Instant-Pot Phở

2.5 pound beef bones
2 cinnamon sticks
6 star anise
1.5 tablespoons coriander seeds
1 tablespoon whole cloves
1 large onion halved
5 slices ginger
15 cups water
2 tablespoons fish sauce
1 tablespoon salt
1 tablespoon sugar
8-12 cooked beef meatballs, preferably Vietnamese-style optional, for serving
12 ounces dried rice noodles
6-8 ounces Thin slices of eye of round or sirloin beef for serving
Sliced green onions, chopped cilantro, Thai Basil, lime wedges, bean sprouts, sliced Thai chili, hoisin sauce, sriracha sauce for garnish

Parboil beef bones in a pot of water for 5 minutes to remove impurities, then rinse and set aside.
Toast cinnamon sticks, star anise, coriander seeds, and cloves in a pan until fragrant, then set aside.
Char onion halves and ginger slices in a pan until fragrant, about 3-4 minutes.
Place toasted spices in a spice bag. Add beef bones, spice bag, charred onion and ginger, water, fish sauce, salt, and sugar to the Instant Pot.
Seal the Instant Pot and set to high pressure for 1 hour. After cooking, release pressure and remove the spice bag.
If using beef meatballs, add to the broth and set the Instant Pot to sauté mode, cooking until meatballs are heated through.
Assemble bowls with cooked rice noodles. Add thinly sliced raw beef to each bowl. Pour hot broth over the beef, along with the meatballs if using. The heat will gently cook the slices of beef. Garnish with green onions, cilantro, and other toppings as desired.