Select Sauté and add the canola oil to the inner pot. Heat the oil until it shimmers, and then add the onion. Sauté for 2–3 minutes, or until the onion is lightly browned and slightly translucent. Add the ginger root, garlic, coriander seeds, cinnamon stick, and star anise.
Sauté for 1 additional minute, and then add the chicken thighs, fish sauce, and water.
Cover, lock the lid, and flip the steam release handle to the sealing position. Select Pressure Cook (High) and set the cook time for 20 minutes. When the cook time is complete, allow the pressure to release naturally (about 30 minutes).
While the broth is cooking, fill a large bowl with warm water and place the rice noodles in the bowl to soften (about 20 minutes).
Once the cooking time for the broth is complete, remove the lid and transfer the chicken thighs to a plate to cool slightly. When the thighs are cool enough, remove and discard the skin, shred, and discard the bones.
Drain the noodles. Place a fine mesh sieve over a large bowl, carefully remove the inner pot from the base, and strain the broth. Discard the solids and return the strained broth to the inner pot. Select Sauté and bring the broth to a simmer. Add the noodles and simmer for an additional 2–3 minutes. Add the chicken to the pot.
Using tongs, transfer the noodles to serving bowls, and then ladle in the broth and chicken. Top each serving with the cilantro leaves, bean sprouts, jalapeño slices, and a dollop of the Sriracha, if using.