Preheat a small frying pan over medium heat. Once warm, add coriander, cinnamon, star anise, cardamom and black pepper corns. Cook for 1 - 2 minutes, just enough to begin releasing their natural oils.

Place the spice mixture, minus the cinnamon, in a spice ball, cheesecloth, tea bag, or anything else you can use to make a spice pouch.

Turn the 6 qt Instant Pot on to saute. When warm, add oil, ginger/garlic masala and onions. Saute for 2 - 3 minutes.

Turn off the Instant Pot. Add the water, spices from Step 2, cinnamon, chicken, fish sauce, brown sugar and sriracha. Cook on High Pressure for 20 minutes (25 minutes if cooking the chicken from frozen). Natural release pressure. If you're doubling this recipe, you could wait up to an hour for all of the pressure to naturally release. After 10 minutes, you can quick release the remaining pressure.

Using a slotted ladle, remove the chicken and onions. You may need a fine-mesh strainer to remove smaller pieces of onion. Remove the spice pouch and cinnamon, Discard the onions and spices. Let the chicken cool for a bit before removing the meat from the bones. Discard the chicken skin and bones. Add the chicken back to the stock.

While the Instant Pot is releasing pressure, fill your canning jars with hot water. Prepare your pressure canner with a bit over the minimum required amount of hot water per manufacturer instructions and 2 tbps white vinegar. Place the pressure canner on low heat to keep the water hot.

Put the lids in a small pot and boil for at least 5 minutes.

Once you've finished cooking the Vietnamese Chicken Pho, fill the jars leaving 3 cm (1 inch) of head space. Use a plastic ladle.

Wipe clean the jar's threads. Add the lids. Immediately place in the pressure canner as each jar is filled.

Following the manufacturer instructions for your pressure canner, process for 60 minutes at 11 pounds, making any necessary adjustments for altitude.

When done processing, remove the pressure cooker from heat. Once the pressure has released from the canner, remove the jars, placing them on a tea towel to seal. You'll hear a popping noise as the lids seal.

When ready to serve, open the jar(s) of chicken and broth, and reheat.

While the broth is reheating, dip the rice noodles in boiling water for 1 minutes just to loosen them. Detangle them and place in a bowl (or bowls). Note: My grocer was out of Vermicelli rice noodles, so I had to use Pad Thai noodles this time.

To the bowl in Step 2, add portion-sized amounts of bean sprouts, cilantro, jalapeno (or whatever chili pepper you are using), a couple sprigs of Thai basil, green onions and pepper.

Add the hot broth and chicken on top. Squeeze in the lime juice from a lime wedge over top and place the remainder in the broth. Add sriracha to taste. Let the noodles finish cooking in the hot broth.