Pour the beef broth into your Instant Pot and add the onion, ginger, star anise, cinnamon stick, coriander seeds, fish sauce, soy sauce, and sugar. Stir gently to combine.

Close the lid securely on the Instant Pot and set the valve to sealing.

Select the Pressure Cook or Manual setting and set the timer for 10 minutes at high pressure.

After the cooking time is up, let the Instant Pot naturally release pressure for 10 minutes then manually release remaining steam.

Open the lid and carefully remove the onion, ginger, star anise, and cinnamon stick.

Thinly slice the beef sirloin, then add it into the hot broth. Close the lid and set the valve back to sealing, allowing the residual heat to cook the beef for 0 minutes.

Prepare the dried rice noodles according to package instructions, typically about 5-7 minutes. Drain and rinse under cold water.

Perform a quick release of pressure, open the lid, and your broth is now ready! Divide the cooked noodles among serving bowls and ladle the tender beef and hot broth over them.

Set out garnishes like sliced green onions, bean sprouts, lime wedges, Thai basil, and jalapeño slices for customization.