Instant Pot Vegan Pho

Bahan-bahan (4 porsi)

• 12 ounces dried rice noodles, (dried rice sticks, or banh pho*)
• 2 tablespoons grapeseed oil or other neutral, (high-heat cooking oil)
• 2 medium yellow onions, (peeled and halved)
• 4 - inch piece fresh ginger, (thinly sliced)
• 3 cardamom pods, (lightly smashed with the back of a knife)
• 3 whole star anise pods
• 4 whole cloves
• 1 cinnamon stick
• 1 tablespoon coriander seeds
• 1 teaspoon fennel seeds
• 1 ⁄2 teaspoon whole black peppercorns
• 1 Fuji apple, (peeled and cut into large chunks)
• 1 ⁄2 cup fresh cilantro (roughly chopped)
• 2 tablespoons reduced-sodium tamari or soy sauce
• 1 tablespoon coconut sugar
• 2 cups sliced shiitake mushroom caps ((5 to 6 ounces))
• 8 cups low-sodium vegetable broth ((you can substitute water for up to 4 cups))
• 1 teaspoon kosher salt, (plus more to taste)
• 1 (6- or 8-ounce) block baked tofu, cut into cubes (I used a five-spice flavor, which went really well with the other flavors)
• 3 scallions, (sliced on the diagonal)
• 1 cup Thai basil leaves, (torn up)
• 1 cup cilantro leaves, (torn up)
• 2 limes, (cut into wedges)
• 2 cups bean sprouts
• Thinly sliced hot chile peppers or Sriracha