Heat a skillet and toast the cloves, cinnamon, coriander, peppercorns and star anise over medium heat until fragrant. Set aside.
Place the beef bones in a strainer and rinse them well under warm water. It may help to lightly scrub them to get them as clean as possible. This helps the clarity of our broth.
Heat oven to 450 degrees and roast beef bones on a baking sheet for 20 minutes.
Heat the cooking oil in the Instant Pot (6 quart) on the "saute" setting (use more) and add the ginger and onion. Cook until charred on all sides, about 10 minutes.
Add the roasted beef bones, toasted spices, salt, soy sauce, coconut sugar, fish sauce and pepper to the Instant Pot and fill with water to the max line. Cook on the "pressure" setting (high) for 2 hours.
While broth is cooking, soak rice noodles in warm water for about 45 minutes. In a large saucepan, heat water to boiling and cook noodles for 1-2 minutes (or according to the package instructions).
Slice the beef into thin slices (as thin as you can get it). I recommend placing it in the freeze for about 30 minutes before slicing it. This makes it MUCH easier to slice in thin pieces.
When broth is done cooking, use the quick release, and strain thoroughly. Skim any excess fat off the top of the broth. Can also refrigerate to remove fat easier (see notes).
Place noodles in bowls and add the slices of beef.
Pour the boiling hot broth in the bowls over the noodles and beef. The hot broth will cook the beef slices.
Garnish with bean sprouts, mint leaves, Thai basil, and sliced jalapenos. Add hoisin sauce and sriracha to taste.