Turn your pressure cooker onto sauté and add the oil, onions and ginger. Cook for 4-5 minutes until starting to caramelize. Stir in the broth, soy sauce, lemongrass, star anise, garlic, chicken thighs, cilantro, coriander seeds and peppercorn. Seal and cook on high pressure for 18 minutes. After 18 minutes, do the quick release and remove chicken to a clean surface. Strain the solids from the liquid and put the liquid back into the pressure cooker.

Turn the pressure cooker to sauté and bring the broth to a boil. Add the noodles and cook until done, about 4 minutes.

While the noodles are cooking, remove the chicken from the bone and shred. Place equal amounts of the chicken into 4 bowls and top with the noodles and broth. Top with the bean sprouts, scallions, cilantro, sliced jalapeño, mint, basil and lime juice.

Heat a heavy bottom Dutch Oven over medium high heat and add the oil. Once hot, add the onions and ginger and sauté for 4-5 minutes until starting to caramelize. Stir in the broth, soy sauce, lemongrass, star anise, garlic, chicken thighs, cilantro, coriander seeds and peppercorn. Bring to a boil and then reduce to a simmer, with the lid on, and cook for about 20 minutes until the chicken is fully cooked. Remove the chicken to a cutting board and strain the solids from the liquid and put the liquid back into the Dutch Oven.

Turn the heat to medium high and bring the broth to a boil. Add the noodles and cook until done, about 4 minutes.

While the noodles are cooking, remove the chicken from the bone and shred. Place equal amounts of the chicken into 4 bowls and top with the noodles and broth. Top with the bean sprouts, scallions, cilantro, sliced jalapeño, mint, basil and lime juice.