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Instant-Pot Vietnamese Chicken Noodle Soup (Pho Ga)

['2 tablespoons canola oil', '2 medium yellow onions, halved', '1 (2-inch) piece ginger, cut into 1/4-inch slices', '1 tablespoon coriander seeds', '3 star anise pods', '5 cloves', '1 cinnamon stick', '3 cardamom pods, lightly smashed', '6 bone-in, skin-on chicken thighs', '3 tablespoons fish sauce', '1 tablespoon sugar', '8 cups water', 'Kosher salt', 'Freshly ground black pepper', '4 servings rice noodles, prepared according to package directions', '3 scallions, sliced', '1 small handful fresh herbs, such as mint, cilantro, and Thai basil, chopped', '1 lime, cut into wedges', 'Handful of bean sprouts (optional)', '1 jalapeño', 'thinly sliced (optional)']

Preheat the Instant Pot by selecting Sauté on high heat.
Once hot, add the oil to the pot. Add the onions, cutside down, and the ginger. Cook, without moving, until charred—about 4 minutes.
Add the coriander, star anise, cloves, cinnamon stick, and cardamom. Stir and cook for 1 minute more. Add the chicken, fish sauce, and sugar and immediately pour over the water. Secure the lid.
Select Manual and cook at high pressure for 15 minutes.
Once cooking is complete, use a natural release for 10 minutes and release any remaining steam. Remove the chicken from the pot and carefully strain the broth. Season with salt and pepper as desired.
Place the cooked noodles in 4 bowls. When the chicken is cool enough to handle, pick the meat off the bones and add to the bowls. Pour over the broth and top with scallions, herbs, lime, and bean sprouts and jalapeño (if using).

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