1.Set 6-qt Instant Pot® to the high saute setting. Heat oil; add onion, ginger and garlic. Cook, stirring frequently, until browned, about 4-5 minutes.
2.Stir in cloves, star anise pods, cinnamon, cardamom, coriander and peppercorns until fragrant, about 1 minute.
3.Stir in chicken thighs, chicken stock, fish sauce, brown sugar, 1/2 teaspoon salt and water. Select manual setting; adjust pressure to high, and set time for 15 minutes. When finished cooking, quick-release pressure.
4.Remove chicken from the Instant Pot® and shred, using two forks; set aside. Strain broth through a fine-mesh sieve lined with cheesecloth; discard solids. Skim any remaining fat from surface and discard; season with salt and pepper, to taste. Add green onions to broth and stir.
5.In a large pot of boiling water, cook noodles according to package instructions; drain well and rinse with cold water. Divide noodles and chicken into serving bowls. Ladle over the broth mixture and serve immediately, garnished with bean sprouts, basil, jalapeno and lime.