vietnamese chicken pho (instant pot)

This soup was exceptionally flavorful.  It was a huge hit with my family.
Note:  I 1 1/2 times the recipe to serve my family of 6.

vietnamese chicken pho (adapted from skinnytaste one & done cookbook)
2 teaspoons olive oil
3-inch piece fresh ginger, peeled and halved lengthwise
1 large yellow onion, peeled and halved
6 cups chicken broth
5 thin boneless, skinless chicken breasts
1/2 small bunch fresh cilantro
1/2 tablespoon coriander
1 teaspoon sugar

3 rectangles of the brown noodles that Costco sells (Organic Millet & Brown Rice Ramen- it's gluten free and vegan and one of my new favorite Costco products)
1 cup bean sprouts (I had to use canned!)
2 large scallions, sliced
1/4 cup fresh cilantro leaves
1 fresh jalapeno pepper, thinly sliced
1 lime, cut into wedges
Sriacha sauce, optional

For the pho broth, press the saute button on an electric pressure cooker.  When hot, add the oil and ginger,and place the onion halves in the bottom of the pressure cooker cut side down.  Cook, without moving, until they are both charred, 4 to 5 minutes.  Stir in 1 cup water, the broth, chicken, cilantro, coriander and sugar.
Seal and cook on high pressure for 18 minutes, until the chicken is tender.  Quick release, then open when the pressure subsides.  Transfer the chicken to a plate.  Use a slotted spoon to discard the ginger.
Press the saute button and bring the broth to a boil.  Add the noodles and cook until pliable, 3-4 minutes.  Add the chicken, bean sprouts and some of the jalapeno rings to the soup.
Divide the soup among 6 bowls.  Top each bowl of soup with jalapeno, green onion and a lime wedge.