Begin by turning your Instant Pot to the sauté setting. Add the cooking oil and let it heat up. Once the oil is hot, add the whole coriander seeds, star anise pods, sliced ginger, and chopped onion. Sauté for about 2-3 minutes until fragrant.
Next, add the bone-in chicken to the pot. Sear the chicken for about 4-5 minutes, allowing it to develop a bit of color.
Once the chicken is seared, add in the garlic cloves, fish sauce, sugar, and enough water to cover the chicken (about 8-10 cups). Stir everything together.
Secure the lid on your Instant Pot, making sure the valve is set to sealing. Select the manual high-pressure setting and cook for 25 minutes. Allow the pressure to release naturally for 10 minutes, then switch to quick release.
While the broth is cooking, prepare the dried rice noodles according to the package instructions. Once cooked, drain them and set aside.
After releasing the pressure, carefully remove the chicken from the pot and set it aside to cool slightly. Strain the broth into a large bowl, discarding the solids.
Once the chicken is cool enough to handle, shred the meat, discarding any bones and skin. Set the shredded chicken aside for serving.
To serve, divide the prepared rice noodles among bowls. Top with shredded chicken and ladle the hot broth over the top. Garnish with soaked onion slices, fresh cilantro, Thai basil, lime wedges, bean sprouts, and jalapeno slices.
