Kosher salt and freshly ground black pepper, to taste
8 ounces rice noodles
1 cup bean sprouts
1 cup fresh basil leaves
1 cup torn mint leaves
1 Thai bird chili pepper, thinly sliced
1 lime, cut into wedges
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, 1/2 teaspoon salt and 2 cups 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 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 immediately, garnished with bean sprouts, basil, mint, chili pepper and lime.