finished cooking, quick-release pressure according to manufacturer’s directions.
• Remove chicken from the Instant Pot and shred, using two forks; set aside.
• Strain the chicken broth through a fine-mesh sieve lined with cheesecloth; discard remaining solids. Skim remaining fat from the surface and discard. Then season with salt and pepper to taste.

Adding Vegetables:

• If adding vegetables to the pho, return the broth to the pressure cooker, switch the setting to saute, and add a combination of vegetables. Simmer until they are tender.

Rice Noodles:

• Meanwhile, in a large pot of boiling water, cook the medium rice noodles according to package instructions; drain well.

Serving:

• Divide the rice noodles and shredded chicken into serving bowls. Ladle over the broth mixture and vegetables; serve immediately, garnished with bean sprouts, basil, mint, chili pepper and lime wedges. If you like it a bit spicer, drizzle sriracha sauce over the pho.