Begin by adding the beef broth to your Instant Pot, followed by the quartered onion, sliced ginger, star anise, and cinnamon stick. Sprinkle in the coriander seeds, fish sauce, soy sauce, and sugar to build the rich flavors. Stir gently to combine.

Securely close the lid of the Instant Pot and set the valve to the sealing position to trap the steam inside.

Select the Pressure Cook or Manual setting on the Instant Pot and adjust the timer to 10 minutes.

Once the cooking cycle is complete, allow the pressure to naturally release for about 10 minutes, then switch to quick-release to release any remaining steam.

Carefully open the lid, remove the onion, ginger, star anise, and spices to leave a silky broth.

Stir in the thinly sliced beef sirloin into the hot broth for a few minutes to gently cook.

Seal the Instant Pot and set to cook on Pressure Cook/Manual for 0 minutes to finish cooking the beef.

Cook the dried rice noodles according to the package instructions, typically boiling for 5-7 minutes.

Gather serving bowls and divide the cooked rice noodles among them, ladle the broth and beef mixture over the noodles.

Customize each bowl with fresh garnishes like sliced green onions, bean sprouts, lime, Thai basil, and jalapeño slices.